Homemade soup recipe repertoire, please add yours!

[Jointhejoyrun75]

Autumnal weather for me = nice hot soups. I love making and eating them and am on the hunt for some healthyish, tasty recipes.

Yellow split pea and ham...leave the ham in big chunks and serve with homemade bread

Butternut Squash ...serve with slivers of black forest ham and Parmesan crackers

Leek and Potato

Cullen Skink

Ribollita....the only thing that makes cavallo nero acceptable and tasty imo

I love soup!

chicken and rice or scotch broth are contenders for my favourite and so easy, I also love lentil and bacon soup.
Broccoli and cauliflower is nice and easy and i add a tiny bit blue cheese to mine.
Mushroom soup is good too.

We do cauli/broccoli and blue cheese too! That's my favourite.

Or: Roasted butternut squash, courgette and cream cheese, lentil and bacon, mushroom and thyme

Ham and lentil is a big favourite
Madhur Jaffrey's mulligatawny
Leek and potato obvs (I use Delia's recipe
Spicy butternut squash
Bung loads of veg and a bit of barley/broken pasta/cous cous/rice in good chicken stock, can't go wrong really.

Mung bean, bacon and courgette/marrow. Yum.

Chicken stock with asparagus, extra yum.

How do you make a good mushroom soup? I love it but haven't found a nice recipe.

I can tell you what doesn't work, from trying to use up stuff from the veg box. Swiss chard, cavaolo nero and red pepper, horrible in every way and beige, to add to its lack of charm.

I did courgette and Parmesan a couple of weeks ago (also had potato in it) and that was delicious (from Delicious magazine too)

Most liked here is a very very simple scotch broth.
Leek, carrot and potato sweated in butter till leeks are soft.
Add ham stock (obviously better from a ham end or shank but cubes work just as well here and obviously much cheaper.
Few handfuls of soup broth mix (I often add a bit more barley to the mix) and let it simmer till potatoes are done.
Always tastes better the day after. Doesn't make it off the stove to be frozen but can be.

Thank you so much, all of these sound delicious! I have lots of courgettes so fancy trying that soon, the scotch broth sounds amazing, as does the mulligatawny which I've never tried. And brocolli and cauliflower and blue cheese sounds divine!

Winter vegetable: leeks, potato, carrot, swede, sweet potato, celery, lentils, vegetable stock, butter/oil sage & thyme

Curried parsnip: parsnips, onion, butter/oil, curry powder, vegetable stock

Green pea & tarragon: onions, frozen green peas, stock, milk & butter

Mushroom: chopped mushrooms, onion, butter, vegetable stock, milk/cream

This is the recipe I used for the courgette and parmesan (and pea, which I had forgotten) soup

Lunde are all those soups blended?

Thanks chemenger!

I use a sw world one but add extra olive oil, tomato, lentil and bacon. Possibly my fave ever and I make loads of soup.

Recently made soup using butter beans and chilli pesto added to random veg from the bottom of the fridge and it was amazing.

I love spicy Chinese soups using homemade stock made from Sunday chicken carcass.

Love soup, I am making a roasted tomato and red pepper one next.

My staple is similar to onit but spectacularly lazy:

Leeks, onion, carrot, celery and garlic chopped up
Chicken stock (just what I use because I like the Knorr ones, but any would do)
A glug of white wine
A portion of ready-made mash
A packet of ham hock

Chuck all in the slow cooker and leave to get delicious (obviously you can do it on the stove but this is my quick-and-lazy meal!)

Stir in a spoonful of creme fraiche and a handful of fresh parsley (or frozen chopped, as I did last night)

Deeeeelish.

I also like a thicker leeky chickeny one:

Leek, onion, garlic and celery
Chicken stock
Glug of wine
Campbell's condensed chicken soup
Shredded chicken breast

Very warming.

Huge leek and potato fan!
Pea and pesto
Curried carrot and parsnip

I love to make chicken pho or Tom yum perfect if you have a cold!

I've only come across one mushroom soup Doodlecat, but it's always got compliments. No exact quantities, depends how many mushrooms you've got, but give them a brush or rinse while sweating some thinly sliced onion and garlic in oil or butter until soft. Add mushrooms to pan, and about a litre (or more) water and/or chicken/vegetable stock and simmer until soft. I usually blend about half, but your choice, and I leave it dark, adding cream as garnish, but it's also good if you add powdered milk to the stock to serve mushroom-coloured. Finely-chopped parsley is usual, but ditto thyme (smaller quantity) is also good when serving.

Sorry, omitted to mention mushrooms should be chopped before adding to pan...

....and it's good with a dash of sherry, if you remember....

Creamy garlic mushroom
Broccoli and Stilton
Spicy butternut squash
Pea and mint
Winter parsnip
Leek potato and garlic

My muligatawny, a simplified version of one in a 25 year old Madhur Jaffrey's cookbook;

Take about a litre and a half of good chicken stock (I make mine from a chicken carcass), bung in a large mug and a bit of red lentils, one baked potato sized potato chopped and diced and a dash of turmeric. Cook for about half an hour and blend with stick blender.
In a frying pan, in a bit of oil, gently fry up some small diced scraps of chicken, a couple of tablespoons or so of curry powder (or you could use cumin, coriander, cayenne etc to taste) and a tablespoon or so each of ginger and garlic (I use the jarred stuff these days in my lazy old age).
When the chicken mixture is all coated and smelling good (only a couple of minutes) bung it into the blended lentil mixture. Cook for a few more minutes. Add the juice of half a lemon and a teaspoon or so of salt.
Serve with naan and a couple of spoonfuls of plain boiled rice.

This is a great way of stretching the mythical Mumsnet chicken and getting a meal out of the carcass and a handful of meat.

I make lots , but varies depending on what vegetables I have in ( grow my own) I nearly always start with gently sweated onion, celery and carrot, chopped up fine.
Most favourites are
Minestrone
Pea and ham
Leek and Potato ( Delias recipe)
A success the other week - courgette and cucumber ( just a base of onion, garlic and potato for a bit of texture) was lovely and yes to broccoli/cauliflower and blue cheese - its a favourite
Today its going to be creamed veg - a mix of onion, carrot, celery, potato, courgette, jerusalem artichokes, and cauliflower

One of the Covent Garden soup books has a recipe for courgette and brie soup. Haven't tried it yet, but very tempted. It also has a mushroom soup with parsley and garlic recipe, which was fantastic.