Can I please have your best vegetable soup recipes please?

[AnaViaSalamanca]

Just that really. Looking for something low calorie and filling so pretty much vegetable based. Thanks a million!

www.bbcgoodfood.com/recipes/5-veg-creamy-tomato-soup

I've got a pan of this bubbling away on the stove. I don't use the double cream though, I stir some half fat creme fraiche through when I've blended it and add some fresh basil.

The BBC good food website has loads of soup recipes.

I love Sunday dinner soup. Cook way too much veg. Bung it in a pan next day with left over gravy n roasties n blitz

@ThatsAllFolks what vegetables can I use?

@BrilloPaddy thanks! This looks great

I have a soup maker. Today I used a packet of tenderstem broccoli, two big Kale leaves, half a ball of mozzarella, half an onion, a stock cube, water, some salt and olive oil. It was divine, a real winter warmer.
My other favourite is carrot, red lentil, tomatoes and chilli flakes.

I use the recipe below for all veg soups and they are always nice. I use whatever I have in/left over. If you aren't using something just skip that step.

Start with an onion and clove of garlic; chop finely and fry until soft. If you want to add spice or chilli do it now; cumin seeds and chilli flakes work well with orange veg.

Add hard veg if using (eg carrots, celery, leeks) and cook for 10mins

then add soft veg (eg courgettes, spinach, potato)

Add vegetable stock and cook for 10-15 mins on a gentle simmer.

Blitz if you want it smooth.

Taste and add salt/pepper/cream if needed.

@User0ne

That's great. Thanks for posting.

Ps. Could it work with frozen veg?

Big dollop of korma paste from a jar, a couple of onions, a large potato, a butternut squash all diced small, fry gently till soft and fragrant. Add a tin if coconut milk, the same of water and a stock cube. Bubble till done, blitz as much or as little as you like.

My usual veg soup is one of dh’s favourites.

Fry some chopped onion gently for a few minutes until soft, not brown, add stock (homemade chicken is nice, otherwise a chicken or veg stock cube) add any or all of chopped celery (essential IMO for flavour) carrot, swede, celeriac, potato if you want it more filling. Simmer for a good half hour.
Then add any green veg, chopped - cabbage, leeks, quartered sprouts, broccoli, cauliflower, bring back to boil and simmer for just a few minutes. Some chopped parsley is a plus.,

For a more substantial, main meal soup, chuck in a handful of red lentils or pearl barley or both, with the root veg, and simmer for 10-15 mins longer until cooked, before adding green veg.
Taste and add seasoning or another stock cube if needed, and plenty of black pepper.
We usually have it with grated cheese on top. It usually contains around 10 different plant items.

The above has reminded me of one of my favourites. Fresh or frozen sweet potato chunks (one large sweet potato peeled or equivalent frozen), one onion, garlic and ginger to taste - I prefer more ginger in this; one or two red peppers chopped; fry to soften then add 0.5 tsp each ground cumin and coriander (more if you like), a sprinkle of chili flakes; a can of coconut milk and veg (or chicken) stock. Cook until the sweet potato is soft then whizz with the blender (my soup maker does all this, blush!) and serve with flatbreads or granary

Cut 2 red peppers and 2 large onions into chunks, put in roasting tin, drizzle olive oil and season. Put in oven at 170 fan until nearly soft then add 4 chopped garlic cloves for another 10 mins. While it's cooking, rinse a mug full of red lentils in cold water and add to lge tin toms and a large jug of veg stock, simmer for 30mins until lentils soft. Add roasted veg and any herbs (parsley, basil etc) and simmer for another 10 mins then liquidise with stick blender and check seasoning. Serve with grated cheese and creme freche with crusty bread. Adjust quantities as desired - it should be a thick broth.

I chop up whatever is in the bottom of the veg drawer in the fridge. Onions, spring onions, peppers, mushrooms, courgettes, bits of aubergine (never eat a whole one at once), and fry off. Then add herbs (have big herb pots in the garden - parsley, oregano, thyme, rosemary, basil from the windowsill, and often chilli or chilli flakes. With veg stock. Add a dollop of low fat creme fraiche. If it's too thin, a handful of red lentils.

It's called everything soup in our house and everyone likes it.

I love this recipe realfood.tesco.com/recipes/nanas-magic-soup.html but add celery, paprika and chilli. I use semi skimmed milk instead of coconut.

I do a veg soup which has celery, onion, carrot, leek, potato and frozen peas &or sweet corn. I blitz in the blender or have chunky. Kids love it and freezes well.
Roasted Butternut squash added to softened onion, paprika & stock. Blitz in blender dollop of crime fraiche.
Super green, onion, leek, celery, spring onion, softened add kale & spinach until tender then blitz.
Parsnip, onion softened, lots of parsnip add stock blitz and add cream. Kids favourite.
Cauliflower is nice, roast florets with olive oil and herbs. Soften onion once roasted add along with veg stock. Blitz, season and add cream to your taste.

Lentil, sweat lardons, onion (I add a little celery), chopped carrot and lentils to veg stock. Season, white pepper is a must.

Cook well, then serve chunky or blitz.

Cooking potato & leek this week.

Roast the vegetables first, in any case.

www.bbcgoodfood.com/recipes/lentil-soup

I reduce the amount of stock to make it thicker and add a potato and some frozen peas.

Get some courgettes (about 1lb). Brown one onion in a deep pan with butter/olive oil. Add the courgettes (sliced) and 1 teaspoon dried oregano. Cook over medium heat add 1 pint chicken or vegetable stock. Cover and simmer for 30 minutes. Add Philadelphia cream cheese (you can do lightest) (I do approx 3-4 tablespoons) and liquidise.

This is really tasty and bonus points for being dump-able in the slow cooker! www.yummymummykitchen.com/2016/10/vegetarian-slow-cooker-split-pea-soup.html