[swingaleg]

Winter draws on.....................it's getting to that time of year when the salads give way to the soups as a means of getting my daily veg and green stuff

I like to have one meal a day that's comprised totally of veg, fruit, salad..........and generally with 4 or 5 components.

When it comes to soup I make a panful which lasts 3 or 4 days.................I also don't like blending although I have a blender, I prefer chunky soup which is more filling and more of a main meal

So..............made my first panful of soup yesterday and I'll have it for tea yesterday, today and tomorrow

Tomato and Mushroom Soup

Chop an onion and 5 cloves garlic and fry in olive oil.

Peel and chop up 4 large mushrooms and add to pan with a teaspoon of paprika and half a teaspoon of chilli powder (the paprika adds earthiness and colour and obviously the chilli adds a bit of heat)

Fry and stir around for a bit

Add a half pint of water and two teaspoons Marigold Bouillon (powdered vegetable stock)

simmer

chop up a pack of 4 or 5 nice tomatoes................I get the vine ripened ones though any will do and add to soup

simmer a bit more, say 20 minutes until the tomatoes have dissolved and thickened the soup. Add a bit more water if it looks too thick

That's it !

Anyone with similar recipes for 4 or 5 item chunky soups please post here

I'm planning my next panful for probably Monday or Tues and am leaning towards a Pea Soup basically because I have a pack of dried peas that I've had since last winter and I noted the use by date is Sept 2016...................

plus I love pea soup

[farmer bob]

Cock-a-Leekie soup - Scottish origin, basically whatever was left in your larder, made into a broth. So the ingredients may vary, from person to person
Fairly simple though.

1 large leek
1 large carrot
1 Chicken breast, shredded or diced
Couple of garlic cloves crushed
Couple of Knorr or Oxo Chicken stockpots
1 Potato finely diced
A handful of rice
A bunch of fresh Parsley, chopped & added towards the end, to add a peppery kick.

[mimik1uk]

Quote:

Originally Posted by farmer bob

Scottish origin, basically whatever was left in your larder, made into a broth. So the ingredients may vary, from person to person
Fairly simple though.

that reminded me so much of my dad

we would always have a big pot of homemade soup on the go, when my mum made it she usually followed a set recipe for tatty soup or split pea or kale soup, but when my dad made it and you asked what kind of soup it was the only answer you ever got was "broth", as he had just used whatever he found in the vegetable drawer

[Peg ODwyer]

I love split pea soup, I fry some onions & garlic, then add in the (pre soaked) split peas & some chopped carrots & a spud or two, a bay leaf & some bouillon cubes plus hot water out the kettle.. If you eat meat, some ham is also a nice addition. I cook it till the carrots & potatoes are cooked. I think you can make any kind of soup with whatever you have on hand. We make soup at least once a week in the cold weather & we just make it with whatever needs to be used up in the kitchen, or else what is in season & cheap.

[chopsim]

I made mushroom soup yesterday. It was a bit too salty so I put a couple of diced spuds in.
I then proceeded to fall asleep for nearly 3 hours.
Returned to the kitchen to find a solid jelly like substance!!
Waste of a pound of mushrooms, DOH!

[farmer bob]

Quote:

Originally Posted by mimik1uk

that reminded me so much of my dad

we would always have a big pot of homemade soup on the go, when my mum made it she usually followed a set recipe for tatty soup or split pea or kale soup, but when my dad made it and you asked what kind of soup it was the only answer you ever got was "broth", as he had just used whatever he found in the vegetable drawer

Sometimes the best soup's are just made with whatevers left in the cupboard.

[Peg ODwyer]

celeriac, onions & basil

butternut squash, carrots onions & peppers.

whatever 3 or 4 veg in the bottom of the fridge. experiment, it's hard to go wrong with a veggie soup. Try different herbs or bouillions too. Beef bouillion, with onion, for example.

[Toby LaRhone]

Quote:

Originally Posted by chopsim

I made mushroom soup yesterday. It was a bit too salty so I put a couple of diced spuds in.
I then proceeded to fall asleep for nearly 3 hours.
Returned to the kitchen to find a solid jelly like substance!!
Waste of a pound of mushrooms, DOH!

Could you not have just diluted it with water or veg stock?

The good thing about home made soup is you can use lots of fridge and veg rack items that you'd have to throw in a few days. Add a pinch of paprika/chilli powder/curry powder etc or dried herbs or cream to suit your preference.
As long as you have an onion because all soup recipes seem to start with "one onion finely chopped......".

