Welcome to my Soup Blog

Haha!  You’re probably expecting a blog about ringtones!  This appealed to my strange sense of humour.

Who needs ringtone soup?  You can’t eat it can you?

So here are my favourite soup recipes. It’s an odd assortment and some of my recipes are sort of throw-it-together because I’ve made them so many times I’ve never followed anything written down.

I love to use lots of different vegetables in most of my soups, so just go with the flow, experiment, add whatever you have in the fridge or cupboard and enjoy.

Oh and a shout out to the guys I think offer the best electrical services in Horsham for helping me get my new cooker installed and up and running. Without them I might still be sharing my recipes, but I wouldn’t be sharing any soup!

vegetables

And just so you know, I’m useless at photography and this isn’t supposed to be a recipe book as such, so I’ve snagged some pictures off Google (only those labelled available for reuse!).  It just makes the blog look more attractive and I’ve looked for photos that closely resemble my recipes.  Confession over!

And if you want to know my favourite, it’s the delicious ham and lentil

Let me know what you think of my recipes – please

 

Fruit Soup

Here’s a nice soup for the summer – shouldn’t be too long now!

Of course you can mix and match all sorts of fruits to make this delicious soup. Experiment with fruit from your garden. I’ve found that the sweeter fruits work best.  If you’re using gooseberries (sweet varities), or something else with a tougher skin, cook those first as described and just add the softer fruits at the end. Then anything too hard will be seived out.

This is a refreshing dessert and an unusual treat for your guests, who probably won’t be expecting you to serve soup for pudding!

Ingredients:

Small piece of ginger, minced
1/2 punnet of strawberries, chopped                                                             1/2 punnet of raspberries
Half a small pineaple, chopped
Small punnet of blueberries
1 small mango, chopped
Peel of 1/2 lemon, 1/2 lime and 1/2 orange
4 cups of water
10 oz caster sugar (adjust according to taste)
1/4 cup orange juice
Good splash of lemon and lime juices

  1. In a dry frying pan, saute the ginger gently for a couple of minutes
  2. Add to the pan the peels, plus half the strawberries, raspberries, pineapple and mango and continue sauteeing for another 3 minutes.
  3. Add the water, sugar and juices to the pan, stirring until the sugar dissolves.
  4. Bring to a gentle simmer and continue for 5 minutes.
  5. Remove the pan from the heat and leave it to cool a little, since sugar mixtures can get very hot.
  6. Using a stick blender, puree the mixture, then seive the soup into a bowl.
  7. Add the remaining chopped fruit, stir well, then chill.

You can add fresh mint sprigs if you like to decorate.

Serve with clotted cream or really thick home-madeGreek yogurt, and finish with brandy snaps or cinnamon tuilles.

It’s making my mouth water just writing out the recipe!

 

 

 

Cloud Bread

Now I know cloud bread isn’t a soup, but it is an accompliment and one that goes very well with my low-carb diet.

Of course it’s not really bread, but it is great with soup or to make sandwiches when you can’t find anything that doesn’t contain heapings of carbohydrates. Cloud bread seems all the rage this year and I can understand why.

One piece of cloudbread contains around 45 calories and I think it’s delicious when you add a handful of cheddar.

Ingredients:

3 eggs, separated
1/4 tsp cream of tartar
3 tbsp cream cheese or Greek yogurt
salt and pepper to taste, plus herbs if desired
handful of strong cheddar (optional)

  1. Add cream cheese and seasonings to the egg yolks and beat well
  2. Add the cream of tartar to the egg whites and beat to soft peaks
  3. Gently fold the egg whites into the yolk mixture
  4. Add cheese if using
  5. Place large spoonfulls on to a well-greased baking sheet & flatten
  6. Bake at 130degs (fan) for 20 minutes until pale brown

Eat immediately for crispy cloud bread or leave to cool, when they go quite soft.

I love the cheese version but it’s not to every taste. Give it a try and see what you think

 

 

No-cook Gazpacho

Delicious cold soup that doesn’t require any cooking, that’s simplicity.  And it means all the goodness of the vegetables is retained.

It’s one of those chuck-it-all-in recipes I’m so fond of.  Just chop the vegetables into large chunks so they’re easier to process.

Ingredients:

500g tomatoes, chopped and seeded
500ml tomato juice
1 tbsp tomato purée
4” chunk of cucumber, peeled and chopped
1 small onion, chopped
1 red pepper, seeded and chopped
Slice of bread, torn into pieces
2tbsp red wine vinegar
2tbsp olive oil
Salt, pepper and chili flakes to taste

Simply puree all the ingredients together until smooth.  Transfer to a large bowl and chill for at least a couple of hours.

Serve with toasted croutons. Top with finely chopped spring onions.

Refreshing and nutritious

Vegetable Soup

Vegetable soup is delicious and the taste varies every time you make it. You may recognise some of the method from my chicken soup recipe, and really it’s similar to make but tastes completely different. Give it a go.

Vegetable soup

You can choose whatever vegetables you like. I usually add some of the following: carrots, potatoes, squash, sweet potatoes, celery (not too much), courgettes, sweet peppers, spinach, cabbage (not too much), turnips, swede, peas, mushrooms – anything in the fridge!

