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    • 16011996
    • By 16011996 27th Oct 04, 1:39 PM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    • #2
    • 27th Oct 04, 1:39 PM
    Re: Soup recipes
    • #2
    • 27th Oct 04, 1:39 PM
    galtizz, the pumpkin soup here is gorgeous (and ideal if you are chopping up pumpkins for halloween.)

    this makes lovely tomato soup

    when i find some others will come back and post. soory, most of mine come off the internet, so having to look up the links.
    • 16011996
    • By 16011996 27th Oct 04, 1:40 PM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    • #3
    • 27th Oct 04, 1:40 PM
    Re: Soup recipes
    • #3
    • 27th Oct 04, 1:40 PM
    chicken and mushroom soup

    • 16011996
    • By 16011996 27th Oct 04, 1:43 PM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    • #4
    • 27th Oct 04, 1:43 PM
    Re: Soup recipes
    • #4
    • 27th Oct 04, 1:43 PM
    and a lot of others come from here

    hope they help, will dig out recipe book after and have a look.
    • Sarahsaver
    • By Sarahsaver 27th Oct 04, 2:02 PM
    • 8,219 Posts
    • 13,174 Thanks
    Sarahsaver
    • #5
    • 27th Oct 04, 2:02 PM
    Re: Soup recipes
    • #5
    • 27th Oct 04, 2:02 PM
    CARROT AND CORIANDER soup
    1 litre of stock, veg or chicken
    1lb carrots
    1 onion
    1 clove garlic
    1 handful fresh coriander
    i dont add salt but instead use 1tsp curry powder or juice of half a lime or lemon

    chop veg
    simmer til soft
    blend until smooth.

    If you are feeling flash a dollop of cream in the middle is nice when you serve it up

    Goes down well with tesco value bread, toasted ;D
    • Marsie
    • By Marsie 27th Oct 04, 2:10 PM
    • 96 Posts
    • 64 Thanks
    Marsie
    • #6
    • 27th Oct 04, 2:10 PM
    Re: Soup recipes
    • #6
    • 27th Oct 04, 2:10 PM
    QUICK & EASY LEEK & POTATO SOUP

    oil or preferably generous knob of butter
    2/3 young-ish leeks
    2 apple sized potatoes
    1.5 knorr chicken stock cubes to 1 pint of boiling water

    Melt the butter
    Add the leeks and garlic and stir on medium heat
    When the leeks are soft add the potatoes and stock
    Cover and simmer
    Cook until potatoes are soft (about 12-15 minutes)
    Leave to cool a little and then liquidize
    Add black pepper to taste

    So quick and easy that even I make it regularly!! !It's scrummy. !;D !;D
    • Spendless
    • By Spendless 27th Oct 04, 2:28 PM
    • 20,530 Posts
    • 34,248 Thanks
    Spendless
    • #7
    • 27th Oct 04, 2:28 PM
    Re: Soup recipes
    • #7
    • 27th Oct 04, 2:28 PM
    I like these recipes. I've never made soup before.
    On other moneysaving sites I find it mentioned quite a lot to have a soup and bread night once a week to cut grocery costs.
    Will go and bump crusty bread to go with this.
  • Galtizz
    • #8
    • 27th Oct 04, 3:14 PM
    Re: Soup recipes
    • #8
    • 27th Oct 04, 3:14 PM
    Wow, within an hour I've already got too many to choose from ;D

    Thanks everyone I'll soon have enough for 1 per week without duplicating all year!!!
    • ashmit
    • By ashmit 27th Oct 04, 3:36 PM
    • 622 Posts
    • 213 Thanks
    ashmit
    • #9
    • 27th Oct 04, 3:36 PM
    Minestrone
    • #9
    • 27th Oct 04, 3:36 PM
    I am silly. !I'm on an enforced fast from this morning to tomorrow lunchtime and I'm here looking at recipes. !But hey, I'm still not all that hungry yet!
    • 1 onion
    • 2 cloves garlic, chopped
    • 2 stalks celery
    • 2 medium leeks
    • 2 tbsp olive oil, plus extra for drizzling
    • 600ml stock (recipe says chicken, but I'm veggie so use vegetable)*
    • 1 tbsp chopped rosemary (I always just use mixed herbs)
    • 50g pasta shapes
    • half small cabbage (says savoy, but I've used pretty much anything)
    • 1 courgette
    • 4 large ripe tomatoes
    • 1 225g can
    • flageolet beans
    * according to various sources, you don't have to use stock cubes, just save the water veg has been boiled in. !As long as you use it quickly you should benefit from any vitamins that've dissolved into the water too

