Soup recipes

Curry_Queen

Ohhhh thanks for finding this thread ... I love making soup and there's some great recipes on here

I'll post my recipe for roast pumpkin and tomato soup, which I made yesterday, as it's very yummy and also freezes well. You could use any type of squash if pumpkins aren't available and at this time of year I use butternut squash ...

Pumpkin or Butternut Squash (medium to large) chopped into chunks
6 large tomatoes, halved
2-3 garlic cloves, chopped
olive oil
salt & pepper
2 red chillis (adjust to taste)
1 tsp dark muscavado sugar
2tsp ground ginger (can use fresh)
1pt vegetable stock

Place pumpkin/squash and tomatoes in large roasting tin and sprinkle over garlic. Drizzle with oil and season, then roast in moderate oven 30 mins.

Finely chop chillis, discarding seeds unless you like it hot! (I keep some in) and add to squash/tomatoes with the sugar, ginger and stock. Return to oven for 20 mins. When cooked blitz with a stick or in blender and serve hot with crusty bread.


Edit: Forgot to add that this quantity will feed 6 as a starter or 4 as a main meal

Cullumpster

Ohh Thanks for that Curry Queen,
I'm not a big veggie fan, although i do eat some, however my b/f doesn't eat ANY apart from processed peas :eek: i've never tried pumpkin or butternut squash, can anyone tell me what it sort of tastes like and would i be able to get away with making this for tea?

Sorry i'm a bit of a veggie virgin !


Also saw a recipe for mashed spuds but with sweet potatos, want to be a bit more brave and try other stuff, are these nice as well?

Curry_Queen

I tried sweet potato a couple of months back and we both loved them. I sliced and roasted them with other veggies, but you can mash them, add them to stews etc. They also keep very well too so if you see them on offer make sure you get plenty! I've had one sitting in the bottom of the fridge for weeks as I forgot about it (you just reminded me!) and it's fine. I must get some more!

JCL

ashmit wrote:

• 100g red lentils
• 500ml stock (ditto)
• 1 medium carrot, grated
• 1 small onion (sliced)
• 1/2 thin leek, sliced (lots of leeks in these recipes!!)
• seasoning
  
  Cook lentils in stock til soft (approx 20 mis)
  Add veg, cook til tender (approx 10 mins)
  Season to taste.
  
  Serves 2.
  
  Apparently this one tastes better made in advance, but thoroughly reheat.

Thanks for that recipe ashmit - delicious!

Curry_Queen

I've found a recipe for Pork Hock & Lentil soup that I want to try this weekend and have all the ingredients apart from the fresh herbs. I don't even have parsley or mint in dried form either so wondered if anyone could suggest a suitable substitute please?

I have rosemary, thyme, basil, oregano, tarragon, ground coriander and fenugreek leaves in dried form, and some fresh coriander in the freezer. I'll post the recipe so you can see what the other ingredients are ...


Pork Hock And Lentil Soup

1 bacon hock
1 tbs oil
1 leek, finely chopped
2 md carrots, finely diced
2 tbs chopped celery stalk
4 cloves garlic, crushed
200g red lentils, well washed and drained
1/2 tsp grated nutmeg
1/2 ts ground fennel seed
2 tbs finely chopped fresh parsley & mint
1 litre chicken, veal or vegetable stock


Instructions:

In a large stock pot or saucepan gently cook the carrot, leek,
celery, and garlic in 1 tbsp oil for 3 or 4 minutes.

Add drained lentils and stir while continuing to cook for 30
seconds or so.

Add nutmeg, fennel, mint and parsley and stir in.

Add the hock and stock, put on lid and allow the soup to simmer
very slowly for at least 1 1/2 hours.

When hock is cooked, remove from soup, take off skin and fat,
and cut into small bite-sized pieces.

To serve, put soup and bacon pieces into individual dishes and
top with a spoonful of pesto sauce (optional). Accompany with
crusty bread.

Leftover potential: Keeps well for several days in the refrigerator.

moggins

Go for the fresh coriander, it works really well with lentils.

Zziggi

Hiya

Weather has taken a turn for the worst, tumbledryer back in use. We're turning into the 'Thermos flask family' and i am wanting to take soups out with us. I've had a look in the collection and have come across a few. Does anyone have a general soup recipe? Also what's flagelot beans??? Can you make soup by generally throwing in any old veg that you have, liquidising then thickening with a little cornflour/flour? How do you get chcken soup - boil the carcass? Has anyone tried the recipe below? is it any good?

Originally posted by Ashmit :

1 onion
2 cloves garlic, chopped
2 stalks celery
2 medium leeks
2 tbsp olive oil, plus extra for drizzling
600ml stock (recipe says chicken, but I'm veggie so use vegetable)*
1 tbsp chopped rosemary (I always just use mixed herbs)
50g pasta shapes
half small cabbage (says savoy, but I've used pretty much anything)
1 courgette
4 large ripe tomatoes
1 225g can
flagelot beans

thanks (sorry for all the questions)

pinkfluffybabe

I made a big pot of soup today.

I put in:

two ham stock cubes
lentils
three carrots
one onion
one leek
parsley
salt and pepper

ashmit

yeah, i've tried it as far as i know, flageolet beans come in a can from asda 28p last time i got them or 4 for £1!!!! i have left them out or substituted other beans in the past.

Can you make soup by generally throwing in any old veg that you have, liquidising then thickening with a little cornflour/flour?

Yep! I don't ever use flour or cornflour - just don't put in as much water and let it reduce (with the pan lid off). If it's too thick you can add more water.

so carrot and chickpea soup, just grate some carrots and boil with some chickpeas and spices to taste.... broccoli soup, fry some onions and add broccoli and water or stock... they're nicer if you find proper recipes, but the plain ones are still nice


edited to say: ooooh, flageolets!!

Gingham_Ribbon

I make soup with any ole veg, but I find root veg works best with root veg. (ie I don't put mushrooms with carrots.)

My fave is:

half packet of scots broth mix (barley, split peas, red lentils etc from Morrisons) soaked overnight
2 big carrots, grated
1 massive potato, diced, skin on
1 leek, sliced
1 onion, sliced
2 stock cubes (veggie)
Big dollop of brown sauce (HP equivalent.

Cover with water and boil for about an hour or until peas soft. Makes loads and I freeze it in portions. (I add turnip, swede, squash, depending on what's to hand.)

Perfect, I guess for the slow cooker? I just throw everything in, but normally I like to fry onion first. However, it seems to work really well. It's never as good as my mum's though...