Soup recipes

mardatha

I scrape all leftovers from pots into the slow cooker and throw in lentils and barley and a stock cube. Is practically free soup. Tatties and veg, chicken, mince, anything uneaten left in the pot. But not off the plates LOL!

Mrs_Tradition

These are fab ideas which I am definitely going to try! What fantastic inspiration!
How long do you leave them in the slow cooker for mardatha?
Thanks
x

Mrs_Tradition

Ooooh oh - one more thing - what else can be used as a bulker please? Thanks x

Mrs_Tradition

ok, so this is the last thing - lol - the box you have labelled as soup mix, does it contain cooked or uncooked veg - the carrott, onion etc? Thanks. Again! x

mardatha

I put it on high for a while then turn to low and leave it 4 hours-ish. But I sometimes forget or need it sooner so its hard to say really LOL. For bulk we like lentils/barley/potatoes/grated carrot.

Hardup_Hester

Years ago i had a recipe called simple soup, it was really yummy, I seem to remember the ingredients were potato, onion & carrot, one large of each, I must try it again sometime.
Hester

foxgloves

I make loads of soup. My nephew (6) came to stay the other week and he can be a bit picky, and out of all the meals I gave him, given that I cook virtually everything from scratch, the one he yummed up the fastest & said he really liked, was my homemade tomato soup (made with homegrown tomatoes so didn't have to buy any) with a warm bread roll (made from Breadmaker dough) I do make tomato soup a lot when I have a glut of tomatoes. Other good cheap ones are yellow split peas cooked in & blitzed up with the ham stock from cooking a ham hock and also potato & leek. I used to like tinned soup, but since making home made, I've gone right off it, it just seems so slimy compared to the home-made ones, which cost next to nothing and freeze brilliantly. Usually quite low in calories & nutritious too.

Aspiring

patchwork_cat wrote: »

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No seriously though we waste far too much food and making leftovers into soup is iniviative, ----

I don't think making soup from leftovers is breaking any new ground in the history of cooking home cooked meals; hardly "innovative"

Savannah02K - erm, yes, you could use those Bird's Eye roast dinners to make a soup with, but, do you *really* want to? If they don't appeal to you as "ready meals", what makes you think think they would appeal to you as a blitzed, watered down version of soup? Not trying to put you off, but, there's something in your logic which begs the question.

A good soup is dependent on two things: a good base (a good stock) and seasoning. Yes of course a "soup" (or rather, a watered down puree) can be made from cooked veg and veg water - but, what you seem to be missing here, is the nutritional content. It is well known that cooked veg loses a lot of it's nutritional value through

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well, bluntly, cooking! That is why the veg used in making stock isn't actually kept for the soup - it is drained of any nutrients (otherwise, why bother to make stock in the first place?)

These money saving ideas are all well and good, but, unless you understand the principles behind them, you make a mockery of traditional home economics.

By all means blitz and water down your "ready meals" to make soup; but, you will not be making a healthy nutritious soup Anyone tells you otherwise is conning you. They are not telling you how you have cooked any nutritional innards out of it

Stephen_Leak

This has got to be the simplest and cheapest recipe for the most wholesome and filling end result – ever. My last box of dried peas cost 36p, so each 250ml serving cost just 9p!

PEA SOUP

Serves 2

INGREDIENTS

125g (½ a 250g box) of dried peas
500ml of water
Ground pepper to taste

METHOD

Soak the peas in water according to the instructions.

Put the peas into a saucepan and cover with fresh water. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

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 can use fresh, frozen or tinned peas. These do not need to be soaked.

You can also make this as Pea & Ham soup, using the leftover cooking water from a boiled bacon joint.

TIPS

Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand the spoon up in.

Aspiring

patchwork_cat wrote: »

Ummm I was being nice to take away any offense caused by stone soup - you obviously don't follow the same philosophy!

If that is directed at my comments, I can only say, you did preceed your comments with "seriously though".