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Can I have your hearty soup recipes please?(24 Posts)
Would like some home tested recommended recipes for filling stomachs after a full day at work.
Can I batch cook over the weekend and reheat during the week?
Minestrone - lots of veg, borlotti beans, mini pasta.
Ribollita - soffrito, cabbage and beans
Borscht - beetroot, veg, sour cream and Kabanos sausage
Lentil and spinach soup
Tomato and lentil soup
For all of them, onion, celery, leek and carrot, plus whatever veg are used for that soup. Soften and reduce then add stock and simmer for 20-30 min. Herbs and seasoning at the end.
Nigel Slaters chorizo and bean soup.
Chop a couple of onions, three carrots and three celery sticks. Slice a whole chorizo, and soften all these in a bit of olive oil. Add chopped tomatoes (I use a whole punnet of salad tomatoes that I roughly chop, bit I can’t see why tinned wouldn’t work), a couple of strips of orange peel (optional - I forgot it once, and it was just as nice), and chilli flakes, smoked paprika, oregano and fennel seeds and a pint of chicken stock, and simmer for 20 minutes.
It is just as nice reheated the next day, so would work for batch cooking.
I make a lot of soups.
Also made a tomato soup the other day because DH got a second big lot of tomatoes, forgetting we'd already got some the day before.
That was easy and DH said the best soup I'd ever made.
A load of tomatoes, 1 jar of kidney beans, seasoned and whizzed up.
Roast chopped up sweet potato, red onions and red peppers. Whizz in liquidiser with stock.
Delia's Black Bean soup from her Winter book is delicious. You can find the recipe online.
White onion soup: don't let onions brown. Just cook them until soft, add a little flour as a thickener, stock, white wine and rosemary.
We also have what we call Chinese noodles: boil chicken stock with lumps of garlic, spring onion and ginger, add mushrooms, baby corn, broccoli, fresh sweet corn kernels and chicken. When the vegetables are just cooked, add cooked chicken and egg noodles with soy and oyster sauce to taste. Remove garlic and ginger before serving.
Cauliflower cheese soup....
Make stock with leek, celery, carrot. Add one cauliflower. Cook til soft, add herbs. Blitz with liquidiser then add creme fraiche and grate in some strong cheddar. Stir on the heat for a few mins, then add black pepper and serve.
Leek and potato, and curried parsnip also fav.
Carrot and lentil, chop an onion and a carrot, soften in a tbsp oil, add 75g red lentils and a pint of chicken or veg stock. Simmer gently for 30 minutes and then season to taste and thin with a little milk if necessary. Amazingly simple and tasty.
I love a nice chunky bean filled broth, and have chickpeas, black eyed beans and broth mix soaking as I write, ready to be cooked tonight.
I've got a pressure cooker so it doesn't take long. I fry off the onion and garlic, shove in chopped carrots, turnip, potato and the drained pulses, pour over the stock and some dried herbs and pressure cook for 25 mins or so. Once I can open the lid, I stir in some chopped greens (I'm lazy and buy a bag of chopped spring greens or kale), warm it all through till the greens are cooked and it's done.
You could do it in a saucepan on the stove, but I'd cook the pulses in the stock first for about 75% of the time they need, then add the root veg for the last quarter of the time and throw in the greens for 5 mins or so at the end.
Leek and potato soup is always a winner too.
As is cauliflower and brocolli, if you're looking for something creamy textured. I use all the brocolli, including the big stem (I save them for this soup!). It might need peeling if it's a bit tough, but I blitz it all at the end anyway so i don't tend to bother.
Blitzed soups fill you up for longer for some reason.
I make pea and ham on a broke week using cooking bacon pieces and a can of mushy peas to thicken it.
Every veg (that's going a bit bendy in the fridge) fried off in the pressure cooker with the bacon, stock and cook. Add the tin of peas and this will bring it down to kids temperature. Wizz with a stick blender and add a swirl of cream and some crispy onions.
What do you use for stock. Ive given up on soups simply because i cant make stock
Oops I hadn't meant to post that.
I use Marigold veg stock powder, which I buy at Holland and Barett. I've seen it in the supermarkets but I get a much bigger tub for a better price at H & B
This is the best lentil and bacon soup:
sweat 2 finely chopped onions and 2 sticks of celery until really soft. Add 125g finely chopped smoked bacon and brown. Add 5 cloves of garlic (crushed) and then pretty much straight away stir in 225 dried Puy lentils (or Sainsburys lentilles vertes) so the garlic doesn't catch. Add 2 cartons chopped tomatoes, 1 litre veg stock made with Marigold and 400ml water. Simmer for 40-60 mins until lentils soft.
We have this with pasta stirred in - about 50g per adult portion - and parmesan cheese over the top. Also nice with melted cheese croutons. We get 2 nights' dinners for two adults, one teen, one child from the above.
