Best homemade soup recipes please.

Two tins chopped tomatoes, one jar of roasted peppers (washed), 1 chilli chopped, 2 tablespoons tahini. Heat together in a large saucepan then blitz with a hand blender

This is my recipe too. 🙂

Roasted pear and parsnip, I like it as it's not one you see as ready made option but it's really lovely. With cream as well!

I really love celery soup. It's perfect for leftovers after using a few stalks in a soffrito.
I literally just boil in veg stock and blend, sometimes add pepper.
That's it!!

Thanks for the inspiration all!

I made this yesterday; the spices and lemon make it so delicious:

Iraqi lentil soup

I also love ribollita… many recipes out there, but essentially an Italian bean soup. So good.

https://www.bbcgoodfood.com/recipes/simple-seafood-chowder

I love a bowl of chowder on a wintery day. I buy a the bags of frozen seafood from the supermarket - one with fish, one with prawns, mussels etc.

No recipe, but if you're using any veg that roasts nicely (ie most root veg) and you have the time, then dice and roast it first. Probably works in an air fryer (I don't have one). Makes it much nicer. It's good to do when you've got the oven on for something else - just make the soup for later.

https://www.bbcgoodfood.com/recipes/spiced-lentil-butternut-squash-soup

This one is my current favourite. I double up the ingredients so I always have some in the freezer.

Pierce the butternut squash with a sharp knife and microwave for three minutes. Makes it much easier to peel and chop.

Cauliflower cheese soup

It's from the what's for tea YouTube channel, the lady does lovely recipes and has a wonderful Scottish accent. She does a great smoky bacon and tomato soup recipe too.

https://www.bbcgoodfood.com/recipes/mushroom-soup

I've done this one today. Taste test indicates that it tastes bloody amazing!

Boil onion pepper and diced chicken until soft
Later on add potatoes til soft
Even later still add sweet potato, squash, sweetcorn and dumplings

Done

Don't forget seasoning of herbs and pepper!

Ooohh I love these kind of threads! I roast butternut squash, then put that, onion and the sofrito mix into the slow cooker. Add some barley and hand whizz it after it's done. I'll add left over chicken or any other meat as an option.

My favourite!

Spicy red pepper soup

Red pepper
Chilli flakes
Cherry tomatoes
Tin tomatoes
Olive oil
Rosemary
Garlic

Combine all ingredients in le creuset or other heavy lidded pot + litre of stock. Put lid on

Put in oven for an hour

Blend once done!

Add cooked orzo and feta on top, plus drizzle of olive oil. Tear up some fresh basil

Great with meatballs in it as well! Honestly I eat it every week. Love it! Lots of vit c so great for colds

Potato soup

3 large, starchy potatoes
1 carrot
generous knob of butter
onion, diced
black pepper
vegetable stock
optional: salami chunks
not optional, because it's awesome (and traditional): one whole, smoked, skin-on sausage (hot dog style) per person

Fry onion and carrot until softened.
Add vegetable stock and potatoes and bring to the boil, them simmer until potatoes and carrots are soft.
Blend until smooth and add pepper and salami chunks to taste. Rest for at least half an hour and re-heat just before serving.
Heat up the hot dog style sausage in water (hot but not boiling) and add whole to soup bowl.

Does anyone have a traditional Scotch broth recipe please?

As far as I'm concerned it's just about using up any left over veg - could be from vegetarian curry or things that were served on the side when eating meat/chicken/fish.

I'd fry a bit of onion/garlic, chuck in some seasoning, the left over veg, maybe half a stock cube. Then water and blend when it's all softened. I might add a bit of chopped potato or red lentils to thicken things up. If we've had a whole chicken I might have some real stock to use as a base. (Though this tends to be used for risotto.)

Soup's also a good way of using any old veg that are getting slightly manky - celery or carrots or tired spinach - so would not be good served up as any other way.

Leek and cheese soup

Not diet-friendly, but oh so good.

2 leeks
250g beef mince
knob of butter
1 small onion, diced
pepper
2 tubes cream cheese with herbs
1 tube plain cream cheese
1/2 punnet mushrooms
vegetable stock (or stock cube if you don't have any)

Fry the onion and mince in butter until lightly browned.
Add sliced leeks and stir until vaguely softer.
Add vegetable stock and pepper and bring to the boil.
Add sliced mushrooms and simmer until they're soft.
Take off the heat and stir in cream cheese.

This tastes best a few hours after it's first done, once the flavours have all had time to marry. Re-heat, but don't boil. Best served with garlic bread.

Thai butternut squash, it's an itsu recipe.

Cauliflower cheese using up leftover cauliflower cheese, then add stock bring to the boil and blend.

I'm going to try James Martin's celeriac soup recipe tomorrow.

Can't beat a French onion!

Malaysian chicken rice 🍚 😋:

Chicken rice recipe

Whole chicken (about 1.3 kgs any bigger means more cooking time)

Ginger
Garlic
Pepper corns
Salt
Soya sauce (light salty as oppose to thick sweet)
Sesame seed oil
Basmati rice
Cucumber
Spring onions
Coriander
Chicken stock cubes

In a big pot (with lid) put one tablespoon salt, one tablespoon peppercorns, half a head of garlic (no need to skin or chop just smash to release flavour), sliced big chunks of ginger (same amount as garlic, whole chicken (face down or up or down doesn't matter as you will turn), and water to cover whole chicken (but not too close to top of pan otherwise will boil over the sides).

