Homemade Vegetable Soup

[MrsLadyBug]

Anybody have some decent easy recipes for home made soup.
Its the ratios I am not sure of having never done my own before.
I like most veg, but I am not eating enough veg with my everyday meals so want to boost my intake of the good vitamins and iron.
By ratios I mean how many carrots to onion, etc.
I suppose it's really trial and error but would like to be successful with the first batch to encourage me to keep at it and improvise.

[Mamyalynne]

I never measure for soups and often it's what is lurking in the fridge.

This gives you a rough idea.

https://www.bbcgoodfood.com/recipes/8029/versatile-veg-soup

[Mamyalynne]

I think rather than throwing everything in like a broth, find some favourite combos.

I like Cauli and white stilton or roasted red pepper and tomato.

[Buenchico]

The great thing about the BBC Good Food website is that people who've tried the recipes submit their reviews. Quite often the comments will also suggest alterations or improvements to the recipes, so they're well worth reading too.

With that in mind, this would seem to be a good place to start:
https://www.bbcgoodfood.com/recipes/collection/vegetable-soup

[gness]

My suggestion, MrsLadyBug would be to buy a soup maker....despite what other folk say about how standing with a saucepan is easy!
I love mine and make more soup than ever now....don't fuss about how much of what goes in....a good stock and a dash of season-all and the most delicious soup is ready from start to finish in less than thirty minutes...great for left over stuff too....x

[MrsLadyBug]

Thanks for the ideas.
I would prefer not to include potato, or very little of it.
I shall just have to try a few ideas.
I have made tomato soup once when we had loads of tomatoes all ripe in greenhouse. That was trial and error as to how much basil to include.
After about the third batch I seemed to have it balanced.

[jennyjoan]

altho I hate caulififlower and broccolli - blended together - simply divine. with a little teaspoon of curry - lovely

[murraymints]

ditto Gness...would not be without my soupmaker..saves enormous amount of faffing and time...for veggie rough chop 3 or 4 carrots...couple of onion..2/3 leeks...any bits of veg lying around really...potatoes or lentils to thicken...stock cubes or pots seasoning ..switch on and ...20 mins later you have soup .... no need to stand over stirring..and it chops and blends..choice of smooth or chunky...no waste as it makes 4/5 servings not an amount to feed an army !

[murraymints]

Amazon.co.uk User Recommendation

I have this one

[diddlydo]

If you use a decent thick-bottomed saucepan there's no need at all to stand over the soup stirring. Bring up to simmer, stir once, go away and come back when veg are cooked.

[gness]

That's the one I have, Minty.....just brilliant.....especially for a smooth soup...x

[Mamyalynne]

We could be twins geetika. :-)

[TonyV]

I use one of these then stick blender

cooks essentials soup maker

[AuntLydia]

Half one butternut squash and bake in oven at 180c until soft. Put one can of coconut milk, 1 can chicken or veg, stock, 1 chopped spring onion and chili flakes to taste (optional) into a saucepan and heat -leave to infuse.
When butternut squash is soft scoop out flesh and add to pan, slowly bring up to boil turn heat off & liquidize with stick blender . Adjust seasoning and serve.

[TonyV]

Forget to add some crusty garlic bread aswell

[Atheist]

Just a quick killjoy recommendation. If you use stock, don't bother with adding salt. The routine addition of salt to everything, including boiling water for vegetables and for pasta is not necessary. It might taste odd at first without it, but you come to appreciate the taste of the food and not the ubiquitous salt. A bit like tea/coffee without sugar. Motivation for omitting salt and sugar is for health reasons.

[diddlydo]

Never any need to use any stock in veg soups - let the veg speak for themselves. Commercial stock just makes everything taste the same.