Favourite Soup Recipes

[kexon]

Hi, Anyone on the forum like to share favourite soup recipes? Have looked on some of the cookery websites but cant decide which one to use,anyone have any reccommendations?

[peteroldracer]

Spicy Roast Tomato and Red Pepper Soup.
Serves 6

1 large onion
600g ripe tomatoes
2 large red peppers
2/3 cloves garlic
----------------------
400g tin chopped tomatoes
1tsp chilli powder
Olive oil
1 litre chicken or vegetable stock
1/2 tsp each dried powdered cumin, coriander, turmeric
1 tbsp fresh basil, finely chopped, to garnish
extra virgin oil or cream, to garnish
----------------------
Halve the onion, red peppers (de-seed) and tomatoes. Place on baking tray with crushed garlic cloves, drizzle with little olive oil, oven bake for 60 minutes @ 200°C/Gas mark 6, turning once. Peel skins from peppers and tomatoes and discard.
In a large pan, heat stock, add tin of tomatoes, add roasted fruit and vegetables as above, stir in spices. Bring to the boil then reduce heat and simmer for 30-40 minutes. Puree in batches in a food processor or use a hand-held blender, season to taste.
If you prefer a thicker consistency (as I do), add a little cornflour (mix 1 tbsp cornflour in a bowl with cold water, gradually add some of the soup to this, stirring constantly to keep it smooth, then return this to the main pan. Simmer, stirring, until desired thickness reached.
Conversely, add a little more stock or water whilst simmering if you prefer a thin texture.
Serve in bowls sprinkled with the chopped basil and a signature of cream or extra virgin olive oil to taste, with hot crusty bread.
It freezes well - although I have found that demand for "seconds" usually means there is none left from four people!

[kexon]

Thanks for the recipe, sounds yummy! Seems like soup eatersare thin on the ground!

[peteroldracer]

I have others, but thought I would see what interest there is in the topic before posting them!
Re the Tomato & Red Pepper: you can of course leave out the chilli, or reduce it (I do like my soups spicy!), and for a quicker recipe, instead of roasting the toms/peppers/onion & garlic, just quarter them, fry in a little olive oil, then proceed as before. I think the roasting and lack of skins makes for a nicer soup though - being a young man in the 60s I never had to think about putting on skins (like taking a bath in ones' wellies!).

[Chrissie]

I LOVE parsnip soup This is really good...............

Parsnip soup recipe: -
Cooking time: about 30 minutes
12oz(400g) of Parsnips, 1 inch dice
9oz(250g) of Leeks, sliced
5oz(150g) of Bramley apple, large dice
1 onion, sliced
1½ pints(30fl-oz) of chicken stock
1 cup(10fl-oz) of (low fat?) milk
2 tsp of cornflour
1 tsp of mild curry powder
Freshly ground nutmeg
1 tbsp of fresh thyme
1 tbsp of olive oil
Sprigs of fresh parsley

Peel the parsnips, but don't take the skin off too deeply
Take a saucepan preferably one with a thick bottom & tall sides and place it over a low light. Add most of the olive oil and heat it through.
Then sweat the onion & leek over a low heat with the lid on for 6-7 minutes until soft. Remove the lid occasionally to check that the vegetables aren't colouring.
Add the curry powder, parsnip & apple then combine together; replace the lid and sweat for a further 5 minutes. Meanwhile combine the milk & cornflour together in a cup.
Then remove the lid and add the hot chicken stock, thyme and some seasoning. Bring to the boil then reduce the heat to low and simmer for 12-15 minutes until the vegetables are soft, then add the milk-cornflour mixture and stir to combine.
Allow the soup to cool for several minutes, then blend until smooth and return to a clean pan. Alternatively remove the pan from the heat and allow it to cool, then use a hand-blender to process the soup.
Next gently heat the soup through over a low heat. Alter the seasoning if required.
Dish up your parsnip soup and add some finely grated nutmeg, chopped fresh parsley & a tiny drizzle of olive oil (optional) or cream - I use chili oil. Then serve with some lovely fresh Spanish bread.

