Vegetable Soup recipe anyone?

sillyvixen

nell2 wrote: »

I know they aren't spices, but I find a bit of (low-salt) soy sauce and/or a teaspoon of marmite does a wonderful job!

Also, I use the Marigold stock powder which gives a really good flavour as a base.

i always use marmite as stock for soup, usually (but not always) chilli too.

lindadykes

Magic spice as it's known in our house, cos it can transform so many bland dishes - (better known as salt!!). Nine times out of ten if a soup or sauce tastes bland it needs salt. I know it's fashionable to cut down on salt, but if you make most things from scratch yourself you won't be eating VERY high levels of salt that go in ready meals.

Remember we all do need some salt.

troll35

I agree with lindadykes, tasteless soup often needs a bit more salt. A good stock and plenty of veg. I often add some thyme. My current fav is carrot, lentil and haricot bean-

4 large carrots,
100g ish dried red lentils,
2 large onions,
1 tin haricot beans,
1 organic veg stock cube.

Chop everything that needs it, put them all in a pan with about 1.5 pints hot water, boil/simmer for 20 mins or so, adjust seasoning.
I find the kids prefer smooth soup so I will usually blitz some in the food processor. If it is too thick I usually thin it down with milk to make it a bit creamy.

mandy_moo_1

just popped back in here to say i made a humongous pan of veg soup today and it was GORGEOUS!!! made 9 portions at a cost of about £2.30.....i went with a bit of mixed herbs and some rosemary in the end

My mum ended up pinching 2 portions to take home, my sister had one, i had one for lunch, and the rest has gone into the freezer

many thanx for all the help x

mathsus

I think a long, careful sweating is the answer to tasty veg soup.

Cut up your veg to the size you like the lumps to be at the end. Put them in a thick bottomed pan with a dollop of butter or olive oil. Add seasonings. Fry over a fairly hot heat stirring a lot so things don't catch until the onions are just starting to colour. Then put a folded piece of greaseproof paper or a butter paper down over the veg and put the lid on tightly. Turn the heat down to a whisper & use a heat diffusing mat & leave the veg to sweat in their own juices for ages. Then add stock. Add tinned pulses or dry red lentils with the stock if you are using them. Simmer till everything's soft. Adjust seasoning. Take a few ladlefuls out & puree the rest, Add the lumps back & voila! perfect taste & consistency.

I found it takes ages to learn what combo of veg you like... For example I love swede as a veg but hate it dominating a soup...

MiniLaura

i use basil in veg soup. along with veg stock cubes. Taste is lovely. Coriander doesnt seem so good.

bargainbird

I've got last years HG veggies left in freezer and would like to make veg soup, but as i have never made it before has anybody got a simple reciepe?

Thanks

M.E.

We call this Bottom Drawer Soup... anything left in the bottom drawer of the fridge, whizzed into soup. Normally delicious.
Taste depends on what is lurking in you bottom drawer;););)

Potatoes, carrots, leeks, onions, swede etc. Peel and remove obviously grotty bits. Cut into chunks about walnut size. Put oil or lard or butter into a large pan., melt and warm up. Garlic and spices are nice if you add them now.
Add the chunky vegetables and cook gently for about five minutes.
Add the other vegetables suitably cut up... green beans, cabbage, peas, sweet corn, spinach, even the odd bit of apple, pear etc.
Pour on very hot liquid... water is fine, or stock cube, or marmite and water until there is about two inches of liquid. Bring to the boil then simmer for about half an hour minimum.
Whizz with a stick blender and if there are stringy bits pass the soup through a sieve using a wooden spoon to help itthrough the sieve. The stringy bits will be left behind
Taste. Add salt, pepper, sauce whatever.
Hope that helps

Penelope_Penguin

For a fat-free version, you needn't sweat the veg in oil. You can just simmer the vegetables in stock until cooked, then blitz or not, as you like.

Penny. x

moneysaver

400g Lentils (soaked overnight)
4/6 Ham or Vegetable stock cubes makes 4 pints.
6/8 medium size carrots grated
1/2 turnip grated & chopped
6 medium potatoes chopped
1 small leek chopped
salt to taste

Adjust all the ingredients to suit size of pot. Throw all into a pot at same time we do ours in 2 batches in a pressure cooker(for speed) takes only 10mins, but only use half of ingredients in each batch.