Soup recipes
Following on from comments on another thread I thought I'd open this one. Be back in a mo with the recipe, doorbell's just gone
Comments
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Butternut squash, 1 onion, 1 celery stick, 1/2 red pepper, teaspoon garlic and ginger puree, pinch if chilli powder, 30 fl oz vegetable stick or water, 4 fl oz coconut milk
Bake butternut squash in oven 45 mins then discard seeds and remove flesh. Simmer remaining veg in stock until tender, add butternut squash and coconut milk, whizz in blender.
This is the recipe but I only use as a guide these days I use fresh garlic and fresh ginger if no puree. Its a very gentle soup.
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Butternut squash, 1 onion, 1 celery stick, 1/2 red pepper, teaspoon garlic and ginger puree, pinch if chilli powder, 30 fl oz vegetable stick or water, 4 fl oz coconut milk
Bake butternut squash in oven 45 mins then discard seeds and remove flesh. Simmer remaining veg in stock until tender, add butternut squash and coconut milk, whizz in blender.
This is the recipe but I only use as a guide these days I use fresh garlic and fresh ginger if no puree. Its a very gentle soup.
Write your comments here...Try grilling some streaky bacon and sprinkling it over the soup when serving.I also add 1 teaspoon of mild curry powder to the veg stock and a chopped up fennel bulb but basically it's the same soup as you make.
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We have a spicy sausage and lentil soup that goes down a treat. Basic veg consists of chopped onion and fennel, add 1 sliced carrot and 1 plump garlic bulb thinly sliced. Pour stock over veg (no need to sweat them) and add 50g. Red Lentils, washed, per 250ml of stock. I use about 250ml -300ml stock per person. Add 1 teaspoon of either marjoram or oregano (dried) Boil gently for up 1 hour. Meanwhile gently fry some chippolatas. I find the Bavarian ones that Lidl sell to be perfect. When they are cooked drain them and cut about 3 per person into small bite size pieces, about 6 for each sausage and add to the soup for last 10 minutes with seasoning.
If lentils have made soup too thick then let it down with some more hot stock. Great for winter.
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A fave of ours is Carrot and sweet potato with coriander soup....chop up 1 large onion and shallow fry till soft then add 1 teaspoon of coriander ( more or less depending on your taste) and fry for about a minute....mix in 500g of peeled sliced carrots and
2/3 (depending on size ) sweet potatoes. Add 1 litre of chicken stock and leave to cook through. Once soft whiz with a hand blender ( or your usual blender) and add a little water if needed for consistency.....delicious.0 -
We have a spicy sausage and lentil soup that goes down a treat. Basic veg consists of chopped onion and fennel, add 1 sliced carrot and 1 plump garlic bulb thinly sliced. Pour stock over veg (no need to sweat them) and add 50g. Red Lentils, washed, per 250ml
of stock. I use about 250ml -300ml stock per person. Add 1 teaspoon of either marjoram or oregano (dried) Boil gently for up 1 hour. Meanwhile gently fry some chippolatas. I find the Bavarian ones that Lidl sell to be perfect. When they are cooked drain them
and cut about 3 per person into small bite size pieces, about 6 for each sausage and add to the soup for last 10 minutes with seasoning.If lentils have made soup too thick then let it down with some more hot stock. Great for winter.
Write your comments here... Garlic addition should read 1 clove not bulb. Hope nobody has dashed out to make it!
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We have a spicy sausage and lentil soup that goes down a treat. Basic veg consists of chopped onion and fennel, add 1 sliced carrot and 1 plump garlic bulb thinly sliced. Pour stock over veg (no need to sweat them) and add 50g. Red Lentils, washed, per 250ml
of stock. I use about 250ml -300ml stock per person. Add 1 teaspoon of either marjoram or oregano (dried) Boil gently for up 1 hour. Meanwhile gently fry some chippolatas. I find the Bavarian ones that Lidl sell to be perfect. When they are cooked drain them
and cut about 3 per person into small bite size pieces, about 6 for each sausage and add to the soup for last 10 minutes with seasoning.If lentils have made soup too thick then let it down with some more hot stock. Great for winter.
