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looking for nice thick veg soup recipe

(10 Posts)
janmk Sun 05-Jan-14 09:33:35

not a lumpy one but one you can blend into a nice thick soup suitable for family including dd who is 19mo ?

JamNan Sun 05-Jan-14 10:15:07

red lentil and spinach with a garlic and lemon oil
celery with parmesan cheese/creme fraiche
potato and leek
parsnip curried
chestnut potato and celery
carrot and coriander
sweet potato and coconut
butter bean and tomato with paprika oil
kale and white beans with tomato (though I wouldn't mush it up too much I like the texture)

Add some big fat fluffy dumplings! I'm hungry now! grin

FunkyBoldRibena Sun 05-Jan-14 10:18:05

Fry onions slowly in oil.

Add veg as you peel and chop it - whatever you have that is starting to get a bit past it's sell by date.

Add a stock cube and some water.

Cook until cooked, whizz down and season.

redandyellowbits Sun 05-Jan-14 10:21:00

how do you cook red lentils for a soup?

do you have to precook and add or just treat the same as veg?

FunkyBoldRibena Sun 05-Jan-14 10:21:59

No you can bung them in when the water or stock goes in - just add a little more if it starts to get thick too soon.

janmk Sun 05-Jan-14 11:06:13

i am not a great cook so could do with some precise instructions as am not confident chucking things in ! also i am veggie and some recipes include chicken cubes x

Breadandwine Sun 05-Jan-14 23:53:13

Hi Janmk

Split pea soup with potato and cabbage - it's a lovely winter warmer, just right for this weather.

I'm a vegan, so there are no chicken cubes on my blog! grin

redandyellowbits red lentils are dead easy to cook. No need to pre-wash, just cover with water and simmer for ten or so minutes.

Whatever I'm making, I prepare my veg in another pan, then combine them when they're both cooked. Then add the seasoning and serve!

Here's a lentil and potato hash recipe, with clear instructions (I hope!). grin

janmk Mon 06-Jan-14 21:35:37

thanks will give it a go xx

RebeccaMumsnet (MNHQ) Mon 06-Jan-14 21:38:21

This one is yum Good luck!

PigletJohn Tue 07-Jan-14 01:02:28

parsnip soup is fab, so is carrot. Turnip isn't, though you can use swede if making a general mixed winter veg soup. My quantities are vague guesswork, I do it by eye.

Clear white stock is useful if you have it. Start by sweating 1 or 2 rough-chopped onions, and garlic if liked, a tiny bit of finely chopped celery if you have it, in oil or fat, but make transparent, do not brown, then add about 500g of main vegs and 500 to 1000ml stock (or water if necc) enough to cover well. V. slow simmer until softer than if you were serving vegs with a meal, let it off the boil, whiz up, correct the seasoning, add half a glass of white wine if you have it. For economy you can bulk up with potatoes esp if making a very big one. Use white pepper and be sparing with the salt. If you have left-over turkey fat or similar, use that instead of oil, it adds flavour. Or sweat bits of fatty bacon or left-over fatty meat, to do the onions in. Don't try to cook with lamb fat though, it tastes and smells horrible. You can finely chop a bit of parsley to spinkle on the bowls if you have it, or add a swirl of cream (sour or otherwise) if you like. Do your sweating in the pan you will later simmer in, to avoid wasting the tasty coating on the pan.

Some people use stock cubes, but I can taste them. Knorr do good bottled stock concentrates. After whizzing, it may be too thick. If you add more boiling water, it will need re-seasoning as the flavour will be diluted. You can liven it with a little Worcester sauce or tabasco, but so little that it is not identifiable. Do not add tomato or its derivatives to this one.

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