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Best soup recipes?(24 Posts)
Hi all, I'm currently 17 weeks pregnant and still suffering from awful awful sickness and food aversion.
Literally the only thing I want to eat at the moment is soup but I'm bored of tins and can only really make pea and ham or a basic veg soup myself.
Anyone got any fabulous recipes I can try out to give me a bit of variety?
Carrot and pepper soup is great.
chop and saute one onion and 2 peppers in a little oil (teaspoon or 2). Peel and chop 2 or 3 large carrots and one large potato, add to pan with one litre of stock (chicken or vegetable - made with stock cubes is fine, prefer low salt ones myself). Boil for 20 min, blend til smooth (I use a stick blender in the pan) and enjoy...
oo me again...
Leek and potato is good too, chop and saute an onion and 2 large leeks, add 2 large chopped potatoes and some stock, boil for 20 min, mash, or blend if you want smoother - can be eaten hot or cold.
Good old lentil. So simple.
Chop carrots, swede and onion. Fry em a little and add ham stock (or veg if you prefer) and lob in 100g or so of washed red lentils. Chuck a sprinkle of mixed herbs in too if you want.
This is a great recipe for carrot and coriander soup but I up the ground coriander a little (another half teaspoon) and put in half the fresh recommended or it's too overpowering and tastes of just coriander.
My mother taught me to chop and fry and onion while I worked out what we had in the fridge.
If you are really existing on soup I would encourage you to make stock with chicken (including some bones). It will make any combination of soup taste delicious.
Chicken stick with a scant handful of rice, finely chopped veg (carrot and celery v good) and lots of parsley.
Onion, carrot fried, curry paste of powder added and red lentils. Chicken stock good, ham bone with some meat even better
Leek and potatoes ( good hot or cold ).
Lots of onions cooked very slowly til they caramelise. Beef stock. Slice of bread covered with cheese and grilled added at the last moment.
Celeriac and chorizo.
Mmmmm hungry now.
Have a similar soup to Mary's as above.
Boil yellow split peas with a gammon joint. Remove gammon joint when cooked and set aside to cool. Chop leeks and add with red lentils and grated carrot and turnip. Add some stock, salt (if needed) and pepper. Shred the gammon when cooled and add back in closer to the end.
Today I have made without the gammon and just ham stock.
Oh and this barley and lentil soup is very hearty and warming too.
Butternut squash and garlic soup
My favourite is coconut milk, Thai red curry paste, sweet potatoes, ginger, lemongrass, coriander, chilli, spring onion and stock, cook and blend then a squeeze of lime.
Just come out of work, but thank you so much for the suggestions. I'm definitely going to try most of them out!
For the PP who suggested making my own stock, I have been. Makes me feel like they're a little bit better for me
Although I'm particularly liking the sound of cauliflower soup for tomorrow.
Butternut squash & cumin. Roast the squash with the cumin. Fry an onion and some garlic in a saucepan, add the squash and some veg stock and simmer, then blitz.
Nice with carrot or sweet potato too.
Red pepper & sweet potato I’ll see if I can find the recipe
This courgette soup is my current favourite. It has seen us through the annual courgette glut and DH has even complained that I don’t make it often enough!
Oooooh @friedeggandcustard that courgette one looks really good!
Butternut squash with either carrot, Red pepper or both I do mine lightly spiced.
Scotch broth - I do a veggie version
1 stock cube
2 sticks celery
About 1lb of Root veg/winter veg of your choice - carrots, neeps, swede, leeks, cabbage...
2 oz pearl barley
2 oz lentils
Season to taste I like a lot of black pepper
Fry off onion and celery
Make up stock
Add all other ingredients
Bring to boil then reduce to simmer for an hour
Sweet potato and swede
Broccoli and carrot soup served with Stilton croutons
Hope you feel better soon
If you're going to be making a lot of soups then I'd recommend chopping/dicing/grating/ loads of veg and bagging portions up in the freezer. Saves so much time in the long run and no wastage. I use reusable ziplock bags. I freeze ice cubes of cream and pop them into a bag too so I can chuck a few cubes in instead of wasting cream cartons each time.
Roasted tomato soup.
Quarter a load of tomatoes (8-10 big ones), and a couple of onions. Tossin a baking tray with some olive oil, and roast at 200C for about an hour. Chuck in 3-4 cloves of garlic about half way through.
Alliw to cool for a bit, and blend til smooth. Add veg stock to get desired consistency. I'm sure basil would be nice in there too.
@BeyondMyWits any preference for colours of pepers?
I make this carrot and cumin soup at least once a week (you can swap some of the carrot with sweet potatoes or butternut squash:
And this cauliflower cheese soup is my absolute favourite:
Leeks & fennel / sweat them dune in some butter till really soft then add veg stock & season - sooo easy & sooo delicious! 🍵
Oh sorry forgot to add blitz it till smooth & creamy!
Cauliflower cheese soup. Chop cauliflower, fry in a bit of oil, lash in stock. Simmer until cooked and then blitz. Sprinkle loads of good strong cheddar on top and buttery toast.
Butternut squash, chilli and coconut milk soup. Half the squash, de-seed and add some oil, stick a red chilli in one of the hollows and roast. Scoop out, stick it all in a pot, add stock and coconut milk (or coconut cream) and whizz until smooth. I love naan bread with this one.
@RainOrSun I use yellow or orange peppers, they give a mild flavour.
Red ones roasted in the oven first make a sweet and smokey flavour soup.
Green ones are vile...
I also make a celeriac and cumin soup - deeeeeeelish! (I first had it in hospital and had never had celeriac before, I am a convert!)
Gently sweat 1 large chopped onion, 2 chopped cloves of garlic, 2 cubed med potatoes and a cubed medium sized celeriac (300-400g) for 10 minutes, until they start to soften.
Add a couple of teaspoons ground cumin and cook for another 2 minutes, to coat everything in the spice,
then add 1.5l of veg stock, bring to the boil and simmer for 30 minutes
Blend the soup smooth.
To serve: heat a teaspoon of cumin seeds in a dry pan until they smell toasty and spicy
sprinkle some on top of each bowl and enjoy.
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