Tom Yum is great because once you've perfected your broth as you like it you can vary it with so many things such as veg/noodles/mushrooms/prawns/chicken/beef/pork/lamb etc - dare I say tofu 😳
It's so adaptable.

[LostFool]

Quote:

Originally Posted by farmer bob

Sometimes the best soup's are just made with whatevers left in the cupboard.

Indeed. There aren't many things which can't go into a soup. It's one of the best ways of using up leftovers. I never follow a recipe, just bung in whatever I have to hand in the fridge, freezer or cupboard.

[Peg ODwyer]

One of my favorite soups is cream of red bell pepper, but I only make it when peppers are on sale, I use plain yogurt to make it creamy & dreamy. I know you said you don't like creamy soups, but this one may change your mind

[Fizzbin]

My Italian Nana's Chunky Vegetable Soup:

You will need a large saucepan!

1 whole cauliflower (use the inner green leaves too)
2 large onions - sliced into about 8 pieces each
4 medium potatoes - quartered
2 or 3 carrots - at least 1cm slices
1 tin of tomatoes - pre-chopped is easier
1 tin of butter beans - rinse well (or a cup of dried butter beans soaked overnight)
2 tablespoons of extra virgin olive oil
2 tablespoons of tomato purée
a handful of pearl barley
a handful of lentils - preferably red
some pork lardons or 2 slices of chopped bacon
a stock cube - pork or vegetable (or just add more bacon)
salt/pepper to your taste

Add boiling water - enough to just cover everything, bring back to the boil (keep stirring), then simmer for at least 30 minutes stirring occasionally.

Serve with a knob of butter or better - grated parmesan.

(The soup gets better if you leave it until the next day & reheat it)

[hobbes]

Fridge bottom soup.

Chop everything in the bottom of the fridge into sizes comparable with the time they take to cook- so small chunks of potato or carrot, bigger chunks of courgette or tomato. Nearly anything works here- cauli, squash, sweet pots, peppers, onions, parnips etc etc. Great for veg passed its best. Add some oil and flavourings- herbs like thyme or rosemary work, maybe some chilli, plenty of pepper, ever some garam masala or balsamic vinegar. Just go with your instinct.

Slow roast in a low oven for about 40 mins- add things like whole garlic clove or cherry toms half way. Scrape into a big pan with some hot bullion (marigold). cook for a few more mins make sure any hard veg like carrot has softened. Take out any woody herb stalks- Then Blitz thinning down with yoghurt or water if you need. Yum yum.

[sodavlac]

Doing pea and mint today. I never make soup, but having bought some fresh mint the other day and not knowing what to do with the remainder I noticed a recipe on the back.

Spring onions, potato, garden peas, mint, garlic, veg stock and an optional little bit of sugar. It says to blitz it which I won't be doing and to add a little swirl of soured cream when serving. Might chuck in something to thicken it up if I think it's too thin.

[phepia]

Tomato and lentil soup is my favourite atm:
1 Tinned chopped tomatoes
! garlic clove
1 chopped onion
140g red lentils cooked
1 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 veg oxo
Salt and pepper

It all goes into my soup maker for 20 minutes, so on the stove would be about half an hour in total. Boil then simmer as most of the ingredients are cooked (the lentil and tomatoes) it would be ready quickly.
I simmer my lentils on the stove for 10/20 minutes.
This makes 4 portions so I eat one and freeze the other 3.

[postit]

I made split pea soup just before Christmas one year. Had a small bowlful just to check seasoning etc. I was hospitalised for Christmas Day with uncontrollable vomiting.

When I got home, the soup in the fridge was still merrily burping (fermenting). I've been very careful about cooking pulses ever since.

[stud u like]

I made a lovely sweet potato soup the other day. I did cheat and use some onion marmalade.

[swingaleg]

Made my pea soup today !

Soaked 3 handfuls (about 200 - 250g) of dried marrowfat peas overnight in a bowl of water with a spoonful of bicarb of soda

Bought some veg this morning........one large carrot, one bulb fennel, one bunch scally onions. Already had garlic in. This veg selection can vary every time you make it and also depending what you have in. I only had garlic in as I tend to buy single veg as and when I need them rather than buy packs........fortunately my local shops have a good variety of loose veg that you can just buy singly

This morning I drained and rinsed the peas and slowly simmered in water until soft but still 'whole'.......about 45 minutes. Not too much water because I want to use the water later and you can add bits more water as you go along. Put to one side

At teatime I got another pan and fried the cut up fennel, carrot, onions and garlic with a teaspoon of cumin

add the juice from the cooked peas plus some extra water if needed

two teaspoons of Marigold Vegetable Bouillon (powdered stock)

add half the peas........and simmer for 20-30 minutes until the carrots are soft (they take the longest). By this time your first lot of peas will have dissolved to form a rich green liquid

Add the other half of the cooked peas which you want to keep 'whole' to add chunkiness to the soup.

bring back to simmer and it's ready........

