Soup recipes

Status
Not open for further replies.
C

cakemaker

Well-Known Member
Relationship to Diabetes
I make loads of soups. Especially now that my husband has to watch his carbs. We start our meal with a bowl of soup which is quite filling and takes the edge off our appetites so I can serve much smaller main courses. It's also comforting on a windy, rainy, cold day like today.
Last week I made Radish top soup and served it to friends who were staying they loved it so much that they vowed to go home and make it for themselves. Unfortunately I didn't make enough so I've been out today and bought a bunch of radishes just to make my husband some.
I had this for the first time at a local restaurant I liked it so much that I went home and replicated it. It appeals to my dilsike of waste as it costs little and uses bits from the veg. that would normally be thrown away.

Hope you all like it.

Serves approx. 6
Carbs approx. 35g (6g per serving)

Bunch radish tops, pick over and remove wilted and blemished leaves.
2 med onions peeled and chopped roughly
3 med. potatoes diced
1 med carrot diced
1 stock cube ( 1/2 chicken and 1/2 veg. or 1veg for vegetarians and vegans)
1/2 oz low fat marg or butter

Peel onions and chop roughly. Keeping as much of the skin as possible, remove any blemishes from the potatoes and carrot then dice them roughly.
Melt the marg in a heavy based saucepan then add all the chopped and diced veg. Season with salt and pepper, give everything a good stir then sweat them for 15mins. or so. Add the radish tops and continue to sweat for another 10 mins until the veg are soft. Add the stock cubes and cover with boiling water. Cook for a further 20mins then blend everything to a smooth soup.
You can leave it chunky if you prefer but you will need to chop the radish tops finely. Part blend to give a bit of body. If you don't have a blender, pass a ladleful through a seive.
I serve Cream seperately for guests. For us I sometimes serve it with low fat cr?me fra?che: 4%

Celery top soup
Bunch Celery tops, pick over and remove wilted and blemished leaves.
Use the same recipe as above, substituting Celery for Radish
Again approx. 35g carbs

Carrot and Coriander Soup
Simply the easiest recipe ever. I was given this recipe by a guest who stayed at our B&B. It's the only carrot soup recipe I make now. I usually make a big pot and eat it over 2-3 days.

Approx 6-8 servings
approx. 5g carb per serving
6 med carrots, cleaned and diced
2 med potatoes, cleaned and diced
2 med onions peeled and chopped
1 stock cube (1/2 veg. and 1/2 chicken or 1veg for vegetarians and vegans)
1 tspn. Coriander powder
1 tspn. dried Coriander leaf or 1tblspn fresh chopped Coriander

Put everything in a large saucepan, cover with water, bring to the boil and simmer for 1 hour. Blend to a smooth soup and adjust the thickness by adding extra hot water. Serve with a sprinkle of fresh chopped Coriander, or fresh chopped chives, cream, cr?me fra?che or on it's own.

I don't want to fill this section up with all my recipes but if anyone wants more soup recipes I'll gladly give them to you.
eg. courgette, marrow, tomato, carrot and leek, leek and potato etc. etc.
 
I love making soup too Cakemaker and will try your recipe 🙂
We get a veg box, so I often end up doing a soup from the leftover bits of the box but that's not always a great success if it's mostly cabbage.
This one is nice if you've got too many courgettes or marrows left over, and has virtually no carbs because it's thickened with egg. Sweat 3 large sliced courgettes (or half a marrow) & a large onion and as much garlic as you like in olive oil. When the onions are soft, cover with 2/3 pint of stock and cook a couple of minutes more. Sling in loads of fresh basil (2 - 3 handfuls). Blitz. In a separate bowl whisk an egg with 1 - 2 tablespoons of grated cheese (parmesan if you've got it). Take the soup off the heat and whisk in the egg mixture to thicken. Garnish with chopped fresh basil. This soup has quite an unusual texture, but it tastes very nice!
Today I made soup from the last bits of 2 packets of frozen veggies, that I'd had to defrost because we had a new fridge delivered (old one was getting too unreliable for insulin!), and a few other leftovers. It was essentially one large bunch of spring onions and 1/4 head of celery cooked a little in olive oil, then 1/4 bag of sliced green beans and 1/4 bag of mixed veg. Covered with Marigold veggie stock, topped up with milk, blitzed with the whizzer, and finished with a big dollop of sour cream. Worked nicely and was a lovely pale green colour 🙂
 
