Hi There.
I often make a few soups but need inspiration for some new flavours I currently make :
Butternut squash
Bacon tomato and lentil
Cheers

Carrot and Carraway Seed
Roast Beetroot
Watercress is great but you need loads of watercress to make it

Laksa

Heinz?

Been talked about a couple of times..

http://singletrackworld.com/forum/topic/simple-but-awesome-soup

http://singletrackworld.com/forum/topic/soupy-twist-more-recipes-please

http://singletrackworld.com/forum/topic/soup-is-ace

Pea soup is nice and peasy.
(sorry)

Er any vegetable really – (i’m veggie) 🙂
parsnip – try curried
onion – ‘le french version’
leek – (& potato) insert alternate veggie if you are iDieting
carrot and corriander
fresh tomato (with garlic & onion) lurvely
broccoli
red pepper

… and on. Most of my soups start with an onion and some garlic, then chuck in herbs/ spices depending on mood and suitability – in fact off to make a pot now!

onion – ‘le french version’

That’s a point actually; can anyone recommend (as opposed to Google) a French Onion Soup recipe (either veggie or one I can veggie-fy)?

I really like it, but I’ve never had it outside of my own kitchen so I’ve no idea whether it’s authentic of not.

Man, hungry now. Soup for tea methinks.

In fact,

I’m going to go home for lunch, raid my recipes and come back with A Plan for tonight.

Ogorkowa, my favourite soup at the moment.

chorizo and sweet potato. really surprised as i’m not a big fan of either in isolation. filling too.

can anyone recommend (as opposed to Google) a French Onion Soup recipe

Delia’s one is very tasty, you need to brown the onions properly whichever you pick though.

My veggie version of the onion one … just comes from what I can remember usually and is a blend of stuff my mum taught me and Nigel Slater (ahem). Make sure you really cook the onions down (chop in nice rings BTW) so they are sweet and sticky – I use butter, yummy. If you want the soup a bit thicker then chuck in some flour before you add the (veggie) stock. The secret ingredient is alcohol – I’ve seen white wine, maderia and brandy variously used. Pick your tipple. Bubble, season, eat. 😀

‘s ostensibly what I do. Ok, that’s convinced me, onion soup tonight.

I’m cooking a leek and potato tonight. Bit of white Stilton and cream in there two. Mmmmmmmmmmmmmmm

cheese & parsnip

a mountain of freshly podded peas
a mound of fresh parsley, bashed and shredded
a litre or two of nice vegetable stock
rock salt bashed up
bashed up peppercorns
olive oil or butter

simmer, blend, add cream and smoked bacon strips fried in garlic butter

Red Onion and garlic fried off.
Add Cauliflower, carrots, fine beans, peppers, mushrooms, butter beans.
Blend 1 tin tomatoes, chilli, salt & pepper, balsamic vinegar and Worcester Sauce and add to veg.
Add 750ml of vegetable stock.
Season to suit and simmer for 30 minutes and eat. Omnomnom.

I can get 4 day’s worth out of this.

That sounds right up my street, that does.

Might have put this one up before

300 grams of asparguas
200 grams of sugar snap peas
1 head of celery
1 onion

all diced

fry gently medium heat for 10 mins (til it thing just start to take a bit of brown)
add 1 litre of veg or chicken stock
simmer for 5 mins

chuck in a blender
season
add zest of 1 lemon and about 1/2 to all of the juice (taste it as you add)
maybe a bit of parmazan to serve
bish bash bosh

Its very light and fresh tasting for soup, tastes like summer rather than winter.
.
.

I can get 4 day’s worth out of this.

I have no such self control, no matter how big of batch of soup I make with the intention of having it later I always end up chomping the whole lot on the first evening

Butterbean – simple as to make, sweat some finely chopped onions in butter (or olive oil) add stock and butterbeans, simmer for ten minutes, blitz, sprinkle on chopped chives, add crispy pancetta if you fancy it. Amazing. Will make you trump for England.

Well, the French onion is underway.

The Mrs says…4 large ripe tomatoes, 1 sweet red pepper (the pointy ones), 1 red onion. Roughly chop all and place on baking tray. Drizzle with olive oil, chilli flakes, dried basil and roast until soft and mushy (20 mins or so). Chuck in a blender (in batches)with some hot veg stock, blitz then push through a sieve. Season (sugar if you think it needs it), add more stock if necessary. Serve with some crusty bread – it’s the mutt’s dangly bits!!

Heston B’s pea and ham soup he did for Waitrose is very good. +1 for Delia for Onion, but if Raymond Blanc has one on the internet* that would be worth trying.

I like Nigel Slater’s books as he gives me the courage to experiment.

* he does

Clear soup … not creamy soup but think of Japanese soup.

White Radish (AKA: Daikon, white radish, Lo Bak, Low Bak, Chinese icicle radish)
Red carrots
Leek/onion
Pork ribs/bones/meat … whatever you have from pig.
Salt, black pepper and the magic ingredient MSG.

Boil it to death … hmmm … tasty.

🙂

French onion soup. The finished article.

http://twitpic.com/8vwtoo

That is a travesty – where are the croutons – where is the cheese? I am surprised you bothered putting onions in it.

“French soup” doesn’t sound overly appealing, true.

I’m allergic to cheese, unfortunately. The croutons were on a side plate when I took the pic.

Allergic to cheese – that is a mighty cross to bear – croutons should be submerged in my view but the lack of cheese kind of negates the overall effect – damned tricky, I will have to ponder that.

Beetroot and cumin / butternut and nutbutter (river cottage)
Courgette and pea
Mulligatawny (never tried making it but yum)

parsnip lentil carrot and ginger

not exact

2 x parsnips
2x carrots
1 x red onion
3 x garlic cloves
all choppped

red or green lentils 3 handfuls boiled til soft or a can of green lentils

big pan – olive oil – fry the parsnips etc until brown
turn heat down add 1/2 tin chopped toms with
clove sized chopped ginger or teaspoon ginger
2-3 teaspoons mixed herbs
teaspoon paprika
1/2 tea spoon ground chilly

stir
addd 500ml veg cube stock
add the cooked lentils

put lid on and let cook on lowest poss for an hour or so
use a hand liquidiser to chop about 50% or so to mush

can add tinned butter beans / small cooked diced pot’s or for protein a couple of tablepsoons chopped cashews

If you can find Holy Basil and whole Kaffir limes, then I’d give Thai Herb Soup a bash.
Super spicy without any chili in sight. I’ll find you the recipe out in a bit.

Lemon basil, not Holy. Text copied from email. Your guess is as good as mine as to what Ginza is. I seem to remember using Kaffir lime somewhere, so it might be that.

Ingredients:
10 White peppercorns.
1-2 Shallots sliced finely.
6-8 cm Ginza skin removed, sliced finely.
1 teaspoon Shrimp paste.
10 Dried shrimp, rehydrated in warm water for 10 minutes.

1 Cup Pumkins cut into cube, skinless.
1 Cup Angled Gourd cut into cube, skinless.
1 Cup Baby Corn cut into cube, skinless.
3-6 Fresh Shrimp.
20 Leaves of Lemon Basil.

Preparation:
1. Pound the white peppercorns, dried shrimps in a mortar and shallots, ginza add shrimp paste.
2. Boiling water in the pot and add salt 1/2 teaspoon.
3. Add all the paste in boiling water.
4. Add all vegetables and fresh shrimps. And 1/2 teaspoon salt.
5. Add lemon basil in the last then turn off the gas.