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Old 01-12-2008, 12:31
missloo
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I fancy making a big pot of soup to have over the next few days in work, anyone have any nice recipes they want to share with me!?
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Old 01-12-2008, 13:56
analogueagent
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I'd also like some inspiration, and also for other things that I can make to take to work in my Thermos. Many thanks!
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Old 01-12-2008, 14:37
anouttedlurker
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I made a nice carrot, cumin and red lentil soup last week.. spicy and delish. How about a chunky minestrone - that is as quick as it is easy and very filling for work. Both those soups are cheap to make too.

i am bento obsessed and love making them for work. I get my inspiraration from this website ...
www.justbento.com
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Old 01-12-2008, 16:08
missloo
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ooh i might htink about doing a bento box too

Thanks
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Old 02-12-2008, 02:10
deejay
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Try this BBC Food recipe for carrot and coriander soup.

http://www.bbc.co.uk/food/recipes/da...rso_1919.shtml

When I make this soup I use a 500g bag of frozen baby carrots, add another 1/2 to 1 tsp of ground coriander, use Marigold Swiss vegetable bouillon and after it is liquidised I add 150ml of single cream- delicious!
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Old 02-12-2008, 08:07
Lemonhunny
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I got up at 6.30 this morning (daughter on early shift at hospital) and put the slow cooker on with a beef in ale casserole for dinner.

Then I thought - SOUP! (like you do at that time or morning!), and got the stock pot out. Nothing to make real stock with, so I just slung in 4 ham stock cubes and about 3 pints of hot water.

Added half a packet of red lentils, 3 chopped onions, half a large swede chopped fairly small and about 6 big carrots sliced. Salt and pepper to taste.

Simmered it for about 40 mins, and then put it through the liquidizer. Put enough for lunch at work in a small tupperware type container, and the remainder in a bigger one for the next few days.

Nothing could be easier or quicker - and it's a very basic warming winter soup.
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Old 02-12-2008, 09:01
missloo
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I went to the shops yesterday and bought everything i need to buy a nice big pot of minestrone soup!
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Old 02-12-2008, 09:46
whackyracer
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Pea and corriander is a nice one, or potatoe and leek.
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Old 02-12-2008, 12:44
Lainiomonkio
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This is my favourite ever soup! It's delicious and seasonal with the butternut squash! YUMMY! Enjoy....

2 large leeks, chopped
800g Butternut squash, cubed
6 tbsp Italian olive oil
1 pinch salt and fresh ground black pepper
1.5 litres boiling water
1 vegetable stock cube, or 2 tsp of vegetable stock
400g canned lentils, drained
200g canned canellini beans, drained
chilli flakes

1. In a large, heavy-based saucepan gently fry the leeks and butternut squash in the olive oil for 10 minutes, until soft, adding in a couple of pinches of salt.

2. Add the boiling water with the vegetable stock.

3. Bring to the boil and simmer gently for approximately 1 hour.

4. Add in the lentils and cannellini beans, chilli flakes, season with salt and freshly ground pepper and cook for a further 10 minutes.

5. Using a hand blender, blend the soup until smooth and creamy.
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Old 03-12-2008, 14:27
anfortis
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If you're a big fan of garlic, you could try this Spanish garlic soup (from memory, based on a recipe in one of the Moro cookbooks). I thought I might be lynched by the other people in my Office when I took it in last week, but despite an initial pungent aroma on opening the flask, the smell wasn't that bad and didn't seem to transfer itself to my breath to any great extent (although I did spend most of the afternoon left on my own in my cubicle )

The recipe recommends that you crack an egg per person into the soup to poach before serving, but didn't have the cooking facilities to try this at work...

5-6 large bulbs of garlic
120g Chorizo cooking sausage (I used 2 cooking sausages @ approx. 180g total)
1 tsp fresh thyme
1 tsp sweet paprika
1 litre good chicken stock
Olive oil

Break the bulbs of garlic into individual cloves, but leave the skins on. Fry the garlic in a couple of tbsp olive oil for 20-30 minutes until the cloves have softened. Remove from heat and squeeze garlic pulp from the skins when cooled. Puree garlic pulp into smooth paste.

Cut chorizo cooking sausage into small pieces and fry in the garlic oil until crisp and browned. Add thyme leaves and fry for a couple of minutes, then add garlic puree and fry for a couple of minutes more. Finally, mix in the sweet paprika and then add chicken stock. Bring the soup to a boil and then reduce to a gentle simmer. Season, add eggs if being served and continue to cook until poached. Serve one egg + soup per person with toasted ciabatta.

