Soup recipes

zippychick

im making soup - fried onion and leeks in garlic butter, added a bit of coriander - a pinch, and a pinch mixedc herbs and black pepper. i steamed this and added potato and grated carrot. It tastes good but something is missing. I only have frozen bacon so was maybe going to add half an oxo cube? any ideas? Its in my sc now.

Found this recipe online, sounds amazing!

roast dinner soup

* Roast potatoes, parsnips
* Cooked vegetables such as cauliflower, broccoli, carrots, courgettes,
* Meat stock
Stocks

Made from your meat and fish bones.

Instructions

1. Put the potatoes and vegetables in a suitably sized pan (one that holds them snugly in the bottom and about halfway up the inside). Cover with stock by about 2cm (go easy, you can always add more to adjust the consistency).
2. Bring to the boil, then reduce the heat and cook for about 10 minutes or until thoroughly heated through.
3. Liquidise the soup with a hand-held electric blender. Taste the soup and season. This is one soup that needs plenty of pepper. Serve in mugs or bowls with grated cheese and croutons.

hotcookie101

smithyjules wrote: »

I am getting on quite well with this soup making experiment lark, they have all been yummy so far and have frozen really well but now i have a question!

How can i make a veg soup that is more like a thin broth type?i make chicken noodle soup which is the consistency i am after for the veg soup, ie stock with bits of veg , not blended.every time i try to make it like this either the veg bits turn to mush or it doesn't really taste of very much.

Any ideas?

The secret is in REALLY good stock! I use HM stock from the chicken carcass or Kallo organic chicken stock cubes occasionally, but it doesn't taste as good as the home made. I then finely chop carrots/celery/leeks sweat them in water or a tiny bit of butter. Then add the stock and some soup mix (barley/split peas etc) or I suppose you could just add some noodles.
Home made stock is LOVELY but you have to remember to add salt to taste and I use LOTS of black pepper too

smithyjules

hotcookie101 wrote: »

The secret is in REALLY good stock! I use HM stock from the chicken carcass or Kallo organic chicken stock cubes occasionally, but it doesn't taste as good as the home made. I then finely chop carrots/celery/leeks sweat them in water or a tiny bit of butter. Then add the stock and some soup mix (barley/split peas etc) or I suppose you could just add some noodles.
Home made stock is LOVELY but you have to remember to add salt to taste and I use LOTS of black pepper too

Will give that a go thanks for the advice!!

Stephen_Leak

madlyn wrote: »

i would like to start making my own soups, but i'm unsure where to start.
does anyone have a easy recipie for leek and potato soup, the ones i have found all have cream in and i'm unsure about frezzing anything with cream in. and a french onion soup.

LEEK & POTATO SOUP

Serves 2

INGREDIENTS

250g of leek
250g of potato
1 tablespoon of oil
400ml of water
1 vegetable stock cube
¼ of a teaspoon of ground pepper
100ml of milk

METHOD

Wash the leeks and chop the bottom off, then chop them (see below) into 1cm (½ inch) pieces. Peel the potatoes and chop them into 1cm (½ inch) cubes.

Put the oil into a saucepan on a medium heat. Add the leeks and fry them for about 10 minutes. Stir frequently to stop them sticking or browning.

Add the water, stock cube, potatoes and pepper. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). If you want the potato to stay chunky, cook for about 15 minutes until the potato is just soft. If you want to mash the potato, cook for about 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.

Just before serving, add the milk and stir thoroughly.

ADDITIONS & ALTERNATIVES

Add a clove of garlic or ½ an onion, finely chopped, at the same time as the leeks. Substitute the milk for crème fraîche or single cream.

TIPS

The easiest way to chop leeks is to slice each one lengthwise into four (which makes it look a bit like celery) and then chop them from top to bottom.

FRENCH ONION SOUP

Serves 2

INGREDIENTS

1 stock cube
500ml of boiling water
2 onions
1½ tablespoons of olive oil
½ a tablespoon of sugar
¼ of a teaspoon of ground pepper
½ a loaf of French bread
50g of cheese

METHOD

Dissolve the stock cube in the water. Peel the onions, cut them in half and then chop them into thin slices.

Put the oil into a saucepan on a low heat. Add the onions and stir. Put the lid on and cook gently for 25 minutes until soft and dark brown (caramelised). Stir frequently to stop it sticking.

