Tell me your best soup recipes

[gingerhairthatshetiedinaplait]

I'm bored of leek and potato and squash/ sweet potato soups that have curry leanings. Yet I crave soup in its soothing, healthiness.
Any good ones I should make? Vegetarian please but a definite cheese eater, not fussy and keen cook. Thank you 🙏

Do you put fresh ginger in butternut squash type soups, just adds another dimension?
Frozen celeriac with carrot and sweet potato a good combination too.

Cauliflower Cheese Soup!Amazing.

www.bbcgoodfood.com/recipes/cauliflower-cheese-soup/amp

Sweetcorn chowder

www.nigella.com/recipes/sweetcorn-chowder-with-toasted-tortillas

Garlic and paprika soup (the recipe calls for ham but ignore that)

www.allrecipes.com/recipe/237498/chef-johns-spanish-garlic-soup-sopa-de-ajo/

Beetroot soup- awesome hot or cold. In one pot 4 large beetroots peeled and chopped, 2 medium potatoes and an onion with a few peppercorns. Cover in vegetable stock and simmer til the beetroot is soft. Blend to preferred smoothness. I serve with creme fraiche and bit if balsamic vinegar. Enjoy! :-)

Every weekend, I put some peppers, onions and tomatoes in the oven while it's on for something else. Or they can be cooked in a little oil on the hob on a low heat. Anyway, then add water, season, simmer and whizz. I use mostly peppers or tomatoes depending on what I need to use up.

We had a substantial one tonight, similar to what I often make.,
I don’t use a recipe, but chuck in whatever I’ve got, which will always include a lot of veg.
Started with onions, chopped and lightly sautéed in a little oil.
Added water, stock cubes, a couple of handfuls of red lentils and a handful,of,pearl barley.

Then added diced potato, celery, carrot, swede, celeriac, turnip.
Simmered that lot for about 40 mins, until the lentils and pearl barley were done. That bit made well ahead.

Shortly before serving added chopped up broccoli,,cauliflower, and a few quartered sprouts, cooked for just 3 or 4 minutes.

Served with grated cheese, and bread, if anyone wanted it, but this soup is very filling.
Sometimes I add a handful of small pasta, such as orzo, which takes about 10 minutes to cook.

The base ingredients - dry ones and the root veg - all keep for ages.

What a great thread! I make a basic veg soup with whatever is handy and add a tin of mixed beans and chilli, whizz up or leave chunky. Another favourite is French onion soup with gruyere.

This is my absolute favourite! I make it all the time :)
www.bbcgoodfood.com/recipes/spiced-carrot-lentil-soup

This mushroom soup recipe is simple & delicious.

I def need to make more soups
These all look yummy

Lentil and lemon !

My lad who is a spice/heat fiend loves this. I substitute 2 carrots for some ripe halved tomatoes

These all sound delicious

www.bbcgoodfood.com/recipes/pea-mint-soup

I really like Delia for soups.

My kids love this minestrone. We’re vegetarian too - leave out the bacon and add a tin of borlotti beans at the end:

www.deliaonline.com/recipes/collections/waist-watchers/minestrone-with-macaroni

Her broccoli and cream cheese soup is delicious. I blend it all together instead of leaving the broccoli chunky. Fry onion and leeks. Slice the broccoli stalk and add that and fry. Add milk and veg stock. Then add the broccoli florets. When all cooked, add cream cheese and blend.

Her French onion soup is easy and delicious: slice onions and fry til dark brown (a teaspoon of sugar speeds them up). Then add large glass white wine and veg stock. Serve with grated gruyere cheese.

I think she expects you to simmer the minestrone for ages. I definitely don’t do that. As soon as it’s all in and cooked, I serve

i do a soup with equal quantities of onion carrot and red pepper i whizz in the food processor into small chunks and fry in 1tbsp of oil then add stock and tom puree and tin tomatoes and about 60gms of red lentils. cook for about 40 minutes add a bit seasoning.

This is really good. I use butter instead of margarine and courgettes instead of marrow
pennyveguk.wordpress.com/2013/10/30/eliza-actons-vegetable-mulligatawny-or-what-can-i-do-with-that-marrow/

River cafe Italian minestrone is really excellent & we make it a lot

Great thread. I love soup.

Cauliflower and spinach soup. Made it for the first time today.

I used frozen Cauliflower - barely covered it with vegetable stock and simmered till soft. Added fresh spinach, garlic powder and yeast flakes. Cooked a bit more then liquidised. Added black pepper.

You could add cheese or cream.

Vegetable barley soup. A real comfort food, winter warmer.

peasandcrayons.com/2018/10/vegetarian-stuffed-pepper-soup.html.

Creamy mushroom & brie Haven’t made this one for ages, I might make it for lunch this week.

Great thread with some lovely recipes .

Lentil. Chopped onion, carrot and celery, garlic, bit of chilli powder and bay leaf. Sauté a bit then add rinsed red lentils and vegetable stock, cook until the lentils break up.

Pesto, bean and kale. It’s from the fast 800 cookbook. Chop carrots, onion, celery and a courgette, add veg stock. Cook until veg is tender, add a tin of borlotti beans and tin cannellini beans and a few big handfuls of kale, heat for another 5 mins or so then stir through some vegetarian pesto. Add halloumi in on non fasting days (I ignore this and always add it) I dice half a block and put in the the air fryer for 10 minutes and in in goes!

It's too late to go cook more soup isn't it? Some lovely recipes here!

Annabel Karmel's pea and courgette souper. Lovely!