[postit]

Today I made curried parsnip soup. 5 large parsnips, 2 large onions, 2 tablespoons of curry powder and chicken stock to cover. Bung all in the pressure cooker, 10 minutes at medium pressure, blitz, thin with more chicken stock if you have it (if needed).

[Wolfsheadish]

I make this one A LOT! It's a great favourite of mine and I often serve it to guests with crusty bread and a salad. Very hearty! I usually make a huge panful and then freeze what I don't eat.

Moosewood's Gypsy Soup

INGREDIENTS

-3-4 Tbsp. olive oil
-2 cups chopped onion
-2 cloves crushed garlic
-2 cups chopped, peeled sweet potatoes or winter squash
-1/2 cup chopped celery
-1 cup chopped, fresh tomatoes (or substitute 1 can of tomatoes)
-3/4 cup chopped sweet bell pepper
-1 1/2 cups cooked chickpeas
-3 cups stock or water
-2 tsp. paprika
-1 tsp. turmeric
-1 tsp. basil
-1 tsp. salt
-Dash of cinnamon
-Dash of cayenne
-1 bay leaf
-1 Tbs. tamari

INSTRUCTIONS

In a large saucepan saute onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add seasonings except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.

[maggie thecat]

I opened a jar of white chili made with turkey that I canned a few weeks back. Topped with shredded cheese and sour cream, it was an easy ready-meal. Perfect because yesterday was a busy Monday.

[Welsh-lad]

The only soup I really like is cawl.

1 onion
1 kg lamb neck fillet, cut into 2cm pieces (or stewing beef, which I prefer)
1 kg swede
2 carrots
6 Maris Piper potatoes
2 parsnips
3 large leeks
2 ltr water
2tsps ( at least) of salt
parsley

Meat in saucepan, add the water (cold) and salt, and bring slowly to boil. Skim the surface.
Add the veg, starting with the swedes, add the others 20 mins later, except the leeks and parsley.
Simmer and later add the leeks, and keep simmering until all cooked. Add the parsley at the end.

Gorgeous served with nice bread and strong cheddar cheese.

Improves on reheating. Make it Sunday night and Tuesday night it will be divine.

**Traditionally the vegetable pieces are very chunky but I prefer to dice the veg fairly small as there is then more surface area and texture imo.

Pictured

http://media.gettyimages.com/photos/...8118?s=170667a

[hobbes]

ooh that was on the Great British menu the other week Welsh-lad. Bet yours is better!

[Cassini]

I'm loving this thread as I do like to make soup.

My favourite is chopped butternut squash, sweet potato, red onion which has been lightly fried and softened in a little garlic olive oil and red pepper all simmered in chicken or vegetable stock.

Once cooked, blitz with a stick blender, add whatever herbs and spices you like - I have varied this also with a pinch of chilli powder or curry powder. Simmer a few minutes more and if feeling indulgent add a couple of tablespoons of cream.

[Peg ODwyer]

another fave is black bean soup. Add 2 or 3 green bell peppers to he beans & simmer for hours, this is best once the green bells are dissolved into the soup, you can also add a few heads of garlic, no need to peel, just stab it or cut it n half & pop in the soup. As usual, start with onions. Some cumin added at the end is good too. My friend from Cuba used to make this & it was fantastic, I think it will be on my menu later this week.

[dgi_m]

Donal Skehan's Wholesome Vegetable Soup is great:

1 tbsp of butter
1 onion, chopped
1 leek, sliced
2 potatoes, chopped
2 carrots, chopped
1 parsnip, chopped
Bunch of celery, chopped
2 litres of vegetable stock
Salt and pepper to taste

Place the butter in a large pot and place over a medium high heat. When butter is melted and foamy, add the onion, potato, and leek. Fry for 2 minutes, then cover and sweat for 8 minutes.
Add the stock, carrots, parsnip, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
Season with a little salt and pepper to taste and then either serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.