[geegee]

Thick and Warming Chorizo & Bean Soup:

1. Dice and fry a large onion with a couple of sliced leeks in a large heavy-bottomed pan
2. Add two packets of chorizo bits and a teaspoon of smoked pimiento powder (I use a little red tins of Pimiento de la Vera from extramadura for its superb flavour) plus a dash of spicy mojo sauce or any hot n spicy type sauce - whatever you have in the store cupboard - sweat on a low heat with the pan lid on for a few minutes to bring out the colour of the chorizo and allow the spicy flavours to meld. This creates the base for a smokey, subtly spiced soup.
3. Add a litre and a half of vegetable stock and a 1/2 small carton of sieved tomato 'passata' or 1/2 tin of chopped tinned tomatoes (not too much tomato, its more for colour, add more later if you like) and a handful of chopped fresh thyme or sage if you have - gives a lovely depth of flavour combined with the spices richer taste, but not essential - a large pinch of dried mixed herbs will do as a substitute.
4. Add a jar each of drained, rinsed butter beans, red pinto beans, lentils and even a tin of Heinz baked beans if you fancy (the latter adds a nice sweetness and thickens the soup nicely), season well with freshly ground pepper and salt - but watch the salt if you use stock cubes - and simmer for about half an hour.
5. Add a whole chopped/shredded savoy cabbage - seems a huge amount but it cooks right down - and continue to simmer for another half hour or until the cabbage is just tender and still green.

Serve with huge chunks of crusty bread and loads of real butter. The next day, it will taste even better and have thickened up sufficiently to be able to serve it with rice for a hearty 'beans n rice' dish. A variation on this theme turns it into a sausage casserole by adding chunks of sausages at step 2 that you have browned off a bit in a frying pan beforehand and maybe even adding mashed potatoes on top browned off under the grill - its a really versatile dish that you can bung in stuff or adapt to your tastes. Freezes well too, great to dig out on cold winter nights.

[Chrissie]

Geegee, that chorizo and bean soup sounds fab. I shall definitely try it. Thanks

[daisylulu]

Oooh I love making soup, what a great thread!

Chrissie....I love parsnips but haven't seen any here I've even asked dh if he can bring some back from the UK for me next week

Old-Fashioned Lentil Soup

3fl oz olive oil
1 large onion, peeled and diced
1tsp cumin
3 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1lb brown lentils
3-4 cloves of garlic
4 1/2 pints veg stock or water
1-2 tbsp tamari
dash of tabasco
small bunch of parsley finely chopped
1-2 spring onions, finely sliced
salt and pepper

Method:

Heat 1 tbsp oil in a large pan and saute the onion with the cumin until transparent. Then add the carrots and potato and saute for a couple of minutes. Add the lentils, whole garlic cloves and half the water. Bring to the boil, then reduce the heat and simmer for 20 mins. Add the rest of the water and continue to cook slowly for a further 20-25 mins until the lentils are tender. Add the remaining oil and tamari, tabasco and seasoning. Just before serving, stir in the fresh parsley and spring onions

This recipe makes alot of soup but you can freeze it

[daisylulu]

I forgot to add that I always blend this soup as I prefer it without lumps

[kexon]

Super Recipes, I shall print off the whole page ! Daisylulu, I love parsnips and have the same problem of lack of availability here.Hubby has tried twice to grow to no avail as has one of my friends in the same region as us.I have only seen them once for sale at the market in Mollina,next time I see them I shall fill my shopping bag and freeze them!Chorizo and Bean Soup sounds a good warming soup for the winter also.Many Thanks to all.

[karandjon]

kexon and daisy lulu....i can´t get parsnips anywhere either!!! I would wonder if it is just us in the Sevilla/huelva province, but it was the same when i lived down on the costa tropical!

The closest i´ve seen is a "stew pack" in Lidl, where you get one parsnip, 2 carrots, a celery stick and a leek!! Why cant they just sell packs of parsnips! A few years ago when i went back to the UK i went up to the market and bought some to bring back with me.OOOh they are delish!!!

[Wicksey]

I rustle up a very quick carrot and coriander soup - no measurememts though, I just shove it all in a saucepan, boil until the veg is soft then whizz it with my handblender. I usually make enough to serve four so we can have it again the next day when the flavours have really matured.

Peel and dice carrots and a few potatoes (which naturally thicken the soup and give it a good texture) about 70/30% ratio carrots to spuds. Add a little onion or leek to taste. Put in a saucepan with milk and water mixed (about 70/30) to cover the veg, add your favourite stock cube plus a good bunch of fresh coriander. Only takes about 20 mins to cook, then puree, (if it's too thick add a little more milk). Easy peasy.



