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It is coming up for that time of year again when the nights are getting dark and the need for jumpers is here. I personally love this time of year when it is chilly but not quite winter yet. It is the time of year when my soup pan comes out of the cupboard and I start making loads of different soups.
One of my favourite soups is roasted red pepper as it is so easy but it is packed full of flavour and really satisfying and filling too.
For the ingredients you will need
4 red peppers
2 smallish carrots
2 sticks of celery
2 smallish onions
2 garlic cloves
1 tin of chopped tomatoes
Vegetable stock cube or stockpot
Salt and pepper to taste
To make the soup just cut the peppers in half and remove the seeds. Then place them in a baking tray and drizzle them with olive oil and some salt and pepper and roast in a hot oven (200C) for 6 to 8 minutes until the skins have started to char. You can actually let the skins really blaken as this will just intensify the flavour.
Whilst the peppers are roasting chop the carrots, celery, onions and garlic and place in a pan of water with the stock pot. About 2 pints of water should be enough. Bring the vegetables to the boil and then simmer for about 20 minutes until they have become tender. When the peppers have charred take them from the oven and allow to cool slightly. Once cooled a little bit the skins should be easy to peel off. If they are difficult you can place them in a freezer bag and the steam in the bag whilst they are cooling should make it easier. Once peeled chop into smaller pieces and add them to the vegetables in the pot along with the tomatoes and simmer them all together for another 10 minutes or so.
Once everything has cooked remove from the heat and use a hand blender to whizz it all together to make a nice thick soup. Just before blending this is the time to add the basil. I use frozen basil and find that it tastes just as good as fresh. Of course you don’t have to add the basil but I really think it makes a huge difference to the taste. Once blended add salt and pepper to taste.
Here's my take on Chicken Noodle soup that I used to buy from the local take away but them decided to have a go myself, with some surprising results.
This is a nice soup but does take a little time and effort to achieve the perfect results....
I do have to say that it is a little hot, not vindaloo hot, but way hotter than a Korma hot.
It is one of those soups that certainly warm up the body.
You'll need some stuff first ….. check your cupboards.
* 2tsp miso paste, (About £3.00 a jar which makes a lot of soup, although this paste can be used in other dishes too so it won't be wasted).
* 2cm (¾in) piece fresh root ginger, cut into thin slices
* 1 roughly chopped red chilli
* ½ red pepper, sliced
* 1 sliced garlic clove
* 125g (4oz) button mushrooms, sliced
* 2 skinless chicken thighs, including the bone
* 125g (4oz) medium egg noodles
* 1 large carrot, cut into batons
* 2 heads pak choi, (Chinese cabbage) thickly shredded
* Small handful coriander, roughly chopped, and sweet chilli sauce to serve
So what do you do with the stuff ….?
1... Put the miso paste into a pan with the ginger, chilli and garlic. Add 1.1 litre (2 pints) boiling water and bring back to the boil. Add the chicken thighs, turn the heat down to a simmer and poach gently for 15min.
2... When the chicken is cooked, remove from the broth. Add the noodles and vegetables and cook for 10min.
3... Meanwhile, pull the chicken off the bone and tear into shreds. Add to the pan and heat through. Divide between two bowls, sprinkle with coriander and serve with a drizzle of sweet chilli sauce.
And that's the dish, all you need to do is add this to a dish of rice and you're away.
I am Italian and Minestrone soup I have been making for many years, I make it by taste and do not use measurements but I have tried to put a number to the ingredients I have used but with minestrone soup you can add and swap different things so you do not have to take so much care as you think.
INGREDIENTS YOU NEED
1 onion, chopped up
2 carrots, cut into small cubes
1 crushed garlic clove
2 celery sticks, sliced up
3 large leaves of cavolo nero, that is a popular Italian vegetable but you can use kale if you cannot find it
Half of a head of fennel, sliced
100g of frozen peas
Fresh chicken stock, about 1 and a half liters
1 potato cut into small cubes
100g cooked borlotti beans
200g risotto rice
TO MAKE THE SOUP
Heat the oil in a pan and add the onion and garlic but remove from the oil before they change colour, that is about 4 minutes. Do the same thing with the carrot and celery then put it all back into the pan.