I often use left overs to make soup and keep a stockpot on the back burner to make my own stock in. My favourite at the moment is a green soup made from a pint of stock, peas, soy beans, green beens, broccoli, leeks, celery and mint all blitzed up and served with a drizzle of soured cream.
 
I'm away this week-end so hope to try these soup recipes when I get back. Let you know how I get on.
 
Do you freeze your soups and if so how?

The last lot I have made have been lovely, but too much of it and I ended up throwing away which defeats the idea of making the best from leftovers.

I just use a handblender to blitz - should I do anything different.

I did make a lovely bacon and lentil soup a while back - I will have to dig it out again.🙂
 
Yes, I tend to make big pots of stuff then separate them into single portions and freeze them. Most soups and stews will freeze well.
 
AlisonM said:
Yes, I tend to make big pots of stuff then separate them into single portions and freeze them. Most soups and stews will freeze well.
Click to expand...

Yes, I do the same. A 500g margerine tub or cr?me fra?che tub will hold two good sized portions of soup or stew.

I had some unexpected guests the other day and quickly de-frosted and re-heated some carrot soup I had frozen.

I made my mum a big pot of tomato soup when I was last there. We poured it into lots of small tubs and she was still eating it a few weeks later. She added bits to it from her fridge, left over rice, sweetcorn, even some bean salad which she rinsed first and re-heated, she told me that it was delicious.
 
I've had a morning in the kitchen adapting some of my soup recipes to reduce the carbs.

I had a bag of shallots to use up and came up with this. It's really my onion soup recipe without the sugar for caramelising but it's worked very well.
12oz shallots (or onions)
1 lge clove garlic
1pt. beef stock (I used 1/2 beef stock cube)- for veggies and vegans I use veg. stock and more marmite.
1/2 tspn marmite
few drops worcester sauce (optional)
tspn. marg or butter
chopped chives (optional)

Peel and thinly slice the onions/shallots. Chop the garlic finely. Melt the marg or butter in a sausepan, sweat the onions and garlic for 10-15 mins until soft.
Add the stock, marmite and worcester sauce, chives and cook for a further 15 mins.

Traditionally this is served with melted cheese on fried bread croutons but now my husband is T2 I serve it on it's own as a starter with a salad main course for lunch.

Just going off to serve it now
 
Last edited:
I made a blended 'cream' version of the shallot soup (recipe above). It again worked well; was a bit sweet but quite nice.
serves 3-4
12oz shallots or onions
1 lge clove garlic
1/2oz marg. or butter
1/2 pt veg stock made from 1/2 veg. stock cube
1/2 pt skimmed milk
1tspn chopped chives (optional)

Sweat the shallots or onions in the marg. for 10 mins, add veg stock, cook for further 15mins, add milk, blend, re-heat before serving. I added chopped chives before re-heating to give a bit of colour.

I also made some very simple Tomato soup; it was very tasty even though I say so myself!!
2 400g tins tomatoes chopped
1 lge Carrot finely chopped
1 lge onion finely chopped
1 stock cube (I used 1/2 chicken and 1/2 veg)
10 lge basil leaves chopped (you could use 1/2 tspn dried)
1/2 oz marg

Sweat the carrot and onion in the marg. for 15 mins or until soft. Add stock cube, basil leaves and enough water to cover the veg. bring to the boil and cook for a further 15mins, add the chopped tomatoes and re-heat. I left this unblended but you can part or fully blend if you like.

The most important thing about making these soups were that my husband really liked them, they help fill him up or at least they take the edge off his appetite so I can give him smaller portions for a main course. The only thing I should have done was to make more but these were just a trial. I'll be making bigger quantities next time.
 
Status
Not open for further replies.
Back
Top