Also made a lovely spicy butternut squash soup the other day. Very similar to the carrot one above:

Peel and dice some squash and a few potatoes, add leek or onion to taste. Add milk plus an Indian Oxo cube (or a little mild curry powder or paste if I haven't got any), some fresh coriander and either about half a tin of coconut milk (you can freeze the remainder) or a chunk of creamed coconut (about 1/4 packet). Very yummy. If you're going to save the rest for the next day don't forget to put it in the fridge as I did and the soup was like cheese the next day . We were really looking forward to that for lunch as well .

[fearfulfred]

Here are three we use regularly
really spicy is

* Exported from MasterCook *

Neopolitan Cauliflower Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : low-cal low-fat
soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cauliflower -- cored and florets
2 tablespoons white wine vinegar
1 1/2 heads garlic -- minced
1 teaspoon dried red pepper
1/4 cup olive oil
4 cups vegetable broth
2 whole habanero chile -- minced
2 tablespoons paprika
2 teaspoons hot sauce (Calvin's is good)
2 teaspoons salt
2 teaspoons black pepper
1 bunch parsley
grated cheese (pecorino is best)

Rinse the cauliflower and trim coarsely. Place in a large bowl with
vinegar and stir to further clean the cauliflower.

Meanwhile, heat a large saucepan of salted water to boiling and heat the
vegetable/faux-chicken stock. Put cauliflower into the boiling water,
return to a boil and cook over a moderately high heat until just tender,
about 4 minutes. Drain the cauliflower thoroughly.

Toss the cauliflower into the bowl that held the water/vinegar cleansing
mixture and set aside. Once saucepan has cooled, pour in olive oil. Heat
over medium-low heat and then drop in minced garlic. Cook garlic for
about 3 minutes, till golden. Then toss in boiled cauliflower, habs and
peccorino. Cook, stirring and slicing up the cauliflower further, for
about 5 minutes.

Pour in heated broth, and add salt, pepper, Calvin's, paprika and
parsley. Heat, then remove from heat and blend like a *beep*. I use a
handblender, but whatever works for you is okay. Point is, when you beat
the heck out of the cauliflower, you get a nice creamy consistency
without having to add milk or cream (bonus for vegans).

Heat through and serve. Top with lots of Italian pecorino and you'll
be one happy camper. Add some tasty crusty white bread and you'll be plotting a move to Italy.
FWIW, this soup keeps in my fridge for up to a week.

Description: from the
"Chile Head Mailing List"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 311 Calories




* Exported from MasterCook *

Easy Eggplant Soup

Recipe By :The California Culinary Academy
Serving Size : 6 Preparation Time :1:00
Categories : Appetizers & Hors d'Oeuvres Main Course
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon olive oil
1/2 pound ground lamb -- crumbled (originally called for 1 lb ground chuck )
1 large onion -- chopped
1 large garlic clove -- minced
1 1/2 pounds eggplant (1 medium), unpeeled -- in 3/4-inch cubes
2 medium carrots -- shredded
1 green pepper -- in 2-inch strips
28 ounces canned tomatoes, coarsely chopped -- liquid reserved
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper
27 1/2 ounces regular-strength beef broth (2 cans)
1/2 cup chopped parsley
salt -- to taste
grated Parmesan cheese -- for garnish

1. In a large pot or Dutch oven over medium heat, heat butter and oil and
brown beef and onion. Add garlic, eggplant, carrots, and green pepper.
Cook, stirring occasionally, until eggplant browns lightly.

2. Stir in tomatoes and their liquid, salt, sugar, basil, nutmeg, pepper,
and broth. Bring to a boil over medium-high heat, reduce heat to low,
cover, and simmer until the eggplant is very tender (45 to 50 minutes).

3. Stir in parsley. Season with salt. Pass grated cheese at the table for
garnish.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 253 Calories










* Exported from MasterCook *

Spicy Squash Soup

Recipe By :Cooking Light, Nov/Dec 1994, page 123
Serving Size : 7 Preparation Time :0:08
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups low-salt chicken broth -- divided
1 1/2 cups chopped onion
1/2 teaspoon crushed red pepper -- (1/2 to 1)
3 cups cubed peeled acorn squash -- (1-1/4 pounds)
1/2 teaspoon salt
3 cups water
1/2 cup uncooked long-grain rice
1/4 cup chunky peanut butter
Chopped fresh parsley -- (optional)

Place 1/4 cup chicken broth in a large saucepan; bring to a boil. Add
onion and crushed red pepper; cook 5 minutes or until tender. Add
remaining 2-3/4 cups broth, squash, salt, and water; bring to a boil.
Cover, reduce heat, and simmer for 20 minutes. Add rice; cover and simmer
20 minutes or until squash and rice are tender.

