Hi

Does anyone here have any good Soup recipes please? The reason Im asking is because I cna't eat sold foods for a few days, & I don't like Soup (apart from the Chicken cuppa soup, but I need something more substantial than that) so I have no idea what soups would be nice.

My Granny only has the recipe for a Chicken soup she makes, but she'd have to Roast a Chicken before hand & use the Chicken bone to get the flavor.

Im not exactly a fan of Vegetables, the only Veg I ever eat is Carrots.

The soup needs to be Creamy/Water but without ANY lumps in it cos all I can't eat lumps/solids cos I can't chew/bite them.

I'd also prefer something that doesn't have a strong taste & that's 'easy' to prepare.

Thanks in advance & sorry for being fussy.

Carrot and ginger soup,
peel and chop a load of carrots, fry an onion and some ginger in butter or oil, add the carrots, then some stock (or water and salt and pepper) boil till carrots are tender, stick in a blender (ooh, it rhymes!) sorry, don't have exact quantities, usually I just guess them but about 1 and 1/2 lbs carrots and 1 and 1/2 pints of stock.

Thanks Jemima69.

I'll get my mum to try this for me since I can't cook - no energy!

golden lentil soup;
1 chopped onion
8oz red split lentils
1 litre of stock (or water)
teaspoon lemon juice
salt pepper

fry onion, add lentils and stock, bring to the boil and simmer for 1/2 hour or until lentils are soft, can either just beat with a wooden spoon as the lentils will break down during cooking, if you want it even smoother then blend it, I've always found it ends up liquidy enough without having to.

even if you don't really like veg I find that if it's made into a soup it's completely different, I know someone who hates spinach and asparagus, but when either are made into a soup they really like them, might be worth trying out a few.

Thank you again Jemima69.

Much appreciated.

I just made carrot and butternut squash soup, blended to liquid.

1 butternut squash, 2 carrots, ham stock cubes, 1 cup red lentils (half a mug if you've no measury stuff), 1 red pepper and some chilli flakes an garlic (leave them out if u like). basically boil an liquidize. yum!

Thank you.

I'll leave out the Red Pepper & Chilli Flakes as they don't agree with me lol.

I'll try this tomorrow or Monday, depends when my mum is next in town.

I love this one. Got it off here.

A mug full of cooked aduki beans (or a can if you like)
A medium sized carrot, grated
A few mushrooms, chopped
A teaspoonful or two of miso
Fresh chopped tomato - I usually use about 5 cherry tomatoes.
A little fresh ginger, grated (you don't need much, half an inch grated from the root will do)
Half an onion, chopped
Salt, pepper, half a teaspoonful of vegetable gravy granules if needed

Put everything in the saucepan with some water, simmer away for 10 minutes or so and if you need to then you can add the vegetable gravy granules just to give it a bit of extra flavour. The little bits of ginger just make it a bit interesting.

I make this one quite regularly, it's my favourite.

Cup red lentils, soaked overnight
cup pearl barley
one or two pieces of white fish (frozen cheap stuff)
one medium leek, chopped
couple of veggie stock cubes
Salt, pepper, some curry powder if you're feeling adventurous

Boil fast for 10 minutes and then simmer for at least an hour and then add some cheap veg gravy powder if it needs a better texture.

Delicious!

Thank you diva_moon.

Much appreciated.

My Carrot and Parsnip Soup:

Ingredients:

1 Clove of Garlic
1 Onion
3 Carrots
3 Parsnips
Parsley
Salt/Pepper
Chicken Stock
Half Pint Cream
Dash Of Olive Oil

Method:

In a large pot gently fry the onion and garlic for a few minutes until soft. Add the Carrots and Parsnips and fry for a futher two minutes and then add the stock. Let the mixture boil until the vegetables are soft and add to a blender. Whisk until smooth, return to pot and add cream. Return to the boil. When the soup is hot enough for your taste serve in a bowl and add Parsley to taste and decorate.



Hope you enjoy

Parsnip & Apple soup
2 tbsp butter or marg
500g parsnips peeled & thinly sliced
1 medium onion finely chopped
2 garlic cloves finely chopped
1 teaspoon curry powder ( can't taste it when made)
1 pint veg stock
1/2 pint pure Apple juice
Salt & fresh ground pepper to taste

Melt butter in a pan & add parsnips, onion & garlic & gently fry for around 10 mins stirring frequently but don't allow to brown.
Add curry powder & stir in & cook for one minute. Now add the stock & apple juice & stir. Bring to the boil then low heat, put lid on & simmer for 10- 15 mins until parsnips are tender, blitz in a blender or with a hand blender & serve.

Sweet Potato & Leek Soup

3 Leeks sliced
1kg Sweet potatoes peeled & diced
Tbsp butter
3 garlic cloves, crushed
1 medium onion chopped
2 pints veg or chicken stock
Salt & black pepper

Fry the leeks in the butter until soft but not brown then add the sweet potatoes & fry for a further 5 mins. Add the onion & garlic. stir & then add the stock & salt & pepper.
Simmer for about an hour or until the potato is soft & starting to break up.
Blend the soup until smooth then add back to pan & warm back up.