to think soup is underated but amazing!

I remember making soups as hazardous & messy, putting hot veg into into a blender & pouring hot mush/liquid out of it into a pan - & using at least 2 pans. Is there an easier way? Willing to try again but the memories put me off.

The only one I make nowadays is chicken & sweetcorn soup which admitedly uses two pans but doesn't need a blender & is brilliant.

I make all sorts of soups but never use, or make, stock. Am I the only one?

Why the aggression about a type of food? No doubt there are loads of things you eat I wouldn’t - what’s the point of going on about it?

I'm sure your life is fascinating so why are you wasting it talking to me? Go enjoy your wet bread and cheese.

If only you were funny eh? this wouldn’t be so boring.

I got a Ninja Foodi Hot and Cold blender for Christmas and have made at least 3 soups every week since.

Years ago I had one of those kettle type soup makers which got sent back to Amazon after about 3 uses ( ingredients stuck to the bottom and burnt, both soups cooked afterwards had a burnt taste) wasn't impressed so went back to making soup in a pan.

Someone told me about the ninja and absolutely sang it's praises and having now got one I agree. It mixes as it cooks. Can saute the onions, garlic and spices first. If you love a smooth soup this blends it to silky smooth - far smoother than I've managed with a stick blender and my (ancient) upright blender. You can also make sauces, jam, smoothies and frozen drinks in it.

I love that I can finish my run or home workout, chuck the ingredients in the soup maker and press a button - go for a shower and a lovely hot bowl of soup is ready for me when I'm done.

My current favourite soups are;

Mushroom, potato and celeriac
Celeriac and sweet potato
Chicken and sweetcorn chowder

Dh loves broccoli and stilton.

We love

Carrot and coriander
Leek and potato
Broccoli and Stilton

DP does an amazing sweet potato and chorizo soup.

I wouldn't dip crusty bread with cold meat/cheese/pate in a beer, either. Or a human.

I've found my people!!!

Tomato
Onion
Carrot and coriander
Butternut squash and red pepper

Need to figure out how to make minestrone

And how to make my own stock

They’re liquid but they don’t taste of water and they’re thick.

You could call all alcoholic and non alcoholic drinks cold flavoured water - but they don’t taste anything like water and some are very strong.

You could call humans tepid water as we’re 60% H2O.

Soups are liquid. Unless you're maybe making some kind of nasty mercury-based concoction, they're hot flavoured water.

Oh no definitely not. I don’t like sandwiches - too much bread.

It’s all about the hot soup with pate on a bit of crusty bread together.

(I don’t know what kind of rubbish soups you make but they’re nothing like hot water).

I always like soup accompanied with crusty bread, with cheese or pate or cold meat. Is that not chewy enough?

At that point, the soup seems superfluous TBH. Why spoil a nice sandwich or cold spread with extraneous hot flavoured water?

What about Ottolenghi’s lamb meatball and dumpling soup?

I always like soup accompanied with crusty bread, with cheese or pate or cold meat. Is that not chewy enough?

@lastchristmas80

www.strikeapose.co.uk/slimming-world-tomato-soup-that-tastes-just-like-heinz-but-syn-free/

Mary Berry's quick tomato soup is a winner 🍅

@Mirabai It's not chewy enough for me! 😀

I know what you're saying, but I like beefburger and chips. Or a bacon baguette. Something to really get my teeth into.

Chowder, mulligatawny etc - whatever you do everything is still soft in them because it's been simmered in liquid for a length of time.

Some soup is chewy:

Tuscan bean
Mulligatawny
Soupe au Pistou
Smoked haddock chowder
Cock a leekie
Chicken Thai green curry
Ramen noodle soup

Last night I had a MIL visit sprung on me today. She was coming between 11 and 12 so not offering her lunch wasn't going to work. I made a pot of lentil and the bonus is that there is enough left for me to take to work at the beginning of the week. I have tubs of homemade stock in the freezer but I used stockcubes to avoid the complaints that I haven't drowned in salt.

My go to soups are:
Cauliflower
Potato and leek
Tomato
Carrot and rice
Carrot and coriander
Scotch broth
Minestrone
Parsnip and apple
Chicken and rice

Love the pun. Both are good. Great thing about a soup maker is you can throw everything in and come back when it’s done.

I'm pretty much with this. I make loads of it, because DH and family love soup. And it's cheap.

But to me, it's a hot drink. However much veg etc I put in it, there's nothing to CHEW. The best bit is the bread with it - but I'd rather just have a sandwich. I never feel full on soup (unless I eat huge amounts of bread with it).

Ooooooooh hand it over 😋 please?

I'm loving this thread, it souperb (sorry)! I really want to make more soup and have a soup maker but rarely use it. Is it better to make it in a soup maker or on the hob?

Hi, love soup. Got a lovely recipe from a friend of a friend last week and they recommended a stock to use and for the life of me I can't remember the name. It was in a yellow and blue strip tin and I think it started with the letter B. If anyone knows the name please let me know. Thanks

If we have a roast chicken I make a big pot of stock and freeze it in takeaway boxes, i.e. portions of a pint or so. Usually get four boxes so enough for a few soups.