Add the fennel and peas to the pan and heat them until they just go soft but do not go dark in colour, the last thing you have to add is the cavolo nero and when that goes soft put the potato in and stir everything around.
After one minute from when the potato was added you have to pour the boiling stock in and the borlotti beans and the rice. Heat it until the broth boils and then reduce the heat and let your soup simmer for about 20 minutes until the potato and the rice is cooked. Season the minestrone with salt and fresh black pepper.
To serve this soup you should put basil leaves on the top and grate some parmesan on the top also.
My recipe makes 4 big bowls of soup that is very filling and tastes alot like I would make at my home in Italy.
5 Dooyoo Stars.
I have to admit I am not a massive fan of soup. I prefer broths and stews as they have a bit more substance to them but recently I have had my tongue pierced and this means I was unable to eat any proper food so I decided I would eat soup until it was feeling better.
I decided to make homemade soup as I had everything here I needed.
Chicken stock cubes
Cook some chicken pieces or break pieces of a whole cooked chicken, chop up the veg into small chunks, add to a pan of boiling water, add the stock cubes and let it simmer until cooked, pretty much as you would cook a chicken stew or a broth.
When the veg is tender, remove from the heat and let it cool slightly.
Put the whole lot into a blender and blend until smooth.
And there you have it, a Chicken and Vegetable soup.
It tastes like chicken stew and is surprisingly creamy. It's really filling too and despite only being able to eat soup for 4 days I wasn't hungry in all that time. I was getting through 4 bowls of it a day and it kept me going and I suppose it is because it is filled with goodness.
I really enjoyed this soup and will be making it again.
It would be perfect served with some crusty bread, especially in the colder months when warm foods like this are really appreciated.
I always make this soup when I''m lazy but feel like putting something healthy and nutritious into my body. It is ridiculously easy, prep time is only 5minutes and it takes about 20minutes to cook. Ingredients : Carrot (enough to fill half of the saucepan), Frozen peas, 1 stock cube, 2-3 cloves of garlic, an onion as well as butter, salt and pepper to season. Things you will need : A blender and a saucepan 1) Put the saucepan in low heat and melt some butter. In the meantime cut onions into small pieces and peel the garlic 2) Throw all the onions and garlic into the pan, stir and cover to simmer. 3) Peel and cut carrots into small pieces (don''t have to be neat you''re blending it anyway) 4) Add carrots into the pan, add stock cube, water (just enough to cover 2/3 of your contents) and milk (the remaining 1/3). Stir evenly and simmer for another 5-8mins on medium heat. 5) Contents are hot! Be careful :D 6) Empty contents into blender and blend until smooth. 7) In it goes again to the same pan (less washing to do) on low heat, throw in your peas and cover till the peas are cooked through. 8) Salt and pepper to season. Throw in some parsley or coriander if you''re feeling fancy! Voila! Enjoy the meal :)
I love soup and like to make my own, using fresh ingredients. This way I know exactly what is in food I serve up to my family.
This recipe is a great winter warmer. It is nutritious, low calorie and full of vitamins. It also really fills you up, great if you are trying to maintain a healthy weight or are following a healthy eating plan. As well as this, it is also very cheap to make so would suit families who are on a budget.
This soup is also suitable for vegetarians.
Preparation time - 15 mins
Cooking time - 1 hour on the hob
2 large sweet potatoes
1 small onion
2 large leeks
1 1/2 pints vegetable stock
1. Peel the sweet potatoes and cut into 1 cm cubes. Chop the onion and leek into chunky slices. Peel and slice both the parsnips and carrots. Put all the vegetables into a large saucepan.
