Scotch broth? Or other hearty but simple (inexpensive) soup?

[Justkoko]

Do you have an easy recipe that turns out delicious and can keep in the fridge for a few days?
I fancy making some up for lunches but not sure how long it would keep in the fridge?
Other filling and easy recipes welcome!

This is very cheap to make and a winner with all my family realfood.tesco.com/recipes/creamy-korma-style-sweet-potato-soup.html

Leek and Potato soup with a little bit of turmeric is cheap, nutritious, delicious and seasonal.

Lentil and carrot/ham.

I've been making the same lentil soup recipe for years, it's really easy and delicious.

Amounts are inexact, I only measure the stock and lentils and use more or less of the rest depending on how I feel;

200g red lentils
1 red onion sliced
1 stick celery sliced
3-4 carrots sliced
A spoonful of lazy garlic or some fresh chopped small
Salt and pepper
1-2 litres of vegetable stock depending how thick you like it

Fry the onion and celery over a low heat for about 15 minutes so they go nice and soft (I do this in the same pan I make the soup in). Add garlic and fry off. Add the stock, carrots and lentils and bring to the boil then simmer for about half an hour. Blend with a stick blender (I allow it to cool first for safety as I'm clumsy).

This fantastic. You can freestyle the ingredients. I use 2000ml water and 4 veg stock cubes. I just used bay leaves and thyme (no coriander and fennel). Onion, carrot, turnip, chestnut mushrooms, celery, pearl barley, salt, pepper. I bulk freeze in 250ml soup freezer trays from Amazon. When I cook and defrost the cubes I add extra water to regain the broth and wilt in extra spinach leaves. Easy healthy soups, batch cook, and just defrost individually.

https://www.recipetineats.com/pearl-barley-soup/

@SilentHedges thank you, this looks just the ticket, I've ordered big freezer tray things too, what a revelation!

I love proper savoury stew-like soups so any simple cheap recipes, bring it on!

Chicken mushroom veg and rice is one I am looking out for next.

Onions, yellow lentils (mung dal, available in the world foods aisle at Asda (huge bag for £3) or any Asian shop.
Gently fry finely chopped onions, add water, a good handful of lentils and stock cubes - chicken or veg, I often use both.
Add any root veg chopped small - carrots, potatoes, celeriac, swede, turnip.

Simmer all for at least half an hour, until lentils and veg are soft.

Add any green veg - broccoli, cauliflower, any cabbage - all chopped or shredded small, halved or quartered sprouts peas - just for the last few minutes.
Will keep fine in the fridge.
You can add a snipped rasher of bacon at the onion-frying stage.

An added filler at the pre simmer stage is pearl barley. Orzo pasta also good, but for the last 10 or so minutes only.

Served with grated cheese, this is a ‘main meal’ soup.

I also use red lentils, but lately do prefer the yellow ones for soup.

I make a lot of blended veg soups - carrot and lentil, parsnip, vegetable (carrot, leeks, celery, parsnips), celeriac, etc. Just look for a recipe online and then make and blend in a blender. I have them with grated cheddar and then buttered toast/crusty bread.

I did something similar this week with a base of chicken stock, but vegetable stock would have been fine too. Onion, garlic, celery, carrot, bayleaves, red lentils as above, but I also added some ground coriander and cumin, chopped root ginger and once the rest was mostly cooked I put in some frozen spinach which wilted down and defrosted in the hot soup. Could have added a tin of chopped tomatoes too, and/or some tomato puree or sundried tomato paste, a little turmeric, some paprika, finely chopped chilli, cayenne pepper - lots of variations possible. I blended the whole thing till smooth and added freshly squeezed lemon juice to the bowl just before serving. I find lemon juice really lifts a spicy vegetable soup. Keeps very well in the fridge for a couple of days at least and extremely well in the freezer. I mostly use Lock & Lock airtight containers for both fridge and freezer.

https://www.theguardian.com/food/2022/nov/14/autumn-minestrone-recipe-pumpkin-potato-beans-greens-rachel-roddy

I make somethign like this very frequently. It keeps 5 days in the fridge - or a bit longer.

Or lentil soup pretty much as above, sometimes fry off some curry paste with the onion or add chilli.

My favourite is an italian style soup. Couple of carrots and courgettes, fennel (not too much or it's all you can taste, i usually use half a bulb), celery and a can of beans all roughly chopped with stock, tinned tomatoes, garlic, herbs and a couple spoonfuls of pesto. Then throw in a few handfuls of spinach to wilt down right at the end.

