Spicy chunky soup recipes please

[taffetacat]

DH doesn't like my soups.

I tend to make smooth, calming soups like carrot, butternut squash or leek and potato.

He has been spoilt as there are many soup outlets near where he works - EAT, Pret etc that he frequents at lunchtime during the week so my soups appear insipid in comparison.

He is a chilli fiend, and he doesn't like thick soups, but likes bits in. I guess this would just be a soup for us rather than the DCs because of the chilli.

He's especially fond of Indian spices, but will do any. Anyone got any they have done that they would recommend please?

Any Good?

Ingredients
1 large potato, chopped into cubes
1 small cauliflower, chopped
1 onion, chopped
3 T water
1 T sunflower oil
1 garlic clove
1 T fresh ginger grated
2 tsp ground tumeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 tsp ground coriander
4 cups vegetable stock
1 ¼ cup natural yogurt
salt and ground black pepper
fresh coriander or parsley, to garnish

Directions
Put the potato, cauliflower and onion into a large pot with the oil and 3 T of water.
Heat until hot and bubbling, then cover and turn the heat down.
Continue cooking the mixture for about 10 minutes.
Add the garlic, ginger, and spices.
Stir well and cook for another 2 minutes, stirring occasionally.
Pour in the stock and season well.
Bring to a boil, then cover and simmer for about 20 minutes.
Stir in the yogurt, season well and garnish with coriander or parsley

(I'm using this face, JUST BECAUSE I CAN)

WhoIsAsking

looks good, thank you.

I don't usually use recipes for soup, but chickpeas go well with indian spices in a soup. I sometimes do one if we've had roast lamb and do one with lamb stock, chickpeas etc.

grimma yes chickpeas are a good idea. Do you use tinned ones or soak them?

Delia's lebanese soup is yum. google it

My friend makes a goulash soup, which involves passata, carrots, swede, onion, some sort of meat, lots of paprika, noodles etc. I can't eat it because I'm veggie but maybe worth a google? Dp thinks it's fab.

Or how about using a Thai curry paste and coconut milk, plus lots of different vege, maybe tofu, noodles etc - a bit like the one in Wagamamas?

I made Tom Yum Gai the other day from a Nigel Slater recipe. It was very good, chunky, spicy but not thick- so hopefully what you're looking for. Copy here.
This is not my blog, BTW, just the first place I found the recipe.

Spicy Chilli Bean Soup

A drained can of kidney beans (or mixed beans)
A can of good quality chopped tomatoes
1 red chilli, finely chopped (leave in the seeds for heat)
Some fresh coriander
2 carrots, small dice
1 celery stalk, small dice
Half a dozen small new potatoes, small dice
1 red onion, small dice
2 cloves garlic
Olive oil
Plenty of black pepper
Salt to taste
Some good stock
Tomato puree
Pinch of ground cumin
Pinch sugar
Good pinch of cayenne pepper

• Heat the oil and cook the diced vegetables, onion, garlic and chilli pepper over a low heat with the lid on for about 10 mins
• Add the tomatoes, beans, spices, sugar, salt, tomato puree and enough stock to cover, bring to a simmer and cook until the vegetables are tender and flavours developed - about 20-30 mins
• Add chopped fresh coriander just before serving. A blob of plain yoghurt is good too.

Wow thanks everyone. DH does love Tom Yum - I was going to say he has it when we go out for a Thai but that was when we had a life. We dream of Tom Yum now so will def make. Thanks also for the other recipes will try also.

batteryhuman I love Lebanese food, had it once in Paris and have hankered after it since. Can't however find Delia's Lebanese soup recipe on google -what sort of ingreds does it have?

libyan soup

Sorry i got the name wrong! It has lots of middle eastern spices, lamb chickpeas and you add some couscous at the end.

wow that looks absolutely gorgeous. thanks

I love the look of this spicy chili bean soup, I am definitely going to use it thanks!

This is one of my favourites - I got it on a recipe card from Waitrose and it's lovely! I'm also going to upload it onto www.mydish.co.uk

Sweet potato soup topped with seeds and sauteed halloumi

This wholesome, chunky soup can be assembled in minutes, and makes a satisfying lunch or supper dish.

