Can we start a soup recipe thread?

[imnotthickjuststupid]

Any one any nice soup recipes they'd like to share? I've just made bacon, lentil and carrot and it's truly yum. I love the handiness of one pot meals so keen to add more ingredients to my Tesco online shop 😀

This recipe is amazing. I add a diced potato as well.

Today I did parsnip, carrot and potato soup - with a wee bit of cumin and fennel to spice it up. I’m in Scotland and it is 100% soup season here now.

This is my favourite chorizo, sundried tomatoes and kale, loads of flavour https://www.eatwell101.com/instant-pot-keto-tuscan-soup-recipe

Place marking. Hugh FWs celeriac and parsley is delicious. His Jerusalem artichoke one is amazing too.

Have never had any recipes for soup and I make loads. Hand me downs from previous generations. I really is the easiest one you get the basics right.

Hello all. I had this thread on watch and then it got a bit warmer. But here we are back in soup season.

I shave decided to up my soup topper game. And would love your suggestions.

I have just topped a standard leek potato and kale with some air fried 'croutons' and toasted almonds chopped up.

I love Ella Risbridger’s black bean and tomato soup from Midnight Chicken - onion, garlic, some chilli flakes, other spices I can’t remember right now, tin each of black beans and chopped toms, a wobbly beef or veg stock pot, juice of a lime. Zhizz or don’t depending on your preference. 20 mins to warm delicious goodness.

Great thread! Do you have a link to your recipe, OP?

I roast sunflower seeds and pumpkin seeds in the oven with a drizzle of oil and a tablespoon of tamari or soy sauce. Stick it all in a jar and sprinkle over salads and soups.

French onion soup is very easy and delicious, as long as you spend the time to caramelized the onions properly (there are a lot of onions and it takes a LONG time!) No recipe I'm afraid, but there are a lot online. I just do it from memory nowadays and don't really measure anything.
Usually my soups consist of leftovers and whatever is in the fridge, especially if I have a good stock from a roast.
I often do a lentil soup using stock from a boiled gammon. I always put a carrot, onion, garlic and bay leaf in with the gammon and that flavours the stock, sometimes some apple juice or cider. Then if I'm lazy I just strain the stock and bung in a couple of handfuls of orange lentils, and cook it until they have gone mushy. If I have a bit more time I extract the vegetables from the stock and liquidise them down to add into the soup, and if I'm going posh then sometimes I will add some additional vegetables to the stock before adding the lentils and some shreds of ham from the cooked gammon, then serve with a swirl of cream or something on the top. Orange lentils take very little time to cook and you can serve the soup either when they have gone mushy, or you can liquidise it once it has gone mushy so that it is smooth and velvety. Nice with some crunchy croutons or crusty bread and cheese.

This tomato shorba is easy and quick to make, and only one teaspoonful of oil! Full of flavour.

I made the Jamie Oliver Cauliflower Cheese soup (thank you for the recommendation) really delicious and loved by all!

Going to try the spinach one mentioned next

Cheese soup - I got the recipe from a cookbook in 1984 and I've been using it ever since. It's been so long since I actually looked at the printed recipe that all the measurements are now 'some'. It's lovely and warming, though.

Soften some onion and carrot in some butter. Add some finely diced bacon and cook through. Stir in something like a tablespoon of flour and cook for a minute. Gradually add a pint of stock which includes a good teaspoon of marmite, about half a teaspoon of mustard powder and some dried herbs. Make sure to add gradually or you'll get lumps. Simmer for twenty minutes or so, remove from heat and stir in a load of grated cheese. Serve.

You need to balance the butter, flour and stock to get a thin sauce or gravy consistency. Otherwise just bung in quantities to suit.

I rotate between tomato soup ( tomatoes slow roasted first, with a little onion/celery/herbs, maybe garlic if I'm in the mood);
Carrot & ginger soup made with roast carrots, sauteed onion and garlic, cumin, coriander and coconut milk, chilli to taste;
Spinach and potato soup ( with onion and garlic, maybe cream or yoghurt at the end after blending it);
Leek and potato soup ( leeks, potato, white wine, pepper, cream).
I've gone off chicken soup, but do occasionally make French onion soup or a minestrone with bacon and basil but not pasta.
I did steal a stew/soup idea from the kitchens at Kenwood house, with chorizo, kale, and a tomato-y base. That was nice!

I lost my Egyptian soup recipe. It was basically onion, garlic, carrot, squash (or possibly parsnips or sweet potato), possibly potatoes, red lentils plus a generous seasoning of cumin, coriander, turmeric and chilli.