2. Boil the kettle and make up a batch of 1 1/2 pints of vegetable stock using the instructions stated on your brand of stock cubes.
3. Pour over the vegetables making sure that they are fully covered.
4. Simmer on a low heat for approx 1 hour, until veg is soft and well cooked.
5. Serve with a warm bread roll
The vegetables in this soup can be altered to suit the season. I have experimented with many different variations but this one remains my favourite. Chicken or beef stock can also be used instead of vegetable stock, depending on your taste and dietry requirements.
This soup can also be chilled and kept in the fridge for 24 hours. It also freezes well.
Thank you for reading my recipe. I hope you give it a try and enjoy it as much as I do.
I really enjoy cooking and love making as much as I can from scratch. At this time of year I try and make different soups as they make a nice warming meal at normally quite a cheap price. Also both myself and my husband have thermos soup flasks so will often take soup to work for lunch in the winter.
One of my favourite soups is a homemade chicken and vegetable one, this is something that I will often make the day after having a roast chicken dinner as with there only two of us in our home there is normally plenty of chicken still left over.
So here is my recipe for a quick chicken and vegetable soup:
Leftover chicken chopped into pieces
1 Large Potato
1. Chop all vegetables into small cubes.
2. Add a small amount of oil to the pan and add in the onion, carrots and parsnips with a pinch of salt and leave to sweat for 10 minutes.
3. Add the chicken stock, potato, chicken and thyme to the pan and leave to simmer for up to an hour or when all the vegetables are cooked.
4. Mix a little cornflour with some water to make a paste and slowly stir a little at a time into the pan to thicken the liquid to your desired consistency.
5. Season the soup with salt and pepper to taste and serve with buttered bread.
Obviously this recipe can be altered by using alternative vegetables or adding in different herbs to suit individual tastes. I have in the past added sweetcorn, mushrooms and even a little cooked ham.
This makes a lovely warming meal which is rather filling and nutritious and is also fairly quick and cheap to make.
My Dad makes the most delicious homemade soup and I asked him to show me how to make it properly after a few failed attempts due to me not putting enough stock in or under/overcooking the ingredients. I now consider myself perfectly able of making delicious homemade soup and normally batch cook and freeze my soups.
It is currently -1 and I have just had a delicious, piping hot bowl of homemade vegetable soup that I made last weekend and took out the freezer last night. Perfect for this type of weather and I have the ingredients in to make more soup to freeze tomorrow! I have a huge pot (bought from Wilkos for around £12.00). I like blended up soup and own a Tesco Value Handblender (less than £5.00) which is perfect for the job. Tubs suitable for the freezer are super cheap and my latest purchases include some at 59p from Asda.
I started off buying bags of carrots and soup packs but hated peeling and chopping so I now buy some pre-packed bits and pieces to save time (and my fingers)! I buy the following which is enough for six huge bowls of soup. Ingredients are from Asda but you can buy similar in Tesco and other supermarkets.
*Bags of diced carrot and swede : 500g x 3 bags (50p each = £1.50)
*Bag of chopped onions : 225g x 1 bag (50p)
*Leeks : 500g pack (£1.00)
*Potatoes : I just use four or five from a big bag (approx 70p)
*Stock - I use a few stock cubes mixed with enough boiling water to cover the vegetables. I prefer veg or chicken stock and normally opt for Knorr.
*Optional - I like some mild chilli powder sprinkled in my soup during cooking. I sometimes add different spices for something different. Its all about suiting your personal tastes.
Less than £4.00 for a huge pot and cheaper if you bulk buy ingredients or take advantage of special offers.
The quick way to make this is to fire the diced carrot, swede and chopped onion in the pot, peel and chop some potatoes into small pieces and the chop the leek. Fill up with stock and let it all cook away. I find that it takes a good 30-45mins to fully cook. I prefer cooking with the smaller diced ingredients as I find they cook a lot easier. Once cooked (the veg will be soft) I allow the soup to cool a little bit and then whizz it up with my handblender before dividing it up into containers for freezing.
