to think soup is underated but amazing!

There's a slimming world recipe for soup that tastes just like Heinz tomato soup.

I love soup! In 2020, I made soup every day for the whole year. It was brillant during lockdown and stressful periods as it gave the whole family something to normalise us and a reason to have lunch together every day. Also my DH was able to take a flask of soup to work rather than worry if cafes/shops would be open.
Stilĺ make soup both days of weekend plus in week if folks WFH.
Soup is great!
I did follow recipes in that year but mostly just make it out of what's in the fridge or left-overs from previous nights dinner. As The Cat in the Hat says "you can make soup out of anything"😁

@BarrelOfOtters that’s part of the tomato soup recipe, it’s life changing!

I absolutely love making and eating soup! Ideally with lightly toasted fresh sourdough, mmmmm! I make my own stock, the local butcher sells free range carcasses for £2 for 4 and I save the stock vegetables to throw in the soup too.

current favourite recipes are fire roasted tomato (from Pinterest)

roast butternut squash

spicy black bean

a parmesan rind in a soup is a great addition while its simmering///i put them in the freezer to put them in soup/

Oh, I like this idea thanks!

I love soup during the cold winter months and usually make a batch on a Sunday for the week ahead. This week we had broccoli and Stilton and I’m planning tomato and red pepper for next week. My favourite is my leek and potato soup with lots of drably ground black pepper. Delicious!

YANBU. There’s some amazing looking soup recipes I keep saving on Pinterest (I’ve yet to make a single one though 🧐).

Oh didn’t quote properly but that was in reply to @MinnieCauldwell

I think we might!

I 💕cock-a-leekie. 😋🥄

Now I'm trying to decide whether to have miso soup or peanut soup...

My top tip for veggie soups is to use a potato masher and mash them rather than blend, gives a really nice texture as I’m not keen on silky smooth and saves having to chop the veg really small.

I like thick soups (I tend to buy chilled soups as and I can never be bothered to make them). I add extra spices eg cumin, paprika, ground ginger, turmeric plus shredded chicken and maybe extra veg. Delicious and filling served with oatcakes or rye or Irish soda bread. 🌹

I just use Marigold vegetable bouillon powder or miso paste depending. I sometimes make my own stock but I’m not that keen on animal stock tbh.

I make a Chinese type soup with a tsp sesame oil, onion, fresh ginger and garlic, a tbsp chilli paste, whatever veg, 1litre approx stock (cube in my case) a tbsp of rice wine and1 or 2 tbsp soy. Dont overcook the vegetables.

@Grimmz
I often save chicken carcasses, and any bones if I take the meat off a chicken thigh, freeze them and then pressure cook 3-4 carcasses with about a pint and a half of water. This makes a concentrated stock which I freeze in small quantites, sometimes even ice cube trays. I use these when I make soup, diluted with water . Its a bit of a faff initially but once you get into the swing, its pretty straight forward. DS and I have soup severl times a week in the winter so its worth it. I've got a large chest freezer in the garage which makes life easier though.

You are my people! I make soup every night in winter. I make stuffed pitta / toasted sandwiches / wraps to go with them for the rest of the family, I have it with some rice cakes and cheese. I've lost a shit tonne of weight doing this and it's really delicious!

I love making and eating soup but what often stops me from doing so is not having any fresh stock in the fridge.

Anytime I roast a chicken I will make stock from the carcass. But that's only occasional.

Or I will buy fresh stock from the supermarket but that's really expensive - eg £3-4 for just 500 ml.

So what am I missing here?

Were those red lentils or green lentils? Recipe sounds lovely!

It’s a weird one. I also find omelettes don’t fill me as well/long as toast and jam. I have a weird body, obviously…

I make this one all the time, it's great.
https://realfood.tesco.com/recipes/nanas-magic-soup.html?sc_cmp=ppcAdWords+-+Real+FoodMPX_DSA_Mixed+Acquisition_OT_Real+Food+-+DSA_Campaign+Budget_1009406DYNAMIC+SEARCH+ADS&gad_source=1&gclid=Cj0KCQiAtaOtBhCwARIsAN_x-3I3i17Y2uNJGkzTMpfpdQyJfU7wXwwjbGwCwOXq3cwvh1A1hQ-3jvMaAitZEALw_wcB&gclsrc=aw.ds

I'm not above a tin though and have been enjoying the Crosse and Blackwell soups lately.

@sprigatito

Can I be cheeky and ask for a recipe ?
The chilli one ?
And tarka Dahl soup ? I have made it as a dish but is it just more stock ?

I make loads in winter, but I don’t often use a recipe. Mine are typically multi-veg, all chopped small, not blended, with added red lentils/pearl barley/orzo pasta, etc. Sundry odd bits of leftovers will go in, e.g. boiled or mashed potato, and soon, some cheese sauce after I made a bit too much the other day.

I use a lot of root veg (besides carrot and potato) which all keep very well (cut and come again), e.g. swede, celeriac, turnip - all green veg go in for just the last few minutes.
Good stock cubes are IMO essential (I use Knorr) or chicken stock from a carcass when I have any.

A very simple one is curried parsnip, just onion, curry powder, chunks of peeled parsnip, stock cubes, maybe a potato, - simmer until soft, stick blender in the pan.

Mulligatawny is another lovely substantial winter warmer if you have a few bits of leftover roast chicken to use up. Gently fry some chopped onion, carrot and celery for a few mins, add curry powder, fry a minute or two more.

Then add good stock, simmer 20 mins or so, before adding about 4 tbsps rice, simmer until rice is done, then add your bits of chicken (or turkey) and half a chopped apple (don’t bother peeling) bring back to boil and simmer 5 more minutes.
Sorry, no quantities, I do it by eye, but recipes are available online.

Warm salads sounds great, perhaps we need a warm salad thread. Not quite sure I know what they are