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Homemade soup recipes |
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#51 |
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Join Date: Nov 2002
Posts: 76,808
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For the first couple of years of my soup making I pretty much stuck to 'single thing' soups, so basically it would be water, stock powder and one thing
tomato lentil pea celery these were my main stays my main exotic was a two thing soup - leek and potato ! But recently i've swung to the other extreme and I now regularly make big panfuls of soup with a dozen or more ingrediants and I save 'bits of things'............whenever i have any veg I'll save a bit, like one carrot, or three spuds out of a bag I think I've gone too far now though and in my desire to get as many different things as possible the size of my panful of soup has expanded until it would now last me for about 5 days, but after 3 days I tend to chuck it away because I want something different and I also worry about it beginning to go off even if I keep it in the fridge.............. ![]() I think I need to get back to simple one or two thing soups...........
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#52 |
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Join Date: Dec 2010
Location: Caledonia
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Quote:
For the first couple of years of my soup making I pretty much stuck to 'single thing' soups, so basically it would be water, stock powder and one thing
tomato lentil pea celery these were my main stays my main exotic was a two thing soup - leek and potato ! But recently i've swung to the other extreme and I now regularly make big panfuls of soup with a dozen or more ingrediants and I save 'bits of things'............whenever i have any veg I'll save a bit, like one carrot, or three spuds out of a bag I think I've gone too far now though and in my desire to get as many different things as possible the size of my panful of soup has expanded until it would now last me for about 5 days, but after 3 days I tend to chuck it away because I want something different and I also worry about it beginning to go off even if I keep it in the fridge.............. ![]() I think I need to get back to simple one or two thing soups........... ![]() |
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#53 |
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Join Date: Nov 2002
Posts: 76,808
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Quote:
We regularly make huge "buckets" of soup. What we don't use, we freeze.
![]() And i don't want to be eating the same meal 5 days running, 2 or 3 days is OK though |
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#54 |
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Join Date: Jul 2008
Location: Westmeath Ireland
Posts: 10,230
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Since joining weight watchers I have made this fat free soup every week and I love it as does everyone who has tried it, including one very fussy daughter who hates veg of any kind! I made up the recipe myself as I can't be bothered to roast veg first and messing around with extra washing up.
Into a large saucepan put two chopped red peppers, 4 chopped carrots, 1 chopped butternut squash, 1 large onion(chopped) and two whole cloves of garlic and any tomatoes which you want to use up or have gone too mushy for using in a salad or slicing. Then add 2 veg stock cubes, a pinch of chilli flakes and a tin of chopped tomatoes. Using the tin from the tomatoes, add two tinfuls of water. Boil and then simmer for about 20 mins then blend with a hand blender to whatever consistency you like. This makes 5 decent sized bowls of soup, and if you don't use it all together it freezes brilliantly! |
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#55 |
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Join Date: Sep 2012
Posts: 385
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Ham and Lentil soupp
ham and lentil soup is my favourite thing in the world.
I buy a ham hock from morrisons and boil for an hour, changing the water once I also buy a stew pack and a leek. been told never to add onion as it makes soup go off quicker? cut the leeks and fry them off. i get my food processer and grate the rest of my veg - 1 parsnip, 3 carrots, 2 white potatoes and swede. Add all veg to the stock with a few handfulls of lentils and simmer until lentils have broke down. Add a twists of blackpepper and bobs your uncle. Dont add salt and stock is salty enough from ham. i really want this right now!!
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#56 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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Victoria Sponge's chicken & veg soup
Chicken and vegetable soup:
4-6 boney pieces of chicken (I use a mix of legs and thighs), skin removed 1 carrot, diced 1 stick of celery, diced 1 leek, sllced 2 Knorr stockpots - 1 chicken, 1 veg (or two of either) couple of twists of freshly ground black pepper handful of chopped, fresh parsley enough water to go about two inches on top of the chicken Chuck everything into a saucepan (bar the parsley), and bring to a simmer for 45mins to 1 hour. Just before serving, stir through the chopped parsley. http://i31.photobucket.com/albums/c3...1/P1010907.jpg |
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#57 |
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Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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Cawl recipe
Cawl is one of Wales's national dishes and I absolutely love it.
It's not technically a soup - more of a broth, but it's ideal for winter. There are regional variations but here is my mum's recipe: Braising beef 2 or 3 carrots Half a swede 1 parsnip 7 potatoes 3 leeks parsley The above amounts can be varied based on what you like . whether you want it more meaty or more veg-based etc. Cut the beef into cubes and put in a large saucepan. Fill to the top with water Bring to a simmer slowly until a scum appears on the top. Skim off the scum. Add the cubed swede and carrot and cook a little. Add salt to taste Add the cubed parsnip and potatoes and cook more Top up with water if necesary Add the sliced leeks and cook for a further fifteen minutes Five minutes before serving, add parsley and (optionally) a teaspoon of flour made into a paste with a little water. This will thicken the liquid a little. Serve hot with bread and cheese. Absolutely gorgeous the next night as a 'warm-up' with all the flavours infused and delicious. |
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#58 |
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Forum Member
Join Date: May 2007
Posts: 1,012
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Quote:
Cawl is one of Wales's national dishes and I absolutely love it.
