I am having a craving for some good home made soup but am wanting something different to what I normally make (vegetable, pea and ham, butternut squash, chicken mainly).

Anyone got any good recipes that they want to share?

Also, I am trying to be good - can I use a fat free yoghurt to make a soup a bit creamy rather than cream? Ta!

Yoghurt,skimmed milk or creme fraiche.

I make a peanut butter soup with mixed vegetables, nam pla and noodles.

I know you put Butternut Squash and Sweet Potato has a similar flavour but I make a Spiced Sweet Potato soup, great for autumn,

Sweet Potato with garlic, ginger and curry powder or garam masala

Here's one I like to make. It's more of a stew.

Parsnip and apple. Red pepper and sweet potato. Sweet potato, carrot and butternut squash.
I tend to just throw things in a pan and see what I come up with.

For me, what makes soup so great is that almost anything - whatever leftover or bits you have in the fridge - can go into it.

If you're blending the soup, you can add porridge oats to the soup and cook them in the broth. When you blitz the soup, they add a creaminess and the also make the soup keep you fuller for longer.

I make a tomato & red pepper soup which is made with fromage frais - really tasty and low in calories. I double the quanties and make a huge batch which I freeze in individual portions:

2 teaspoons olive oil
2 cloves garlic, crushed
1 medium onion, diced
1 medium carrot, chopped
2 teaspoons dried mixed herbs
3 medium peppers, deseeded and sliced
1 vegetable stock cube, made up to 425ml
2 tins chopped tomatoes
1 teaspoon salt
100g fromage frais
1 teaspoon sugar
Pepper to taste

1) In a large saucepan, heat oil over a medium heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot and cook until onion is tender, about 5 minutes.

2) Add dried mixed herbs, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until beginning to soften, about 5 minutes.

3) Add stock and tomatoes. Bring to the boil. Reduce heat, cover and simmer for 25 minutes. Stir in salt, pepper, fromage frais and sugar. Blend to a smooth soup.

I apologize in advance for my American grammar and spelling mistakes!

I've been loving cauliflower soup. I know it's kinda lame, but I find it super delicious. I always buy a head of cauliflower at the grocery because they are so super good with the fiber and it's a nutritious food, but I almost never use it. My family hates it! I always get it because I guess I just believe in it - it's a very cheap source of fiber and vitamins. It's healthful.
So what I've been doing is to just cook it down until it's soft and blend it as a soup base. Put some low-sodium chicken broth and a low-fat/low-sodium can of mushroom soup in there with some leftover chicken and it's an amazing soup!

I'm terrible about buying too many veggies and not using them, to the point that I just throw them away.I am at a point where I just refuse! to throw away veggies. Such a waste! I'll do a veggie stock or something. haha

Simple is often better:

I make a basic store cupboard soup out of onions, carrots and potatoes. I add any of the following in varying proportions to alter the flavour;

Leek
Tomato and extra carrot
Celery
Sweet potato

This one is good and it's filling and pretty healthy:
http://www.bbcgoodfood.com/recipes/3...nd-chilli-soup

I'm sure you can use low fat yoghurts for soup - I'm allergic to cow's milk and sometimes use Alpro plain soya yoghurt in mine and no one has ever noticed!

There was a nice looking, very quick and easy watercress soup on telly last night

Video included
http://www.bbc.co.uk/food/recipes/wa...pea_soup_72980

I'd go with a simple but good carrot and ginger soup.

Usual base of sweating off onion and carrots in a bit of butter then adding stock and just letting it cook down. I admittedly cheat and use Knorr Stockpots for my stock which I tend to get when they are on offer but are really really good and then just add a mixture of ginger chilli and herbs to suit personal tastes.

Then just blend it down and I suppose you could add your yoghurt or whatever at that stage.

I do tend to be slightly naughty with mines and will fry off some bacon lardons to sprinkle on top and sometimes some grated cheese as well. Which is seriously bad for you but seriously good and filling.

I'm lucky that I have a fab market where I can get 2lb of carrots for 29p which makes a nice big pot of soup that lasts a few days.

Thanks for all the suggestions peeps! Will be souping it up tomorrow I think.

Tigger - Cheese on top of soup is yum! I get quite a nice low fat mature one which goes really far when you grate it. I tend to always grate cheese for this reason. Even when being good a little of the nice stuff is always welcome.

My fav soup for home-made is a broccoli and cheese soup. I use veg stock instead of chicken and low fat cheese. I really don't like broccoli normally, but I love this soup: http://southernfood.about.com/od/che...r/bl30222v.htm

Lentil and ham soup! Easiest and tastiest soup xx

I love Mustard Soup.
Or you could try a Potato and Celriac soup with Gouda Cheese.