Turn up the heat to medium. Add the sugar and stir for 1 minute. Add the stock and the pepper. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid back on and cook for another 25 to 30 minutes.

Cut 4 slices of the French bread on the slant. Toast it on one side under a preheated medium grill. Grate the cheese. Put the grated cheese on the untoasted side of the bread.

Put the soup into a big heatproof bowl or individual heatproof bowls. Float the bread and cheese on top. Cook under a preheated medium grill until the cheese bubbles.

ADDITIONS & ALTERNATIVES

The traditional French recipe uses beef stock, but this makes an otherwise completely vegetable dish unsuitable for vegetarians. You can use a vegetable stock cube instead.

Substitute 1 tablespoon of butter for 1 tablespoon of the oil. Add a finely chopped or crushed clove of garlic at the same time as the onions. Use brown sugar for preference, but white sugar will do.

Add ¼ of a teaspoon of ground allspice, ½ a tablespoon of white wine vinegar and a bay leaf at the same time as the stock. Don’t forget to fish out the bay leaf before serving.

Use Cheddar, Edam, Emmental, Gouda or Gruyere cheese. Omit the cheese and serve with just the toasted French bread.

Garnish with 25g (½ a 50g pack) of finely chopped fresh parsley just before serving.

TIPS

½ a tablespoon of sugar is 3 of those little sachets you find in cafes and restaurants.

The trick with this dish is to cook the onions really, really slowly until they are until they are dark brown (caramelised) without burning them. Just keep an eye on them and don’t wander off.

This soup can be kept in the fridge for 24 hours, or even frozen. Just reheat it and do the toast and cheese.

billieboy_2

Yellow split peas, no need to soak (about a third of a packet);
1 Onion;
Veg stock (about 2 pts but can always add more);
Cajun seasoning (a couple of teaspoons if you like it hot);
Frozen or tinned wweetcorn.

Saute onion, add cajun seasoning, peas and veg and simmer until peas are mushy. Blitz, add sweetcorn (the heat will soon defrost and cook them if frozen) and blitz a bit more so you've still got some whole sweetcorn kernels. Sorry can't be any more specific about quantities, it's a recipe from the back of a packet of peas and didn't give quantities:o .

karensmith

I was wondering if anyone could help me ? I am going to start making some of these homemade soups (but dont know where to start as they all sound so nice !), but I would also like to freeze some, as anyone got any ideas on the best things to freeze them in, so they are easy to heat up when they come out of the freezer too ? Thank you

Feline_Ferocity

Hey guys, was just browsing the internet for simple recipes and i came across this site, and wow... i'm so glad i clicked the link tbh, so many recipes here i really must try some.

Thanks for posting yours

Ems!

karensmith wrote: »

I was wondering if anyone could help me ? I am going to start making some of these homemade soups (but dont know where to start as they all sound so nice !), but I would also like to freeze some, as anyone got any ideas on the best things to freeze them in, so they are easy to heat up when they come out of the freezer too ? Thank you

Hi, I just freeze mine in tupperwares, either cheapo smart price asda ones or more expensive ones from lakeland ( which last much longer!!) You just need to take the lid off before you microwave and place it on the top with a small gap so that it doesn't explode in the microwave!

Aeshna

I apologise in advance if I'm rehashing a previous question - I've looked through the site, but there are so many recipes and I can't see what I'm looking for to make a lentil/veg soup in the slow cooker.

I have red lentils, carrots and potatoes - my question is, would these be suitable to throw in together with stock, and if so, roughly how much should I use for lentils, should I put the slow cooker on high?

Thanks everyone, lots of marvellous mouth-watering recipes on here!

Aeshna x

Stephen_Leak

karensmith wrote: »

I was wondering if anyone could help me ? I am going to start making some of these homemade soups (but dont know where to start as they all sound so nice !), but I would also like to freeze some, as anyone got any ideas on the best things to freeze them in, so they are easy to heat up when they come out of the freezer too ? Thank you

Those plastic takeaway boxes are OK - the small ones are 500ml, so can take 2 x 250ml portions. The plastic, especially the lids, can get brittle when frozen though. I am looking for some freezable and microwavable 250ml round bowls.