I've had success with softening a load of root veggies in oil, with plenty of onion and garlic, adding cumin, turmeric, coriander, chilli, then lentils, then stock, then simmering, then blending.

Courgette and sweet chilli

Either leeks or onions cooked
Then add loads of courgettes, cook again for little bit
Add stock, cook until everything soft. Add a bit of sweet chilli Philadelphia cream cheese.
Blend.

Amazing. It's my go to!

Our pumpkin soup is an old recipe card from Safeway (which tells you how long i may have had it!) Its 2 parts pumpkin to 2 parts potato to 1 part carrot. They suggest 1lb:1lb:1/2 lb i think. Also a red onion (scale up or down with other ingredients). Its all cooked in vegetable stock then blended with milk added when its not boiling hot anymore. Served with double cream and a little powdered ginger and black pepper.

@happyharpy78 I made the Golden chicken soup tonight and it was delicious. Thank you for sharing.

I love this Avgolemono
And This Thai noodle soup

So pleased you liked it @Auntiehero !

*@imnotthickjuststupid could I have your recipe please. DH and DC have requested lentil soup for Christmas day. I make soup quite often but tend to just throw in whatever I have and it's a bit of a hit or a miss. Would like a proper recipe to try

My favourite, easy to make soup is sweet potato and red pepper soup.

You need:
1 red onion, chopped. (33p)
3 red peppers, de seeded and chopped. (£1.65)
2 bags of Asda Just essentials sweet potatoes, peeled and chopped. (£1.10)
1-2 teaspoons of chilli - depending on personal taste. (10p)
1 desert spoon of butter. (30p)
2-3 chicken stock cubes. (25p)

Total cost = £3.73

Melt butter in large pan. Add onions and chilli and soften. Throw in red peppers and sweet potatoes and stir for about 10 mins. Add boiling water and stock cubes until it covers the veg. Cook until all veg is soft. Leave to cool and the blitz with a stick blender until smooth. I use a smoothie maker.

Makes between 5-6 portions and you can add other veg. Keeps for about 3/4 days if covered in the fridge. Can be frozen in sandwich bags (just double them up).

Should be able to make this in a slow cooker quite easily.

You can also leave out the chilli flakes if you don't like them.

I had an amazing carrot and parsnip soup yesterday blended down but I’d have no idea how to make it. I can cook pretty well but soup never tastes great when I make it. Am pretty hopeless tbh so have seen some fab recipes here. Are there any tips or suggestions to making a good soup? I’d love to be better so I can freeze some for work instead of buying it

Hey @Shopper727 it really is a case of trial and error to be honest.
When I made my soup yesterday, I had to answer the phone, so I cooked the veg for about 30 mins and that has made the soup sweeter because of the caramelisation - still tasted good!

Think of flavour combinations that you like and then break it down into a recipe.

For example:- potato and leek soup.
Start with the same quantity of each, add an onion. Soften the veg and then add stock. Try it with a veg stock first and then maybe try it with a chicken stock.

Taste and keep tasting to see what you need to add. If you add to much pepper, add a few extra potatoes. Don't want to add salt - use cheese or bacon. Want it creamy, add a swirl of cream, knob of butter.

Also, if your on a tight budget look for reduced veg as this can reduce costs considerably and the over riped veg will add to depth of flavour. I use supermarket stock cubes as these are a lot cheaper and when you get more confident upgrade to the pots or make your own.

Get a notebook and start keeping recipes in it, especially from supermarket magazines or ask friends and family for their recipes.

Most importantly, have fun and enjoy it.

Good luck!!

Sorry @Shopper727 I just re-read your post.

Was it a tin of carrot and parsnip soup?

I would try

1 onion chopped.
1 bag of carrots, washed and chopped.
1 bag of parsnips, washed and chopped.
Veg stock

Fry onions until soft. Add carrots and parsnips and cook for a further 10 mins. Then add the stock cubes and water and cook until soft. Blitz it in the blender and then put back in the pan.

As your warming it through, taste, season and add cream or butter to make it richer.

Google a few recipes and see what extra herbs, flavourings and spices they use and then try them in yours.

@Dobbyatemysocks thank you so much for your messages, I’m going to do some shopping today or tomorrow and try a soup out and see how I get on, I think, as you say trial and error just keeping on trying and I will make nice soups. I had a lovely one at our farm shop recently so want to make those at home too. The carrot and parsnip was in a cafe, I also had a lovely honey parsnip one too.

thanks again for your messages, appreciate you taking the time to help me out fingers crossed for a nice soup in time for the weekend