Anyone got any really nice soup recipes?

[NoImRenlea]

just that really. Looking for inspiration!

My favourite soup is corn chowder. Jamie Oliver does a good one.

When I make soup it's very hit and miss and I use different ingredients and quantities each time so even if it tastes lovely, I probably couldn't make it exactly the same again.

My favourite ingredient is butternut squash so will follow this thread in case a decent recipe with that comes up.

Celeriac, potato and mushroom soup.

1 onion
1 medium celeriac
2 medium potatoes
1 punnet chestnut mushrooms
2 garlic cloves
1 chicken stock pot dissolved in about 750ml water
1 teaspoon dried tarragon
Salt & pepper

Chop and fry the onion and garlic in fry light until soft, then add the sliced mushrooms and fry for a few mins.
Peel and chop the celeriac and potatoes. Add to the pan with the rest of the ingredients.
Bring to the boil and simmer for about 20 mins.
Blend until smooth, adding more water if it's too thick.

https://www.nationaltrust.org.uk/discover/food/recipes/soups-stews-curries/courgette-pea-and-basil-soup

this is lovely

I do a pretty decent asparagus soup. Same with pea & broccoli. No recipe as such so it’s very much pot luck as to quantities, etc.

If you want a step-by-step how I do it, happy to do so?

3 leeks
2 potatoes
chicken stock
1/2 tub of cream (can add less)
bay leaves (3)
salt and pepper

soften leeks in butter, add potatoes (I like potatoes to be around 2cm by 2cm) add little salt and pepper add stock and bay leaves and once boiling simmer for about 30ish min. When potatoes are soft add cream simmer for 5-10 min do not boil
add more salt and pepper to taste I like to add lots of pepper

serve with fresh buttered bread

I love that the potatoes melt in your mouth some people liquidise the soup but I think it spoils it

Much like other people I don't really have recipes, just a general idea of how I make soup. One of my favourites is celery and soft cheese. I used a whole bunch/stalk of celery, two or three soft cheese triangles, about 1litre of veg or chicken stock.

I think I used a slimming world recipe the first time (possibly for celery and blue cheese) and it's kind of morphed over time

Nana's magic soup
Avgolemono
Butternut squash
Spiced carrot and lentil
Lentil & bacon have a version of this bubbling away at the moment!
Harira
Ribollita
Tortilla soup
Baked potato soup
Sunshine soup
Chinese chicken noodle

Can you tell I really like soup? 😅

I made this one at the weekend, without the croutons though.

Really tasty

https://www.waitrose.com/ecom/recipe/tomato-soup-garlic-crouton

I've been loving good old carrot and coriander. One onion sweated with salt pepper dried coriander and thyme bag of chopped carrots, veg stock boil for 15 mins add bunch of fresh coriander and blend , can add ginger if you like too

Delia's Tuscan bean and pasta soup is lovely, I make it a lot (but I use tinned beans instead of dried)

Jamie Oliver did a fabulous cauliflower cheese soup in his Ministry of Food book. I'm really fussy over soups but this one is divine

Google slimming world speed soup. I haven't been a SW member for many years but still make this soup regularly. I mix up the beans depending on what I have in and normally add smoked paprika or cumin but it's lovely every time.

My favourite quick soup is Mary Berry's tomato soup, with sun dried tomatoes. I'll try and find a link. It's divine and so quick to make

https://www.bbc.co.uk/food/recipes/ten-minute_tomato_soup_10252

I’ve got a good book - the green lunch book - easy soups with plenty of plant protein in them so you’re not starving later.

Broccoli cheese soup

Potatoes, broccoli, onion, cheddar cheese, cream, stock cubes, water..

My favourite is what I call "day before shopping" soup. Everything gets thrown in a pan and spiced/Herbed appropriately then turned into soup

We have soup most weeks; usually on Mondays when I tend to bake bread and have leftover vegetables to deal with.
When the DC were small we would have 'red ' soup or 'green' and didn't make it any more specific than that; carrot based or leek/ celery based and blitzed with potato as the thickening agent.
Now we most often have 'minestrone' , soffrito, garlic,a few bacon bits if available, tin of toms, any odds and ends of leek or fennel, stock if I have some from the joint, parsley stalks, a bay leaf,Parmesan rind,when melded a good few handfuls of cabbage, a tin of cannellini beans , broken up spaghetti and maybe a few broad beans or peas from an elderly opened bag in the freezer.I use olive oil to do the softening and put basil in at the end. Serve with Parmesan. None of the ingredients are essential and most veg can go in although I probably wouldn't use a squash or turnip.
It is very forgiving, nutritious and economical as long as you are using things that you already have.
Roast butternut squash with chilli or cumin flavour is also very nice, easy and warming.
I love soup , we had lentil with tomatoes, onion and garlic flavoured with cumin and coriander last night.

@Blipeuy a much quicker description of my Minestrone!

I do a really easy and quick lentil soup:

1 onion
2 carrots
Chop finely and sautee in olive oil. Add 2-3 mugs of red lentils depending on how thick you like it. We like to be able to stand a spoon up in ours. Mix together then add a litre of chicken or vegetable stock (I just chuck in two stock cubes and a litre of water. Bring to the boil, add plenty of pepper and a little salt but not too much as you already have the stock cubes. Simmer for 20 minutes and serve with melted cheese baguettes (thick diagonal cut baguette slices toasted with cheese melted on top). Food of the gods!

I actually hate most soup but I like this one..

Saute onions in oil
Add sweet potato chunks
Soften a bit in the oil
You can add chilli/garlic/coriander/cumin if you want
Add chicken/veg stock
Simmer until sweet potato is soft then blitz/puree
Add a can of coconut milk

This looks amazing!

Wow lots here that look good, thank yiu

My daughter makes a fantastic sausage soup:

Sausage Soup Recipe –
Serves 2-3
Ingredients:
300g Polish Kabanos (alternatively 1 pack of sausage of your choice), cut into rounds
1 Large Onion, diced into medium cubes
2 Large Potatoes, diced into medium cubes
2 Cloves of Garlic, crushed or very thinly sliced
1 Vegetable Stock Pot
100g Kale, chopped.
1 Can of Butter Beans (or other White Bean), undrained
1-2 tbsp Oil (sunflower, olive or equivalent)

Method –

1. Cut the kabanos into rounds and fry in the oil in a large soup pot until all fat in the sausage has melted and around half the rounds are crispy. Do not worry if some sticks to the bottom of the pan, this will add flavour. Once the sausages are crispy, remove with a slotted spoon and set aside.
2. In the same pot, fry off the onion and garlic until softened, then add the beans and liquid. When the liquid starts to simmer, add the stock pot(s) and stir until dissolved.
3. Add the potatoes and the kabanos to the pot and cover with boiling water. Put the lid on the pot, bring soup up to a boil and then reduce to a simmer. Cook for around 25 minutes, or until the potatoes are tender to the touch of the spoon.
4. Using the back of the spoon, lightly mash the potatoes and beans to break them up a little until the broth is slightly thickened. Add the kale to the pot and cook for a further 5 minutes, then serve.

Notes – • I frequently substitute Cavolo Nero instead of curly kale, but any dark leafy green will work, use whatever is cheap. • The exact amounts of potato, sausage and kale are not that important so don’t bother weighing them, just make sure there isn’t massively more kale than sausage or potato. • If making for 5 or 6 people you will want 2 cans of beans, leave one undrained but drain the other. You will not need to double the amount of oil, although you can add a little more when you add the onions. • You can put just about anything in the soup, put leafy vegetables in with the kale and anything else in with the beans.