Home made soup inspiration

[Wee Kaz]

Hello there, I'm looking for some inspiration. I make a massive pot of home made soup every week and freeze it so I can have it for my lunch every day. At the moment I am so bored with the soups I've been making, can anyone suggest any good recipes? I've been on every link on every web so links won't be any good, I need recipes that people have tried and tested or even recipes through the generations! Thanks, x :o)

[rekstout]

I love sweetcorn soup - chicken and sweetcorn, crabmeat and sweetcorn or just the corn on its own. Don't waste money on creamed corn - use regular canned sweetcorn pureed in a blender, vegetable stock and cornstarch solution to thicken. Add meat or fish as required - quite nice with chillis and peppers if you prefer a veggie soup. Once all ingredients have simmered for about a 45 mins, gradually stir in a slightly whisked egg white to create delicate strands of egg, adding texture and flavour. Freezes very well or keeps for several days. A lovely thick warming soup.

[WendyW]

1 1/2 lbs Leeks sliced in half and then cut fine. A couple of medium potaotes diced. Put Leeks in a pan with a little oil, salt and crushed garlic ... let them wilt down until they are soft. Add diced potato and enough stock to cover them and let simmer until tender then drain a 14oz can of Chickpeas and add them to the soup. Adjust the seasoning and garlic to taste (I then liquidise about 1/3 of the soup and return it to the pan ... this gives a thicker soup) . It freezes very well.

[WendyW]

Broccoli Soup (Makes a pressure cooker full) 2lb Potatoes 12oz Leeks 8oz Broccoli 3 Sticks Celery(sprouting tops are excellent) and a few Spring Onion tops Peel & Chop ingredients, add 2 pints of vegetable stock then top up with water to cover. Bring to boil then simmer until tender (about 30mins). Liquidize, adjust seasoning and add water if too thick .. then can be frozen .. makes approx. 14 packs for two people. Start a bag in the freezer for leftover celery, discarded celery tops and discarded spring onion tops then when you are making soup use them instead of buying fresh. Use a good stock powder I use Kallo powder which most supermarkets and health shops now sell. Cauliflower Soup Makes a pressure cooker full) 2lb Potatoes 12oz Leeks half a large Cauliflower 3 Sticks Celery(sprouting tops are excellent) and a few Spring Onion tops Peel & Chop ingredients, add 2 pints of vegetable stock then top up with water to cover. Bring to boil then simmer until tender (about 30mins). Liquidize, adjust seasoning and add water if too thick .. then can be frozen .. makes approx. 14 packs for two people.

[Wee Kaz]

Thanks WendyW, they sound a treat and my fav veggies too, I'll give them a go. Rekstout, thanks too although I'm not a big sweetcorn haunt but cheers for your imput x

[darth vader]

easy peasy chinese hot and sour soup - serves 1

take half a pint of water, 1 chicken stock cube, a large squirt of tomato ketchup, about 2-3 teaspoons of vinegar, about a teaspoon of soy sauce, 3-4 teaspoons of sugar, half a teaspoon of chilli powder, half a teaspoon of ginger (optional) mix together in a pan and bring to the boil. Add a single portion of dry egg noodles or soup noodles and simmer for about 4 minutes

The recipe is simple as suggested, and vague in quantity - you make it as hot, as sweet or as sour as you want. Also you can add some shrimp, a few beansprouts, or vegetables (carrot, pea etc) chopped up small, for variation

[Wee Kaz]

WendyW, I tried and tested your potato & leak soup and your broccoli soup and I give them both top marks, they're yummy. I'm having the potato and leak soup for my lunch today! Ta much!! x

[WendyW]

Hi Kaz ... only just found your message and I am so glad that you enjoyed the soups. The reason I revisited your question is that I have tried a new soup and liked it ... so I thought I would pass the recipe on to you.

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Minestrone Soup Little Olive Oil I Onion chopped I clove of garlic crushed 1 small leek cut in rings 2 Carrots diced 2 sticks of celery sliced 3 pints of stock 3 tsp Tomato Puree (paste) 14oz Can Haricot Beans (Can miss them out as they don't add a lot) 3 Tomatoes skinned, seeded & chopped 2oz French Beans cut into short lengths (I used frozen ones) 6 oz Cabbage shredded(I used Spring Greens as I had them in) 2oz Soup Pasta (Any little Pasta) Salt & Pepper Parmesan to garnish (if you want to ... I didn't bother) Heat Oil in a pan, add onion, garlic and leek and cook over a low heat for 5 mins. Add carrots, celery, stock, tomato puree (paste) and drained haricot beans , cover and simmer for 30 mins. Stir in tomatoes and French beans and simmer for another 10 mins. Stir in cabbage and pasta, add salt and pepper then cook for 10 mins until pasta is cooked. When ready to serve garnish with Parmesan (I didn't bother). The recipe said serves 6 BUT I had to add at least 2 to 3 pints of extra stock (as it got very thick) so I also added another 3 tsps of tomato puree. It actually made enough for about 20 or more people !!!! The soup is brilliant and well worth making.

[aloha]

Carrot soup with cashews 2 lbs carrots 1/2 - 1 potato 1/2 onion butter, if you dare salt,thyme oregano in small amnts.[or, alternatively: dried ginger] ROASTED CASHEW NUTS _____________________________________ While boiling the carrot and potato; saute all but carrots & chopped potato in the soup pan. remove when ready, and put directly into blender or food processor. When the carrots and potato have cooled a bit (big safety tip from one who knows), blend with nuts and onions. The nearer to serving time that you puree the carrots, the more orange your soup will be. Top with sour cream or yogurt. WARNING: this soup is so good, you'll find yourself making 2 batches a week!