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What are your favourite soup recipes/flavour combinations?

My method is a bit more random.

Needed to make some soup this morning so on visit to ALDI, checked out current offers and mushrooms were there. So it became mostly mushroom with the leek tops, spring onion tops (saved from earlier), a couple of onions, the remnants of a head of celery and a few carrots to finish it with some seasoning. Not on top form at the moment so made it very, very lumpy in the pressure cooker and blitzed it to death rather than spend half an hour preparing the veg into fine bits.

And its pretty good, even if i say so myself. There is about a weeks worth in the pot which will be portioned up and put in the fridge for lunches. Can ring the changes a bit by adding some soy sauce, or Worcester sauce or perhaps a drop of vinegar or some sour cream when reheating.

Next time I want soup I'll checkout the special offers in ALDI and use whatever is there as my base. Less faff and more interesting than perusing recipe books.
 
Well I just gave the broccoli and stilton a go and it was really quick and easy and absolutely delicious. Just sweated a finely chopped onion in butter, then added chicken stock, the chopped broccoli and a couple of stalks of celery and a bay leaf. Brought to the boil and simmered for about 10 mins then added the crumbled stilton and zapped with the stick blender..... Guess which idiot forgot to remove the bay leaf first 🙄!
So pleased it was suggested as I am well impressed! I have had seconds it is so good!

My courgettes are going into a ratatouille as that is something else that I absolutely love and could eat until it comes out of my ears and not get sick of it.
 
Inka said:
I like Carrot and Coriander soup. I make it then liquidise it so it makes a thick creamy soup. I also love Leek and Potato soup, which, again, I make and liquidise.
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Carrot and Coriander is a lovely soup!
Inka said:
Delia Smith also has a lovely recipe for Roasted Tomato soup, which is delicious. I think it might be in her Summer Collection. Quite simple but full of flavour and lovely with garlic bread or focaccia.
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Delia’s Summer has some lovely stuff in it. We do a veggie version of Chicken Basque with Quorn fillets which is lovely!
 
I make soup to sell each week and always head for the veggie reduced section first. Last week they had the biggest bag of spinach just begging to be bought plus some random asparagus.........that was that flavour. Cooked off with some leek, butter, wee potato, nutmeg and blitzed. Lord was it green!!!! Lurid in fact but it sold and DH loved the leftover. Me, sorry , I don't mind spinach but it was a bit too much, so I had the plain old veg with added barley
 
Tried out a new homemade soup as we had plenty in the garden to harvest.
Nettle Soup. It was very tasty and I would definitely try it again.
Recipe serves 4. Carbs 25g per portion
1 bucketful of young nettle leaves
1 onion, finely chopped
2 cloves garlic , chopped
1 tbsp olive oil & 25g butter
2 medium potatoes, peeled & diced
1 litre vegetable stock
1/2 tsp ground nutmeg, salt & black pepper
200 ml cream or full fat yoghurt

Sweat onion in oil/butter mix until softened but still pale. Add garlic and cook for further minute.
Stir in nettles and nutmeg cook a further minute then add stock and potatoes. Cook 20 minutes and season to taste. Cool a little then blend until smooth. Add cream or yoghurt and stir till mixed.20250331_144855.jpg
 
Lidl offered me a 15% discount on their blue stilton last week, so I bought some with more broccoli and I will be making another batch of broccoli and stilton soup later today to go in the freezer, since I ate all of my first batch.
@silver minion Not sure our nettles are far enough on to find a bucketful yet, and believe me, I have some major patches of them! I have been tempted to try nettle soup a few times over the years but then not got around to it (or maybe not been brave enough) so really interesting to read your recipe and result and will give it a go myself when I can collect enough.
 
rebrascora said:
Lidl offered me a 15% discount on their blue stilton last week, so I bought some with more broccoli and I will be making another batch of broccoli and stilton soup later today to go in the freezer, since I ate all of my first batch.
@silver minion Not sure our nettles are far enough on to find a bucketful yet, and believe me, I have some major patches of them! I have been tempted to try nettle soup a few times over the years but then not got around to it (or maybe not been brave enough) so really interesting to read your recipe and result and will give it a go myself when I can collect enough.
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If you like broccoli or pea soup I think you would like it. The flavour is not strong, very green and reminds me of parsley. Needs blending to get the texture right. I think it would work with a well flavoured cheese too.
Just remember to only pick the top 3 or 4 leaves and wear gloves. The sting disappeared after cooking but I wore marigolds to wash and sort them.
I served mine with a drizzle of yoghurt. Hubby grated parmesan cheese on his.
 
I have never tried nettle soup but have tried nettle tea.
I described it as "tasting green" but apparently this is not a good description so to be a little more expressive, I would say it was "very vegetal/grassy".
Not unpleasant but not something I felt a need to repeat. It was not as sweet as something like pea.