I enjoy eating this soup as it is warm, filling and made from fresh ingredients. It keeps well in the freezer and tastes delicious once defrosted and re-heated. I don't even feel the need to add salt or pepper and it is filling enough for me to have without the need for bread. It is also very much Slimming World friendly and a great way of getting vegetables into your system.
I always favoured Heinz tomato soup but I have learned a quick, homemade version which is Slimming World friendly and doesn't even really need cooked so it is really quick to prepare and very cheap! You will need :
*Tin of baked beans
*Tin of carrots
*Tin of chopped tomatoes
*1/2 pint of stock
*A few pickled onions
Put everything in a pot or container and whizz up with a hand blender. Re-heat when ready to eat. If you want to make more than a few bowls just double the ingredients. The above ingredients are store-cupboard stables and very cheap. I find I can make a few bowls of this tomato soup for under £1.20. It isn't 'quite' as nice as appealing as Heinz but I find it to be quite nice as a change from veg soup.
There are so many things you can add to a soup. My Dad usually adds ham hock of beef and I have known people to add other vegetables like celery and turnip but I like a simple vegetable soup. Soup is easy to make and quite cheap. I find it more satisfying to eat a homemade bowl of soup than a tinned soup now.
Thanks for looking. x
Now its getting into winter its casseroles and crumbles ahoy in our house. However all my winter stodge is not helping with the battle of my waistline, in order to try and eat a little bit more healthily I have taken to making soup, I get more veg into me and its soothing and warming!
- 450g of carrots (I tend to use about 8 medium size carrots!)
- 2 Parsnips
- Decent knob of butter
- 1 red onion
- Pint and a half of stock (chicken or veg - depends whatever I have in!)
1. Chop the red onion!
2. Melt butter in pan, add the red onion and cook until softened (about 3 minutes)
3. Top and tail the carrots and parsnips and chop into chunks - leave the skin on!
4. Add the carrot and parsnip to the pan, give a good shake to coat in the butter, slosh a bit of olive oil in if you think its required, stick the lid on and leave on a low heat for 15 minutes
5. Add the stock
6. Bring to the boil, then cover and simmer for 30 minutes
7. Leave to cool
The finished result is quick a thick winter warming soup -rather than a watery blend of veg!
Et voila a healthy yet creamy soup, for an extra elegance add a swirl of cream before stirring!
I love soup i love creamy veg and chicken soups anything to keep my body warm inside on a cold day and any that fills me up!!!!!! I learnt to cook soups at a young age my mum used to show me and mainly because its the most easiest thing that you could probably cook in the world!!!! so here goes!!!!!!!!!!!!!!!
Cream of Chicken Soup Recipe. One of the better-loved members of the chicken soup family, this mouth-watering cream of chicken soup recipe is a perfect appetizer in advance of a main course or else served alone on those cold, winter nights.
*65 g butter
*1 medium onion , chopped
*3 celery sticks , chopped
*3 medium carrots , chopped
*3 tbsp flour
*1 ½ ltr chicken stock
*3 sprigs of parsley
*3 sprigs of fresh thyme
*1 bay leaf
*480 g chicken , cooked and diced
*2 tbsp thick cream
*1 tbsp salt
*black pepper , to taste
*chopped parsley to garnish
*1 large saucepan
*1 wooden spoon
step 1: Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 2: Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 3: Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 4: Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
Step 5: Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 6: Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 7: Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
Step 8: Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
Step 9: Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls
Please try this is lovley!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I created this recipe when I was about 15 - wondering why my mother loved Onion soup and Tomato soup, but never tried the two together. I made in the offchance as an experiement for my Food class in school, and voila. It worked surprisingly well... So here it is...
4 crushed garlic cloves,
1 large potato,
Carton of creamed tomatoes,
1½ pint of vegetable stock (or made quickly with 2 vegetable stock cubes),
Salt and pepper.
