Please give me your best soup recipes .(18 Posts)
I eat soup most days but I buy it which is a waste of money and probably full of stuff that doesn't need to be there .
I have made soup in the past but only a couple of times as i was a bit rubbish at it .
Anything with lots of veg or chicken or a good tomato and basil one would be great .
Thank you .
This is my quick and tasty tomato soup
It's worth having a search on old threads, there are some good ones
This one is very good. I chuck some turmeric in there, too. It's also fine without the cream.
I like to make recipes myself
Couple of carrots
Garlic to own taste
Chilli flakes, stock
I use coconut milk sometimes
I also like chicken, blended sweet corn potato sometimes butter beans to thicken then add a little turmeric for colour or saffron then an it of lemon grass to taste and garlic - i have this soup blended too but add a tin of sweet corn at the end for some texture
Easy Lentil Soup (Serves 4-6):
1 Tbsp oil
2 carrots chopped
2 sticks of celery, roughly chopped
1 Leek trimmed, sliced and washed
1 small onion chopped
100g Red lentils
1x400g tin chopped tomatoes
1 Tsp tomato puree
800ml Vegetable stock
1) Fry onion, carrots, celeryand leek in the oil for 8-10 minutes
2) Add the rest of the ingredients then simmer for 30 mins or until the lentils and vegetables are soft.
Very easy and lovely
By the way I use a soup maker ... it's fantastic!!!
I've just made 2 soups today, both delish.
Carrot and apple
Chop and fry an onion, add in about 5 large peeled and chopped carrots and a peeled and cut up apple. Add in saucepan with boiling water and a stock cube. Simmer for 20 mins then blitz to make it creamy. Nom. You can add curry powder if you like.
Good old leek and potato. Chop and fry and onion, chop a large leek and fry with onion. Peel some spuds and chop. Bung everything in a pan with boiling water and stock cube and simmer for 20 mins and blitz or leave chunky. Season to taste.
Basically take any meat and veg you like, bung in water and stock cube and 20 mins or less you have soupy goodness.
Thank you everyone . I am going to give a couple of these a go tomorrow .
badcat that's what people that can make soup always say but when I do that it all turns out a bit rubbish . I need to follow recipes .
Lindsey Bareham's celebration of soup is a brilliant book. 100s of recipes, I've cooked loads (30+) and only had one dud (chestnut soup).
I make the lentil one elerismum mentions above, apart from I add loads of chilli so it's a spicey lentil soup and low calorie too.
Just had it for dinner tonight, yummy.
I often find recipes have too much stock/water/milk in the instructions so end up thin and watery when blitzed. I tend to put in less and then add more towards the end or after blending if needed
My current favourite and the easiest soup in the world is Rachel Allen's pea and tarragon soup, made with frozen peas that you don't even need to cook or defrost beforehand. Exact recipe is probably somewhere online but basically it's about a half litre of vegetable stock, a coup or two of frozen peas, garlic and onions (or scallions) into a saucepan on a high heat. bring to the boil then add a handful of fresh tarragon and blend (I use a little handheld stick blender). You can mix in some cream as well at this stage of feeling decadent. Gorgeous fresh soup, in about eight minutes from starting it to serving it, and hardly any washing up.
I am something of a snob about stock though: I make soup only when I have some homemade chicken stock.
What can I buy that is a good alternative? Are the little cubes as minging as I imagine?
I made the lentil soup and put chilli in as well and it is delicious.
Going to try the pea and tarragon one next .
And then the leek and potato .
I am more excited than is normal about this.
I do frozen pea soup like sycamore but with loads of fresh mint rather than tarragon. Super easy super fast.
My current favourite is a spiced sweetcorn soup (frozen veg again) Add finely sliced chillies and garlic to a pan of chicken or veg stock with the juice of a lemon. simmer for about 10 - 15 minutes to infuse the liquid with the chilli flavour. chuck in frozen sweetcorn, bring to boil then blitz with a blender. add some more sweetcorn so you've got some whole kernels in there. I sometimes add prawns or shredded chicken to beef it up. If I have enough calorie allowance I might swap out soem of the cooking liquid for coconut milk.
My mum used to do a lentil and tomato soup very similar to elerismums recipe but with the addition of orange juice and zest and chopped tarragon to finish, sounds weird but it was really nice.
If you like courgettes get a huge net of them, sautée with onions and oregano and veggie stock, add tub of Philadelphia cream cheese. Don't peel courgettes. Really yum. If you want cooking times I can find but its same as for most soup.
Roast 5 tomatoes, 2 carrots and 1 onion in a large pan for 20-25 mins, until carrots are soft and tomato juices are flowing freely
Chuck in a pot which has two mugs of boiling water seasoned with veg stock and salt
Simmer until the liquid becomes mush
Blend with a hand blender
Add pesto/cream or both for taste. Because the tomatoes are roasted, they have a lot more flavour.
No recipe but my friend did a lush one for bookclub! Butterbeans, sweet potato, normal potato a bit of cumin. Might have been more veg in it possible onion. Veg stock. We had fromage frais and chives to dollop on top. It was really lovely.
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