I found that the flavour of the soup definitely mellowed the longer it was kept.

Enjoy!
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Old 05-12-2008, 03:55
edmond76
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Then I thought - SOUP! (like you do at that time or morning!), and got the stock pot out. .......
Added half a packet of red lentils, 3 chopped onions, half a large swede ......
Either you've chopped up your foreign exchange student , or we have a language barrier here.....
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Old 05-12-2008, 10:30
fainéant
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Either you've chopped up your foreign exchange student , or we have a language barrier here.....
I saw in Tesco a few weeks ago, NEW Scottish half swedes for 59p. Thought nothing of the international connotations then, just that there was nothing new about buying half a swede in Scotland to go with the haggis and mash.
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Old 05-12-2008, 11:05
Espresso
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Either you've chopped up your foreign exchange student , or we have a language barrier here.....
You might call it a turnip if you're from a different part of the UK to Lemonhunny. Or if you're an American, you might call it a rutabaga.

I think rutabaga is amost excellent word.
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Old 05-12-2008, 11:08
stud u like
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I make lovely soup out of onions,garlic,curry powder,mixed herbs,tomatoes,chickpeas,lentils,seasonal root vegetables and cheese.

I then put it into my liquidiser when cool.

If you thicken it,it makes a good sauce for pasta too. If I am doing that I add chilli and sometimes vodka.
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Old 05-12-2008, 11:23
Snikpoh
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You might call it a turnip if you're from a different part of the UK to Lemonhunny. Or if you're an American, you might call it a rutabaga.

I think rutabaga is amost excellent word.
Loved swede and turnip as a child. Swede is said to be a cross between cabbage and turnip.
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Old 05-12-2008, 15:12
babeegirl
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My favourite soup :

http://uktv.co.uk/food/recipe/aid/514245

Butternut squash and sweet potato soup (is actually a recipe for pumpkin and sweet potato but bns was there at the time and pumpkin wasn't). It's really nice if you fry off a little bit of chorizo aty the end and add it in the top. So so tasty!
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Old 05-12-2008, 15:44
Menk
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My favourite soup :

http://uktv.co.uk/food/recipe/aid/514245

Butternut squash and sweet potato soup (is actually a recipe for pumpkin and sweet potato but bns was there at the time and pumpkin wasn't). It's really nice if you fry off a little bit of chorizo aty the end and add it in the top. So so tasty!
I've made this very soup and I agree - it's lovely.

I've also added half a can of chickpeas unblended.
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Old 05-12-2008, 16:09
babeegirl
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Ooooo i never thought to add chickpeas I bet that's lovely. Shall have to bust out my soup pan this weekend methinks!
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Old 07-12-2008, 14:57
burton07
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Either you've chopped up your foreign exchange student , or we have a language barrier here.....
There is a different word for swede in america its rutabaga. In Scotland it's neeps.
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Old 07-12-2008, 14:59
burton07
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In tesco's you can buy tins of Hot and Spicy Mixed Beans. Added to a basic plain vegetable soup (Onions, Carrots and potatoes) they make it a proper winter warmer
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Old 07-12-2008, 19:27
Darthchaffinch
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This is quality:

http://www.timesonline.co.uk/tol/lif...cle4757542.ece
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Old 07-12-2008, 19:52
geordiegump
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Chicken Noodle Soup...

use a packet of 'cheap and cheerful' chicken flavour noodles form Asda/Tesco....about 9p

Either, make your own chicken stock, or use a Knorr Chicken stock cube, or better still, their Knorr Chicken stock granules ...made up to a pint with the sachet of flavouring from the noodles.

Bring the stock to a simmer, crumble the noodles into it, bring back to a simmer and cook for 5 minutes.


You can add diced cooked chicken, sweetcorn, crab, or even diced 'fish sticks' to create a variety of flavours.


Also, use 2 tins of chopped tomatoes, 1 diced onion, 2 cloves of garlic or 1 teaspoon of garlic puree, 2 teaspoons of sugar, 2 teaspoons of red pesto, 1 pint of stock ( Knorr Vegetable granules is good)

Bring to a simmer and then add

....2 tablespoons of rice for Tomato and rice
....250gms of soaked lentils* for Tomato and Lentil

....diced carrot,swede, potato,mushrooms,courgettes etc., for Tomato and Vegetable

...1 cup, not mug, of pasta in with the vegetables as above to make a hearty minestrone

*if you can plan ahead, soak these in cold water the night before - if you can't, soak them in boiled water from the kettle add 2 parts boiled water to one part lentil, until the water is absorbed - rinse and you're ready to go.
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