Agree with @WeAreWarriorsWeAreWarriors about leek and potato. Broccoli and Stilton is also very nice. And mushroom soup.
I add a dollop of sour cream and chive dip at the bottom of the bowl before serving.
The mushroom soup can be made with any type but I like using a mixture especially if I can get a reduced pack of mixed woodland ones.

I make veggie 'everything' soup, no recipe, it depends what I have around. But basically
Vegetables. Don't peel, chop up small but don't dice. Usually carrots and potatoes (sweet or ordinary) to make it colourful and thick, and then parsnips, leeks, onion, broccoli and stems, cauliflower leaves...you get the picture! Cabbage I don't add. It's not liked Chez Tubb.
Tin tomatoes
Veg stock cube and seasoning (Worcester sauce, mixed herbs, garlic puree, tomato puree)
Pinch of mild chilli powder
Boil up together in a big pan and then liquidise when all veg are soft. Add texture afterwards with a tin of kidney or borlotti beans. I also add lentils and pearl barley separately.

This is based on the 'friday soup' that was served, on a Friday no less, in the restaurant where I used to work, and which often had half a Brussel sprout floating in it.

I make soup from all the manky left over veg at the bottom of the fridge. You don't need a recipe, experiment. Some turn out better than others.
I recommend onion in all of them though.

https://www.rivercottage.net/recipes/pearl-barley-broth
I sometimes switch pear barley out to a tin of green lentils

We do the Turkish red lentil from this
https://www.theguardian.com/lifeandstyle/2011/feb/05/couscous-bulgur-quinoa-recipes

www.bbcgoodfood.com/recipes/creamy-curried-carrot-butter-bean-soup

Tomato and chilli soup - most of the recipes online use 1-2kg of tomatoes and it can get expensive. I use one can of tomatoes plus a few cherry and salad toms of whatever is on offer, roast them in the oven to give them more flavour. A red onion, minced and sauteed, some chilli, and some milk powder to make it creamy. Salt and pepper to taste, garlic if you like it.

The red lentil soup is good with chicken stock instead of vegetable, and you can add some minced watercress one day and parsley the next to change the flavour.

Great, I'm happy to help. I've been having this at lunch times and love it with some soda bread.

Yes, the freezer trays for soup were news to me too. Brilliant!

Tomato, just whizz tinned and fresh plus stock. Curried Parsnip, carrot and Coriander, Butternut Squash. Roast leftover veg and blitz with stock. Potato and Leek, Chop add stock and milk.

Tesco's Nana's magic soup is a new classic in our house. Add a bit of chilli and garlic too if you fancy.
https://realfood.tesco.com/recipes/nanas-magic-soup.html

I've also discovered that a few cubes of feta in the bottom of the bowl work fantastically in most soups.

Yellow split pea and caraway is another good one, built on the usual onion, celery, carrot, leek.

Get some chicken or beef carcasses from your butcher and make a bone broth if you have a slow cooker. Freeze some if you need to.

Use as a base for any soup mentioned above and it will be super nutritious and full of protein.

I make lots of soup and keep in the fridge. Then just heat up enough for that days lunch. I make various, mushroom is easy and cheap, ham hock and lentil is very filling (onions and carrots and red lentils in the ham stock). Also I do a. White veg soup, basically parsnip celery, leek, onion, cauliflower (or a mixture depending on what is in the fridge). Cooked with veg stock and a little milk. Often add in a bit of cheese. All whizzed up.

Broccoli and Stilton is a favourite, as is leek and potato. I made minestrone last week, tinned tomatoes, celery, carrot, couple of tins of mixed beans and some herbs. Delicious and very filling.

My veggie son loves what he calls 'green soup'
A bag of the mixed watercress, rocket and spinach that most supermarkets do in their salad section sweated down in a little butter, or olive oil if you prefer, with an onion, clove of garlic, and a potatoe. After a while add a stock cube and water, simmer for a while then blitz. He likes adding some double cream (stick insect that he is!) But not essential for the health conscious🤤

I make minestrone often, no measurements for veg just what I think / have. Usually, onion, red onion, celery, carrots, parsnips, swede, courgette, gently fried in oil or butter for 10 mins, then a tin of tomatoes, a box passata and chicken stock (homemade or stock cube made up. Add herbs, fresh or dried thyme / oregano or mixed herbs, tbs tom purée, pepper. Simmer adding leeks or spring onions and a good handful grated Parmesan, tin cannellini beans. 10 mins before serving add small pasta shapes, finely shredded savoy cabbage and peas. Delicious, filling and good for you and freezes beautifully.