Soup! It's soup season! Can I have your best soup recipes please?

[NeoMaxiZoomDweebie]

I have no blender or other contraption so all my soups are the kind with bits in. So....what have you got for me?

I can smell Autumn....she's there...it's time to think on!

I am particularly interested in vegetarian and vegan recipes but meat is good too!

Cardinal MN sin of not reading the whole threads so apologies if this is similar to others already posted. I make this all the time and it's bloody lovely. Sorry, no precise measurements as I made it up as I went along.....

Couple of big sweet potatoes
Couple of carrots
Small onion
Cup of red lentils
Tin of tomatoes
Veggie stock cube
Teaspoon of smoked paprika (or to taste)
Chilli (if you want).

Chop the SPs, onion and carrots. Shove all the ingredients in a big pot with some water. Cook until everything's soft (and for as long as the lentils need). Blitz with your new blender. You can add more water if you want it thinner. I keep it very thick. My DSs love it. It's an easy, nutritious tea with some cheese on toast.

I just roast the bones in a hot oven after dinner, (usually about 20 mins in hottish oven) stick in SC with an onion, maybe a stick of celery and/or carrot, about six peppercorns and sometimes thyme if I can be bothered to retrieve from garden. Leave it to cook for a few hours, bad ahhhh chicken stock.

You make a meat stock by cooking meat or bones in liquid.The resultant liquid is called stock.Vegetable stock is made by cooking vegetables in liquid often with herbs and spices.Alternatively you can use stock cubes or powder-Marigold and Kallo are good ones.Never throw away stock.You can freeze it for later.The nicest stock makes the best tasting soup.

And yes pindorasbox I was talking about the resultant liquid from your chicken before. I would have used it, but I think the official advice for using liquid from a chicken is that it should be boiled but, personally as long as the chicken itself is thoroughly cooked I would use it. HTH

Mmmmm, this thread makes me happy.

I made a really nice soup after pot roasting some beef at the weekend. I pot roasted the beef with more veg than usual (onion, celery, carrots, tomato, herbs) and covered it in stock and red wine. I blended all the non-meat bits and it was really nice as soup.

Thanks theginganija (that's what my ds calls himself) that recipe looks easy enough :)

I make loads of soups and currently have a fennel and chickpea waiting for my lunch.

Have we had a miso soup?

Poach a thigh or two of chicken with skin off.

Remove and add some very finely sliced veg like carrots, leeks, some sweet corn and a sachet of miso.

Add some noodles, any sort and any amount, as you like.

Take the flesh of the bone/s add to the liquid and serve.

No blender needed.

It's light, yet satisfying.

You're welcome, although I forgot to add, put water in SC too.

Celeriac, stilton and pear. Delish...am making it this week :p

I love soup but can't serve it as an evening meal as DP tends to think of it as a drink . Plus the DCs won't eat it so I freeze it & have it for lunch.

I don't know any soup recipes, but |I have a book called The Soup Bible & use that every year :)

Since I discovered mirepoix I always have celery in the fridge. I love the flavour it adds to soups, sauces and casseroles.

Extremely Easy Tomato and Lentil soup

Fry finely diced onion, celery and carrot until soft. Add garlic. Add tinned chopped tomatoes and small amount of stock. Add red lentils, bring to boil then simmer until the lentils are soft. Season with lots of pepper and dried thyme or oregano, and blend if you want to.

Sometimes I add tinned mixed beans instead of the lentils. I squash some of the beans up with a wooden spoon and leave some whole and add a pinch of chilli powder.

THE best minestrone soup, ever!:

I large onion, chopped
2 cloves garlic
2 sticks celery, sliced
2 carrots, chopped
3 tablespoons olive oil
1 litre veg stock
salt & pepper
2 tins chopped tomatoes
1 courgette
Small pack of mangetout + babycorn
1 large tin butter beans
1 large tin cannelini beans
about half a cup of short cut macaroni

Lightly fry onion, carrot, celery for few mins in the olive oil.
Add the garlic.
Add the chopped tomatoes and veg stock, then the veg and simmer with lid half on very slowly for around 20 mins.
Season with salt n pepper.
Add the beans and macaroni and keep simmering very lightly with lid half on until the macaroni is cooked through.
If wanted you can thin it down a little with more veg stock.

