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Hello , just wondering if people can share soup receipes please? It’s winter here and I love my soups and would love to have some especially on nights or days that I don’t feel like cooking 🙂 . Please and Thankyou
Roast carrot, chilli and cashew nut - Abel & Cole recipe vg
Spinach and pea - Caldesi recipe v
Celeriac, apple and stilton v
Broccoli and coconut - Caldesi recipe vg
Courgette and brie
Broccolli and blue cheese
Carrot, red pepper and butternut squash
Leek, pea and celery
The only one which went down the sink was using some frozen sprouts with chestnuts.
I usually cook in a veg stock, blend then add the cheese or a dollop of cream or creme fraise, plenty of black pepper. You can freeze any extra.
Just done something which has worked so here it is.....
Chicken for lunch so boned it out and stuffed it with sausage meat, herbs mushrooms and onion before reassembling it. That will be cooked later. All the bones went into a pot together with the leaves and stalks from a cauliflower, the centre of which has been set aside for steaming to go with the chicken and the first potatoes from the garden.
Water and seasoning was added to the bones and cauli bits and the concoction simmered for an hour or so. Bones retrieved from the pot (careful to remove all) and any meat detached and returned. Whole lot then blitzed with my stick blender until smooth. Result is quite a decent, tasty soup. Nearly all from stuff that otherwise would be thrown away.
I think I might have got on well in a medieval kitchen.
You picked the right time to ask, as I've just had a marathon soup-a-thon! I batch them up in old ice cream containers and freeze. You can make these thinner or thicker with added or reduced stock. I use different vegetables as and when I have them.
Golden soup - serves 6: chopped onion, celery, yellow and green pepper (all sweated together). Add 800ml chicken stock and cook for 25mins. Add tin of butter beans, 200gm sweetcorn, good teaspoon dried sage, 400ml skimmed or semi skimmed milk and cook for a further 10 minutes. Stir well and cool. Then you can blitz it all (thick), blitz half of it (slightly thick), or leave it chunky.
Curried squash, sweet potato and red pepper - serves 6: Chop onion, squash, sweet potato and peppers and sweat together. Add 800ml vegetable stock and curry powder to taste (I add 2 tsp Korma powder) and cook for 35 minutes. Add 400ml light coconut milk and bring back to boil. This soup is best served blitzed.
Tomato vegetable (serves 10): Chopped onion, celery, carrot, swede, streaky bacon, celery, leek sweated for 10 minutes. Add 400gm tinned tomatoes with herbs, 400ml vegetable stock and simmer for 20 minutes. Add chopped green beans and a 400gm can of haricot beans and simmer for another 10 minutes. Add shredded cabbage and cook for another 5 minutes. Best left chunky.
