ChatterBank1 min ago
Easy Tasty Soup Recipe
I've had a hand blender for Christmas please can anyone help with some tasy soup recipes please? Thanks
Answers
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Ingredients
1 x medium/ large sweet potatoes
2 large carrots or 3 medium/ small carrots
1 x vegetable stock cube
Half a pint of boiling water
Method
Peel your sweet potatoes as you would a normal potatoes, cut into smallish chunks and place in a saucepan of water, boil until cooked (as with normal potatoes), smaller chunks work best as they take less time to cook and are much easier to blend up. Once your potato has been put in the saucepan to cook peel and chop your carrots, again boil in a saucepan of water as you would usually.
Once the carrots and potatoes have been cooked (soft when a fork is put into them) boil a pint of water in the kettle, whilst waiting for the water to boil remove both the carrots and the potato from the heat and strain the water out, put both the chunks of potato and slices of carrot in a mixing bowl together along with the vegetable stock cube. Pour in about half a pint of boiling water and blend the carrots, potato, stock cube and water together using a hand blender (or food processor which ever you have) Blend until the soup is smooth and serve.
This soup will probably make about 2 large bowls of soup which is of an average thickness, however if you prefer you soup much thicker all you need to do is add less boiling water, or on the other hand if you rather your soup much runnier add more boiling water. Also if you prefer to have chunks of vegetables in you soup, before adding the boiling water to the vegetables keep a few bits to one side to add after the soup has been blended to give you a chunky soup.
I particularly like this soup as the potatoes gave it a creamy texture and taste without the calories of adding actual cream to it, that is just my personal taste however many people do like creamy soups, if you wish to achieve this but do not want the added calories and fat of cream just add a few piece of normal potato (or sweet p
1 x medium/ large sweet potatoes
2 large carrots or 3 medium/ small carrots
1 x vegetable stock cube
Half a pint of boiling water
Method
Peel your sweet potatoes as you would a normal potatoes, cut into smallish chunks and place in a saucepan of water, boil until cooked (as with normal potatoes), smaller chunks work best as they take less time to cook and are much easier to blend up. Once your potato has been put in the saucepan to cook peel and chop your carrots, again boil in a saucepan of water as you would usually.
Once the carrots and potatoes have been cooked (soft when a fork is put into them) boil a pint of water in the kettle, whilst waiting for the water to boil remove both the carrots and the potato from the heat and strain the water out, put both the chunks of potato and slices of carrot in a mixing bowl together along with the vegetable stock cube. Pour in about half a pint of boiling water and blend the carrots, potato, stock cube and water together using a hand blender (or food processor which ever you have) Blend until the soup is smooth and serve.
This soup will probably make about 2 large bowls of soup which is of an average thickness, however if you prefer you soup much thicker all you need to do is add less boiling water, or on the other hand if you rather your soup much runnier add more boiling water. Also if you prefer to have chunks of vegetables in you soup, before adding the boiling water to the vegetables keep a few bits to one side to add after the soup has been blended to give you a chunky soup.
I particularly like this soup as the potatoes gave it a creamy texture and taste without the calories of adding actual cream to it, that is just my personal taste however many people do like creamy soups, if you wish to achieve this but do not want the added calories and fat of cream just add a few piece of normal potato (or sweet p
-- answer removed --
I live in Greece and here is a delicious soup recipe for you: half a pound of lentils (bro you can get them) 1 med onion slic ed, 2 cloves garlic, half a cup of olive oil 2 tea salt 1 bay leaf 3 tablespoons of white wine vinegar. Wash lentils and soak in warm water for 2 hours. drain. add 6 cups water onion and garlic.boil r and simmer for 10mins longer or until lentils are tender. serves 4 tomato puree can be added.
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