Preparation time : 10 minutes
Cooking time : 20 minutes
Total time : 30 minutes
Serves: 4

Ingredients

3 tbsp chilli-infused olive oil, plus extra to drizzle
2 leeks, trimmed and chopped
500g pack frozen Waitrose Diced Sweet Potatoes
900ml hot vegetable stock
410g can chickpeas, rinsed and drained
½ x 250g pack Cypressa Cyprus Halloumi Lite cheese
4 tbsp Waitrose Five Seed Mix, from the home baking section
2 tbsp fresh flat-leaf parsley, chopped
Method

Heat 2 tablespoons of the chilli oil in a large saucepan and gently fry the leeks for 5 minutes until softened. Add the sweet potatoes and fry, stirring, for a further 3 minutes.
Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for 5 minutes. Tip in the chickpeas and cook for a further 5 minutes.
Meanwhile, drain the cheese, then dice and pat dry on kitchen paper. Heat the remaining oil in a small frying pan and gently fry the cheese, stirring, for 1 minute. Tip in the seeds and continue to fry, stirring, for a further 1-2 minutes or until the cheese is just beginning to colour.
Using an electric hand blender or potato masher, blend the soup until the vegetables are crushed but not fully puréed. Ladle into bowls and scatter with the halloumi cheese and seeds. Sprinkle with the parsley and a drizzle of extra chilli oil. Serve with a brown batch loaf.
Cook's tips

This soup can be made using canned beans or lentils, instead of chickpeas. Halloumi cheese is ideal for grilling, frying or barbecuing. When cooked, the outside hardens while the inside stays soft.

I do a version of Leon's (another fancy city takeaway place) chorizo black bean and cabbage soup - base is garlic, red onion, mixed peppers and a red chilli, when starting to caramelize add cumin and smoked paprika (the hot kind) and some chopped chorizo, fry a bit more and add some tinned tomatoes, some chickpeas and borlotti beans - and black beans if you can get them - and then stock, season well and simmer for 30-45 min, then add a couple of handfuls of chopped savoy cabbage. Gorgeous spicy flavour and lovely and filling. Add a potato at frying stage too if you like.

I make minestrone almost every week using lots of leeks and carrots, green beans, peas, and anything else that needs using up (not too much pumpkin or parsnip as they can be a bit sweet) and a small amount of good quality bacon for flavour.

Pasta e ceci is another great soup that goes very well with a splash of chilli oil .

Why don't you make yr hubby some nice chilli oil for valentine's day? small bottle of e. v. olive oil, add some dried chillies, one clove of garlic and a nice sprig of rosemary.
Will have lovely flavour in a couple of weeks!

titfer - great recipe thanks

and lovely idea re the chilli oil

Titfer - why don't you upload that recipe onto Mydish? They're making a book out of the best recipes with all the sale proceeds going to Great Ormond Street. The link is in my email further up but shout if you need any help x

I'll be printing off this thread!

I make this soup, which is delicious and very quick to make:

Moroccan Soup
olive oil
1 onion
garlic
2 sticks celery
chilli to taste
2 tsp cumin
600 mls veg stock
1 tin chopped tomatoes
i tin chickpeas, rinsed and drained
100g frozen endamame beans or broad beans
zest and juice of 1/2 a lemon
fresh coriander, chopped

Gently fry onion, garlic, chilli and celery in the olive oil for 10 mins, stirring often. Add cumin, fry for another minute. Turn up heat, add stock, tomatoes, chickpeas and season. Simmer 8 mins. Add beans and lemon juice, cook for another 2 mins. Check seasoning. Serve topped with coriander and lemon zest. Serve with flatbread/pitta bread.

yum yum - me too! Thanks everyone for some great recipes

Just refound this - yes, tinned chickpeas fine.

GOSH - thanks for telling me about mydish, I will upload something on there soon, am in the middle of cooking dinner.

My daughter was treated for a wilm's tumour at GOSH so I am also a massive supporter.

Right back to my beef stew, YUM !

that's lovely to hear thanks Titferbrains - when you join Mydish, don't forget to join the Great Ormond Street group on there! Have a great weekend x

My favourite at the moment-

Bean and Chorizo

8 tomatoes, 2 onions, 3 peppers (finely chopped) fried then 2/3rds blitzed in the blender

Combine and add fried chorizo chunks, 2 chiilis, 2 chopped garlic cloves and a good dash of smoked paprika. Add a mix of beans (kidney, berlotti etc) and cook on low heat for about 6 minutes.

Top with fresh coriander.

Butternut squash and Chilli is really good too.

haha just read the thread and realised how similar mine is to the others......

you can never have enough soup recipes though