Looking for home-made soup ideas to supplement my stock(*) repertoire.

Requirements: must be veggie, or veggie-adaptable (so ‘mince’ or chicken chunks are fine cos I can use Quorn); and, must be Slimming World friendly (so no fat or sugar, essentially).

What’ve you got?

(* – see what I did there? Oh please yourselves)

spicy red pepper red onion and lentl.

That sounds right up my street. Have you got a recipe or shall I JFGI?

Broccoli and cheddar or stilton. It’s my fave at the moment.

Carrot and butterbean( fresh coriander at the end)

Watercress

Curried Butternut Squash

Beetroot ( finish with sour cream or feta cheese)

Beetroot soup; is that ‘borscht’ or something similar?

It’s borscht, I just hate the word borscht and stick with beetroot soup. Shug Whittingcocks version is the one I’ve made.

Tescos do a nice pea and ham one

My wife made butternut squash with chilli (fresh)
soup today, served with a dollop of natural yoghurt. It was very nice.

Other week I roasted some butternut squash, parsnip, sweet potato, then added to some fried leek and stock with some regular potato cubes, left to boil for a bit then blended.

No sugar or rubbished added, just a bit of oil when roasting and frying, and some dried spices (corriander, cumin, chili powder and tumeric).

Tuned out lovely.

Carrot and coriander.
1kg carrots
2 med onions
1-2 cloves garlic
half bunch coriander
seasoning + green veg oxo x2 + 2 pints water
single cream optional

chop onions, bash garlic, soften in butter for 10 mins on low, add chopped carrots + extra knob end of butter in necessary, sweat on low for 15 to 20 mins with lid on. Add water, stock, simmer 30 mins, add chopped washed coriander, wiz up with blender, season. slurp. Alter thickness with water/stock if too thick and babyfoody. The end.

Oops, you`ll have to replace the butter with something less calorific – just noticed your original requirements !

Pumpkin and ginger

Tuscan bean. Mix of beans all blended up nice with onion and celery and then some oregano at the end. niceness.

Chickpea and cabbage with tomato. Try it and tell me i am wrong.

Quoting myself in an earlier thread here;

Large pan;
Two tins of plum tomato
One veg stock cube
One roughly chopped onion
Couple of cloves of garlic
One bouquet garni containing cinnamon stick, bay leaves, peppercorns and cardamon pods

Bring to boil and then simmer for half an hour.

Move that in to a blender, mash it up big styleeee – bosh*

In same pan, add a little butter and a spoon of curry powder. Gradually melt butter and powder together. Then add some spinach, frozen or fresh, it matters not.

Cook up the spinach, then add the soup back in and bring to heat. Add a little creme fraiche before serving

’tis glorious.

*Obligatory big tongued mockney twaddle.

Awesome. Cheers all.

Baxters Cullen Skink, meal in a can, the king of soups!
PJ.