I have never made home made soup. PLease can you tell me your EASY SOUPS and I will make them!

[Loveneverfails]

TIA

Curried parsnip soup
(You want easy, soup doesn't come much easier than this

Potatoes cut up.
Parsnips, cut up (equal quantities of each)
Veg or chicken Stock cube
Spoonful curry powder to taste
Water

Gently fry potatoes and parsnips in some butter/ oil / whatever..
Add curry powder and stir
Add water and stock cube
Bring to boil and simmer for 20 mins. Taste, add more spice if required.
Mash, stick blend or leave chunky

Eat some, put the rest in the freezer. (Bring it out at Christmas when you have no time to cook, serve it to your guests with stinky blue cheese and good bread mmmmmm)

Spinach and creme fraiche:

Sauté shallots (or onion) and a few chopped potatoes.
Add vegetable stock (I like low salt Bouillon) and boil until potatoes are soft.
Remove from heat, chuck in a bag of spinach and stir.
Add a tub of creme fraiche and blend.
Season to taste (lots of black pepper for me).

.

Super easy spicy tomato soup

1 large can plum tomatoes
1 shallot/onion diced
Garlic if you like (I generally don't because I take this soup to work and don't want to stink)
Chilli flakes
Olive oil
2 tbs Creme fraiche
Pinch sugar
S&P

1. Fry shallot in olive oil gently for about 5-7 minutes until translucent. Add pinch chilli flakes and fry for another minute. If you like spice, you can also add a small amount of smoked paprika too - I do.
2. Add can of tomatoes. Fill can up with water, twice and add to pan. Add salt, pepper and a pinch of sugar to counter tomato acidity.
3. Bring to boil and simmer for about 25 minutes. The soup should reduce in size by about a third.
4. Add Creme fraiche and blend.

I make massive batches of this soup and freeze it in the winter. I got the recipe years ago from a Cook Yourself Thin cookbook, and I could make it in my sleep now. Perfect for weekday lunches/dinners - for dinners, I mix some zatar with olive oil and brush onto a pitta bread, and grill for a few minutes. Lovely flavoursome accompaniment.

Lentil soup.easy peasy
Bag red lentils
8-9 grated carrott
2 finely chopped big onion
Bring all to boil in cold water,large pan - cook 35min
...add bacon if your carnivore, or delicious as it is
Freezes well too

My leek and potato soup. 2 leeks, some potatoes, chicken stock cube or those Knorr ones.

Sorry cant be exact cos im not. You don’t have to be when making soup.

Equal part stock and passata hand ful of fresh herbs. Handful of rice . Heat until rice cooked. Add cream for cream of tomato or just eat as is. All soups taste better if left to go cold and reheat.

I've read in books about soups that you just keep going over days and days. How does that work? Anyone got a recipe? I mean, as I understand it, you eat some one day, then reheat it the next day with some more leftovers chucked in; and so on, over days. Or is that a recipe for food poisoning?

Stock cubes are vile.make own stock in 20 min.i make and freeze own stock
Or granules at a push

Easy peasy roast tomato and pepper

Preheat the oven to 200. Take a large bag of tomatoes, one of peppers (ie 3 peppers, any colour apart from green) and 2 medium onions.

Add a good glugg of olive oil to a large roasting tin. Wash the tomatoes and chop in 1/2. Chop the peppers into 1/4's and deseed and wash. Peel the onions and 1/4. Add them to the roasting tin, and cook for about an hour until they are all soft and squiggy.

Put all the cooked veg into a saucepan with around a pint of veg stock. Use a stick blender, and blend until smooth (ish). Ad some pepper and mixed herbs, bring up to the boil, then serve.

I use marigold stock powder - the one in the purple tub.

Thank you for this thread - I think I will C+P all these recipes and print them out

Oh man, I'm bookmarking this thread - I love a bit of homemade soup.

I do a nice cauliflower and cheddar one - I'll dig out the recipe meanwhile I'll have a read of all these yummy suggestions.

Shamelessly marking place.

Melt lots of butter in the pan. Add water and veg/ meat whatever. Simmer. Spoon off froth. Whizz in blender. Taste and season. Serve/ freeze.

Mmmm

fixit I cook my noodles separately in water and add to the bowls of soup as I need them. They go all mushy and awful if you leave them in there.

Good to know - thank you! I've included ingredients for celery soup as listed above on my shopping list, so we'll see how it goes.

never put the blender on when there is meat in the pot. take it out with a slotted spoon and blend the soup. Then chop the meat up and put it back in.

My recipe... skinned chicken (breasts, thighs, anything... boned or unboned, but no skin on). 1/3rd white cabbage washed and roughly chopped in 1 inch pieces. 5 carrots, peeled and cut into four chunks. 3 or 4 chicken stock cubes. seasoning. 1 teaspoon of sugar (to balance the bitterness of the cabbage).

Put everything in a pot. add a lot of water (2 kettles full). Don't bother dissolving the stock cubes first.
Turn on the heat, bring it to the boil and turn down to simmer. Cover and leave for an hour. after an hour give it a stir and check if carrots are soft. If they are, take out the chicken and blend the rest with a handblender. then remove the bones, chop the chicken up into tiny pieces and add a handful of rice or tiny pasta (no bigger than macaroni). Simmer again until the pasta is cooked - 5 or 10 mins. Then serve.

Easy, cheap and yummy meat stock:
Keep a tub (old ice cream tub works for us) in the freezer, and whenever you have bones, trimmings/whatever you don't eat from a meat dish, put it in the tub. Add the peelings from onions, carrots, sweet peppers, mushrooms, other flavorful veg as you go along. It takes an extra minute every now and then.

Once you have a tub full put it in a saucepan, cover with water, bring to the boil then reduce to a simmer and ignore for a couple of hours. About 5 minutes of time and attention.

When you remember ;) strain through a sieve and leave to settle in the fridge. The fat will rise to the surface and solidify, and can be scraped off. About another 5 minutes of time and attention.

Can be frozen for a month or so, or used straight away.

Carrot and lentil

Roughly chop an onion and a couple of carrots, and fry in a little oil. Add a cup or two of red lentils. Add 3 or 4 cups of water. Bring to the boil then simmer. Once the lentils are cooked, blend.

Add salt to taste.

Garlic and lentil

Chop a couple of onions and crush a few cloves of garlic (or a good dollop of garlic paste). Fry gently in some oil, add 2 cups red lentils and 3-4 cups of water. Bring to the boil then simmer. Once the lentils are cooked, belnd.

Add salt to taste.

Toko - thats an inspired way of collecting and then cooking stock ingredients! Thank you...

Hi everyone,

We've moved this to food so you don't lose the great recipes being shared.

Easy tomato soup:

Halve some very ripe tomatoes (about 2 kg), put them in a roasting dish cut side up. Drizzle on olive oil, salt, pepper and add 2 whole peeled garlic cloves (fat ones). Roast at 200C for half an hour or until soft and starting to brown.

Take out the roasting tin, add vegetable or chicken stock (about one and a half litres), put back into the oven for 15 minutes.

Remove from the oven, leave to cool slightly. Add a small handful of basil leaves to the pan then process with a stick blender until smooth. You can eat it like this but it is even better if you pass it through a sieve so it is smooth and all pieces of tomato skin are removed. Serve with a swirl of creme fraiche.

this will transform your soups! Also its vegan so suits everyone. I put it in soups, sauces, gravy etc and it has a lovely savoury flavour.