Soup recipes

meritaten

I love red pepper soup
sweat a chopped onion in some oil til transparent, add a couple of chopped red peppers, a teaspoon of sugar and sweat the peppers for a few minutes. add about three quarters of a pint of chicken stock. season well with salt and pepper, and simmer for ten minutes. blend with a stick blender or food processor. return to pan and heat if cooled too much!
Thats it!
you may find this is TOO much red pepper - so make the stock up to a pint. its yummy as a 'cream of' soup too, just add a couple of tablespoons of cream as you turn off the heat, then serve.

Grimbal

My mum makes lovely soups - two of my most favourite are curried carrot, and butternut squash & stilton. Both are pretty cheap and easy to make:

carrot: start off by sweating an onion, then add a dollop of curry paste (she uses pataks korma), then about 4 decent carrots sliced thinly. Add couple pints water & cook until carrots very soft. Liquidise. Might nned to add water if too thick

squash: peel (a b*gger i know) & chop into 1 inch cubes, toss couple teaspoons oil over and roast in oven until toasted on outside. Meanwhile, sweat a chopped onion off, Add couple pints veg stock & crumble in about 150-200g stilton. When squash all toasted, toss this in & puree once again. Might need to add more water to it as well

Mum serves big bowls of steaming hot soup with hunks of fresh bread : they're both real comfort food & always manage to cheer me up!
Liz

kerrypn

Got this recipe off my nana and it is so nice, I make it every year for a starter on christmas day and everyone always asks am I making it-dead easy too Not VERY low fat because of the cream, but it makes loads and you only need a small portion as V. filling. Ive frozen with no problems(you need to do on day of making though)

Ingredients

2 Tablespoons Butter/Margarine
1 small onion finely chopped
3 tablespoons plain flour
1 FLAT teaspoon salt
1/2 Teaspoon black pepper
1/4 teaspoon oregano-no more or it'll overpower it
1/8 teaspoon Cayenne Pepper
1 1/2 pint chicken stock cooled-I use OXO
1lb Mushrooms peeled and halved/quartered-depending on own taste
5 fluid ounces double cream

Melt butter in large saucepan, add onion and fry until soft do not brown.Take pan off heat.Stir in flour,salt,pepper,oregano and cayenne pepper.Mix into a smooth paste.Gradually stir in the cooled stock.Stir in mushrooms. Return to heat and bring to boil,stirring constantly.Reduce to low heat,cover and simmer for 1/2 hour. Stir in cream.

Yummy

purpleivy

I never use cream or milk in soups, I tend to use powdered milk, as it is cheap, keeps well and doesn't use up all the milk in the house. WHen you whizz the soup the lumps disappear if there are any.

Carrot and Coriander Soup

I usually use milk, not cream.

Serves 2-3 Preparation approx. 10 minutes Cooking time approx. 30 minutes

25g/1oz butter
450g/1lb carrots peeled and finely chopped (or what about grating them?)
2 onions chopped
1 clove garlic chopped
1 tsp. ground coriander
25g/1oz plain flour
600ml/1pt vegetable stock
1tbs. Fresh coriander chopped
150ml/ ¼ pt single cream
A little extra cream and coriander for garnish if desired.

1. Melt the butter in a large pan and add the carrots, onions, garlic and ground coriander, cook for 5 min until softened.
2. Stir in the plain flour and cook for a further 2 min. Gradually add the vegetable stock stirring continuously and then simmer for another 20 minutes.
3. Blend in a food processor or in a blender or with a hand blender until smooth. Return to a low heat and add the fresh coriander.
4. Slowly stir in the cream and season to taste. Garnish with a drizzle of cream and a little fresh coriander if desired.


Spicy Parsnip Soup


25g/1oz butter
500g/1lb parsnips chopped
1 onion chopped
1 tsp curry powder
1 litre/1 ¾ pt chicken/vegetable stock
150ml/ ¼ pt single cream or whole milk
2 tsp chopped fresh chives
salt and pepper

1. Melt butter in a large pan and cook the parsnips and onions for 10 mins stirring frequently.
2. Stir in the curry powder and cook for a further minute.
3. Add the stock, bring to the boil and simmer covered for 45 minutes. Blend or sieve the soup.
4. Adjust the seasoning and add the milk/cream. Reheat, but do not boil. Garnish with the chives.

purpleivy

Creamy Autumn Vegetable Soup but I miss out the fromage frais etc, so it isn't!

2-tsp. margarine or oil
1 onion chopped
180g/6oz swede or turnip chopped
1 carrot chopped
240g/8oz potato diced
1 veg. stock cube, dissolved in 1pt boiling water
1-tablespoon cornflour
½ pt/300ml skimmed milk (or full fat for a treat!)
120g/4oz low fat natural fromage frais
Salt and pepper
Chopped fresh parsley to garnish (optional).