Onions, garlic, beans of choice ( I like black or pinto), tomatoes, chilli, chicken stock, diced cooked meat of choice
Pour over tortillas cut in strips, top with sour cream, corrianxer, lime juice, avocado, grated cheese etc.
I cut left over tortillas into strips, dry in the oven and keep in a jar to make this as there always seems to be one or two left over and a bit dry when I buy a pack.
Scotch broth with soup mix or barley, carrot, onion, celery, potato and scrag end or breast of lamb.
I do make my own chicken stock, but I find the Kallo low salt chicken stock cubes good as well. And sometimes just water is fine.
Has anyone got the hang of using a hand blender without ending up covered in soup?
I think you just need to ensure that the whole of the blender head is submerged in the liquid. I tip the pan if the soup's not deep enough.
I love soup and should make it more often. It never takes as long as I think and I don't have the knack of cooking in small quantities so we always end up with an enormous amount, which keeps very well in the fridge for a few days and also freezes well.
Chicken and vegetable broth - a very filling one and this makes a lot.
Either use a small whole chicken or pieces. The chicken is here mostly to add flavour and body to the stock. The flesh will be lovely and moist and can be used for something else, like putting in a pie or sandwiches or a salad, but you can add a bit to the soup - if using a whole chicken, all the little bits from the back and wings are good here.
I have a huge Le Creuset casserole I've had for decades. It's good for this kind of thing. I put the whole chicken in it, pour over some cold water - at least a litre - add some vegetables and grain/pulses (see below), maybe a bayleaf or two, add a bit more water if necessary so the pulses and grains are covered, bring to the boil, reduce to a simmer, cover, leave until all is cooked - at least an hour. Remove chicken to a plate, scraping off the bits of veg etc which are stuck to it and returning to soup. Taste the soup and season with salt and pepper (I find soup needs generous seasoning). I don't add salt earlier in case it stops the pulses softening up.
When you're happy with the seasoning, remove a few ladlefuls of soup to a separate bowl and blitz with a stick blender. Return that to the main pan and stir through. (This step isn't essential but I usually do it because my husband much prefers the texture of a broth-like soup done this way rather than with lots of bits floating in a thin broth.)
Remove skin from chicken and take the flesh off the bones. Put some bits, chopped smallish if necessary, into the bottom of the soup bowls. (Get the rest of the flesh into the fridge in a covered container as soon as it's cool.) Reheat the soup if necessary, stir in some chopped parsley and ladle into bowls. Good bread is great with it but this is hearty enough that it will fill you up without. I also like a bit of cheese with soup sometimes.
Vegetables and grains/pulses to use:
At least 2 leeks (dark green bits as well as white), 2 carrots, a good big chunk of swede, 3 or 4 stalks of celery, as many parsley stalks as you have (if you have any), all sliced or chopped - you could add more veg if you like and can fit them in the pan
Some sort of brassica if you have any to hand - cabbage, greens, kale, broccoli or cauliflower stalks/leaves, maybe the florets too, all chopped into bitesize bits or shredded
Potato - optional, this is already very thick and carby from the barley, but if you do add don't bother peeling, just chop
Barley - maybe 50g? (It expands a lot on cooking)
Split red lentils or split peas - maybe about 100g? (ditto)
Parsley leaves, finely chopped, to add at the end so you retain the lovely fresh green colour
If using smaller pieces of chicken, the cooking time would be a lot less so start the rest of the soup off and add the chicken after maybe 20-30 minutes and give it half an hour more.
A quicker broth could be made using tinned beans, e.g. butter beans, leftover rice or potatoes instead of barley, leftover bits of chicken if you have any (if no chicken, you'll need more seasoning).
We’re fans of noodle soup here. I make it up as I go along but for example
Brown chicken thighs, then remove to plate
Fry ginger and garlic (and chilli but I’m cooking for a toddler who would object)
Add in some random veg - onion, leek, tomatoes, peppers went in last night. Soften. Add chicken back in. Pour over stock (I usually use a knorr vegetable or chicken capsule thingy, add it straight to the pan and put in some water from the kettle).
Once chicken is cooked, throw in a nest of noodles per two people eating. I also add at this point veg which needs less cooking - a stir fry veg pack, carrot ‘strips’ created by the peeler, tin of sweet corn.
We serve with coriander (frozen from Waitrose is handy), soy sauce, chilli sauce.
Have done it with left over roast beef before (obviously doesn’t need pre cooking).
None of this is very authentic but it is tasty.
We love red lentil and chorizo soup here
It's so filling and does about 8 portions.
Delia's Goulash Soup is fantastic. I don't bother with the dumplings and it's still wonderful. www.deliaonline.com/recipes/international/european/hungarian/goulash-soup-with-dumplings
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