What are your favourite vegetarian soups in your repertoire?

[Thisismynewname123]

...that are not butternut squash or leek and potato? I always make one of those for if people are coming round because they're generally liked by everyone of all ages (young teens to parents) but I'm bored of them but not sure what else will have the same wide appeal

I was going to say leek and potato! However, I do a variant on that with a lot of spinach added to a base of leek and potato, with a good grating of nutmeg in it and some lemon juice added at the point of serving. It comes out a beautiful vibrant green colour and we call it pond soup for that reason.

There's always tomato soup. Wonderful with basil, but lots of other twists possible.

Spicy bean soup, mushroom soup (although there are some poor souls who don't like mushrooms, I suppose), minestrone, pea soup (made with frozen peas), lentil or split pea soup - many, many variants possible here. I like a Middle Eastern type lentil soup with cumin and other warm spices. Plenty of parsley and some lemon juice.

Broccoli and Stilton

Lentil with lemon and coriander
Carrot, ginger and coconut
roasted tomato with basil and balsamic vinegar

Which is the best shop bought Caeser salad sauce?
Also can you freeze full fat creme fraiche?

Black bean soup

Sweetcorn chowder

But leek and potato is my favourite.

Chestnut soup! It is absolutely delicious. I used to use a Nigella recipe but it's no longer available online. It's basically veg (carrot, onion, leek), lentils, veg stock and chestnuts cooked down and liquidised. You can add cream, but I don't think you need to.

Tomato and lentil.
Fry some cumin seeds, add half a large onion, chopped, to fry. Then add garlic and some smoked paprika. Add a tin of chopped tomatoes, 150g lentils, water and a veggie stock cube. Cook until lentils are soft.
Makes a good lunch with some bread.

PS quantities above serve 3 people

Lentil and tomato
Spicy root (parsnip, sweet potato, Carrot, ginger)
Parsnip and apple
Beetroot
Chickpea and carrot
Compost soup - whatever veg are kicking about. (Followed by compost crumble).

I love soups

Mary Berry’s ten minute soup is lovely and ever so easy. I use the sun dried tomatoes that you rehydrate, they last for ages in the cupboard. Mary says to leave out the cream/milk if you’re going to freeze it, and then add it after the soup has defrosted. I don’t do this, I add it before freezing and it’s never been a problem.

Bbc carrot and parsnip recipe also is very good.

Jamie Oliver's roasted tomato

Tash Evans' tomato and fennel soup is very good too.

Pea and pesto soup. Boil up peas, a good knob of butter, 2 raw garlic cloves chopped in half (yes, really, just in the water). Blend when the peas are cooked. Add good dessert spoon of pesto, salt, pepper. Everyone LOVES it.

Tomato & red lentils. Fry onion and garlic. Add tin tomatoes and water and bouillon powder and teaspoon of marmite. Add lentils. Cook, blend. Could add basil or thyme. Again, very popular.

My mum used to make curried parsnip soup although it's not my favourite.

There is a slimming world recipe for pea and mint soup- delicious. Dead easy.

This soup is lovey, DH is a devout carnivore and loves it. You can leave the kale out

https://ohsheglows.com/2012/11/07/spiced-red-lentil-tomato-and-kale-soup/

Lentil and vegetable soup
Spicy butternut soup

Green soup - fry up leek and onion, add stock, bag of spinach, any broccoli or cauliflower lying around. Cook, blend it up and add cheese or cream. Bit of nutmeg grated over the top. Yum

Fasolada, great soup, lots of protein from the beans, use lots of spinach and olive oil at the end.

Tomato and Lentil. Really filling and so versatile. Plus can stretch if more people appear for supper/lunch. Although my daughter hates it and calls it “mental” soup.

Very simple - lentil and tomato or minestrone. Lettuce soup is very nice but stinks to high heaven when you make it.

Spicy sweet potato and coconut

I love celery soup though have just made some and left out potatoes and think it does benefit from some

Mediterranean soup. Red onions, peppers, courgette, aubergine sometimes if there's on in the fridge. Whole garlic bulb. All roasted in the oven in sun dried tomato oil. Squeeze out the garlic flesh from the roasted cloves. Will use some of this on pasta, and then what is left is added to stock for soup. Some times I liquidise, sometimes not. Add chopped olives. Really gutsy and lovely.