ChatterBank1 min ago
Soup recipes
36 Answers
anyone got any nice soup recipes? Its comfort eating time of year and I aim to hole up with scrummy food til at least march.
No pork or seafood/fish except cod, haddock or tuna other than that I'm not fussy.
No pork or seafood/fish except cod, haddock or tuna other than that I'm not fussy.
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I'm about to make a carrot and coriander soup from here :- http://www.bbcgoodfoo...ot-and-coriander-soup
Another nice one for winter, if you like lentils, is this one http://www.bbcgoodfoo...ckpea-and-chilli-soup (I think butter beans go better in the soup than chickpeas personally).
Another nice one for winter, if you like lentils, is this one http://www.bbcgoodfoo...ckpea-and-chilli-soup (I think butter beans go better in the soup than chickpeas personally).
Mushroom Soup
Onions- 2
Garlic- 10 cloves
Large Field mushrooms -3
Mushrooms- 400g
Veg stock- 2 pints
Wholegrain mustard - 1tbsp
Low fat cooking spray
Salt & Pepper
Instructions
1.Spray a very large pan or flameproof casserole with the low fat cooking spray, add the onions chopped and 6 cloves of garlic, crushed. Gently fry until soft and browning.
2. Add all the mushrooms, roughly chopped and fry for about 5 minutes.
3. Add the stock and simmer for a further 5 minutes.
4. Put into a blender with the mustard and four cloves garlic, peeled.
5. Season with salt and pepper to taste and serve
Onions- 2
Garlic- 10 cloves
Large Field mushrooms -3
Mushrooms- 400g
Veg stock- 2 pints
Wholegrain mustard - 1tbsp
Low fat cooking spray
Salt & Pepper
Instructions
1.Spray a very large pan or flameproof casserole with the low fat cooking spray, add the onions chopped and 6 cloves of garlic, crushed. Gently fry until soft and browning.
2. Add all the mushrooms, roughly chopped and fry for about 5 minutes.
3. Add the stock and simmer for a further 5 minutes.
4. Put into a blender with the mustard and four cloves garlic, peeled.
5. Season with salt and pepper to taste and serve
Did you have a go on that soup then fluffy? :c)
I can't remember the quantities off the top of my head but it's basically red onion, garlic, cardimon seeds, chilli (I think), veg stock, lentils and coconut milk. I haven't made it since last year but am thinking of making a batch to take to work next week, I'm getting a bit bored of the heinz soups.
I can't remember the quantities off the top of my head but it's basically red onion, garlic, cardimon seeds, chilli (I think), veg stock, lentils and coconut milk. I haven't made it since last year but am thinking of making a batch to take to work next week, I'm getting a bit bored of the heinz soups.
Tomato & smoky bacon Soup:
Fry one onion & a few rashers (chopped) of smoky baconswhile 8 large toms sit in the oven (so you can peel the skin off or put into boiling water for a while). Add skinless toms to onion & bacon. Pour in a can of chopped toms & a dollop of tom puree & mix. Season with lots of black pepper and then blend. Serve with any kind of grated cheese on the top & some crusty bread. A delish & very quick soup mmmmm
Fry one onion & a few rashers (chopped) of smoky baconswhile 8 large toms sit in the oven (so you can peel the skin off or put into boiling water for a while). Add skinless toms to onion & bacon. Pour in a can of chopped toms & a dollop of tom puree & mix. Season with lots of black pepper and then blend. Serve with any kind of grated cheese on the top & some crusty bread. A delish & very quick soup mmmmm
Sweetcorn Chowder....one of my favourites-
3 cups of frozen sweet corn kernels
1 large red or yellow onion
2 tablespoons butter
1 tablespoon olive oil
2 cups chicken stock
2 medium potatoes, cup up into small cubes
2 cups milk
1 teaspoon fresh thyme leaves, minced
Fresh ground pepper, to taste
1 cup heavy cream
Salt, to taste
Heat the butter and oil in a large heavy bottomed soup pot and sauté the onion until translucent. Add the chicken stock and then the potatoes. Bring this to a boil and then reduce heat and simmer for a couple of minutes.
Now add milk, 2 cups of corn and juice, and thyme and pepper. Let this simmer for about 8 minutes until the potatoes are tender.
Using a hand blender,whisk to a smooth-ish consistency-it can be as smooth or as lumpy as you like.
Add the 3rd cup of corn and the heavy cream. Let this simmer for 5 or 6 minutes until the corn kernels are cooked. Be careful not to overcook them.
Taste and adjust seasonings with salt and pepper.
Sometimes I also add a sweet red pepper-diced- to this.
3 cups of frozen sweet corn kernels
1 large red or yellow onion
2 tablespoons butter
1 tablespoon olive oil
2 cups chicken stock
2 medium potatoes, cup up into small cubes
2 cups milk
1 teaspoon fresh thyme leaves, minced
Fresh ground pepper, to taste
1 cup heavy cream
Salt, to taste
Heat the butter and oil in a large heavy bottomed soup pot and sauté the onion until translucent. Add the chicken stock and then the potatoes. Bring this to a boil and then reduce heat and simmer for a couple of minutes.
Now add milk, 2 cups of corn and juice, and thyme and pepper. Let this simmer for about 8 minutes until the potatoes are tender.
Using a hand blender,whisk to a smooth-ish consistency-it can be as smooth or as lumpy as you like.
Add the 3rd cup of corn and the heavy cream. Let this simmer for 5 or 6 minutes until the corn kernels are cooked. Be careful not to overcook them.
Taste and adjust seasonings with salt and pepper.
Sometimes I also add a sweet red pepper-diced- to this.
