Considering it’s still so blinking cold out there, I thought I’d share some of my favourite soups with you all. They’re great for lunch or a main meal. We like ours served with a fresh, crispy French loaf, straight out of the bread-maker.
No bread machine? Fear not! Pop into ... Read recipe
Advantages: Delicious, healthy, filling Disadvantages: Some include dumplings... bleugh!
Considering it’s still so blinking cold out there, I thought I’d share some of my favourite soups with you all. They’re great for lunch or a main meal. We like ours served with a fresh, crispy French loaf, straight out of the bread-maker.
No bread machine? Fear not! Pop into the bakers and grab a loaf for approximately a £1, or Tescos’ ‘Finest’ range of breads are yummy.
These soups are healthy and surprisingly filling, ... ...of vegetables.
Some are faster to prepare than others, but they are all definately worth it in the end!
TOMATO SOUP
----------------------------
You will need:
8 large tomatoes
1 ½ pints of water
salt and pepper to taste
2 tea spoons of sugar
2 tea spoons of Worcester sauce (not Cross and Blackwells at the moment!)
¼ pint of milk
1 ... more
Considering it’s still so blinking cold out there, I thought I’d share some of my favourite soups with you all. They’re great for lunch or a main meal. We like ours served with a fresh, crispy French loaf, straight out of the bread-maker.
No bread machine? Fear not! Pop into the bakers and grab a loaf for approximately a £1, or Tescos’ ‘Finest’ range of breads are yummy.
These soups are healthy and surprisingly filling, and a brilliant way to take in your five portions of vegetables.
Some are faster to prepare than others, but they are all definately worth it in the end!
TOMATO SOUP ----------------------------
You will need:
8 large tomatoes 1 ½ pints of water salt and pepper to taste 2 tea spoons of sugar 2 tea spoons of Worcester sauce (not Cross and Blackwells at the moment!) ¼ pint of milk 1 table spoon of cornflour
Place the tomatoes and water in a large pan, and bring it to the boil. Let it simmer for twenty minutes and add the salt and pepper. Pop the mixture into a blender – make sure the lid is on! Blend until the tomatoes have become finely chopped, and sieve the mixture back into the pan. The is really important, as you want the soup to be smooth, and free of and hard bits from inside the tommy-toe. Meanwhile, mix the cornflour and milk together in a separate bowl, ensuring all lumps are mixed in. It’s best to add a little of each and mix it gradually, to make sure there’s no chance of finding a delicious lump of cornflour in the middle of your soup. Add to the tomatoes and water in the pan, and gently reheat and serve.
Great as… a starter before a spicy or tomato based meal, such as lasagne or chilli based flavours. Tasty with… a herb based bread, such as Garlic bread or Italian herb bread.
PEA SOUP ----------------------------
You will need:
a Hock joint 125 grams of Split Peas Carrots and Swede Potato Onion Salt and Pepper 1 ½ Pints of Water Dumplings (optional – I think they’re yucky!)
There is some preparation needed with this one. Soak the split peas overnight in boiling water. You must be very careful not to eat them raw – not good!
Prepare and chop your vegetables. There are no set amounts, use whatever you like. Boil your hock joint in water, and rinse well. Add to a large pan with the vegetables and peas. Cover the lot with water, and bring it to the boil. Allow to simmer for two hours, adding more water if needed.
Puree your soup in the blender after your two hours, and cut all the meat of the bone. This should be easy as it will be nice and tender now. Pop everything back in your pan, and bring to the boil again.
If you choose to add the dumplings (bleugh!) you’ll need the following: 125 grams of Self Raising Flour 50 grams of Suet Water to mix
It’s simple really, mix up your ingredients, and add enough water to mix, but don’t drown them! The above measures will make about four.
When you’ve made them up, pop them into the soup and cook for a further 15 to 20 minutes.
Great as… a lunch time treat when it’s trying to snow outside! Tasty with… whole-grain bread
WINTER BROTH -----------------------------
You will need:
30 grams of Margarine 2 Onions Carrots Swede 1 Leek 60 Grams of Pearl Barley a Bay Leaf 2 Pints of Stock
Prepare and chop your vegetables, and microwave with the margarine for eight minutes on high power. Add the pearl barley and one pint of stock, and microwave for a further five minutes on high power again. Give the mixture a stir and pop back in the microwave for fifteen minutes on low power this time. Blend your soup and sieve. Add your remaining stock and re-heat until piping hot.
