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!

smoked fish chowder

-sweat onion, celery and sweet potato in olive oil.
-Add laurel and thyme and 1l of chicken stock and cook for 20mn

• add a slab of any smoked fish (trout/haddock etc…) and let of poach fo 10mn

-Add a tin of creamed corn and whisk gently to crumble the fish.

Voila!

Thanks lucamom but unfortunately can't open the link.

Master I was despairing of anyone having chowder recipes - trying that this weekend, very excited!

Poppy, you can do half broth/ half clam juice for a richer flavor.

I love to add chopped jalapeno peppers before serving.
Adds a zesty flavor and some heat to cut through the creaminess and smoky flavor.

Easiest ever -
cut up some potatoes, has to be really smallish cubes.
Boil until tender in lightly salted water.
When still hot crumble some feta cheese in so it melts a bit.
add some butter or olive oil and black pepper.
That's it.

Now there is whole range if asian soups wich are basically a base of clear broth + a meat/fish + noodles + fresh herbs.

They are dead easy to make and a full meal. The brithe can be made with leftover roasts/ carcasses and frozen.

They litterally only take 15mn to assemble if you have ready made stock (frozen or cube/powder)

here is a good example from vietnam

Don't know if anyone's mentioned home made tomato soup yet. I got a whole crate box of cherry toms at the local market for £2 last week because it's that time of year.

Either roast them in the oven first with garlic and herbs and blitz, or chop and saute with onion, garlic and herbs and then blitz. Add veg stock if needed, and I find if it's too sharp a bit of sugar balances it a bit. I rarely have cream in the house so often stir through some cream cheese to mellow it out if needed.

My best tip though:
Garlic croutons, chopped bread fried in olive oil with crushed garlic, add sea salt and then bung in some mixed seeds to pop in the pan. Put the whole sizzling crunchy lot on ANY soup, and I guarantee a winner. YUM.

japanese version

Yum AlbieBee!

I have a French Onion Soup going in the slow cooker today (though I had to caramelise the onions manually). The flat is going to stink when I get home - but the soup should be good.

Soup is awesome.

I love this one: Thai Pumpkin Soup (I normally use butternut squash)

1kg squash or pumpkin
1tbsp oil
Chopped onion
2.5cm grated ginger
4sp red Thai curry paste
450ml veg or chicken stock
Can of coconut milk

Roast pumpkin/squash or sweat with onions before adding spice and stock. Bring to boil and simmer until tender. Cool slightly. Blitz with stick blender and stir in coconut milk before gently reheating.

www.theguardian.com/lifeandstyle/2008/nov/29/chickpea-tomato-bread-soup-vegetarian
This is most delicious and very filling.

I have two big marrows which were kindly bestowed upon me by a Dad at school....what can I do with them? Is there a soup...I will google!

The Hairy Bikers were stuffing marrows with a kind of bolognaise and cheese sauce mixture last night. It looked quite 70s...

yes - google is friend to soup dragons. I often put in random stuff I have in the kitchen plus 'soup recipe' as search terms and make all sorts of mad soup. Found 'parsnip and stilton' that way (yes... just after christmas).. it's very lovely...
can I also recommend Marigold veggie stock granules (the green packet version.. think the other is vegan)

I agree, pippilotti Marigold stock is really good.

I use this low salt version when cooking for toddler.

One of my favourites is watercress and pea
Fry 1 chopped onion in butter
Add 12 oz veg stock and 12 oz frozen peas
Cook for 5 minutes
Add a bag of water cress and put lid on pan to allow watercress to wilt
Blend

Great ideas here! Mine is butternut squash and red peppers, carrot and sweetcorn all blended up with knorr veggie stock cubes, dill and chili. I will def be making some of these!

Inspired by this thread I have just made my own version of Pho.Chicken stock heated up with a cinnamon stick,2 star anise,chunk of fresh ginger,garlic clove-peeled(am feeling cold today).Added handful of veggies from fridge-baby corn an asparagus plus Bird eye Petit Pois and some Japanese Udon noodles.Topped with coriander,drizzle of sesame oil and some tamari sauce and lemon-was delicious-but rather fusion!

That's the spirit Teta!

"Pho" comes from the french "pot au feu" which is basically boiled meat and veg, in a pot hanging over fire. Same story the world over.
The rest is up to your imagination!

One of those winter/ autumn veg packs, preferably found in the reduced bin for 20p...... Usually contain a carrot, a parsnip, a leek, a small turnip and an onion
Chicken or veg stock
Curry powder

Fry the onion and the leek in half butter half olive oil in the pan and while that is doing its thing peel (or not if you prefer) and chop up everything else into smallish lumps. Chuck in with the onion etc and chase it all around for a minute or two, add a spoon of curry powder and chase around a bit more. Add between 500 and 750 ml of chicken or veg stock depending on how thick you like the finished article (very in my case....). Give it a stir and leave to simmer until the veg are cooked, blitz with blender.

Sophisticated it is not but I'm rather partial!

Simmer with the lid half on, sorry, should have said! Oh and if comes out too thick just add a bit more stock, or some cream........

Has anyone said just use a tatty masher instead of a liquidizer. It makes it like liquidized with bits, the larger bits of veg can be broken a bit by pressing with the masher, preferable to liquidized in my view and only the masher to wash.

shameless place marking!

marks place as serious soup scoffer when summer wanes
Nigellas pea and pesto is delish

I also have a butternut squash and sweet potato soup that has fennel in itmy altime favourite soup!..shall dig out the recipe and post tomorrow!

OMG this thread has exploded since I first saw it

I made this yesterday, it was lovely and my non greens eating dd thought so too (obviously I didn't tell her what was actually in it)

broccoli, spinach and herb soup:

gently fry 1 shallot and 2 big cloves garlic in olive oil til translucent in a big pan
add 1 litre of chicken stock (or veg) - I used a knorr stock pot
chop up 1 large head of broccoli including stalk (!) and bung in a few handfuls of baby spinach leaves
add herbs - I used mixed dried but the world's your oyster really
salt and pepper as desired
cover and simmer until broccoli is tender - about 15 mins
blitz with a hand blender and you're done
add a glug of cream/yoghurt if you like

makes about 5 bowls