Soup recipes

Norman_Bean

Barneysmom wrote: »

This is my own made up recipe that never comes out the same twice.......

180g lentils or thereabouts, then chop up the following veg
1 largish onion
3 carrots
1 potato
handful of chopped mixed peppers (I use the frozen one now0
a mushroom if you have on.
A bit of shredded cabbage too if you have some, about half cupful.
1 or 2 cloves of garlic (I use dried as I'm a tightwad lol)
Make up some stock with a couple of chicken oxos, and a teaspoon of dried ginger.
Just chuck it in a big pan, boil then simmer for half an hour, adding salt and pepper if you think it needs it, then liquidise and it's delicious!

You could always boil some beans seperately then throw them in once you've liquidised the soup.

That sounds yum! and you should serve that when your MIL visits x

empy

Thank you ever so much for the ideas, I see that leek and potatoe is popular, could you give me your recipe please? I have only ever made brocoli and stilton before! I would like to make a super healthy beg soup but am not too sure of what doesn't really work together, any suggestions?

Thanks again for your lovely suggestions, looks like I am going to be busy chopping and cooking for the rest of the day, lol.

Emma

Pink.

Hi empy,

There are lots of leek and potato recipes on this thread:

Leek and Potato Soup

And lots more recipes that may give you ideas of good combinations on this thread:

Soup recipes

I'll add your thread to that one later to keep the recipes together.

Pink

chem_j

Cauliflower and broccoli - cook some onions and grarlic until soft. Add veg stock. Add cauliflower and broccoli. Bring to the boil. Reduce heat and simmer until veg are soft. Puree with blender. You can stir in some cheese or almonds if you like, or make it with just one of the veg.
Also spicy carrot and lentil soup, but don't know the recipe off hand - would have to check, but it comes from the student cookbook (yellow and red square book, that also comes in a green and pink vegetarian version) if anyone has it. It's lovely with lemon and corriander butter stirred in.
It's not porridge oats in the soup mix by the way, I would imagine it's barley you can see. It's used for making vegetable soup.
Hope that helps.

nancypearl

Barneysmum is right. I have my own recipie and it never turns out the same twice. I would just experiment with your ingredients.

Basically,
onion
celery
carrot
leek
all gently fried in olive oil.
If you are feeling generous then add a bit of chopped bacon.

Then add chicken or vegetable stock and whatever you like such as
extra carrots or leeks,
lentils
shredded cooked chicken

If you add beans then don't add any salt until the end of cooking.
beans or butternut squash add a lovely silky thickness to a soup once it has been blended, that is different from potato. Potato sometimes goes 'grainy'

You can also add a bit of milk for creaminess.

NJW69

Three carrots
One large onion
Two parsnips
Half a small swede
Two sticks of celery
Quarter of a white cabbage
Handful of lentils
Stock
Seasonings (salt and pepper, worcestershire sauce, chilli)

Soften veg in a small amount of olive oil, then add stock to cover and simmer until soft. I then take 3/4 out and blend and then add back in.

Could add chicken, ham or bacon as well if you wanted.

Do mine in the slow cooker. Serve with HM rustic bread.

stillbrok3n

Hey When I make a quiche it's too big for me and the kids to eat but would be great for lunches, could I cut it up and freeze the portions ??
If yes, then if I want it hot would I heat it from frozen or take it out the night before ??

Gigervamp

Yes it can be frozen and you can heat it up from frozen or defrosted.

full-time-mum

stillbrok3n wrote: »

Hey When I make a quiche it's too big for me and the kids to eat but would be great for lunches, could I cut it up and freeze the portions ??
If yes, then if I want it hot would I heat it from frozen or take it out the night before ??

I do this all the time for the children's lunch boxes. I find that if I take it out the freezer first thing in the morning, it's defrosted by lunch time and has kept the rest of the lunch box cool - double whamy! I do the same with pizza, pork pie, savory pastry slices.

I would heat it from frozen but would just make sure that it is piping hot all the way through. Shouldn't be a problem as you are talking about individual slices.

Emma1979

I always make 2 quiches to keep in the freezer for when I am on one of my cannot be bothered to cook days...
I just take them out of the freezer in the morning and warm them an hr or so before serving.