· Melt the marg /oil in a large saucepan and saut! the onion gently until softened, about 3 minutes
· Add the carrots, swede or turnip, potato and vegetable stock. Bring to the boil and then reduce the heat. Cook covered for 15-20 minutes until the vegetables are tender. Puree at this stage if required.
· Blend the cornflour with 2-3 tablespoons of skimmed milk; add the remaining milk to the saucepan with the fromage frais. Stir in the blended cornflour. Heat gently, stirring constantly until almost boiling and slightly thickened.
· Season to taste. Ladle into warmed soup bowls and serve at once garnished with chopped parsley.

Fish and Vegetable Chowder this soup can be made with cheap smoked fish of any type. Not a desperately cheap soup, but can be used as a main course.


Served with some crusty bread, this makes a good ‘main course’ soup
Preparation Time: 15 minutes. Cooking Time: 20 minutes


12 oz potato, peeled and diced
8 oz leek sliced
2oz celery sliced
1 tbs. sunflower oil
1 tsp. ground turmeric (optional)
½ pt fish or vegetable stock (you can get fish stock cubes if you can’t be bothered to make your own!
½ pt skimmed milk or any other you like!
1 bay leaf
4oz green beans sliced
4oz tomato cut into chunks
12 oz smoked cod or haddock fillet, cut into chunks
6 oz canned sweetcorn
Salt and pepper

1. Put the potato, leek and celery into a large heavy-bottomed saucepan with the oil. Stir well to mix and cook gently over a medium heat for 5 minutes stirring occasionally.
2. Mix in the turmeric, stir and cook for a few seconds and then mix in the stock, milk and bayleaf. (My spell checker suggests 'bailiff' for this word!) Season and bring to the boil, partially cover and simmer for 10 minutes.
3. Uncover and add the beans, tomato and fish. Continue simmering for 5 minutes until the fish feels firm and still holds its shape. Carefully stir in the sweetcorn and sweetcorn liquor and reheat.
4. Remove the bayleaf, check the seasoning and serve.

andthethreebears

When making basic celery soup (cheap, quick, tasty) add a few blocks of frozen spinach.
Gives a fantastic flavour, awesome colour, and v good for iron, calcium and folic acid!

Anything can be soup!

I was once told to save left over mash - freeze it in balls - then add them to soup mix to thicken them up

elf06

andthethreebears wrote: »

When making basic celery soup (cheap, quick, tasty) add a few blocks of frozen spinach.
Gives a fantastic flavour, awesome colour, and v good for iron, calcium and folic acid!

Anything can be soup!

I was once told to save left over mash - freeze it in balls - then add them to soup mix to thicken them up

Funnily enough I did the frozen mash trick yeterday . I made curried aubergine soup but found it was too runny (for my liking) so I added some frozen mash and boiled up some basmatti rice and added that. Hey presto 6 yummy meals for my freezer . Tried to total up what i spent and I think it came in approx. £2.50 for all the portions (and I did make them a reasonable size so they can be had as a main meal)

Carrots bag 65p (only half used so cost 33p)
Onion - I use bag of diced 50p (only half used again so 25p)
Aubergine 89p
Garlic (from tube in cupboard no idea of cost 5-10p??)
Curry Powder (again from stores maybe 5-10p again)
Veg Stock (from cupboard, I use low salt stuff so costs 48p)
Tin toms (again from cupboard value kind not sure of price 40p??)

Thats it without the rice which is what the original recipe called for its just that I added the rice by choice. Again it came from the cupboard so no real extra cost there

zippychick

Hi Elf

Some linkies for you

Soup recipes

Slow cooker -soup

Freezing soup

Please help me thicken my soup

Chicken soup - how do i make it?

Soup night

Pea and ham soup

Mushroom soup

Turkey soup?

vegetable soup?

Leek and potato soup

Miso soup

Chicken and sweetcorn soup

Lentil soup

Carrot and coriander soup

Brocolli and cheese soup

Onion soup

tomato soup

Parsnip soup

That's a few ideas for you anyway :eek::rotfl: I'll merge this with the first link later

Soup and chips is an unusual thread if you have time to spare ! I read it one day amazed !

thanks
Zip :A

elf06

Thank you zippy - i will just head off and read it now !!


Well i never - haha soup and chips. I live up in Scotland and would NEVER have thought of this!! It may just be working its way into my mealplan though

msb5262

elf06 wrote: »

Well i never - haha soup and chips. I live up in Scotland and would NEVER have thought of this!! It may just be working its way into my mealplan though

Soup and chips don't happen here as I can't be bothered to make chips - but all soups are served either with home made croutons or hot toast. This means that the children eat all kinds of soup fairly enthusiastically (if we ignore the recent debacle involving my DD and some cauliflower soup...).

MsB