Simplest soup recipes please..

[summerlovingliz]

Just that, thanks

Cube butternut squash, add chopped carrot and onion, veg stock.

Bring to boil them simmer till veg are soft.

Blend and season.

1 x bag diced butternut squash and sweet potato.

Simmer for 15-20 mins in 500ml chicken or vegetable stock, salt and pepper. Pinch of chilli powder you want some heat.

Blend and there you go!

Chop sweet potatoes parsnips and peppers drizzle with olive oil an season with herbs and pepper.
Roast in oven for 30-45 mins
Blend up with some stock.

Or chuck random veg, chopped tomatoes, big handful of lentils and some stock in a slow cooker and leave it for hours until it looks like soup, season with herbs and pepper.

Anybody got any good recipes for unblended soups? I like making soup but hate having to get out, use and then wash the blender.

Butternut squash, ginger and chilli.

Halve the squash, scrape out seeds, put a little olive oil and garlic in the hollows, and roast until soft. Take out and leave to cool. (You can do this the night before or while you've got the sunday roast in!)

Fry a roughly chopped onion, red chilli and fresh ginger to taste in a little oil until soft.

Scoop in the soft butternut squash flesh, add stock (chicken for me) and blend smooth. Fresh coriander and a bit of plain yogurt on top if you fancy.

I like it because there's no peeling and cubing squash, which is such a vile job.

Big chunks of spud, carrot, parsnip. Soften the carrots slightly in butter with a chopped onion, add the other veg and a load of red lentils, cover with boiling water and a stock cube, season and leave to simmer until the lentils have thickened it up. You can add a tin of tomatoes if you want.

My current favourite - black bean soup

Black bean soup - it's not a recipe as such, as I made it up. Here's what I did:

half a butternut squash - diced fairly small
2 carrots and 2 onions - ditto
1 red pepper - ditto
Fry
Add cumin seeds, oregano. chipotle paste, loads of black pepper
Add splash of red wine
Add water
Cook until vege almost tender
2 tins of black beans
Mash most of them and keep some whole
Add to the soup
Cook until everything is all meltingly soft, bashing it around with a potato masher a bit
Add some chopped coriander
Serve with a dollop of soured cream and with loaded nachos.

Start by peeling, chopping then frying an onion in a little fat or oil, while you work out what kind of soup to make. Once the onion is nicely browned at the edges, add any other ingredients, add spices while frying and the add liquid. Use hot water, or any stock you might have. My favourites include

• onion, carrots and any other root veg plus curry spices to taste. Serve with a dollop of yoghurt and a sprinkle of herbs. Any ham or bacon, especially on the bone makes a great addition. If you ahve lots of meet you may like to skip the spices. I like to blend this one til its smooth

• onion, butternut squash, ham and and other root veg. I like to keep this one unblended.

• use any chicken (or beef) with bones in a pot, with an onion, stick of celery and a carrot, boil for as long as you can bear. Discard the veg , take any meat off the bones and keep the rest to use as stock.

• onion soup fry lots and lots of onions til they are brown, add beef stock and simmer for ages. Server topped with a slice of cheese on top. Cut cheese/toast into cubes if you care about that sort of thing.

• onion, broccoli ( or celery and single veg) served with a swirl of creme or yoghurt

Mmmm, hungary now. Hope you find something to suit you. xx

Tomato soup is very easy and non blend.
Fry Onions, Grated carrots and Garlic and red pepper if you like it.

Add 4 skinned chopped up tomatoes and fry a bit more
Add tin of tomatoes and veg stock.
Simmer until it's all soft or do it in a pressure cooker for 15 mins
It's lovely. You can add chilli with the garlic if you want

Corn chowder

2 large potatoes cubed
1 stick celery cubed
1 onion diced
1 litre veg stock
1 tin sweetcorn
pinch dried tarragon
1 cup cream/milk/etc

fry onions and celery, then add all ingredients and stock except for the cream/milk.

add cream/milk last thing

can also fry pancetta if you wat bacon with the onions.

finally, for your first sentence alone, any recipe you write's gotta be worth doing

For all of you, what's with the butternut squash? When did this become the trendy veg.of choice? Loathe it, not for nothing can it get abbreviated to bs, cos that's what it tastes like to me. Big lumps of it, natch.

leek and potato.

Chop one small onion, slice two medium leeks and dice 8oz potato.

Soften over a low heat in tbsp veg oil.

Add 2 pints vegetable stock and increase the heat

Simmer 20 mins (or until potatoes are smooshy)

Whizz up in a blender till smooth.

Back to pan to re-heat.

Add freshly ground black pepper to taste.

Eat with a chunk of crusty bread.

Yum

Buy carton of New Covent Garden soup of choice, open, heat, serve.

That's what I did for lunch and it was deeeeeeeeeeeeeeeeeeeelicious..

Rum - can substitute the bns in mine for a diced sweet potato.

I hate Covent Garden soup - it's like baby food.

Carrot and coriander - chop an onion, soften it in a little oil, add 1 tsp coriander powder and cook for a minute. Add 2 or 3 large carrots, chopped, and about a pint of vegetable or chicken stock. Take a bunch of fresh coriander and cut off the stems, then finely chop them and add to the soup. Bring to the boil and simmer for about 45 mins, then cool, blend, chop the fresh coriander leaves and stir them in. Re-heat to serving temperature, season, and serve.

Skinny goan spiced chicken and lentil - was spicy and lumpy/soupy.. not baby-foodish in any way at all..

Chicken Noodle is our fave.

Chop 2 carrots, 2 sticks celery, 1 onion. Cook for 10 mins in olive oil. Add chicken stock (about 750ml) & cooked chicken, boil for 10 mins or so. Taste & add salt & pepper. Add pasta (crunched up pappardelle, 200g) and boil til cooked.

Wow, tons of ideas, thanks all

Onion
Carrots
Celery
Tinned toms
Beef stock

Is my basic go to recipe. Then I change it up by adding Savoy cabbage, cubed potato and a handful or two of quinoa. Very yummy, very filling, and no blending involved

Tin toms, tin chickpeas, garlic, Moroccan type spices, stock cube, bit of water.
Heat, blitz and eat, nice with a blob of yoghurt and mint on top too.
Takes literally 5 mins and is not only nice but healthy.

I make soup a couple of times a week and use any veg that is cheap and in season this week have done carrot & coriander and a mixed veg soup both done by cooking down veg in butter for 10mins then adding a good chicken or veg stock and a small amount of cream if wanted,blend and add more stock depending on the thickness you want,I use a hand blender its the most used piece of equipment in my kitchen I wouldn't be without it.

Chicken and sweet corn

Tin of creamed sweet corn
2x tin filled with water
Chicken stock cube
Cooked chicken
Splash of soy sauce
Cornflour to thicken

Chopped onion, chopped broccoli, garlic stock.
Boil. Whiz. Add milk or cream.

Non-whizzed soup - chunks of veg, stock, pasta. boil til tender.

One of my best tips is to keep the fag-ends of any parmesan, and add this with the stock. Remove before whizzing/serving. It lends a lovely, unctious flavour to any soup.