Soup recipes

BitterAndTwisted

I echo the suggestions for that lovely smoked paprika and chilli. I'm not fussy about the kind of pesto (I can't afford to be) so I just use what's open at the time.

puddy

yes, i am getting a chilli today, i have some smoked papriki in the cupboard, i love that too. i will use green pesto, because i have some in and its less sweet

Sublime_2

I cut the butternut squash into strips, add a few garlic cloves, place on a baking tray, and drizzle with olive oil, seasalt, and black pepper, then bake in the oven for about 1/2 an hour.

I combine this with HM chicken stock, and fresh basil, whizzed up with a hand-blender for yummy soup. Its not too sweet, just right.

Sentora

Chorizo? Jamie Oliver does a lovely SP and Chorizo soup in his food revolution book.

zippychick

ive merged this with the soup recipes thread. Good luck - hope it works out ok
Zip

nopot2pin

puddy wrote: »

I want to make a soup of sweet potato and butternut squash. OH hates these vegetables as he finds them too sweet (same with tomato based dishses and anything with peppers in) which is a bit of a nightmare for me at the moment as I am on a diet and am getting as much veg in as possible, besides I love those vegetables and anything mediterriany, which he doesnt.

So I want to make a soup of these 2 things, but have a sort of sour or savoury taste to it. Am happy for it to be curry flavoured or whatever, just not too sweet.

Any ideas?

I made a big pot of soup last night, using up 2 sweet potatoes, a head of celery, an onion, 2 bendy carrots, a tin of tomatos, covered with stock. It seemed to have something missing, so I added 2 teaspoons of Patak's Korma paste to it... and it was very nice

quintwins

we're having soup tonight it's just got random stuff in it, turkey, onions (red and white) garlic, peppers, mushrooms and carrots (found in the freezer) and a fw taties to bulk it out, in a huge pan with 2 veg stock cubes and some salt and pepper, it's yummy i keep munching on it xxx

researcher

I bake the veges in the oven with garlic, liberally sprinkled with cumin seed, a little turmeric and lots of chilli. (+salt and pepper). Cover your dish with foil and allow around an hour to roast. The I add chicken stock to make the consistancy of soup I prefer (if none made then Knorr stock cube/s). Serve with a dollop of 0% greek yoghurt and you've a delightful soup. Sometimes I add carrots, onions, celery or peppers - but often just the sweet potatoes and squash.

I've been making this for years now - and tried lots of combinations of flavours - but the one I describe is the favourite in our house.

twinklesmum_2

I find it expensive to roast veg for soup-making. Hugh did a nice butternut sq soup in his last series (the 'Lunch' episode) - he fried an onion, added garlic, ginger and chilli, then butternut cut up, and stock and seasoning. Simmer until squash is cooked then take out a ladle-full and mix with a tablespoon of smooth peanut butter - return the mixture to the pan, liquidise. If your OH can cope with heat, the chilli tends to mask the sweetness a bit.
I think you might be on to a loser with sweet potato - the clue's in the name (and, of course, it has more calories than potatoes)

researcher

twinklesmum wrote: »

I think you might be on to a loser with sweet potato - the clue's in the name (and, of course, it has more calories than potatoes)

Not so - a few calories less - but not that many, it's what you do with them that makes the difference.

http://www.calorieking.com/foods/compare/?l=Y2lkPTE0Nzc1JmJpZD0xJmZpZD03OTM1NSZlaWQ9JnBvcz0mcGFyPSZrZXk9