Soup recipes

joanie

there is one on the www.alivemagazine.com website... once you get to it seach for cream of cauliflower and it should come up...

x

Penelope_Penguin

joanie wrote: »

there is one on the www.alivemagazine.com website... once you get to it seach for cream of cauliflower and it should come up...

x

Recipe's here I'll add this to the main soup recipe thread later.

Penny. x

MrsE_2

joanie wrote: »

there is one on the www.alivemagazine.com website... once you get to it seach for cream of cauliflower and it should come up...

x

:kisses: :kisses: :kisses: :kisses:

:T :T :T :T :T :T

Thank you:D

angelavdavis

I made this and had for lunch today. Was so impressed, I thought I would share:

I chopped up a selection of veg (whatever you have in - see my list below) and put into a roasting pan last night when cooking dinner. Drizzled olive oil and sprinkled some rosemary over the top. Turned the veg over and popped into the oven for about 45 minutes until soft and browned.

I left it to cool, popped it in the fridge overnight, then today, I placed it in a saucepan with 1.25 pints of chicken stock and brought to the boil, then simmered for about 10 minutes.

I then roughly whizzed it up with the hand whisk and then served it up with some HM bread.

It was really tasty as the roasting added a lot of flavour!

The veg I used was as follows:

5-6 Mushrooms - sliced
2 Carrots - sliced
2 Small onions - diced
4 cloves garlic - peeled and left whole
6 cherry tomatoes, just split in half
Some celery leaves chopped
Quarter yellow pepper sliced
Quarter red pepper sliced
Small potato, peeled and diced

This served 2 large portions or 4 starter sized portions.

The leaving overnight was only so I could use the oven while it was already in use, so the whole recipe can be done on the same day.

melli_2

The other day I made honey roasted parsnip soup

Mix honey and oil together and coat the chopped up parsnips. Roasted for about 50mins in the 200c oven
Since I only had three parsnips I used 1pint of veg stock and blended it.
Made about two portions

angelavdavis

Sounds lovely.

Penelope_Penguin

2 lovely soup recipes :beer: I'll add them to the main soup thread so that they'll be easy to find for others on a soup hunt

Penny. x

Barneysmom

angelavdavis wrote: »

I made this and had for lunch today. Was so impressed, I thought I would share:

I chopped up a selection of veg (whatever you have in - see my list below) and put into a roasting pan last night when cooking dinner. Drizzled olive oil and sprinkled some rosemary over the top. Turned the veg over and popped into the oven for about 45 minutes until soft and browned.

I left it to cool, popped it in the fridge overnight, then today, I placed it in a saucepan with 1.25 pints of chicken stock and brought to the boil, then simmered for about 10 minutes.

I then roughly whizzed it up with the hand whisk and then served it up with some HM bread.

It was really tasty as the roasting added a lot of flavour!

The veg I used was as follows:

5-6 Mushrooms - sliced
2 Carrots - sliced
2 Small onions - diced
4 cloves garlic - peeled and left whole
6 cherry tomatoes, just split in half
Some celery leaves chopped
Quarter yellow pepper sliced
Quarter red pepper sliced
Small potato, peeled and diced

This served 2 large portions or 4 starter sized portions.

The leaving overnight was only so I could use the oven while it was already in use, so the whole recipe can be done on the same day.

That sounds oh my - gorgeous on a day like today!
I saw you used 4 cloves of garlic, was it very strong?

tiff

Tomato and Bean soup

2 tins tomatoes
800g beans (I used butter and pinto)
1 onion
1 clove garlic
500 ml chicken or veg stock
1 tbsp worcestershire sauce (add more to taste if you like)
dash tabasco sauce (I didnt use as didnt have any)

Soften onion, add all other ingredients, no need to blend as consistency is just right. Delicious store cupboard soup.

Stephen_Leak

Jo77 wrote: »

Would be keen to try Mushroom soup if anyone has a recipe. I guess it could would out expensive so will have to look out for the yellow stickers..

A pack of closed cup mushrooms isn't that expensive ...

MUSHROOM SOUP

Serves 2

INGREDIENTS

125g of closed cup mushrooms
½ a potato
½ an onion
1 tablespoon of sunflower oil
350ml of milk
½ a teaspoon of dried parsley
½ a teaspoon of dried thyme
Ground black pepper to taste

METHOD

Wipe the mushrooms clean. Cut the ends off the stalks. Peel the potato, cut it in half and cut any nasty bits and eyes out of one half, and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a saucepan on a medium heat. Fry the onion for about 2 minutes until it is transparent. Stir frequently to stop it sticking.

Add the potato and mushrooms, and cook, stirring all he time, for another 2 minutes. Add the milk and herbs.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for 20 minutes.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Season with the pepper.

Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

You could use whole button mushrooms instead of closed cup mushrooms, but they are more expensive, You could use open cup mushrooms, but the brown undersides will discolour the soup.

Use oregano instead of thyme.

Remove some of the mushrooms before blending and put them back in afterwards.