It's not technically a soup - more of a broth, but it's ideal for winter. There are regional variations but here is my mum's recipe: Braising beef 2 or 3 carrots Half a swede 1 parsnip 7 potatoes 3 leeks parsley The above amounts can be varied based on what you like . whether you want it more meaty or more veg-based etc. Cut the beef into cubes and put in a large saucepan. Fill to the top with water Bring to a simmer slowly until a scum appears on the top. Skim off the scum. Add the cubed swede and carrot and cook a little. Add salt to taste Add the cubed parsnip and potatoes and cook more Top up with water if necesary Add the sliced leeks and cook for a further fifteen minutes Five minutes before serving, add parsley and (optionally) a teaspoon of flour made into a paste with a little water. This will thicken the liquid a little. Serve hot with bread and cheese. Absolutely gorgeous the next night as a 'warm-up' with all the flavours infused and delicious. |
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#59 |
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Forum Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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Quote:
That sounds great. How much beef? Maybe just one of those standard plastic trays. About 500g? May add a drop pearl barley too.
You can dice it quite finely or have it more chunky. It's a bit of an 'anything goes' really, and you can add what you like. The leeks are essential though, because they have such a distinctive flavour. They unravel a little as well and meld beautifully iinto the liquid. |
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#60 |
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Forum Member
Join Date: Nov 2002
Posts: 76,808
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Just made celery soup............6 sticks of celery, half a large onion, two cloves garlic, about a pint and a half of water, two teaspoons of bouillon stock
just letting it cool before sticking in the blender then I'll have some nice hot soup for the next 3 days............serve with lots of pepper. I bought a cauliflower this morning to have as veg over the next few days................just thinking that when I've cut most of the florets off to have as a veg I'll have the stump left over which is quite big.........that must be edible ? So thought I might cut up the stump and have it in a soup with lentils, onion and garlic ? Does that sound like a good idea ............has anyone ever used up a cauliflower stump in soup ? Waste not want not ! |
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#61 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
Just made celery soup............6 sticks of celery, half a large onion, two cloves garlic, about a pint and a half of water, two teaspoons of bouillon stock
just letting it cool before sticking in the blender then I'll have some nice hot soup for the next 3 days............serve with lots of pepper. I bought a cauliflower this morning to have as veg over the next few days................just thinking that when I've cut most of the florets off to have as a veg I'll have the stump left over which is quite big.........that must be edible ? So thought I might cut up the stump and have it in a soup with lentils, onion and garlic ? Does that sound like a good idea ............has anyone ever used up a cauliflower stump in soup ? Waste not want not ! |
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#62 |
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Join Date: Nov 2002
Posts: 76,808
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Quote:
I always use the stump when I use cauliflower for anything, including soup and even raw, for dips.
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#63 |
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Forum Member
Join Date: Mar 2012
Posts: 2,467
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Quote:
Just made celery soup............6 sticks of celery, half a large onion, two cloves garlic, about a pint and a half of water, two teaspoons of bouillon stock
just letting it cool before sticking in the blender then I'll have some nice hot soup for the next 3 days............serve with lots of pepper. I bought a cauliflower this morning to have as veg over the next few days................just thinking that when I've cut most of the florets off to have as a veg I'll have the stump left over which is quite big.........that must be edible ? So thought I might cut up the stump and have it in a soup with lentils, onion and garlic ? Does that sound like a good idea ............has anyone ever used up a cauliflower stump in soup ? Waste not want not ! Quote:
I always use the stump when I use cauliflower for anything, including soup and even raw, for dips.
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#64 |
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Join Date: Jan 2006
Posts: 5,851
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Quote:
tinned tomatoes
caramelised onion plenty garlic oil, though i use butter, no respect for my arteries cream coarse black pepper basil if liked, i prefer oregano or winter savory. fry off the garlic in the oil, add tomatoes, herbs and pepper and heat. take off the heat, stir in the cream. chuck in or on the onions, croutons and cheese are nice with it too. |
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#65 |
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Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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cheers kim...........I'll give that a go in a couple of days when I've finished my celery soup !
Quote:
I've done similar for broccoli, although usually peel it first, else can be stringy.
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#66 |
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Join Date: Aug 2008
Posts: 10,814
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Cauliflower cheese soup:
Whole large cauliflower 2 onions 1 medium potato Chicken stock large splash of milk Strong cheddar Mustard powder (have also used chili powder) Saute onions then add chopped potatoes and cook for a couple of mins. Add chopped cauliflower, cover with stock and simmer for 20 mins. Add milk, mustard powder and cheese then blend. |
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#67 |
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Join Date: Nov 2002
Posts: 76,808
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Enjoy, swing! I've only made a limited number of soups. Have you had miso soup (bought not made!)?
