• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Homemade Soup

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Cat1964

Cat1964

Well-Known Member
Relationship to Diabetes
Type 2
I am going to attempt to make butternut squash, red pepper and red chilli soup this evening. Should be interesting. 🙂
 
Soup is very forgiving... I just put in whatever I fancy and it's always lovely. No two batches ever taste the same!
 
LeeLee said:
Soup is very forgiving... I just put in whatever I fancy and it's always lovely. No two batches ever taste the same!
Click to expand...

Me too, I use whatever I have to hand and chuck it in. The squash does sound nice though.
 
Cat1964 said:
I am going to attempt to make butternut squash, red pepper and red chilli soup this evening. Should be interesting. 🙂
Click to expand...

hope it works out well we had it as a starter for our xmas menu at work with the same ingredients you are using was sooo nice, little kick just right
 
I've never made it before just an idea I had this morning. I bought everything for it but never got to make it tonight. I am going to make it for my lunch tomorrow. My doctor has signed me off work till Monday so I will make it for lunch tomorrow.
 
Steff I was reading last night that a little kick of chilli can do wonders for colds and flu. I am hoping this does the same for me. I was thinking just a quarter of a descended chilli shoul do. Is that about right?🙂
 
What sort of chillis are they? Cos they vary in heat!
 
trophywench said:
What sort of chillis are they? Cos they vary in heat!
Click to expand...

I really don't know. There are 3 chillies in the pack. 2 red and one green. One red one is darker than the other. They are about 3 inches long by about 1cm or so wide.
 
Depending on how big your pot of soup is, I'd try half a red chilli chopped very finely at the beginning, and then add some chilli powder and black pepper at the end if you think it needs more of a kick.
 
LeeLee said:
Depending on how big your pot of soup is, I'd try half a red chilli chopped very finely at the beginning, and then add some chilli powder and black pepper at the end if you think it needs more of a kick.
Click to expand...

Okay will do, I was only going to put a quarter of a chilli in. I am not making a huge soup pot full as I am the only one who likes butternut squash. So I was going to make enough for lunch and to be able to freeze a couple of portions for future.
 
If it does end up too hot for you, it is retrievable by cooking some carrots in stock, liquidising and mixing into the spicy batch.
 
LeeLee said:
If it does end up too hot for you, it is retrievable by cooking some carrots in stock, liquidising and mixing into the spicy batch.
Click to expand...

Okay LeeLee will try and make it and see how it goes. I will let you know. Keep your fingers crossed for me. :D
 
Well, I made my soup it looks edible.

Ingredients:
1 Butternut Squash
1 Red pepper
Quarter of a reseeded red chilli
1 Red Onion
1 clove garlic
Chicken or vegetable stock
Flora Cuisine for coating squash and pepper and saut?ing onion.

Method:
Preheat oven to 200/gas 6
Chop the butternut squash into cubes after deseeding it and place onto a baking tray. Half the pepper and desert and place onto baking tray with squash. Use a squirt of flora cuisine and coat the pepper and squash and put in oven to roast for 30 minutes, turning halfway through. Meantime peel and chop onion and clove of garlic. Deseed and chop up chilli quarter. Place a small amount of your flora cuisine into the pot you are making your soup in and add the onion and garlic and saut? for a few minutes till softened. Remove skin from roasted red pepper and add the pepper and butternut squash and stock to your pot. Allow to simmer for 10 minutes then add chilli and simmer for one more minute. With a hand blender blend to a smooth consistency. Add more water if too thick and simmer for a few more minutes.....season to taste then enjoy.

For some reason I managed to sleep today till 1pm!! 😱 so I started making my soup at 2pm. As I said it looks edible and I have had some. That's all I can really say about it....lol. My head is still stuffy with this virus so I can neither taste or smell a thing. I put a quarter of a red chilli in cos I was too scared to use more!! I had it with some bread 25 minutes ago and it felt nice and warm. I think what I need to do is wait till hubby comes home from work and ask him to taste it...will let you know what he thinks. :D
 
Last edited:
Hubby came home and tried some of my soup. He said it wasn't his thing as he doesn't like red peppers in soup. And there was no heat from the chilli and he couldn't taste the garlic in the soup either. I had another wee bit of it and thankfully felt that my taste is coming back and am so unimpressed with it. There's no heat from the chilli, so I put in another quarter of chilli and another clove of garlic. Now it's too garlicky and still no heat from the chilli. Fed up with it now. :(
 
I made more of the soup today and tweaked the recipe a bit.

1 butternut squash
2 red peppers
One onion
One red chilli
One and a half cloves of garlic
Vegetable stock

I made it exactly the same way as the first time only I didn't deseed the chilli and this time used a whole one. It was so much nicer this time. The chilli isn't overwhelming and leaves a slight kick. By the time I finished it I definitely knew there had been a chilli in there but it was nice. Taking it to work for lunch tomorrow 🙂🙂
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top