Place peanut butter and half of soup in a blender; cover and process until
smooth. Pour puree into a bowl. Repeat with remaining soup, and add to
bowl, stirring well. Yield: 7 servings (serving size: 1 cup).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories

[geegee]

Fab thread thanks for starting it kexon, some fantastic recipes, will be getting out the soup pot immediately!

I too love parsnips and am trying to grow them - but litle chance of success before christmas - they are very slow to germinate and an absolute pain, sooo fussy about thier conditions. I might have the odd one by Feb! If this lot work, maybe I need to gear up production to supply the farmer's markets .

[peteroldracer]

When they are in season, the sellers at Trapiche on Tuesdays and Caramels on a Monday have loads.

[avellana]

We have parsnips every winter because we asked one of the stall-holders in the daily covered market if they would get them for us.
Now every winter we have as many parsnips and brussel sprouts as we want!
We asked for chirivia, they are also known as pastinaca.
My suggestion is to find a picture of parsnips on the internet, print it in colour and show this to the most enterprising fruit and vegetable seller.
By the way, many UK vegetable suppliers import parsnips from Spain when they are out of season in the UK!

[oliveview01]

Sweetcorn Soup (had this today)
1 onion chopped
2 large potatoes
2 sticks celery (didn´t have any so I used parsley)
1 chicken stock cube
150ml water
200 ml milk
little cornflour
tin sweetcorn
a little oil or butter

Soften onion in oil /butter add potatoes and celery (or parsley), stockcube and water, simmer till soft. Add milk sweetcorn and cornflour simmer gently for 2 min then liquidise.
Lovely with bread


Another good (and cheap) soup
Split pea and ham

2 ham stock cubes
400gm split yellow peas
chopped onion (or leek)
water

Bring all ingredients to the boil and simmer until split peas are soft. Thats it!

[anis]

..mine is a little like Oliveviews but the Chinese style Chicken and sweetcorn soup and tastes just like the real restaurant thing and is easy to make...takes 5 mins only

1 small raw chicken breast, diced finely - can use left overs cooked if you want
4 cups of chicken stock( made with one chicken oxo)
finely chopped 3 spring onions or 1 small onion if you haven't any of these
1` clove garlic ( optional ) finely chopped
2 egg whites
1 can creamed style sweetcorn - you can use ordinary but not so good. Preheat gently in a pan.
1 tablespoon light soy sauce
cornflour
1/4 teaspoon white pepper and 2 teaspoon salt

Best made from fresh chicken, cook the diced chicken in the stock and add onion and garlic, boil for 3 mins only. If you use left over chicken, just recook in the same way for 2 mins. Beat the egg whites and drip and stir gently into the boiling stock so it forms strands of white. Add the warmed sweetcorn, the soy sauce, pepper and salt and stir. Thicken the soup to your desired consistency by mixing a little cornflour with cold water and stirring into the soup.
Garnish with a swizzle of extra soy and chopped coriander if liked.

[Wicksey]

Some yummy recipes -you can't beat a real soup ... and so easy and cheap to produce It's a good way of using up all the odds and ends in the fridge as well - I never throw anything away!

[El Cid]

Thick and Warming Chorizo & Bean Soup

That sounds really good - I have printed it off and will try it.

It reminds me of a classic Spanish recipe (more a stew than a soup) - Fabada Asturiana. Whether it's a soup or a stew depends on how much water you use!

Try it - it's really superb.

Fabada Asturiana
Serves 4

250g dried Faba beans
150g pork belly or pancetta
250g Chorizo Asturiana
250g Morcilla Asturiana
300ml water
1 bay leaf
1 ltsp páprika picante
pinch of saffron
50 grinds of pepper

Soak the beans overnight or put into cold water, bring to boil for 2 mins and leave to soak for 2 hours.

Chop the pork into bite sized pieces. **** the sausages all over. Pressure cook for 30 minutes. If you wish to cook it normally it will take 2-3 hours on a low heat but make sure it does not dry out. Remove the sausages and slice. Be careful with the Morcilla as it may fall apart. Return to the pot. Adjust seasoning – do not add salt before cooking as it will toughen the beans. Simmer gently until the sausages are cooked and it becomes a slightly glutinous consistency.

It will keep warm for some time or can be reheated.

If using small beans such as Alubias, not Fabas, they will take slightly less time to cook. Do try and use the Asturian sausage - it has a stronger smoked flavour.

Sid