Great as… a filling main meal Tasty with… white, crusty bread
LEEK AND POTATO ---------------------------------
You will need:
250 grams of Leeks 250 grams of Potato 30 grams of Marg 1 ½ pints of Stock
Prepare and chop your vegetables, and microwave with the margarine for eight minutes on high power. Add one pint of your stock and cook for a further five minutes on high power, and as with the last recepie, stir, and return for another fifteen minutes on low power. Pop the lot into the blender until it’s nice and smooth. Add your remaining stock and re-heat until hot.
Great as… a starter before a light meal
CREAM OF MUSHROOM SOUP ------------------------------------------------
You will need:
90 grams of Margarine 175 grams of Onion 250 grams of Mushrooms 45 grams of Cornflour 2 Chicken stock cubes 1 ½ Pints of boiling water ½ Pint of milk Salt and Pepper
Chop the onions and mushrooms finely. Melt the margarine on the hob in a large pan and sauté the onions. Add your mushrooms and cover. Cook for five minutes before stirring in the cornflour. Slowly add the stock, making sure you stir the soup really well. Bring it to the boil and simmer gently for thirty minutes, giving it a quick stir every now and then to ensure it’s heated through. Add the milk and season, and simmer for another ten minutes, but do not allow to boil.
Great as… again, as a starter Tasty with… a lovely, fresh white loaf
And finally my favourite. This is the tastiest soup I’ve had in my life – soooo nice!
1 teaspoon of olive Oil 1 Onion 1 Leek 500 grams of Parsnips 1 Medium potato 2 Level teaspoons of curry powder 1 ½ litres of Chicken stock Salt and pepper
Prepare your vegetables; peel your onion and chop it finely. Trim the leek and slice. Peel and slice your parsnips, and do the same to the potato. Heat the oil in a large saucepan, and add the onion, leek, parsnips, potato and curry powder. And cook, stirring constantly for five minutes, or until the onion is soft. Add the stock and bring to the boil. Cover the pan and allow to simmer for thirty minutes, making sure the vegetables are tender. Allow the mixture to cool and pop it in the blender. You may need to do it gradually as there’s loads! Gently reheat the soup, and serve.
Great as… a very filling, and warming, main meal Tasty with… a warm, crusty, French loaf
I hope you enjoy experimenting with my soups, try the parsnip if none of the others, heaven! All the soups can be frozen, just pop them in a margarine tub when cool. They defrost pretty quickly, so they're great to grab after a mad day at work. They can be reheated in the microwave for a couple of minutes, or until they're piping hot.
Please leave me a comment if anything is unclear and I’ll update pronto.
Advantages: How to make any soup tasty, so easily. Disadvantages: All recipes you have to play by ear, no set amount of ingredients.
...for 10 minutes. Blend the soup thoroughly, then add the cumin and coriander. Again this should be a very thick soup and is great scooped up with a nice warm loaf.
With these simple recipes you have no excuses to not make fresh soup for lunch! Enjoy :-) ...
sunshine_supergirl 15.06.2008
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Soups
Advantages: Not expensive to make and quick. Disadvantages: It's soon eaten
I have to hold my hands up to the fact that this is a recipe found in a magazine and submitted by a lady called Wendy Herzberg from Sidmouth in Devon ...... Thanks Wendy, I have made this three times now and have impressed the people around the dinner table .....
SWEET POTATO & COCONUT SOUP.
WHAT DO YOU NEED ~~~~1lb 10ozs of sweet potatoes (the nice orangey ones I used.)
1 onion medium to large.
1 tbsp of mild curry paste ( mild only as you dont ... ...( 1 and a quarter pints) hot vegetable stock.
300ml ( half a pint ) coconut milk.
1 tbsp ( 15 mls ) vegetable oil.
Having assembled the few ingredients, make sure you have Steve Wright in the afternoon playing on Radio 2 in the kitchen and then .....
THIS IS WHAT YOU DO.......
Heat the vegetable oil in a saucepan and cook the finely chopped onion for 5 minutes until softened.
Add 15ml of curry paste and cook for 2 minutes.
Stir in 750g or ...
headcase44 15.01.2009
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Soups
Advantages: you get your five a day veg !! Disadvantages: Not good for those who dont like vegetables !!