It didn't stick in my mind The business of home made soup for me is about getting fresh vegetables into my diet as i had years and years where hardly a vegetable touched my lips, plus using up bits of things i would normally throw away, like the middle bits and leaves of celery or the cauliflower stump.............so buting tinned or packet soups would defeat the obkect Since i started making my owned all the tinned ones (except Heinz Tomato !) taste horrible now |
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#68 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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I think I've had that Miso soup in a packet ?.........Japanese ?
It didn't stick in my mind The business of home made soup for me is about getting fresh vegetables into my diet as i had years and years where hardly a vegetable touched my lips, plus using up bits of things i would normally throw away, like the middle bits and leaves of celery or the cauliflower stump.............so buting tinned or packet soups would defeat the obkect Since i started making my owned all the tinned ones (except Heinz Tomato !) taste horrible now ).I've always loved vegetables, luckily, but I see where you're coming from. I've managed to make a few soups that have been awful - the last one was spicy parsnip. Yuck! Lentil dahl is a great one. You can make it soupy. |
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#69 |
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Forum Member
Join Date: May 2006
Location: Merseyside
Posts: 4,289
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Looking at all these soup recipes has got me wanting to try them
![]() Can most to these be made with a hand blender or do I need a 21st century doo dar
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#70 |
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Forum Member
Join Date: Jul 2008
Location: Westmeath Ireland
Posts: 10,230
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Quote:
Looking at all these soup recipes has got me wanting to try them
![]() Can most to these be made with a hand blender or do I need a 21st century doo dar ![]()
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#71 |
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Forum Member
Join Date: Jun 2005
Posts: 9,210
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Quote:
Yes, Japanese. I have it for lunch sometimes and find it restorative, like I sometimes have oralyte drinks when I'm feeling a bit off-colour (rather than just when you're supposed to have them!
).I've always loved vegetables, luckily, but I see where you're coming from. I've managed to make a few soups that have been awful - the last one was spicy parsnip. Yuck! Lentil dahl is a great one. You can make it soupy. I use Miso paste in a Japanese Curry I make (on the BBC Good Food website). Do you use that to make your soup or do you use the sachets? And I do love lentil dhal (I sometimes make it for a dip for pretzels) but have never made a soupy version (not sure if I'd get the quantities right). Do you have a recipe? |
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#72 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
Snap! My spicy parsnip soup was revolting! I had tried to recreate a lovely one I'd had at a restaurant but obviously went very wrong somewhere!
I use Miso paste in a Japanese Curry I make (on the BBC Good Food website). Do you use that to make your soup or do you use the sachets? And I do love lentil dhal (I sometimes make it for a dip for pretzels) but have never made a soupy version (not sure if I'd get the quantities right). Do you have a recipe? I don't have a recipe for the soup but this is my dhal recipe. I'd just add more stock or water: Quote:
Put on some lentils or dried lentil and pea mix to boil in stock. Season. This is a Indian friend's family recipeFry some onions and mushrooms in curry powder or garam masala or your fav curry paste. Add to lentils when they are getting softer. When the juice in the lentils has reduced a little, add half tin of chopped tomatoes (not ones with basil added) or a couple of chopped skinned tomatoes. Keep tasting. You'll know when it's ready. Add some fresh coriander. Quote:
4oz mung dhal (split green peas)
4oz masoor dhal (red lentils) (Can use just red) 1 chopped onion 4 cloves garlic 1 tsp turmeric 2-2 1/2 tsp salt 1 tsp cumin seeds ginger chillies 1 tsp garam masala 1/2 tin tomatoes fresh coriander tomato puree mushrooms 2 tabs ghee or butter Clean lentils and peas. Wash in several changes of water. Drain. Add 1 1/2 pints of water to lentils in a pan and boil. Lower heat and add salt and turmeric. Simmer on low heat for 30-45 mins or until lentils are mulchy and tender. Stir gently to prevent sticking when necessary. Fry onions until golden brown and and mushrooms. Add cumin seeds and ginger. Add tomatoes, garam masala and chillies. Add tomato puree. Stir and fry 5 mins. Add to dhal. Add spinach to dahl (or microwave first and add). Simmer until spinach wilted. Add fresh coriander at end. |
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#73 |
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Join Date: Jun 2005
Posts: 9,210
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Thanks kimindex, another one for me to try!
In the meantime, I made Hungarian Mushroom Soup yesterday. Very nice, although next time I'll add a couple of cloves of garlic as I felt there was something missing. |
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#74 |
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Join Date: Mar 2008
Location: dole office.
Posts: 35,061
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I made this yesterday annette. Lovely it was, although I maybe could have had a wee bit more garlic, but I will do that next time.
![]() one can never have too much garlic. roasted is nice in that soup, or a bit of chilli for a kick. |
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#75 |
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Forum Member
Join Date: May 2007
Posts: 1,012
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Quote:
Yes about that much I'd say.
You can dice it quite finely or have it more chunky. It's a bit of an 'anything goes' really, and you can add what you like. The leeks are essential though, because they have such a distinctive flavour. They unravel a little as well and meld beautifully iinto the liquid.
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