Bring water to the boil and boil for 6 minutes (more if significantly bigger chicken)

Take pan off the heat, cover and leave for 20 minutes

Turn chicken over, bring back to boil and boil again for 6 minutes

Take pan off the heat, cover and leave for 20 minutes

Chicken should now be done, check by cutting through breast to check for pink, but also cut into thigh and ensure no blood. If not cooked then bring to boil and it will be done. Remove chicken from stock and rest for 5 min.

Put stock back on medium/low heat for simmer, strip chicken from carcus and put all bone/fat/skin back in stock

Pour pre mixed sesame seed oil and soya sauce (roughly 3:1 mix but to taste) onto chicken and serve

For the rice, start cooking during the second time you took the chicken off the heat

Use half a cup of raw basmati rice per adult.

Boil kettle and dissolve instant chicken stock cubes (ratio of 1 cup rice to 1.5 cups of instant stock)

In medium size pan on medium heat pour 2 table spoons of sesame seed oil until hot/fragrant

Add half a head of finely sliced garlic and same amount fine sliced ginger, cook until fragrant

Add raw basmati rice and stir until even coating of oil and garlic/ginger mix

Add hot pre prepared instant chicken stock

Turn heat down to low as rice starts to simmer. Simmer (covered) for 20 minutes or until rice cooked

Sieve fresh chicken stock and sift off layer of oily fat (ideally with fat drainer if you have one)

Serve basted chicken, rice and garnish with cucumber, spring onion and coriander, in a cup on the side have fresh chicken stock.garnished with spring onions and corriander

For extra bonus serve with the soya sauce/sesame drizzle which has dripped off the chicken and Singapore chilly sauce (buy from Chinese supermarket or amazon)

This is my favourite recipe but I don’t have exact quantities.
lentil and veg soup
1 large onion finely sliced
2 sticks of celery sliced
1 large fat leek sliced
garlic to your taste.
stock or stock cubes

split peas
carrots sliced
potatoes cut into small chunks.
swede, if you like it, cut into small chunks.
broccoli
spinach

And this is what you do.
sauté the first four ingredients in some oil of your choice till they are looking nice

rinse the split peas and add them to your veg and them give them a stir around.

add liberal amounts of stock and simmer what’s in the pot for about 45 mins

next add the carrots and Swede and simmer those in the mix till they are half cooked

add the spuds and simmer again in a low heat until they are almost ready

add the broccoli and simmer till it’s almost ready - at this stage your soup should have thickened and come together and be looking cloudy. And if it’s not ready, you’ll feel it in your heart when it is, simmer a while longer even if you have to add more stock.

Last but not least add the spinach at the last moment and season to taste.

This is not a quick 30 minute soup. It’s one that benefits from a longer cooking and it will take on the love you give it when tending to it.

Sometimes I add a chopped grilled chicken breast to it if it’s a day I’m needing more protein but the remains of a roast chicken are also delicious in it.

Marion from Masterchef Oz has an amazing Chicken Pho recipe:
https://www.marionskitchen.com/vietnamese-chicken-pho/

Davina McCall’s tomato soup recipe:
https://www.dailymail.co.uk/home/you/article-2892466/amp/Davina-McCall-Roast-tomato-soup-mozzarella-balls.html (I add some cayenne to the sofrito)

Bag of Tesco frozen casserole veg, s chopped onion, garlic, celery, sweat off in a tablespoon of olive oil and a knob of butter. Bacon if you want.
Add a tablespoon to tomato purée and or can of tomatoes. Add about 500ml of stock and left over chicken, a handful of red lentils, whatever herbs/spices, bay leaves etc simmer til it’s done. I squish half either with spud masher or hand blender. Add pasta or rice and a bit more water if you like. M&S bone stock concentrate in a jar is great.

Chicken noodle soup for when you're ill or miserable (or both)

chicken stock (or stock cube if you don't have any)
ideally a few chicken hearts, but they can be hard to source
cheap chicken meat with skin, e.g. thighs, drumsticks
leek, sliced
carrot, diced or in slices
soup noodles (check the Polish section; they're often hiding there)
soy sauce
garlic, finely chopped
pepper
vegetable flavour enhancer with MSG (you can get Maggi or one of the Polish ones)

Bring stock to the boil. Add chicken meat, carrots, garlic and soy sauce and simmer until the meat falls off the bone. Remove bones from chicken meat and add the meat to the stock again, adding leeks, pepper and flavour enhancer. When the leeks are soft and sweet, add noodles and simmer until done.

This is amazing comfort food and I might be imagining it, but it seems to help when you have a heavy cold.

Roast diced butternut squash, onion, whole garlic cloves and some fresh sage in the oven until the squash is soft.
Then squeeze out the garlic and whizz it all in a blender with some veg stock. Couldn't give you measurements I just eyeball it.
You can add some chilli or some coconut milk if you fancy it but I prefer without.

Carrot and coriander soup

2-3 large, chunky carrots, diced
1 large starchy potato, diced
2-3 cloves of garlic, sliced
1 onion, diced
vegetable stock (or a stock cube if you don't have any)
small knob of butter
1-1.5tbsp dried coriander

Fry the onions and diced carrots in butter.
Add the stock and garlic. Bring to boil.
Leave to simmer for a bit, then add the potato and simmer until potatoes and carrots are soft.
Blend until smooth. Add coriander and simmer gently for 5mins or so.