Vegetable Soup recipe anyone?

kethry

yup it'd make a nice veg soup... what i would do is this:

chop the onions down, and some garlic, if you have/like it, and sweat them off in a tiny bit of oil. Take one of your spuds, and cut that up into very small cubes. add that to the onion mix, and allow to cook for five minutes or so. Add the rest of the roughly chopped vegetables, stir well to get all coated in the juices, then add a couple pints of vegetable stock (you can buy tubs of marigold vegetable stock powder from most supermarkets which is fantastic stuff), bring to the boil and cook for 20 minutes to half an hour (however long it takes to get the veg cooked). once you've done that you can either eat as it is or blend and eat, but be warned, if you want to blend it, the mushrooms, if you have a lot of them, can make it go a rather unappetising grey colour, so watch out for that! you can add mixed herbs, chilli flakes, that kind of thing if you like.

The reason for chopping one potato down very small is that those potato cubes cook quickly and break down, acting as a thickener - do make sure that the potato you use for this is the kind that has plenty of starch in it (i.e. not new potatoes). Alternatively you can use some cornflour to thicken it: just mix a teaspoon of cornflour with some *cold* water and add to the soup, stir well and heat for a few minutes. if it doesn't thicken enough for your liking, repeat till it does.

good luck and have fun!

keth
xx

miniloopie

Fantastic, thanks!

Im sure there are some tinned toms in the cupboard so Ill use them too - I thought it might make a good soup but wasnt sure how to get it all together to make something nice...

Im sure Ive read somewhere, or someone I know does this, that you can blend half the soup and add it back in for thicker but still chunky soup... might well try that, I like some 'bits'!

Also, can I freeze this? What containers would you use to do so?

Thanks all! Great ideas to use up leftover veggies...

Penelope_Penguin

Welcome, miniloopie, and welcome to Old Style! It's called *fridge bottom soup* in our house!

For a fat-free version, you can just simmer the veg in water until cooked, then blend.

Your plan to blend half and leave half lumpy will work, too.

Soups freeze really well - with bread and cheese it's an instant meal

It'll be delicious!

Penny. x

angie_loves_veg

almost all soups feeze very well. I would freeze in individual or 2 portion sizes. I use any tub of the right size (I have some lovely 300ml lidded tubs that once held stock from my pre-OS days), you could even use plastic milk bottles..... ( the main disadvantage of milk bottles is that you would have to completely defrost before reheating, if you can find a container that the frozen soup could slide out of, it is ideal as you can heat soup from frozen in a pan for the ultimate convenience.....)

Bobbykins

Hi

I use old "flora" tubs to freeze my soup in . Well, TBH, I use them for freezing almost everything in!

A 1kg container holds the perfect 2 portions of just about anything in our house - soup, casserole, chilli etc. (maybe we are a bit greedy though)

The 500g ones are perfect for "meals for one"

HTH

Muppet81

My version is known by my friends as "Compost Soup" as this is where the bits of random veg would be heading if not souped. Sounds lovely eh

tiff

Dont be afraid to experiment, look up recipes online and adapt them if necessary with what you have. I do that to find out what spices or herbs to use. I made a carrot and coriander soup at the weekend and the next day made curried carrot and sweet potato soup. The sweet potato was hanging around in the bottom of the fridge and I had no coriander left so used curry powder instead.

Quite often you only need 2 main ingredients plus a chopped onion and stock. So if you have some broccoli and a lump of cheese in the fridge, hey presto you have the makings of a very nice soup!

bellsbells

Random veg soup is the best kind! I throw everything in a pan, add some herbs and a stock cube, leave to cook slowly for as long as possible then blend until smooth. That way you don't need to bother with any thickening. I usually serve with chopped hard boiled eggs, grated cheese and chopped up sausage sprinkled on top.

Have fun experimenting!

annie-c

Sounds lovely. Personally I would leave out the mushrooms, like someone else said, they can make the colour funny, also I just find them gloopy in soup. I'd have them cooked in garlic as a side dish!! But just a matter of taste, sounds lovely anyway xx

Gers

I bought two packets of carrots reduced in Sainsbury's today - made some stock, added chopped up carrots and a huge portion of corinader. After they had cooked down added a generous handful of sunflower seeds, lemon juice and a sprinkling of pumpkin seeds - blended, bagged and frozen!

Spent 2/6d :rotfl:and got loads of delicious random soup!