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.

Roasted red pepper
Chestnut
Red onion and parmesan
White bean
Curried cauliflower

Pea is a spring or summer soup to me!!

I love butternut squash every time. Love it!

Broccoli soup is wrong, especially if it has stilton in it and smells like my running trainers. Bleurgh.

My favourite is made with:

100g yellow split peas (green work fine too, but the soup ends up sludge coloured rather than a more appetizing orange)
1 large onion
1 large carrot
1 small parsnip
Tin of tomatoes
500ml chicken stock (or veggie)
Bay leaf
Salt and pepper

Blitz up (obviously remove bay leaf first) and serve with sprinkle of grated cheese on top.

French onion
Tomato and bacon
Leek and potato
Scotch broth

Thai carrot and coconut - fry off Waitrose frozen Thai spices, stick chopped carrots and a potato in with them, add enough veg stock to cover. Simmer until cooked, blitz with the hand blender, thin down with coconut milk. Delicious - and vegan!

This is my go-to mushroom soup. It's very good, the dried porcini really add to it.

Lentils, enough just to cover the bottom
Ham stock, or vegetable!
1 Leek
1 Onion
A few carrots, grated

If I have turnip I put that in too, and some little chunks of potato

I make a pot or 2 of this weekly and hand it into my Grandparents, it usually only lasts a day or two!

Easiest soup ever - slow roast red pepper, tomatoes, chunks of onion and whole cloves of garlic in olive oil - then shove it all in a food processor! The roasted garlic makes it really really tasty.

Can any of these be made in a slow cooker especially the meaty or fishy ones? Would love to come home to hot soup and chuck some garlic bread in oven. DS coming up to 1 would love it too!!

Please let us know if you come back to the thread whether these lovely sounding recipes are blended or not! Thank you.

Black bean soup with spicy red pepper cream: goodfood.uktv.co.uk/recipe/black-bean-soup-with-hot-roast-pepper-cream/

Made this a few times for dinner parties. It's easier than it sounds and DIVINE

I've got a similar one to MrsJ

Heat oven until 200 ish

Medium butternut squash, whole onion, 2or 3 medium tomatoes and garlic

Chop the first 3 into similar sizes, chuck into a polythene bag along with the unpeeled garlic, a really good Glug of rapeseed oil, salt and pepper, and maybe mixed herbs.
Tip onto a lined baking tray.
Roast until slightly charred at the edges. About 40-60 mins.
Tip into blender along with brown caramelised 'goo' that's on the bottom of the tray, and purée along with some stock or a cube+ water until you get the right consistency. Or use a hand held blender.
Feeds about 4!

We love Golden Soup - made with all the yellow veg: fry onion and garlic with yellow peppers, add cubed butternut squash, sweet potato , sweet corn and rinsed red lentils and plenty of chicken or veg stock. Add powdered turmeric, cumin, coriander and fenugreek, some grated ginger, a splash of orange and lemon juices, salt and pepper. When it's all cooked, puree until smooth. You can drizzle single cream in it if you want, or sprinkle chopped parsley or coriander and garlic croutons on it.

Another lovely one is lentil and bacon. Fry finely chopped onion, garlic (and celery if you like it) with chopped bacon or lardons. Fry until the bacon is just turning slightly caramelised. Add very finely diced carrot, tinned green or brown lentils with a couple of pints of stock, a tin of chopped tomatoes, some finely diced potato if you like - but not too much, salt, pepper and mild chilli powder. When its bubbling, transfer 1/2- 2/3 of it to a blender and blend till smooth (Try to leave most of the bacon bits in the part you don't blend.) Stir them all back together again. Sprinkle chopped parsley and crispy bacon bits on top if you like.

Love blended veg soup with dash of port added at the end.

I blend nearly all my veg soups apart from Minestrone - as that has pasta in it ,

Turmeric is very good for you, notagiraffe - looks like a great recipe!

Have loads of BNS and sweetcorn at the moment.

I used to struggle to chop butternut squash, or take the skin off it, til a friend suggested cooking it first, which is easier, and not necessary to take skin off if using for soup (but I continue to do this),

Roasted celeriac and garlic.

Peel celeriac and chop into chunks. Roast in olive oil with a good few garlic cloves. Meanwhile sweat down an onion and a couple of sticks of celery finely chopped, in a shit-ton of butter. Add roasted celeriac and garlic and top up with water and a bit of bouillon powder. Blend.

I am generally a maker-upper of soups. Other faves include butternut squash, carrot and a lovely curried parsnip one for which I'll try to dig out the recipe.

Cook brown or green lentils in stock with chopped onion and garlic. Once lentils are cooked it should still have plenty of liquid left.

Add juice and zest of 2 juicy lemons and slug of olive oil. Add chopped kale and cook a few minutes.

Meal in a bowl. Top with grated cheese if you like. Delicious.

Kale Lemon Lentil soup above is not blended.

I think I will be living off this thread all winter

My DH makes a good soup with leftover jacket potatoes. Well, I say leftovers, what I mean is deliberately cook too many spuds on a night you're having jackets and then use a couple for this soup.

Basically it goes, fry some chopped up bacon until crisp, remove.
Add flour to bacon grease, make roux, add a little chicken stock and some milk, and a little bit of garlic paste/powder - stir until smooth and soupy consistency.
Then add chopped up jacket potato, broccoli (couple of cups of frozen stuff, microwaved til done), loads of grated cheese and the bacon bits. Salt and pepper to taste.
Cook and bash about with the spoon for a bit so it all melds together, then serve with cream, an extra sprinkle of cheese and some chives snipped up on top.

Delicious, but really not terribly healthy!

The favourite in our house at the moment is butternut squash/pumpkin (roasted and chopped) with a large spoon of yellow Thai curry paste and a can of coconut milk. Blend well (adding a little veg stock as necessary if it's too thick). Voila, spicy yumminess in a bowl, perfect for a rainy day!

Curried courgette - I have an allotment so once a year try every recipe under the sun to use them all up. Is delicious!

We have had soup for dinner three times this week! I absolutely love this book, there is not a bad recipe in there (that I have tried anyway).

Protein packed tomato soup:

Gently fry some onions & garlic
Chuck in a tin of chopped toms & tin of mixed beans in tomato sauce
Cook a bit then blend until smooth