    Cut veg into approx 1cm pieces.
    Fry onion, garlic, celery and leeks in oil til soft.
    Add stock and half rosemary and bring to boil.
    Add pasta shapes and bring back to boil for another 5 mins til cooked.
    Add everything else and boil for one more minute. !Serve with crusty bread !Serves four, but you can double or treble the ingredients if you want to make lots. !I've also been known to vary proportions, leave things out (especially the tomatoes, I rarely use them) !and throw other random veg in - potatoes are nice in it. !It's a good recipe to experiment with, basically.

    I have also been known to add (presoaked) red split lentils, pearl barley and even general soup mix to add a bit of interest.

    I eat it chunky but my husband likes to whizz it in the blender.
    • ashmit
    • By ashmit 27th Oct 04, 3:41 PM
    • 622 Posts
    • 213 Thanks
    ashmit
    A different leek and potato recipe
    I've not tried the rest of them so take no responsibility for them
    • 1 medium leek, thinly sliced
    • 225g pots
    • 300ml water/chicken stock (again presumably you can use veggie stock as above)
    • 300ml milk
    • knob butter or marg
    • seasoning

    melt butter/marg in a pan
    Add leeks and stir over a low heat for 2-3 mins til leeks start to wilt
    Add water/stock. !Allow to simmer
    Meanwhile grate potatoes, add to pan and stir
    Add milk and seasoning. !Continue to simmer for 20-25 mins.

    Serves 2.
    • ashmit
    • By ashmit 27th Oct 04, 3:44 PM
    • 622 Posts
    • 213 Thanks
    ashmit
    pumpkin soup
    Found this one on the internet

    Boil together all the following ingredients for 20-25 minutes then liquidise. I prefer to leave it semi-lumpy, but the original recipe said make it smooth, so it's up to you.
    [list][*]1 medium butternut squash, peeled and chopped.[*]1 large onion, chopped.[*]3 sticks celery, chopped.[*]2 vegetable stock cubes dissolved in 1.5 pints of boiling water.[*]1/2 tsp cumin.[*]1/2 tsp coriander.[*]Salt and ground black pepper to taste.

    It's nice with fresh chopped coriander or chives sprinkled on top as you serve it.
    • ashmit
    • By ashmit 27th Oct 04, 3:47 PM
    • 622 Posts
    • 213 Thanks
    ashmit
    Lentil soup
    [list][*]100g red lentils[*]500ml stock (ditto)[*]1 medium carrot, grated[*]1 small onion (sliced)[*]1/2 thin leek, sliced (lots of leeks in these recipes!!)[*]seasoning

    Cook lentils in stock til soft (approx 20 mis)
    Add veg, cook til tender (approx 10 mins)
    Season to taste.

    Serves 2.

    Apparently this one tastes better made in advance, but thoroughly reheat.
    • ashmit
    • By ashmit 27th Oct 04, 3:54 PM
    • 622 Posts
    • 213 Thanks
    ashmit
    microwave bean, broccoli and tomato chowder
    [list][*]1 medium onion[*]125ml beef/veg stock (this one actually says veg stock, yay!!)[*]1 cup of water[*]200g chopped toms[*]150g chopped broccoli[*]400g can red kidney beans, drained and rinsed[*]1/4 tsp dried basil[*]dash hot pepper sauce[*]salt and pepper

    in a large bowl, combine the onion and half the stock. Cover and microwave at high power for 3 minutes.
    add the tomatoes, the remaining stock, 1 cup of water and the broccoli. Cover and microwave on high for 5 minutes.
    Add the beans, basil and hot pepper sauce, cover and microwave at high power for 3 minutes or until heated through.
    Season to taste.

    Serves 2.

    It sounds to me like that's too much cooking, especially if you have a really high powered microwave, so use your judgement. When I try it I'll post back.
    • ashmit
    • By ashmit 27th Oct 04, 3:56 PM
    • 622 Posts
    • 213 Thanks
    ashmit
    Re: Soup recipes
    Right, I'm off to not think about food for a while Enjoy!
    • 16011996
    • By 16011996 27th Oct 04, 4:14 PM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    Re: Soup recipes
    they all sound fab. only problem is don't know which to try first. ;D
  • bugs
    Re: Soup recipes
    I made this on Monday, it's v nice - nicer than you would think for the simple ingredients.