For clarification - I have never drunk (or come across) pea tea. That would be weird.
 
I made a curried parsnip soup not long ago. I worried about the amount of curry powder not being enough, it was only a teaspoon, but it was perfect. Just enough to give the soup a bit of heat but not overpowering the parsnips.
 
Yes, I have made curried parsnip soup in the past and really like it but doesn't fit so well with my low carb way of eating these days. Still trying to work out what I can replace the potato with in the nettle soup, but I am guessing I could use stilton again and celery and onion/garlic of course.
 
Several years ago we were at a friend's house for dinner. The first course was a green soup. About half-way through eating it she asked if we knew what it was. We thought spinach. No... apparently it was Nasturtium leaf. I put my spoon down and just restrained myself from gagging. We'd just moved into a house and had not started on the garden. Right outside the back door was a huge patch of Nasturtiums absolutely covered in blackfly!
 
rebrascora said:
Yes, I have made curried parsnip soup in the past and really like it but doesn't fit so well with my low carb way of eating these days. Still trying to work out what I can replace the potato with in the nettle soup, but I am guessing I could use stilton again and celery and onion/garlic of course.
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Thicken it with arrowroot powder, 2 heaped tsps should do it and it doesn't leave a taste like Cornflour.
 
helli said:
I have never tried nettle soup but have tried nettle tea.
I described it as "tasting green" but apparently this is not a good description so to be a little more expressive, I would say it was "very vegetal/grassy".
Not unpleasant but not something I felt a need to repeat. It was not as sweet as something like pea.

For clarification - I have never drunk (or come across) pea tea. That would be weird.
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Oh @helli the thought of pea ( or is it pee) tea just made me giggle. I haven't tried nettle tea although if it tastes anything like chamomile tea I will give it a miss.
 
freesia said:
I made a curried parsnip soup not long ago. I worried about the amount of curry powder not being enough, it was only a teaspoon, but it was perfect. Just enough to give the soup a bit of heat but not overpowering the parsnips.
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Odd as we were just discussing this soup last week when out for lunch at local garden centre, curried parsnip soup is often on menu at these places, if I'm honest I like parsnips in soup but not with curry powder in, curry powder has its place but not in soup as far as I'm concerned.
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Made a nice tomato & roast pepper soup last week, roasted them in oven with some carrot onion garlic & sweet potato, best leaving garlic cloves in skin then squeeze them out into stock once cooked, this way they keep a nice sweet flavour to them without burning. Sweet potato is good for thickening soup. Added a handful of cheese at end then stirred in a dash of double cream, it was a big hit as we all went back for seconds.
 
Cauliflower cheese soup is lovely too. The stronger the cheese the less you need. Its really tasty.

I used to make a chicken and vegetable soup as well, i've not done that in a long time. If you have leftover chicken thats good, if not poach a chicken thigh and shred it to add to the veg and stock. Its nice to add a spoonful of wholegrain mustard as well to give it a bit of extra taste.
 
silver minion said:
Oh @helli the thought of pea ( or is it pee) tea just made me giggle. I haven't tried nettle tea although if it tastes anything like chamomile tea I will give it a miss.
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We used to like the wild blackberry and nettle tea that Twinnings used to do and also lychee, mandarin and jasmine but they discontinued them both.*
 
nonethewiser said:
Odd as we were just discussing this soup last week when out for lunch at local garden centre, curried parsnip soup is often on menu at these places, if I'm honest I like parsnips in soup but not with curry powder in, curry powder has its place but not in soup as far as I'm concerned
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I thought that too at first but i found the bit of spice balanced out the sweetness of the parsnips.
 
I love my chicken soup. Haven't made it for a while. Love roast pepper and tomato soup but my IBS doesn't. Pea and ham soup is delicious too. I have a soup maker which helps
 
Inka said:
Delia Smith also has a lovely recipe for Roasted Tomato soup, which is delicious. I think it might be in her Summer Collection. Quite simple but full of flavour and lovely with garlic bread or focaccia.
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Yes, this one is very food. It is in her cheap meals, or whatever that book is called. It has been reprinted a lot that book, the certain fish and egg changes that get made each print are interesting, showing the cost of items over time.

It's easy, and good to batch cook. Haven't made that one in a while.

I've been making curried cauliflower when we have one that needs using, I started with this recipe but as with all my cooking I just meddle now. https://recipes.ninjakitchen.ca/cauliflower-curry-soup/

I use general curry / spice not green curry. And sometimes chuck the odd carrot or parsnip in. Freezes okay, the texture isn't as good once it's been frozen but still very nice.

Today it is carrot and parsnip soup, haven't found a recipe, will share if good.
 
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