Soup recipes

vixtress

sprouts are lovely in soup!

Penelope_Penguin

vixtress wrote: »

sprouts are lovely in soup!

I love sprouts - have you a recipe, please?

sonnythecat

PP - "roots or fruits" - what a great way of putting it!!!!

I make loads of soup using bits and pieces. Seems to work out OK - after all, its just for your lunch/dinner, not for honoured guests.

I do think that soup needs a kind of 'accent' flavour, though, so would add either some herbs (thyme, bay, rosemary) or spices (cumin, coriander) or creamed coconut or whatever I was in the mood for.

And dare I say it, but adding a bit of cream (oh, alright then, milk) is nice.

hungry now....

valk_scot

Sprouts are great in soup. Lots of them make you parp a bit though.:eek:

Pocketlady_2

My soup normally has...

Onion
Leek
Garlic
Celery
Carrot
Potato
Baked Beans
Butter Beans
Sprout or Cabbage

Now too many bowls of this makes you parp! :rotfl:

Savannah02K

Delia's website used to have (not sure if it still does) a fab recipe for sprout soup, the sprouts in it tasted nothing like the usual overboiled taste that those of us with mothers who believed veggies should be boiled for at least 30 mins! It's a really light subtle veggie soup, I'd defy anyone to even be able to recognise it as sprout soup!

kerri_gt

I was just wondering whether anyone could help. I made some red lentil soup tonight, with chilli and tinned tomatoes. It tastes like it's missing a little 'something' I think I went a little heavy on the veg stock (1 1/2 pt but only had one cube) I've blitzed it up a bit so it's thicker which I'm hoping will help. I read a post somewhere that this kind of soup tastes better a day or so after it's been made and reheated - is this true?

zippychick

what did you put in it kerry? Have you seasoned it?

Umm i tend to start grabbing things and hopingfor the best! Soy sauce adds a nice saltiness and depth of flavour but if you over did the stock it may be salty enough already......

Have you put black pepper in it? I may try frying off some smoked bacon with spring onions/onion/leeks/what ever oniony thing i had and adding that and abit more chilli - but would purely be guessing!

ive found lately when i add fresh chilli it does very little so i have to keep adding more. Chilli flakes , bring to the boil , and maybe simmer for a while and seeifthat helps?

our soup problems thread may have some other ideas.

Zip

kerri_gt

It was a bit of a mish mash job from a few recipies but roughly speaking;

1/2 chopped onion (fried)
garlic (lazy - prob about 3/4 teaspoon)
1 cup red lentils
1 1/2 pt of vegetable stock (think I made this a little watery)
1 red chilli
ginger - prob about 1/2 inch piece (the kind you can buy frozen)
1 - 1/2 tbsp red wine vinegar
salt & pepper
pinch of mixed herbs

I did also try adding a tiny dash of marmite and a little dash of HP to add some depth. I also use Soy sauce to add a saltyness to casseroles etc but didn't want to make this soup too salty.

The chilli is quite strong, it was frozen and I've found that it tends to be stronger when thawed and used in cooking. I don't really want to add meat to the soup as my OH is a veggie and i'd like him to have the option of eating some. It just seems to add 'depth' if you know what i mean?

zippychick

ehhh i know all about it. ive just attempted a quorn mince pie for my veggie other half and was telling him how hard it is to flavour without meat! :eek::o

I freeze me chillies too, are we twins?!:rotfl:

Have you tried adding more stock? Do you have any veg handy which might add more taste? Such as cook up some carrots or parsnips or both, mash and chuck in?

You could of course add a tin of tomatoes, some more lentils and chilli and mixed herbs, reboil it then simmer and see what happens. Sorry , thats what i would do! you could check the lentil soup thread for ideas. Curry powder?

ANyone else? sorry, im literally telling you what i would try in those circumstances with those ingredients.:o