What do you suggest in place of fennel? I don't like it
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A new one I've not yet tried but thought it might be a good one for winter. Found it on the Slimming World group
Spicy roasted veg soup
- 5 carrots, chopped
- 4 parsnips, chopped
- 1 tsp cumin
- Low calorie cooking spray
- 1 onion, diced
- 8 sticks of celery, diced
- 1 swede, diced
- 1 garlic clove, chopped
- 2 bay leaves
- 2 vegetable stock cubes
- 3 pints boiling water
- 1 tsp dried ginger
- 1 tsp chilli powder
- Freshly ground black pepper, to taste
Method
- Preheat the oven to 200°C/180°C Fan/Gas 6. Peel and chop the carrots and parsnips. Place them in an oven-proof dish, sprinkle the cumin over them. Spray with low calorie cooking spray and place in the oven for around 30 minutes.
- Wash and dice the onion and celery, then place them in a large pan sprayed with low calorie cooking spray.
- Whilst the celery and onions are sweating down, bring a kettle to the boil and dice the swede.
- Add the garlic to the pan and cook until the onions start to go clear. Add the diced swede to the pan and mix well with the existing ingredients.
- Remove the carrots and parsnips from the oven and add to the pan along with the bay leaves.
- Make up the vegetable stock with 3 pints of boiling water and pour into the pan to cover the contents, also add the dried ginger, chilli powder and black pepper. Bring to the boil and leave to simmer for 20-30 minutes or until all the contents are soft.
- Remove the pan from the heat and allow to cool a little before removing the bay leaves.
- Transfer the contents into a blender or use a hand blender in the pan. Add more chilli/ginger/black pepper, to taste. Add more water if necessary to thin the consistency to your liking - you may need to add another stock cube if you add quite a lot of water.
- Add a swirl of fat free fromage frais and freshly ground black pepper if desired.
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Some good ideas for different soups.
My sweet potato recipe is really simple,
Chopped Onion, Garlic, optional , sweet potatoes cut into chunks, the amount depends on their size I used 5/6 small ones, couple chopped carrots for sweetness, and 1 litre of vegetable stock. I heat oil and butter and sauté all ingredients with some spices,
cumin, ground coriander , chilli and smoked paprika, the amounts depend on how much heat/spice you want. Add stock, simmer until veg soft, then blend until smooth . I like to serve with a swirl of Greek yoghurt.0 -
My Carrot & Courgette is simple too
You will need: Large knob of butter (about 50g) 2 large onions, chopped, about 500g each carrots, courgettes and potatoes (all roughly chopped) 450ml each veg stock and milk, 1/4 tsp nutmeg, 1 bayleaf, black pepper and salt to taste.
Sweat onion in butter until soft. Add rest of veg, stir well and cook 5 mins. Add everything else, bring to a boil and simmer until veg are soft. Cool slightly, then blitz in batches until smooth. Return to pan, re-heat and check seasoning.
This is one of our favourites
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Like the sound of your soup lynnruby , must try making.
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We have a spicy sausage and lentil soup that goes down a treat. Basic veg consists of chopped onion and fennel, add 1 sliced carrot and 1 plump garlic bulb thinly sliced. Pour stock over veg (no need to sweat them) and add 50g. Red Lentils, washed, per 250ml
of stock. I use about 250ml -300ml stock per person. Add 1 teaspoon of either marjoram or oregano (dried) Boil gently for up 1 hour. Meanwhile gently fry some chippolatas. I find the Bavarian ones that Lidl sell to be perfect. When they are cooked drain them
and cut about 3 per person into small bite size pieces, about 6 for each sausage and add to the soup for last 10 minutes with seasoning.If lentils have made soup too thick then let it down with some more hot stock. Great for winter.