I have decided to share with you one of my sure fire ways of getting the lovely Manal Amani to eat her five vegetable portions for the day. It also works for me aswell of course as I shovel bowlfuls down my trough every time I make this.
Its my lovely vegetable soup.
This recipe makes a very large pan of soup. Im not one for exact measurements of things but the way to do it is just to fit as much vegetables in your pan as you can do, depending ... ...that youll need.
3 Medium size carrots cm cubed
3 Large maris piper potatoes inch cubed
2 Large Leeks sliced into 2 inch thin strips
8 Large florets of broccoli
5 Large florets of cauliflower
1/2 A savoy cabbage sliced thinly in inch or so long strips.
2 Vegetable stock cubes
1 Chicken stock cube (substitute with another vegetable cube if vegetarian )
Cornflour to thicken
Salt
Pepper
Water to fill pan
How do we do it then ? Well here ...
hiedihi 17.10.2004
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Soups
Advantages: Low(ish) calorie for such a filling meal. Very yummy. Disadvantages: Lots of ingredients. Time consuming
Since December 2006, I have been dieting. It's been successful (two stone gone), but I swear I could swim in all the soup I've eaten over the past six months. I have soups for lunch (from Eat), soups and broths for dinner (home-made) and soup in my dream. I find soup is an excellent diet aid, as they are (usually) hot, and so take a while to eat, thus making one feel fuller for fewer calories. Because I eat so much soup, I am always on the lookout ... ...mother in the States; she's also (sort of) dieting. My mother spotted a recipe in the New York Times, so I cut it out, and brought it home. And there the transformation from the printed page to my stomach via my brain and improvisation begins.
The list of ingredients is long - don't let that put you off. Whilst it is a little time consuming, it's not difficult. Because I am dieting, I weighed everything I used - hence the specificity of the quantities. ...
mattygroves 01.06.2007
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Soups
Advantages: Wholesome, nutritious and cheap!! Disadvantages: You have to touch it's head!!
When I buy a whole salmon if it's on special offer, I get the assistant to put the head, bones and all the trimmings etc in a separate bag. After all, you are paying for the whole salmon - so why discard it when you can make use of it?
I get the main part of the salmon cut into roughly 2 inch slices and usually get between 10 - 12 portions. The cost according to the size of the salmon is usually between £9 - 12.
When you think that on average, ... ...actually good value getting it this way.
Anyway back to my wonderful Salmon Soup!
INGREDIENTS:-
The trimmings from a whole Salmon
2 slices of salmon
You need 2 pints of water in a large pan
I large oinion or 2 leeks chopped roughly
1oz margarine
2oz flour
quarter pint of milk
half teaspoon of Tumeric
salt, pepper to taste.
chopped parsley (optional)
(These amounts would serve 4, but you could increase amounts to make it suitable for ...
Sal4Mike 06.09.2006
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Soups
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10 pieces of okro
red pepper
1 large onion
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vegetable oil
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First of all you have to wash the Okro(can be bought from an asian or africa) and slice them to be very tiny.
secondly you mash them to be very sticky and put in half glass of warm water and stir
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For the Gary, its easy, boil water and put a glass of garry in a bowl, then pour in water to ...
Advantages: Healthy and helps you get your 5 a day. Disadvantages: takes about 40 mins so it's not a quick fix.
This beautiful fresh vegetable soup I devised is not only creamy thick and tasty, it's also virtually calorie free [quite a few of the vegetables are negative calorie] and doesn't take hours to make. It also makes a great dish to serve to friends as it looks and tastes professional when served in a bowl with a crusty roll.
Ingredients -
potatoes..3/4 medium sized.
Carrots..2 medium
Brocolli...4/5 florets
Onions...1 large
Leek...1 large
Tinned tomatoes..2 tins
Basil/orgegano/rosmary to taste.
Fry the onions and leeks in a large pan with a small amount of butter or olive oil [according to preference] until slightly brown. Then add in the raw chopped vegetables [the recipe is variable with choice of vegetables, but the potatoes must stay in if you want the thickness and creaminess]. Pour over boiling water so that it just ...
No scary chemicals in and it tastes like angels tripping over your tongue
No real instructions, has to be made by the seat of the pants, it takes ages and you, your kitchen and everything else will be covered in flour and co (*)