This soup is lovely for a main meal served with thick slices of crusty bread.

THE best minestrone soup, ever!:

I large onion, chopped
2 cloves garlic
2 sticks celery, sliced
2 carrots, chopped
3 tablespoons olive oil
1 litre veg stock
salt & pepper
2 tins chopped tomatoes
1 courgette
Small pack of mangetout + babycorn
1 large tin butter beans
1 large tin cannelini beans
about half a cup of short cut macaroni

Lightly fry onion, carrot, celery for few mins in the olive oil.
Add the garlic.
Add the chopped tomatoes and veg stock, then the veg and simmer with lid half on very slowly for around 20 mins.
Season with salt n pepper.
Add the beans and macaroni and keep simmering very lightly with lid half on until the macaroni is cooked through.
If wanted you can thin it down a little with more veg stock.

This soup is lovely for a main meal served with thick slices of crusty bread.

The soup is that nice, I posted it twice

Just made the lightly spiced tomato and red lentil soup for lunch. DELICIOUS!

quenelle

I think that celery and chicken go particularly well together.

this is a cup of soup, obvs.

We're just going to move this to Food!

oh marking place, as had mushroom soup two days on the trot

mushrooms, whole packet, 4 cloves of garlic veg stock, carrot and onion and cream

Pindora I have always made chicken stock/soup this way. I put whole chicken in slow cooker with large chunks celery/carrot and whole onion, add couple of bay leaves and few whole peppercorns (optional). Add cold water to fill pot. Cook on high for 4 or low for 8 hrs, remove chicken which we then use in a chicken dinner with veg (it looks pale and pasty but if you remove the skin it's just lovely moist, poached chicken meat).

I also remove the veg the chicken cooked with, chop it up with some of the remaining chicken and add noodles to make chicken noodle soup.

The rest of the stock can be strained and left to cool, fat skimmed off then used as fresh (kept in fridge for couple of days) or frozen. Season as necessary.

I make minestrone too.

2tbs Olive oil
1 Onion
2 sticks of Celery
2 medium Carrots
1 medium Leek
Garlic to taste
400g Tin of tomatoes
1 tbs Tomato puree
1 litre Stock
200g Pasta*
100g Frozen peas*

Chop the onion, celery, carrot and leek into small pieces. Soften in a large pan with olive oil. Add in garlic, tomatoes, tomato puree and stock. Boil gently for 20 minutes.

Add pasta and boil for as long as the pasta takes.

Add peas and salt and pepper to taste.

Serve with grated parmesan or grano padano.

Just had it for lunch and it's so good that I shall share what's left with my daughter for supper.

• Some of the measurements are guesses. The amounts I use are dependent on how many portions I am making and I usually do it by eye.

And you can add any other vegetables you like. The recipe that this started from has courgette and potato in it.

thanks KateMumsnet!

did you like my special recipe for all of you at HQ?

Cauliflower and broccoli soup is lush too! just fry the onions and garlic to soften, add stock, raw cauliflower and broccoli. add a couple of tablespoons ogf soy sauce. Boil for 5 mins, then simmer for another 10-20. At the last minute, blend and then stir in some crumbled stliton.

If you can't be arsed to chop/peel garlic, Ocado and Waitrose sell it frozen. Comes in a resealable bag so you can take a few teaspoons at a time.

Butternut squash soup...an MN recipe!
Lovely

Sainsburys sell frozen chopped chilli too, it comes in little cubes.

My favourite soup is Jamie Oliver's chorizo & sweet potato soup, it's gorgeous!