1. Half the potatoes and cut them into thin slice, finely slice the Onion,
2. Melt the butter in a saucepan, fry the onions, garlic, potato and paprika for 5 minutes, until onions are soft.
3. Add tomatoes and stock.
4. Simmer for 15-20 minutes until potatoes have cooked through.
5. Mix cornflour and water to create a paste and stir in, simmer for 5 minutes until thickened.
6. Break potatoes up slightly (with spoon) and season.
Its simple and easy, but works surprisingly well. The potatoes give it a weight that you often lack with homemade onion or tomato soups (who hasn't accidentally added too much stock?!), and seasoning to taste pleases everybody.
Always nice to do as a quick evening meal or lunch when you're running out of time but want something healthy and tasty as well.
I always think home made soup tastes much nicer than tinned soup, so I often make my own, especially if we haven't been eating much veg. When I make my soup, I have tried using different combinations of ingredients, but one thing I am sure of is that it tastes nicer blended (as I can then put things in I don't really like). My eldest daughter however prefers it chunky like stew so I have to take some out for her before blending.
My recipe for todays soup I made is below, but you can add or miss things out according to your taste buds.
A small handful of quorn steak strips.
A big carrot
A few peas
A little bit of turnip
A little bit of swede
A big handful of green beans
Half a small red onion
A medium sweet potato
A small potato
A tin of chopped tomato
2 vegetable oxos
milk to be used to thin
A large saucepan is needed.
The quorn strips gets put into the pan and then the veg gets peeled and chopped and is added.
The 2 oxo cubes get put in a jug and about 2 pints of boiling water get added. This is stirred until they dissolve and is poured into the pan.
The tinned tomatoes then gets added and stirred.
To this a shake of pepper is added and a little garlic pepper.
It is all brought to the boil and left to simmer until everything is cooked and tender.
Some is then taken out for my daughter to have as stew the rest is left to cool for a while.
It is then blended using a hand held mixer/blender. the soup is really thick so this is where the milk comes in. I add milk until the soup is at the right consistency for my liking. I don't like really thin soup so probably about a quarter to half a pint gets added.
Eaten with a bit of bread to dip in - yummy, healthy and tasty.
My favourite soup has to be home made Carrot and Corriander soup as it is so tasty and easy to make, it can be made fresh.
The ingredients are cheap to buy and easy to combine. you will need :-
1lb of carrots
2 pints of vegetable stock or vegatable cubes will do
one large onion
salt and pepper to taste
large bunch of corriander.
To make the souop is easy just chop and peel the onion and carrots into small pieces.
Then boil until soft in the vegertable stock and add the finely chopped corriader leaves.
When the carrots are really soft take off the heat and let cool for a few minutes so as not to burn yourself. Blend all the mixture carefully with a hand blender and it will thicken like soup, add the salt and pepper to taste re- heat and serve with crusty bread or toast.
This soup is easy to make and warming and very tasty.
It is a qucik and easy soup to make and can be frozen and kept in the freezer for a few months after making it, you just have to cook it from frozen by heating it up slowly. It can be make for a lunch time snack or for a starter for a meal, it is something children will like too as it's sweeter than other soups.
There's nothing like making your own soup if you have a blender so I love to make this one.
After I finish work I often like a nice quick but filling meal, and will often have homemade soup, I have tired the packet and tin soup you can buy in the supermarket, but nothing beats homemade, and personally I find it much more filling. I always try different ingredients and just adding in whatever happens to be in the fridge at the time, however a few weeks back someone suggested that I tried making sweet potato and carrot soup. I don't mind sweet potatoes roasted in the oven but am not too keen on it mashed or in any other form but I decided to give it a go. The soup was delicious and definitely one I will be making again, whilst I still am not too keen on sweet potatoes I loved them in soup form. Also it is very quick, easy and cheap to make.
