Soup recipes

[Liz]

I love Soup and have it nearly every day but am tired of the usual Broth, Tattie and Lentil and Rice so can anyone give me some nice recipes?

I am a vegetarian and can't tolerate dairy!!!!

By the way I add a wee bit of Carrot Juice to my soups and find this makes them much tastier.

[Anne x]

liz I have a nice one for Broccoli soup let me know if you want it and I will dig it out Ax

[cuddlepop]

Liz I'm terrible for not following recipes and have come up with some wonderful concoctions.

So you could try the usual cauliflower and broccoli but mixed together with a veg stock base.
Red onions instead of the usual white etc

Carrot and orange soup is just define. just add fresh orange juice and put the used oranges in the soup and remove before serving.

Experiment its fun.

[helenwyler]

Hi Liz!

Here's a veggie soup, quite warming for the winter too!

Serves 4
1 small onion, peeled & finely chopped
1 stick celery, trimmed & finely chopped
1 clove garlic, finely chopped
extra virgin olive oil
sprig rosemary, leaves picked & finely chopped
2 x 400g tins of chickpeas
500ml vegetable stock (and/or carrot juice!)
100g small 'soup' pasta
S & P
optional: parsley to sprinkle


Put onion, celery, rosemaryand garlic into a saucepan with some olive oil and cook as gently as possible, lid on, for 15-20 mins, till all vegetables soft, but without colour.

Drain and rinse chickpeas, add to pan and cover with stock (and/or carrot or tomato juice).

Cook gently for half an hour. Then, using a slotted spoon, remove half the chickpeas, and put to one side.

Puree the soup left in the pan. Add the reserved whole chickpeas and the pasta. Season, and simmer gently until the pasta is cooked.

If the soup is a little thick, add boiling water from kettle.

Serve drizzled with extra virgin olive oil, and sprinkle with parsley. Crusty, rustic bread goes very well with it!

Hope you enjoy!

Helen

[Liz]

Thanks very much!

Yes AnneX I would love the recipe for Broccoli soup if you can find it!

[Anne x]

1oz Butter or a little oil
2 Potatoes peeled and finely chopped
1 Large Onion peeled and chopped
Salt & Freshly ground Black pepper
1 Head of Broccoli with stalk
1 litre hot Vegetable stock or (Chicken stock )
6fl ozs Double Cream


saute the potatoes & onion over a low heat let them sweat for few mins
cut the florets from the stalk removing the outer layer of skin from the stalk chop stalk into 1/2 in pieces add to the onion and potatoes and sweat for further 5 mins
add the stock bring to the boil then add the florets boil for 4 -5 mins until soft then add the cream remove from the heat liquidise and season to taste


Serve with Parmesan toasties toast each side of bread sprinkle with grated Parmesan pop under a hot grill

Liz I have just noticed you cant have Dairy I have served the soup without cream some prefer it

[Liz]

Yum yum! Thanks Anne!
I can always adapt recipes.

[Ricco]

We discovered one quite by accident. We had some roast veg (peppers, toms, sweet potato, etc) and some green lentils left over after dinner one day so I suggested making them into a soup. A quick blitsing in the liquidiser soon transformed them into a delicious soup.

The original meal, by the way, is a range of roast veg served with cooked green lentils that has feta cheese crumbled over it. Very nice.

[bluelady]

I love Soup and have it nearly every day but am tired of the usual Broth, Tattie and Lentil and Rice so can anyone give me some nice recipes?

I am a vegetarian and can't tolerate dairy!!!!

By the way I add a wee bit of Carrot Juice to my soups and find this makes them much tastier.

home made carrot and corriander is nice, just boil the carrots and corriander with pepper to taste, then put through blender and then back in pan to simmer. You can use vegetable stock cubes but I find the carrots and corriander are flavour enough.

for non vegetarians, I found a nice recipe in a book that I read in Orkney.

Small piece ham joint (or bacon lardens will do)
vegetables of choice
Tatties
Ham stock cube
Flour
Butter
pepper to taste

put stock cube in pan(2 if large pan)
chop up vegetables and tatties in chunks and add to boiling stock with pepper
in the meantime chop the ham into cubes
melt butter in fry pan and add ham chunks, stir until cooked
then gradually add in the flour to the butter and ham and stir
gradually add some juice from the stock pan into the fry pan and mix until smooth.
then slowly add the ham and sauce into the stock pot, mix well and leave to simmer, stirring as required until the stock thickens.
serve with hot crusty bread.
A hot and filling meal and can replace a main meal as satisfying.

[Julia]

I have a really easy recipe for broccoli soup

Chop a large onion, soften in a little olive oil, a wee sprinkle of salt stops them browning. Add as much broccoli as you can get in the pan, add vegetable stock (or ham for non-vegetarian), cook gently with lid on for approx 15mins, zap with blender, add milk to desired thickness and serve with a drizzle of cream.

Very healthy, full of antioxidants and so quick and easy to make

[johnlc]

Sweet Corn Soup Is Lovely You Should Try That.
Its Something Different

[Liz]

Sweet Corn Soup Is Lovely You Should Try That.
Its Something Different

Sounds good! Can you give the recipe?

[Jimbo]

This is my pal Lesleys recipe - its de-lish
Bag of frozen peas
large onion
loads of fresh or dry tarragon
clove of garlic (optional)
sugar and salt to taste
Chicken stock
creme fraiche for serving
Easy peasy really - (sorry)
Fry onion in olive oil add rest of ingredients, simmer 15/20 mins, then blend and serve with your creme fraiche and bloomer loaf!!
Mmmmmm, am hungry now must make some myself tomorrow.