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Soup season

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M

Maryanne29

Well-Known Member
Relationship to Diabetes
Type 1
The only good thing I can think of about this chillier weather is that it's time to make soup again! I made some this afternoon with veg I had and added a few red lentils. With grated Parmesan it will be a virtually carb free meal for tonight. I do love homemade soup and it's a great low carb lunch to take to work too. :D
 
I'm quite excited about soup season, I love a good soup. Loads of veggies, all hot and lovely. Enjoy your soup for dinner :D

I just made a lovely pizza, made from cauliflower and almonds (the base). It was scrumptious 🙂
 
Am getting some stocks in this week Kale & garlic full of vit c 🙂
 
I make a Tuscan bean soup. Onion and garlic fried in olive oil, add tomato puree and thyme then finely diced carrot and chopped tomatoes (fresh or tinned). Add vegetable stock and then cannellini beans and I usually thicken it with red lentils. Great at anytime during the year and a wonderful aroma.

Not entirely sure about carb content as I was brought up on carbohydrate exchanges and after all these years tend to wing it a bit now through experience, good judgement 😉 and a bit of luck. :D I'm sure someone will be able to work it out.
 
Another homemade soup lover here. Loads of veggies and herbs makes a super tasty soup and minestrone is one of my faves too. I do a couple of batches and add small pasta shapes to hubby's share. Made a good one recently as well with fresh courgettes, frozen peas and loads of fresh mint all zizzed up. Some carbs in the peas but very low carb on the whole.
 
I love my soups too. Usually, they're made from whatever veggies I have and my own home made stock. I spent yesterday making loads: mixed veg, pea and ham, Mulligatawny and one with all the green veggies. My freezer is full now. My slow cooker is great for soups, and with the timer, I can go away and forget about it.

My green veggie soup: NB, add or leave out whatever you want as long as it's green

1.5 pints stock
1 large onion, chopped
1 clove of garlic, crushed
quarter of a cabbage, chopped
1 large leek thinly sliced
2 oz garden peas, fresh, tinned or frozen
2 oz edamame, if you can get them fresh
4 oz broccoli divided into florets
2 oz celery, finely sliced
2 oz green beans, chopped
4 oz spinach, chopped
1 tablespoon each chopped chives and parsley
S&P to taste

Put a little of the stock in a large saucepan and soften the onion and garlic. Add the rest of the stock and all the veg and bring to the boil, put on a tight fitting lid and simmer till the veg is cooked through. Serve on it's own or add some leftover chicken or ham if you fancy it.
 
Alison, this is what we (my family) call 'Soupe Verte' 'cos its what my Belgian relatives make all the time, with whatever's in the garden at the time. Sounds really posh, until someone who can speak French comes along and points out (to the others who don't) that its actually just green soup... :D
 
Annette Anderson said:
Alison, this is what we (my family) call 'Soupe Verte' 'cos its what my Belgian relatives make all the time, with whatever's in the garden at the time. Sounds really posh, until someone who can speak French comes along and points out (to the others who don't) that its actually just green soup... :D
Click to expand...

I pinched the idea from M&S, lol.
 
They have to be good for you ! You can alter to personal taste 😉
 
I make a large pan of mixed vegetable soup, then freeze it in portions and then either have as it is, or add various meats to it!
 
I'm now working in a centre where there is no food for staff so will be taking a flask of homemade soup for lunches. I need something filling as having breakfast at 7am and then unable to eat lunch until after 2pm I'm very hungry. Thank goodness for my pump which means I can manage the long gap. I'll make mixed veg with lentils tomorrow.
 
Seafood soup today 😎 Whole prawns in a food processor (shell & all)
 
Saw in Tesco last night, a big bag of ready-diced swede and carrot marked 'For Soups'. Actually I bought a bag because I already had most of the stuff for a stew, and I do like it to be really thick, but with disintegrated veg rather than flour or Bisto etc. So, that normally means I take the time to slice half the veg, but dice the other half. However I hate the job! plus I knew I'd be pressed for time today - also I hadn't actually got a swede this time - stew is exactly 'right'. Bloomin lovely! I eschewed the sliced veg 'For Casseroles' and sliced my own because I just am not quite THAT lazy, or pressed for time either! LOL
 
I always make some butternut squash soup for work. I usually do a big pot at the weekend and freeze it in individual pots to take in for my lunch.
 
I must try butternut squash soup someday; it's one of Jamie Martin's recipes for a soup which is cheap but delicious, nutritious and filling (featured in his "Operation Hospital Food" series). And as PopCap Games fans know, butternut squash also kills zombies! :D
 
Its really easy to make too.
 
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