Vegetable Soup recipe anyone?

foxybabe

Thanks for all these, I havent been on for a few days so only jsut read them .

smiler34

Know it sounds obvious but if anyone has ever tasted heinz veg soup I would like it to taste similar lol but be cheaper. It's slightly tomatoey. Thanks in advance xx :j

Penelope_Penguin

smiler34 wrote: »

Know it sounds obvious but if anyone has ever tasted heinz veg soup I would like it to taste similar

Sorry, I can't abide tinned soup I'll add this to the exisitng thread on vegetable soup - if you want it chunky, don't do any blending, which will make it smooth

Penny. x

smiler34

Thats why I want to make it cause I don't really like to eat processed food. Do you think this with a tin of tomatoes would work?

Chunky Vegetable Soup (Serves 5)

2 tablespoons olive oil (omit if dieting)
1 large onion, peeled and chopped
250 g (8 oz) carrots, peeled and cut into chunks
350 g (12 oz) swede, peeled and diced
350 g (12 oz) potatoes, peeled and diced
350 g (12 oz) leeks, trimmed and sliced
1. 3 l (2 1/2 pt) vegetable stock made with 3 stock cubes
3 tablespoons vegetable gravy granules
Ground black pepper

In a large pan, heat the olive oil and fry the onion for 2 - 3 minutes until softened (or use water to reduce calories).

Add the carrots, swede, potatoes and leeks and cook for another 2 minutes. Pour the stock over and bring to the boil, then cover and simmer for 30 minutes.

Using a ladle, scoop half of the soup mixture into a liquidiser and blend until smooth. Pour the liquid back into the pan with the remaining soup and bring to the boil, then sprinkle the gravy granules over the soup and cook, stirring until it thickens. Season with fresh black pepper and serve hot.

Caterina

The scooping and blending half of the soup is a great idea, it is used in the Tuscan Bean soup too (so you have a thick base of whizzed beans, onions and tomatoes, but also floating beans and bits of veg). I love homemade soups, would never buy tinned, they are just SO not the same, even the fancy tetrapack ones!

smiler34 wrote: »

Chunky Vegetable Soup (Serves 5)

2 tablespoons olive oil (omit if dieting)

Edited to say: Even if dieting, it is a good idea to have at least some oil (a teaspoon per serving would do) when eating vegetables, otherways all the fat soluble vitamins get washed through the body and not absorbed!

freyasmum

Don't know if it'll be like heinz but my recipe is:

Few tbsp oil
1 onion, chopped
1 clove garlic, crushed
175g carrots, sliced
1 medium potato, diced
2 x 400g tins chopped tomatoes (can sub 500g fresh tomatoes, skinned, de-seeded and chopped for one of the tins if you want. It's more work, so I don't )
1 tbsp tomato puree
pinch caster sugar
425ml stock. I usually use chicken, but you can use vegetable
pepper, salt (if needed) to taste
optional: few tbsp double cream
some basil leaves, torn.

warm the oil in a pan - low heat.
Add onion and garlic and saute for a few minutes.
Add the carrots and potato and cook down for around 10 mins.
Add remaining ingredients, except for the basil and cream (if using).
Bring to the boil, the simmer for around half an hour, covered.
Liquidise then pass through a sieve.
Add cream and basil, but don't re-boil.

I've never added the basil because I never remember and it tastes lovely

Penelope_Penguin wrote: »

Sorry, I can't abide tinned soup I'll add this to the exisitng thread on vegetable soup - if you want it chunky, don't do any blending, which will make it smooth

Penny. x

I have to agree, I'm yet to find one which is as tasty as home-made

Trazy

I paid £2 for carrots, swede, brocolli, potatoes and onions.

To this i added a couple of handfuls of red lentils, 2 stock cubes and some mixed herbs. Just cooked it all together in big stock pan and whizzed it roughly with my hand blender.

Made 5 litres of lovely thick veg soup so I have plenty in my freezer now. :j :j

Gingham_Ribbon

Squash/pumpkin is good with stock, curry paste, coconut milk (or cut off a large chunk from a dried block) and some chickpeas. It blends to a smooth, creamy soup.

Red lentils are great with carrot, leek, onion and potato with veg stock and a dollop of brown sauce.

cee123

I was re-reading old threads and thought I'd add my latest favourite here.

Peel and chop one butternut squash (i use a potato peeler). chop two red peppers. Sweat over a low heat in a tablespoon of oil for ten minutes or so until soft, then add about one litre of vegetable stock - a bit less if you like your soup thick - and some black pepper. Let it simmer for about 40 minutes, then put the lumpy mess into the food processor until smooth. Very tasty! My mum gave me this 'recipe' but she doesn't use the oil, she just simmers it (weight watcher!)

Hope it inspires someone else!