This is a Premium feature
To use this feature subscribe to Mumsnet Premium - get first access to new features see fewer ads, and support Mumsnet.Start using Mumsnet Premium
Simple soup recipes(15 Posts)
I'm guilty of making the same old soups over and over and I'd really love it if you'd share your favourites with me, just to give me ideas and get me out of my rut.
Curried butternut squash soup
1 butternut squash chopped
2 onions chopped
1 stock cube
2 teaspoons curry powder
I chuck it in my soup maker 4-6 portions depending on the size
Actually a weight watcher recipe but really lovely and warming.
Red lentil, chickpea & chilli soup
Prep: 10 mins
Cook: 25 mins
Nutrition per serving Kcalories 222 Protein 13g Carbs 33g Fat 5g Saturates 0g Fibre 6g Sugar 6g Salt 0.87g
2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes, whole or chopped
200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
small bunch coriander, roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt, to serve
1.Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
2.Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.
Chunky butternut mulligatawny
Prep: 25 mins Cook: 40 mins
Easy Serves 6
Nutrition: per serving Kcal 212 fat 5g saturates 1g carbs 37g sugars 15g fibre 6g protein 6g salt 0.5g
2 tbsp olive or rapeseed oil
2 dessert apples
3 celery sticks, finely chopped
½ small butternut squash, peeled, seeds removed, chopped into small pieces
2-3 heaped tbsp gluten-free curry powder (depending on how spicy you like it)
1 tbsp ground cinnamon
1 tbsp nigella seeds (also called black onion or kalonji seeds)
2 x 400g cans chopped tomatoes
1½ l gluten-free chicken or vegetable stock
140g basmati rice
small pack parsley, chopped
3 tbsp mango chutney, plus a little to serve, if you like (optional)
natural yogurt, to serve
•Heat the oil in your largest saucepan. Add the onions, apples and celery with a pinch of salt. Cook for 10 mins, stirring now and then, until softened. Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 mins more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 mins.
•By now the vegetables should be tender but not mushy. Stir in the rice, pop the lid back on and simmer for another 12 mins until the rice is cooked through. Taste and add more seasoning if needed. Stir through the parsley and mango chutney, then serve in bowls with yogurt and extra mango chutney on top, if you like.
Persian Inspired Organic Spiced Vegetable Soup
1 x Butternut squash 750g peeled, deseeded
3 x large onions
3 x garlic cloves
3 x leeks
3 x potatoes
6 x tomatoes
5 tsp x ground cumin
1½ tsp x ground cinnamon
2 tsp x smoked sweet paprika
3 tsp x chilli paste
2 x 400g cans chickpeas
1 x courgette
Salt and pepper to season
6 tbsp x olive oil
Fresh lemon juice
•Use a large saucepan, large enough to fry the chopped butternut squash, 2 diced onions, crushed garlic, potatoes and leaks in olive oil – softening the vegetables. Add the chilli paste, cumin, cinnamon and chopped tomatoes. Generously season with salt and pepper then cover with water and simmer for half an hour or until the sauce thickens slightly. Once the vegetables are tender, puree in a food processor or using a stick blender.
•Add this back to the pan with a 1 ½ cans of chickpeas – add the liquid from the cans too. Bring back to the boil and check the seasoning. Simmer for 20 minutes. Add finely chopped courgette and simmer for a further 20 minutes.
•Separately, thinly slice the final onion then add the remaining chickpeas to a frying pan with olive oil. You want to use a fairly high heat here as we want the onions brown and crispy. Set aside.
•For the herb oil, finely chop the herbs and nuts then add all of the ingredients to a pestle and mortar and crush to mix well. Add more olive oil if needed.
•Finally, serve the soup and garnish first with the feta, then herb oil and finally the crispy chickpeas and onions. Garnish with coriander if desired.
Will dig out some more later if I remember! I'm big on soup
Oh thank you! These sound delicious. I'll just have to check the ingredients are all here (we're snowed in) but the Persian one (minus the leek) is probably going to be made this weekend. It looks gorgeous xx
Potato and bacon is quick, easy and delicious
Garden pea, mint and spinach soup!
1 x large cup of frozen peas
4 x 'rolls' of individual frozen spinach
2x chopped leeks
1 x chopped onion
2 x tbsp Jarred mint sauce
1 x litre of hot veg stock
Salt & pepper
Basically chop up the onions and leeks then add them to hot coconut oil (or any oil) to brown...
Then, add the frozen peas and frozen spinach...
Add salt & pepper...
Then pour in the veg stock...and simmer for 30 mins...
Personally I don't blend the soup as it's lovely chunky(ish)!
Gorgeous served with warm garlic bread!
I love broccoli and Stilton or curried parsnip. Yum.
The tomato soup recipes a few threads down are good, just roast tomatoes with onion, garlic and balsamic vinegar then add veg or chicken stock and blitz. Super simple and very very lovely!
Here's another of my faves...
1tbsp olive oil
2 good size onions
2-3 sticks celery
2 good sized apples peeled, cored & chopped (eating or cooking, if you prefer it sharp or sweet)
600g-ish, more or less, celeriac peeled & chopped
2 sprigs thyme or a couple of teaspoons
1.5lt chicken stock
150ml double cream to finish, or a good dollop of philli cheese
In a large pan (ovenproof), heat oil & butter, add onions, celeriac & celery and cook for 10 mins.
Add apples and a splash of water. Sweat for 15 mins; check occasionally that it’s all still moist and if necessary add a bit more water.
Add thyme (stalks and all, you can take the stalks out pre blending), stock and seasoning.
Bring to the boil then turn down low and simmer for 30-45 mins until everything is tender (you can put in a low oven for cooking).
Remove the thyme stalks and blend until smooth. Stir through the cream/Phillip if using. Lovely 😀
I cut leftover wraps / tortillas into strips, dry in the oven after baking something else and store in a jar to make this, or a variety. It's delicious.
Pea and ham
There's a French one ( can't remember the name) but you basically alternate stale bread, odds and ends of cheese and a ladle or two of stock or clear broth with finely diced root veg and onion cooked in it, seasoning as you go. Finish with a layer of bread and cheese and bake in the oven until bubbling (should be thick and stodgy)
Barley soup with stock and whatever veg and meat scraps you have
Mushroom and sherry
So many good ideas. Thank you everyone x
Join the discussion
Please login first.