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Original poster

Nicest, nutritiousest (!) soup recipe?

27 replies

Combusting · 10/10/2023 07:36

I batch cook for week on Sundays and that’s how this unit of two FT working parents of smalls survives! Cheap too!

Whilst batch is cooking slow cooker cooks me a delectable carrot and coriander soup which I blend and portion for my lunches.

however I’d like to diversify and ideally vegetarian for lunches.

it does need to do itself in slow cooker while batch marathon cookathon is on… so not too faffy. Ideas to up protein in it are added bonus.

love garlic, chilly, Asian flavours, spice!

Ideas?

OP posts:
determinedtomakethiswork · 10/10/2023 08:01

www.bbcgoodfood.com/recipes/spiced-carrot-lentil-soup

This is a really nice soup. I don't know how you would make it in the slow cooker as I don't have one.

Original poster
Combusting · 10/10/2023 08:47

Thanks! Unfortunately, as I said in my OP - I am now slightly tired of carrot soups, and am looking for something a bit different. Thank you though :)

OP posts:
Forgottenmyphone · 10/10/2023 09:02

Moroccan spiced chickpea https://wemadethisvegan.com/moroccan-spiced-chickpea-soup/

ThisNameHasChanged · 10/10/2023 10:29

Taco soup
Curried sweet potato and coconut
Butternut squash
minestrone

You could also have a go at doing some meal prep noodle soup jars like this

DelphiniumBlue · 10/10/2023 10:36

Leek and potato soup, just slowly sauté the leeks in butter then add liquid and potatoes and blend. Nice with a splash of wine or dollop of cream/yogurt.
Or spinach and potato soup, I put onions and garlic with this.
I like slow roasted tomatoes for tomato soup, you can add onions, celery, peppers, anything you like.

toastofthetown · 10/10/2023 11:01

I really enjoy Cookie and Kate’s recipes. I’ve made all of these in my soup maker, and I’m sure would adapt to a slow cooker. Some of my favourites are:
Creamy roasted cauliflower soup - lovely, real richness and creaminess from the cauliflower
Broccoli and cheddar soup - another delicious classic
Curried cauliflower soup - richer than the others due to the coconut milk, so so tasty and full of flavours
Green soup - this feels so good, nourishing and healthy to eat
Spicy black bean soup - the only soup on the list which isn’t entirely blended, and I think the additional texture gives something extra.

Another tip I picked up from this blog is to blend in a tin of white beans with the soup. It adds creaminess as well as protein and fibre.

Original poster
Combusting · 10/10/2023 11:31

Amazing stuff - thank you so much!

OP posts:
Original poster
Combusting · 10/10/2023 11:31

The white beans tip is great!

OP posts:
Readingundertheoaktree · 10/10/2023 11:35

Haha I see the roast cauliflower soup had already been suggested. It's divine.

Graciebobcat · 10/10/2023 11:51

"Minestrone" or pasta bean soup is good, you could always add sliced chillis on yours if you want some spice. Though I used about 150-200g wholewheat fusilli, heated mine up later after an exercise class and it was more like a nice bowl of pasta as it has soaked up all the soup😅It was definitely hearty soupy when I made it fresh though- we just had bread and butter with it but you could have garlic bread.

This was for four people:

150-200g wholewheat fusilli
1 can chickpeas or cannelini beans (or any beans really, even baked beans - but add them nearer the end if using baked beans)
3 cloves of garlic
One medium/large onion
One stick of celery
Half a small can of tomato puree
Knorr chicken stock pot (could use veggie to be vegetarian)
About 3 tsp dried oregano
Sea salt and black pepper
1 tbsp olive oil
Grated strong cheddar or other hard cheese

I blitz the onion, celery and garlic in the food processor to make a sort of soffrito/mirepoix, cooked gently for ten minutes in a very big saucepan. Add the puree, oregano and stock pot, give them a good stir for a couple of minutes, then about 1.5-2 litres of water, the pasta and the beans or chickpeas, and cook (bubbling gently) for 10-12 minutes until the pasta is ready to eat, add the salt and pepper to taste at the end. Grate the cheese on top before serving.

On Nutracheck it was 397 calories, 41.7 carbs, 15g protein, 8.2g fibre per serving.

With a couple of slice of bread about 600 and 14.6g fibre - nearly half the daily recommended amount of fibre. And it's two portions per serving of vegetables.

Graciebobcat · 10/10/2023 11:52

The mirepoix there I use as a base for loads of things- pretty much all soups- and sometimes include a carrot also.

Sorry, don't know if mine is batch cooking/slow cooker friendly but it takes less than half an hour to get on the table.