Corn chowder - tin of corn, few potatoes and some smoked bacon and/or smoked fish and a splash of cream at the end. I blend it smooth and its Yummy!

I make a lentil curry soup with red lentils, carrots, onion and potato veg stock and curry paste and at the end stir in a paste of water and ground almonds and serve with naan bread

Very filling

Turkish 'Ezo Gelin' soup is quick, easy & filling.

Broccoli and potato finished off with a little cream. My ultimate fave is lentil. Sometimes I make soup with frozen veg I have left over in the freezer. It's super quick and easy to try different combinations.

I know this thread is about making your own soup but today had the best carton of soup ever - chicken and vegetable M & S...just try it! Very tasty and lots of veg and chicken in it.

These probably aren’t the best for you if you are trying to be good, but in case you need comfort on a cold, windy, wet rainy day, here it goes.

GRANDMA’S SOUP!... Our absolute favourite autumn/winter warmer comfort soup! So homely and delicious. The house smell great as well!

6 large good quality sausages (at least 85% meat), casings removed, cut in bite-size pieces (best done when partially frozen)
1 lb lean uncooked smoked bacon, diced
1 onion, chopped
1 clove garlic, minced
2 large carrots, sliced in bite size pieces
2 medium potatoes, peeled, bite-size dice
Sweet corn or small corn on cobs (optional)
1 small head of broccoli, cut into large pieces, including stems
1 small head of cauliflower, cut into large pieces, including stems
1 teaspoon good quality dried mixed herbs
5 cups chicken or vegetable stock
Water to top up to broccoli and cauliflower if needed

Toss all in slow cooker/crockpot, in order listed, and cook on low for 10-12 hours. The potatoes, broccoli and cauliflower will partially break down during cooking to mingle with the broth. Serve with fresh torn parsley over top and with crusty bread or crackers.

The second day is even better when the potatoes, broccoli and cauliflower have broken down further into the broth. We sometimes freshen it up by adding freshly steamed potatoes, broccoli and cauliflower in smaller pieces.

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CABBAGE SOUP WITH BACON AND CHEESE...another homely, delicious soup and one of my favourites as hubby doesn’t like cabbage

1/2 lb bacon, chopped in bite-size pieces
1 onion, chopped
1 bunch green onions, chopped
1/2 head cabbage, coarsely chopped
2 potatoes, peeled and diced
5 cups chicken or vegetable broth
1 1/2 teaspoons dried fine herbs
Salt and freshly ground black pepper to taste
1/2 teaspoon dried dill
1/8 teaspoon cayenne pepper

4 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups skim milk
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese

Sauté bacon in a large pan over medium heat, until partially crisp. Pour off all but 3 to 4 tablespoons of the fat.
Add the chopped onions and cabbage to the pan. Sauté for 5 minutes, or until onions are soft.
Stir in potatoes, then chicken or vegetable broth, fine herbs, salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
Meanwhile, in a saucepan, melt the butter and stir in flour; cook flour out for 2-3 minutes stirring constantly. Add the milk, stirring until smooth and the mixture thickens. Stir in cheese; continue to stir until cheese is melted.
Gradually add cheese mixture to the soup, stirring constantly. Do not boil. Now stir in the dried dill and cayenne pepper to your taste. Taste and season accordingly.
Serve with fresh chopped dill or parsley over top and with crusty bread or crackers.

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CREAM OF LETTUCE SOUP...This sounds like a strange soup, but it tastes lovely!

60 g butter
3 -4 cloves garlic, crushed
1 teaspoon dried tarragon
1 bunch chopped parsley
1 onions, chopped
1 green peppers, chopped
1 large lettuce, shredded
1 bunch watercress, chopped
4 cups vegetable or chicken stock
salt and pepper, to taste
1 cup skim milk
2 egg YOLKS
1 cup scalded cream
finely chopped parsley or spring onions ( for garnishing)

Melt the butter in a deep pan; add the onion, garlic, green pepper and tarragons; sauté 3-4 minutes.
Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
Stir in the stock and bring to the boil; reduce heat, cover and simmer for about 20 minutes.
Remove from heat and put through a blender to puree. A handheld blitzer is ideal for doing this.
Return to a clean pan, heat, season with salt and pepper to taste and stir in milk. Bring to simmering point.
Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
Stir into soup; HEAT, but do NOT BOIL!
Serve garnished with finely chopped parsley and/or spring onions.


Measurement converter here: http://www.food.com/library/calc.zsp

http://www.bbcgoodfood.com/recipes/1...-chickpea-soup

One of my favourite soups, so easy to make, can swap ingredients for others, very versatile, always have a jar of Harissa Paste on standby.