homemade soup query

[olives]

when i am making soup should i boil the veg for a certain amount of time before liquidising or just until they are soft - how do i get the best taste???

[WendyW]

To make good soup always use a good stock, I use Kallo or Marigold Stock powder ... most supermarkets now sell them. I prefer these as ordinary stock cubes tend to overpower the flavour of the soup. Just cook your veg until it is soft there is no need to cook it for ages. Celery including the sprouting tops adds flavour, diced potato thickens. My favourite one is 2lb Potatoes, 12oz Leeks, 8oz Broccolli, 3 stick of Celery, a bit of left over spring onion and seasoning. Chop everything, add water and the stock powder to the vegetables then cook until the veg is soft .. It does make a lot so you may wish to reduce the quantities.

[Wee Kaz]

I prefer to use stock cubes, I normally make a massive pot which consists of around 10 carrots, 2 leeks, 2 small medium onions, 2 potatoes, 6 sticks of celery, 1 vegetable stock cube, 3 ham stock cubes and 3 tablespoons of "bacon bits" (you can buy these dried from the cash and carry) Cook in 4 or 5 pints of water so the soup is still thick. Cook for around 25-30 mins and then puree or liquidise. Finally add 2 tablespoons of dark soy sauce and lastly plenty of black pepper and parsley. ENJOY!!

[beenee]

For a Richer soup. Saute an onion, and any/all left over raw veggies (cabage, celery, carrots etc.) in a bit of oil until they all go slightly soft. Then add in 1 - 2 cans of chopped tomatoes. Season with salt, pepper, oregano if you wish. Let the whole mixture simmer on medium for at least an hour (you dont have to stand on it's head or anything - just carry on living) and then when the entire mixture has gone soft, blitz it up with a hand blender. You can also add fresh corriander/mint/basil before blending for a fresh flavour in the soup. Enjoy!

[beenee]

ooh, and if it's too thick, just add a bit of water.