    Serves two or four depending on how hungry you are.

    One onion chopped, fried, after a while add a bit of garlic, carry on frying til onion is soft or even golden.

    Add:
    1 400g tin tomatoes
    450ml stock
    4 oz red lentils
    herbs of your choice
    pepper

    I also added a bit of marmite, seems to make things nice and savoury.

    Takes about 20 mins until the lentils are soft. !You can eat it as it is, or blend it (which I did, and prefer). !

    You might want to add more water to make it less stew-y and more soup-y. !You can also add finely chopped carrot and celery with the onions and garlic (so you fry those too).
    • MATH
    • By MATH 27th Oct 04, 6:03 PM
    • 2,931 Posts
    • 5,603 Thanks
    MATH
    Re: Soup recipes
    Cooking soups is fool-proof 9almost0 they're virtually impossible to overcook. When making soup always double up on quantities cos nearly all soups freeze well, some even taste better once defrosted just like curries do. It costs the same in gas/leccy to make 12pts of soup as it does to make 6.

    Slo-cooking is a brill way to make soup cos there is no chance of the pan 'catching'

    Potato soup or leek 'n' potato is a great base soup to mass produce cos you can add other things to each batch to ring the changes. Crispy grilled bacon is good, so is tinned tuna/salmon.


    CARROT & MINT SOUP

    1oz butter
    1 1/2 lb carrots, sliced
    1 med onion, chopped
    1pt veg stock
    1pt fresh milk
    2 tbsp mint sauce/jelly
    Worcester sauce

    Melt butter, add carrots, onion and cook for 5 mins

    Add stock, milk, cover and simmer for 15-20 mins until veg is soft.

    Puree until smooth. Add mink sauce/jelly, worcester sauce and season.

    NB. If making in a slo-cooker, omit butter/frying off. Add carrots, onion, stock and cook until soft then add milk and puree, then add mint sauce/jelly and season.

    If you prefer a sweeter taste use mint jelly not sauce.


    FRNCH ONION SOUP

    10oz onions, sliced
    1 1/2oz butter
    1 1/2 pt beef stock

    Fry onions in butter until golden

    Add stock and season, bring to boil and simmer for 45 mins - Done

    NB. I float a slice of french stick in each bowlfull, sprinkle on a bit of grated cheese then pop under the grill for a lunch.

    If making in a slo-cooker onit butter and chuck everything in raw.

    VEGATABLE BROTH

    As much root veg as your fridge yields
    1 1/2 pt veg stock
    2 tbsp pearl barley

    Fry off chopped veg in a little butter

    Add stock and barley, season and bring to boil. Simmer for 1 1/2 hrs - Done


    WATERCRESS SOUP (serve warm)

    2 bunches Watercress, shredded
    1 onion, chopped
    1 potato, diced
    1oz butter
    3/4 pt milk
    1/2 pt chicken stock

    Fry onion, Watercress & potato in butter for 5 mins

    Add milk & stock. Bring to boil stiring continuosly, cover and simmer 10 mins.

    Puree until smooth, add a little cream swirl if liked.


    NB. Not tried this on in the slo-cooker.
    Budget version: - Use 1 lettuce instead of watercress.





    • 16011996
    • By 16011996 27th Oct 04, 8:09 PM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    Re: Soup recipes
    wow, even more, will fill a book at this rate
    • jaybee
    • By jaybee 27th Oct 04, 8:54 PM
    • 1,418 Posts
    • 2,676 Thanks
    jaybee
    Re: Soup recipes
    So many soups - so little time!

    I love making soup - makes me feel real domesticated and good. Love eating it too!
  • Quackers
    Re: Soup recipes
    QUICK & EASY LEEK & POTATO SOUP

    oil or preferably generous knob of butter
    2/3 young-ish leeks
    2 apple sized potatoes
    1.5 knorr chicken stock cubes to 1 pint of boiling water

    Melt the butter
    Add the leeks and garlic and stir on medium heat
    When the leeks are soft add the potatoes and stock
    Cover and simmer
    Cook until potatoes are soft (about 12-15 minutes)
    Leave to cool a little and then liquidize
    Add black pepper to taste

    So quick and easy that even I make it regularly!! !It's scrummy. !;D !;D
    I'm a veggie so use veggie stock instead and I add an onion at the same time as the leeks & garlic. By coincidence it's simmering as I type (without the onion tonight - none left) ;D Oh, and I only liquidise half of the soup 'cos I like some chunky bits in.
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