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Simple Soups?
Lucy Lou
Posts: 8,574 Forum Member
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My Husband is soon to have quite a major operation and so I am thinking ahead and trying to get myself organised.
I was thinking that whilst he recovers I could give him some nutritious soup for lunches...perhaps soups full of veg of some sort?.....to help his body heal.
So does anyone here have any simple but tasty recipes for healthy soups, perhaps soup that could be frozen too?
I was thinking that whilst he recovers I could give him some nutritious soup for lunches...perhaps soups full of veg of some sort?.....to help his body heal.
So does anyone here have any simple but tasty recipes for healthy soups, perhaps soup that could be frozen too?
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2 cartons of passata
1 large onion
oregano
teaspoon of sugar
Sweat the onions, add passata and oregano, simmer for half and hour, blitz. add a swirl of creme fraiche when served
My father isn't at all well and soup is numero uno for doing exactly what you say - nutritious, packed full of veggies and easy to swallow/digest.
What I've learnt in my little Soup Kitchen is that you don't need to worry about making gallons of homemade stock. I discovered a bit of a cheat: I chuck in chunks of leek/carrot/parsnip/spuds/onions/a big bunch of parsley PLUS a good-sized chicken thigh (bone in/skin on: I buy a pack of 6 and freeze them individually, to use as and when). Pour on enough water to cover everything, add a chicken stock cube (or one of those jelly stock pot things). Bring to the boil and then simmer gently until veg & chicken thigh are cooked. Remove chicken thigh and shred the flesh. Put chicken, veg and cooking liquid into a liquidiser and give it a good blitz until absolutely smooth. If freezing, when defrosted, you will need to thin down with a bit of milk. Check seasoning.
Another version is potato cut into chunks plus onion. Again, stock cube and water to cover. When veg is cooked, add a can of sweet corn. Then blitz as above. (You can do the Chicken Thigh Cheat with this, as well).
And frozen peas (with lots of mint) make a yummy soup...and I sometimes add left over mashed potato to the peas while they're cooking (with a stock cube!). Then whiz it all up.
It does, of course, slightly depend on what your husband likes/is appropriate after the op.
Checking the seasoning is key!
Hope this is helpful. And fingers crossed all goes well with the op.
Wow that couldn't be simpler
Thank you newbaby lots of simple good tips from you too, I do like the chicken thigh cheat-idea and will probably buy a pack and freeze them as you suggested.
Thank you for your good wishes and I hope your Father is soon feeling better too.:)
This is a great book for soup recipes
http://www.amazon.co.uk/Super-Soups-Michael-van-Straten/dp/1840005521/ref=sr_1_1?ie=UTF8&qid=1384363594&sr=8-1&keywords=Super+soups
From the description:
"Super Soups" advises on how to maximize nutrition to boost every aspect of your lifestyle...........this text then suggests a range of soups using ingredients that help to aid circulation, skin, moods, weight and the immune system. Also included are a chapter on garnishes to accompany the soups and A-Z charts listing the curative powers of soups for a range of common ailments."
http://realfood.tesco.com/recipes/beetroot-soup-with-horseradish.html
http://www.bbcgoodfood.com/recipes/8029/versatile-veg-soup
http://www.thepeachkitchen.com/2013/08/chicken-soup-sick-colds/
http://www.bbcgoodfood.com/recipes/2089/spiced-carrot-and-lentil-soup
I Onion finel chopped
2-3 Carrots washed and finely chopped
Whatever else I have in the fridge e.g. leeks, celery, parsnip etc.
2-3 Tomatoes peeled and chopped
Sweat the Onion in a tablespoon of oil
Add the carrot and other veg cook for a short while
Add the tomatoes
Add enough vegetable (Marigold Swiss Veg Boullion) or chicken stock (a chicken carcass simmered and strained) and cook till the vegetables are tender.
Add seasoning to taste and blend to the desired consistency.
Slice a couple of leeks, and soften with a little oil.
Peel and cube potatoes. Change the amount depending on how 'leeky' you like your soup
Add water, a stock cube, and pepper.
Boil until the spuds are soft, then blitz
Couple of bunches of watecress, some cream, some stock and a leek and potato and seasoning. Just cook and blitz in a blender. I sometimes add blue cheese.
It's health benefits:
That books looks interesting, who would have thought soup could be so medicinal
Cheers for that
Watercress sounds like a superfood :cool: I shall try it as I am in need of iron too, I also love blue cheese.
Thanks everyone.....I just can't wait to get started now
I can't answer your question but I think your lovely:)
1 tbsp olive oil
4 medium potatoes, peeled and cubed
1 head of broccoli, stalks trimmed and cut into florets
1l chicken stock
250ml single cream
Mature cheddar cheese, grated (or any other cheese e.g. blue cheese crumbled, stilton etc)
salt and black pepper
Warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour.
Add the potatoes and continue to stir for a few minutes.
Add the chicken stock and bring to the boil.
Add the broccoli florets and reduce to simmer for 20 minutes or until the potatoes and broccoli are soft.
Blend until smooth and then stir in the cream.
Continue to simmer on a low heat and gradually add the cheese stirring continuously for around 10 minutes.
Season and serve with croutons and some cheese sprinkled on top.
This plus put in a handful of short grain rice at the sweating stage . Cook until the rice is cooked and soft. Then blitz. If you want it really smooth, pass through a sieve
I often add a chopped up stick of celery in with the onion and a clove of garlic
Packed with vitamins (thanks to the cabbage) but has a hint of spice with the coriander.
Broccoli soup is also nice, no need to add cheese or cream
My favourite to make is chunky chicken & veg soup. Nice chopped up veg + lentils & barley mix + chicken
Best wishes
If you want to do butternut squash soup, you don't need to cut it up.
Cut the squash in half, scoop out the seeds. Put half a peeled onion in each the seed 'hole', and a couple of cloves of garlic (skin on). Lay then flat on a tray (cut side up) and then drizzle oil on, followed by a covering of cumin, coriander and garam masala, plus chilli/paprika to taste.
Roast in a low oven, until the squash is tender, then squeeze the garlic out it's skin, and scoop the soft squash out with a spoon. Garlic, onion and squash into some stock and blitz. Lovely, thick, creamy and spicy as you like
Oh thanks for posting this. I love butternut squash soup, but hate peeling the damn thing!
I love this soup! (and this is from someone who normally despises broccoli) I make it every time I spot reduced broccoli in the shops (which is quite a lot actually!) - I usually stick in a spoonful of wholegrain mustard too, just to give it a bit of a kick