Soup recipes

tootiefrooties

carrot soup with grated cheese. My mum always used to make this when we were little and it's so tasty and cheap!

Loads of grated carrots, 1 or 2 diced potatoes, chopped onion and optional extras like chopped bacon - fry then boil in chicken stock, mash up with a potato masher (or a blender these days :rolleyes: ) and stick some grated cheddar on the top.

I made a variation a while ago using parsnips instead of carrots, and with a but of curry powder - it was really lovely. another nice cheap one is onion soup which is great with bubbled up cheese on toast.

my gran (portuguese family) always made culd verde (spelling?!) which means green soup and is mainly cabbage. sounds gross but is actually lovely with heaps of garlic, chorizo and olive oil. haven't made it myself yet though...

Mokeyjen

I got a lovely Pea & Mint Soup recipe from SW...

It is just basically onion and potato done in bovril stock or other stock of your choice with a bag of frozen peas added and some fresh mint and then blended all together! It is delicious!

:j

skintlass

lentil, chorizo and chilli - lovely

gemmaj

Old fashioned Tomato and Lentil;

Red Lentils, tin of tomatoes, onion, carrot and whatever flavouring you can find (stock cube, bouillon, marmite, worcestire sauce, herbs, etc). Sweat veg, boil the lot with stock, simmer. Does just as well in a slow cooker as on the hob. Serve thick enough to stand the spoon upright, and ideally with cheese on toast perched on top! Now thats soup!
Cheap and healthy too:j

pennyocs

my fave soups are potato and leek soup,cauliflower soup and spicy parsnip soup

Gigervamp

This soup started as a store cupboard raid and was so good that I wrote down what I used. It's the family's favourite, even my son who dislikes all vegetables except carrots loves this! Serve it with fresh wholemeal bread and it's a meal in itself.

Serves 4-6.

3 or 4 potatoes diced
2 or 3 carrots diced
1 onion chopped
1 garlic clove
A handful each of peas, sweetcorn, runner beans, broadbeans (whatever you've got)
1 tin of kidney beans
1 tin of chickpeas
1 tin of coconut milk
Enough stock to cover
A bayleaf, some rosemary and about a teaspoon of cumin powder
Salt and pepper to taste.

In a large pan, soften the onions and garlic and saute the carrots and potatoes.
Drain and rinse the chickpeas and kidney beans and add to the pan along with the other veggies.
Add the stock, herbs, cumin and seasoning and cook until the potatoes and carrots are tender. (This can be done in the slow cooker)
Shortly before serving, remove the bayleaf and add the coconut milk (in the SC I add this about half an hour before) and blitz with a hand blender.

Think I might make this tomorrow seeing as the weather is more like autumn!

Stephen_Leak

CHILLI BEAN SOUP

This recipe is by ‘Turtle’, not me. I just added the suggestions at the end.

Serves 3 to 4

INGREDIENTS

1 onion
1 tablespoon of olive oil
400g tin of tomatoes
400g tin of red kidney beans
1 teaspoon of chilli powder
1 vegetable stock cube
250ml of water

SPECIAL EQUIPMENT

Hand-held blender

METHOD

Peel the onion and chop it into tiny pieces.

Put the oil into a saucepan on a medium heat. Add the onion. Fry the onion for about 5 minutes. Stir frequently to stop it sticking.

Open the tin of tomatoes. Add the tomatoes to the pan. Open the tin of beans and drain off the liquid. Add the beans to the pan. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly. Continue to cook for another 10 minutes.

Blend to the desired consistency.

Add the chilli. Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

Remove some of the beans before blending and put them back in afterwards. Add 1 teaspoon of ground cumin at the same time as the chilli. Use other tinned beans, like borlotti, cannellini or mixed beans.

TIPS

If you are worried about any ‘side effects’ from the beans, add some parsley (either a tablespoon of dried parsley at the same time as the beans, or a small bunch of fresh parsley before blending), which is said to help with these.

CHICKEN & SWEET CORN SOUP

I haven't made this one from leftovers yet, so haven't been able to convert the amount to a weight.

Serves 2

INGREDIENTS

1 egg
Either 1 fresh chicken breast or (2 cups = 500ml = ???g) of leftovers from a roast chicken
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
200g (½ a 400g tin) of creamed sweet corn
1 chicken stock cube
500ml of water
Ground pepper to taste

METHOD

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

If you are using a fresh chicken breast, cut it into thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes. Stir frequently to stop it sticking.

If you are using leftovers from a roast chicken, break it up into thin strips.

Put the chicken and sweet corn into a saucepan on a medium heat. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Add ½ a tablespoon of cornflour mixed with a little water towards the end to thicken the soup if desired.

For Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.

angeldiva

Does anyone know a good soup recpie
or how to make the follwing into a tasty soup?

Leek
Butternut Squash
Tomatoes
red onions
sweet potato
carrots


I dont mind what I have to add, but they are going to all go off in my fridge, Mum lives near a farm and they gave me all this stuff for free, so i wanted to make one big soup and freeze it.

Thank you so much for your help x

kunekune

I think this is more than one soup, I'd do two with this combination. The first would be butternut, carrot, sweet potato and tomato, roasted and then pureed with some stock. The second, I'd use leeks, the rest of the carrot, a bit of potato (most people have some) and some barley if I had some and stock.

angeldiva

Wow kunekune thank you

So you just roast everything and then puree it all together?? for the 1st soup? sorry I have no idea how to make soup..