Best soup flavour/recipe

[TheChosenTwo]

Planning to make a soup for my lunches this week, what’s your favourite?
I actually find soup a really dull meal to eat but it’s so quick to make and the lazy me prefers to just have something ready so I can go for a quick lunchtime walk, eat and be back at my desk.
Last week I made spicy parsnip.
I only eat blitzed smooth ones.
Hit me up with your favourites for some inspiration!

Roast or saute onions, tomatoes and peppers until soft. Add water and simmer. Blitz. I just season with salt and pepper, but I do add chopped basil when serving when we have it. Or a swirl of sour cream. But it's fine on its own, and it's my go to soup for making ahead because it doesn't matter whether it's mostly tomato or pepper.

Leek and potato comes second. Saute leeks (this is where I add salt) in butter. Boil potatoes. Simmer together and blitz. Needs a lot of ground pepper.

I have just made an amazing one. Chicken stock; diced onions celery and carrots; add chicken mince (or pork) meatballs and cook. Then add a cup of cooked rice top with dill, parsley and a squeeze of lemon juice.

I made it yesterday and have just eaten ALL the leftovers for breakfast.

Every year right after Halloween, I turn the pumpkin that was in the window into a Thai style soup. Gently sweated onions, rough chunks of peeled pumpkin, garlic, red chilli, ginger (those two fresh or pastes) chicken stock cubes, only just enough water to cover, simmer until pumpkin is soft, blitz, add coconut milk.

Delish!

tomato/pepper sounds nice and I think we probably have all those ingredients in the fridge so we could be on to a winner here.
Meatball one sounds interesting but not for me I don’t think. May pique the interest of others though so thanks for sharing!
I think this is the first year we won’t be bothering to carve pumpkins - actually delighted as I hated all the hollowing out goop 😂 and none of us ever really enjoyed the different ways we tried to cook/eat the pumpkins so it was always wasteful for us. I do like coconut milk in some soups though.
Leek and potato is one I return to often, again it’s something we usually have all the stuff for.
Cheers guys!!

I make soup every week during the winter. They need onion, really well cooked as a base.

And they need whatever else you add to be cooked really well, sauteed with the onions, before adding the stock.

And once the stock is added and the soup cooked and blitzed, it needs proper seasoning.

Add the longest to cook things first and the shortest things to cook last. So carrots early, spinach late.

Using those guidelines you can use anything really, and make good soup.

A tomato one similar to the previous tomato/ pepper one.
Saute half an onion,chopped, in butter. Add two garlic cloves, a chopped chilli , a teaspoon of dried mixed herbs, a good lump of butter & a tin of chopped tomatoes, half a pint of water or stock. Simmer for @ fifteen minutes. Add a generous squeeze of tomato purée then blitz.

A more substantial one that makes enough for a few days.
A bag of chopped kale, two carrots, two celery sticks, an onion, tin of chopped tomatoes, three garlic cloves, two chillies, a tablespoon of red lentils, a tablespoon of barley, a teaspoon of mixed herbs, half a tube of tomato purée, two pints of boiling water. Cook for an hour then serve either blitzed or as we prefer chunky. Good topped with grated Parmesan.

Favourites in our house at the moment