What do you suggest in place of fennel? I don't like it
Write your comments here...Try celeriac cut into small dice.
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O.H. Was given a soup maker by our daughter and uses anything in the fridge. Current favourite of mine is mushroom and blue cheese! A handful of mushrooms a left over lump of blue cheese ( any ) and stock. It's gorgeous!
Good to see you back bestboy. Mind you it is a food thread
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I guess this week us going to be soup making week . Some great recipes thanks folks.
Where next celeriac is another veg I'm not keen on. There aren't many either, do you reckon celery?
Any one got a celery soup recipe got a head in need of using up
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the secret of a good celery soup is to cut the celery into half inch or inch pieces to avoid getting strings! Loads of recipes online.
I don't know why you need to peel carrots etc if they are going into the soup - most veg these days are ok with just a good scrub.
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I guess this week us going to be soup making week . Some great recipes thanks folks.
Where next celeriac is another veg I'm not keen on. There aren't many either, do you reckon celery?
Any one got a celery soup recipe got a head in need of using up
Write your comments here...I suppose you could use leeks or even parsnips just to add bulk. If not then try it without anything else but add another carrot and make your onion a large one.
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Had a nice Cock-a-Leekie tonight.
The chicken thighs were boneless and skinless so I poached 4 of these ina gentle simmer for about 30 minutes.
Meanwhile gently fry 4 sliced pieces of streaky bacon in a large soup pan until the fat has been released. Then add 2 large sliced and washed leeks and a sliced carrot. Add about 1200ml of vegetable stock and a handful of halved stone out prunes. Pop in
a couple of bay leaves, some thyme leaves and cook on a very gentle simmer for about 40 minutes. Check if seasoning needed.When chickens poached take out of liquid and chop into small pieces and add to soup. At this point I also add 50g of long grain rice. Cook for another 20 minutes until rice cooked. Serve.
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Try this one from River Cottage. Gorgeous if you enjoy celeriac
- 50g Butter
- 1 Celeriac, peeled and cubed
- 1 Potato, peeled and cubed
- 1 Leek, trimmed, washed and roughly sliced
- 1 Onion, peeled and roughly chopped
- 1 Garlic clove, sliced
- 1 litre Stock, chicken, vegetable
- Parsley & walnut pesto to serve
Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).
Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender.
Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve with a drizzle of pesto.
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We've just had a Vegetable Box Bottom Soup - using all the bits of left over veg. The ingredients vary each time I make it, this time it was two onions, half a saggy leek, some pointy cabbage, a handful of potatoes, a few tiny Chantenay carrots, a bit of wilted celery, some red pepper, and I added spice with some chopped up German peppered salami. I added a bit of thyme, and a couple of stock cubes, and it was delicious with some home made bread! More remains for the next snowy day and it will go in the freezer once cooled.
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We've just had a Vegetable Box Bottom Soup - using all the bits of left over veg. The ingredients vary each time I make it, this time it was two onions, half a saggy leek, some pointy cabbage, a handful of potatoes, a few tiny Chantenay carrots, a bit of
wilted celery, some red pepper, and I added spice with some chopped up German peppered salami. I added a bit of thyme, and a couple of stock cubes, and it was delicious with some home made bread! More remains for the next snowy day and it will go in the
freezer once cooled.Write your comments here...I sometimes think that these are the best soups, sort of accidental ones.
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I've frozen some pumpkin soup, just basic ingredients, onion, sauteed pumpkin, swiss veg powdered bouillon stock and cream (BBC Goodfood.) My hand blender does the mixing and that's it, nice and easy.
Write your comments here...What sort of hand blender do you use, Brue? I'm on the lookout for one.
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The local soup in this area is "Cullen Skink", from the town of Cullen in Moray. The term Skink generally refers to shin of beef or a soup made from it. Cullen, being on the coast, smoked fish is substituted for beef.
Just about everyone has their own recipe, but the basics are Leek, potato and naturally smoked haddock - generally cooked in milk and thickened with cream.
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