1 x medium/ large sweet potatoes
2 large carrots or 3 medium/ small carrots
1 x vegetable stock cube
Half a pint of boiling water
Peel you sweet potatoes as you would a normal potatoes, cut into smallish chucks and place in a saucepan of water boil until cooked (as with normal potatoes), smaller chunks work best as they take less time to cook and are much easier to blend up. Once your potato has been put in the saucepan to cook peel and chop your carrots, again boil in a saucepan of water as you would usually.
Once the carrots and potatoes have been cooked (soft when a fork is put into them) boil a pint of water in the kettle, whilst waiting for the water to boil remove both the carrots and the potato from the heat and strain the water out, put both the chunks of potato and slices of carrot in a mixing bowl together along with the vegetable stock cube. Pour in about half a pint of boiling water and blend the carrots, potato, stock cube and water together using a hand blender (or food processor which ever you have) Blend until the soup is smooth and serve.
This soup will probably make about 2 large bowls of soup which is of an average thickness, however if you prefer you soup much thicker all you need to do is add less boiling water, or on the other hand if you rather your soup much runnier add more boiling water. Also if you prefer to have chunks of vegetables in you soup, before adding the boiling water to the vegetables keep a few bits to one side to add after the soup has been blended to give you a chunky soup.
I particularly like this soup as the potatoes gave it a creamy texture and taste without the calories of adding actual cream to it, I never add cream to my soups, that is just my personal taste however many people do like creamy soups, if you wish to achieve this but do not want the added calories and fat of cream just add a few piece of normal potato (or sweet potato) to your soup and it will give it a creamy effect. This soup is perfect for anyone on a diet, it is healthy and contains very few calories, it is also very cheap to make.
You could add pretty much any vegetables to the soup if you wish but personally I think that the sweet potato and carrot make a lovely combination. This soup would be perfect on a cold winters day with some fresh homemade bread.
Minestrone Soup is a traditional Italian soup made with many vegetables and small pasta or rice. A big bowlful is very satisfying and filling and also costs little to make. It's versatile enough that if you a particular vegetable you can substite for something else and the soup will still taste great. I usually make this monthly and freeze. Soups like the Minestrone below are filling but not high in carbohydrates as it's only when fillers or bulking agents like flour and gum are added. This recipe is great for low-carbohydrate/budget eating plans.
There are many ways to make minestrone soup, this one is easy to make, low in calories, carbohydrates and fat.
Preparation time: Approx 20 minutes,
Cooking time: 20 min
1 medium onion, chopped
3 celery stalks, chopped
1 tbsp olive oil
2 garlic cloves, crushed or finely chopped
1 leeks, chopped
2 carrots, peeled and chopped
1 tbsp fresh rosemary, chopped
3 bay leaves
1 (14oz) can chopped tomatoes, drained
Hot vegetable low salt stock (or you can use chicken stock)
100g (4 oz) cabbage, shredded
1 small (3 oz) zucchini, chopped
Small shelled pasta (or can be substituted for rice)
Salt and pepper to taste
Fresh Parmesan cheese, grated -1/2 tbsp per soup bowl.
3 tbsp fresh basil, torn into rough pieces
1.Heat a large stock pot over medium-low heat saute the onions and celery in olive oil until onions are translucent. Covering the pot with a lid helps to cook more quickly.
2.Then add the garlic, leek, carrots, rosemary, bay leaves and saute for a few minutes until tender.
3. Add the chopped tomatoes and cook for further1-2 minutes.
4. Add the stock, cabbage and zucchini to the soup so that it stays lightly crisp and doesn't get mushy by overcooking, slowly bring it to the boil.
5. Add pasta and simmer until pasta is cooked for a further 5-10minutes, it is important not to over cook just to allow the flavours to combine.
6. Take out the bay leaves, add salt and ground pepper to taste.
7. Finally serve in warm bowls garnished with the fresh basil and parmesan cheese.
This can be served with warm rustic bread or on it's own. Great for Lunch times or evening meals.
Soup is a food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 5,000 years ago (possibly longer), so soups presumably were little-known before that time.