AvocadoSurprise · 10/10/2023 11:55

https://www.bbcgoodfood.com/recipes/red-lentil-chickpea-chilli-soup

This is my absolute favourite & has lentils & chickpeas so full of protein. My husband also adds garlic & turmeric. The recipe doesn't say to cook in a slow cooker but I see no reason why you couldn't. I ate loads of it when I was pregnant with my daughter & the chilli always used to make her wriggle! Now she loves it too.

Red lentil, chickpea & chilli soup recipe | BBC Good Food

Come home to a warming bowlful of this filling, low-fat soup, from BBC Good Food magazine.

https://www.bbcgoodfood.com/recipes/red-lentil-chickpea-chilli-soup

Katiepants27 · 10/10/2023 12:05

OK technically not soup but lentil Dahl with some crusty bread to dip in is my absolute fave, and am sure could be done in the SC

DresdenDoll · 10/10/2023 12:18

I've just made a big batch of green soup. Really quick to cook so no need for slow cooker.
Onions, frozen peas, fresh mint, veg stock and any other green veg you've got hanging around. Today I added a bag of spinach and a handful of fine beans.

Original poster
Combusting · 10/10/2023 12:22

Very intrigued by green soup ideas - particularly if i can involve fresh sliced chillies, freshly squeezed limes, mint, parsley etc.....

OP posts:
Original poster
Combusting · 10/10/2023 12:23

Chillies and garlic are my first loves and my spouse and kids often joke that chillies and garlic come first, before them, in my life! 😂

OP posts:
longtompot · 10/10/2023 13:11

This is delicious. I usually add more parsnips than it says. I also use yoghurt instead of cream as I think parsnips are creamy enough already.
https://www.bbc.co.uk/food/recipes/spiced_parsnip_soup_with_10574

This is another colder months staple in our house.
https://www.bbcgoodfood.com/recipes/lentil-bacon-soup

And my final go to is this one. I usually make this one and the parsnip one for the same meal as one dd hates parsnips and the other hates the butternut squash soup. I add less peanut butter than mentioned
https://www.rivercottage.net/recipes/butternut-nut-butter-soup

sprigatito · 11/10/2023 20:37

Pea and ham: slow-cook a gammon joint and chop it up. Put six tins of mushy peas, a big bag of frozen peas and a lot of fresh parsley in a big pot, fill to two thirds full with water and add a tub of Marigold bouillon and a tablespoon of white pepper. Boil until the peas are soft and blend. Add in the gammon, half a bag of frozen peas and another handful of fresh parsley. Simmer until the new peas are cooked and taste; add onion/celery salt if needed.

GreenVelvetCushions · 11/10/2023 20:46

Yum! Off to make soup now!

sprigatito · 11/10/2023 20:48

Graciebobcat · 10/10/2023 11:51

"Minestrone" or pasta bean soup is good, you could always add sliced chillis on yours if you want some spice. Though I used about 150-200g wholewheat fusilli, heated mine up later after an exercise class and it was more like a nice bowl of pasta as it has soaked up all the soup😅It was definitely hearty soupy when I made it fresh though- we just had bread and butter with it but you could have garlic bread.

This was for four people:

150-200g wholewheat fusilli
1 can chickpeas or cannelini beans (or any beans really, even baked beans - but add them nearer the end if using baked beans)
3 cloves of garlic
One medium/large onion
One stick of celery
Half a small can of tomato puree
Knorr chicken stock pot (could use veggie to be vegetarian)
About 3 tsp dried oregano
Sea salt and black pepper
1 tbsp olive oil
Grated strong cheddar or other hard cheese

I blitz the onion, celery and garlic in the food processor to make a sort of soffrito/mirepoix, cooked gently for ten minutes in a very big saucepan. Add the puree, oregano and stock pot, give them a good stir for a couple of minutes, then about 1.5-2 litres of water, the pasta and the beans or chickpeas, and cook (bubbling gently) for 10-12 minutes until the pasta is ready to eat, add the salt and pepper to taste at the end. Grate the cheese on top before serving.

On Nutracheck it was 397 calories, 41.7 carbs, 15g protein, 8.2g fibre per serving.

With a couple of slice of bread about 600 and 14.6g fibre - nearly half the daily recommended amount of fibre. And it's two portions per serving of vegetables.

That does sound delicious

GreenVelvetCushions · 11/10/2023 21:53

Love a pea soup: https://www.bbc.co.uk/food/recipes/peaandmintsoup_81285

cornflower21 · 11/10/2023 21:58

Leek as potato soup
Broccoli cream soup
Tomato soup
Pasta soup
Bean soup
Peas creamy soup

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