Don’t add too much of the strong-tasting vegetables or they may overpower everything else. I don’t add tomatoes to vegetable soup, but if you want a completely different taste, add a tin or two of tomatoes and some tomato puree.

Ingredients:

Selection of vegetables (see above)
Vegetable stock or water plus one or two stock cubes
Good shakes of Worcester Sauce
Salt and pepper to taste

This is really easy.

1. Wash or scrub your vegetables, remove cores, etc, and chop into large pieces.
2. Place in a large saucepan and cover with stock or water plus stock cubes, salt and pepper and Worcester Sauce
3. Bring to the boil and simmer until everything is soft – probably half an hour or so
4. Remove from the heat and use a stick blender until it’s the consistency you want. You can leave small or largish chunks or completely puree the soup.
5. Put the saucepan back on the cooker and heat through. Season to taste, adding more stock cube if necessary to bring out the flavour.

This makes a very simple but delicious and nutritious soup. In fact it’s making my mouth water and I’m off to scour the fridge and make some vegetable soup right now!

 

Healthy Spinach Soup

Green and Tasty Spinach Soup

spinach soup

We all know how healthy spinach is – full of iron and vitamins, it’s a true super food. But not everyone likes the taste when presented as a vegetable, so this is a popular alternative with my family at least.

Ingredients:

300g baby spinach, washed
2 medium-sized potatoes, peeled and cubed
2 small onions
1.25 litres chicken or vegetable stock
Large knob of butter
Garlic clove
Juice of half a lemon
3 tablespoons cream

  1. Melt the butter and fry the onions gently until soft, not brown.
  2. Add the potato and chopped garlic and cook for a few minutes, stirring occasionally.
  3. Add the stock, bring to the boil and simmer for 10-15 minutes.
  4. Add the spinach and simmer for a further 10 minutes.
  5. Remove the soup from the heat and puree with your stick blender
  6. Add the lemon juice and reheat
  7. Stir in the cream and serve

 

 

Ham and Lentil Soup

Wonderful Hearty Ham and Lentil Soup

ham and lentil soup

I love to make this when we’ve had boiled ham. If I don’t want to make the soup immediately, I boil the water rapidly once the ham has been removed, condensing it down to a much smaller amount that can be easily frozen. You can also freeze a piece of the ham so it can be added back to the soup.

Ingredients:

This is one of those soups where I just throw everything in so I don’t have exact amounts.

But you’ll need:
Ham stock
Left-over ham
Lentils (red are quickest)
Onion
Carrot
Celery
Any other vegetables you fancy

Basically you just chuck it all in together and cook for an hour or so until everything is soft.  You can also add wine or beer if you like.

Then remove from the heat and blend with a stick blender until it’s the consistency you require. Sometimes I make it almost pureed and other times I leave a much coarser texture. Experiment.  It’s delicious either way.

Reheat if necessary, adjust seasoning and if it’s too thin just keep it bubbling away until it’s reduced to the required thickness.

We have this as a main course for dinner (probably two bowls) or a lovely warming lunch.

Mushroom Soup

Simple but Tasty Mushroom Soup

mushroom soup

I make my own Greek yogurt every day.  This soup is made extra-special by adding a good spoonful of the thick tasty yogurt into each bowl. But you could use cream or crème fraiche – or just eat as it is.

We like this soup served with a soft roll – somehow it seems to go with the delicate taste of mushrooms.

Ingredients:

300-400g mushrooms – a mixture of types or wild mushrooms give the best flavour.
2 chopped leeks
2 chopped garlic cloves
Small handful of fresh thyme leaves
½ litre of chicken stock or 1 chicken stock cube dissolved in ½ litre of water
50g butter (I never use margarine these days)

1. Melt the butter in a large pan and gently fry the leeks and garlic until softened.
2. Add the thyme leaves and mushrooms and fry over a higher heat for about 4-5 minutes.
3. Add the stock, bring to the boil and simmer gently for about 10 minutes.
4. Remove from the heat, allow to cool slightly, then blend with a stick blender until smooth.
5. Serve and voila. Add yogurt, crème fraiche or cream as required – see above – to give a luxurious creamy finish.

Carrot and Sweet Potato Soup

Carrot and sweet potato soup

Carrot and Sweet potato soup

This is a lovely smooth, warming vegetable soup. Find some really nice crusty farmhouse bread – or make your own. A small portion makes a great starter for a dinner party, or a large bowlful or two will make a warming winter meal.

Another easy soup, but delicious.

Ingredients:

300g carrots, scrubbed or peeled and cut into chunks
500g sweet potatoes, peeled and chunked
2 finely chopped onions
2 crushed garlic cloves (optional – I leave them out)
1 litre of vegetable stock or 1 litre of water & 2 vegetable stock cubes
100ml crème fraiche
Olive oil

1. Place the carrots and sweet potatoes into a large roasting tin, drizzle with olive oil, season and roast at 200 degrees for around 25 minutes, until caramelised and soft.
2. Meanwhile fry the onion in a little olive oil on a medium heat until softened – about 10 minutes.
3. Add the garlic to the pan and stir for around a minute, then add the stock (if using stock cubes, dissolve them in a litre of boiling water first).
4. Allow the roast vegetables to cool a little, then add to the pan with the stock
5. Blend with a stick blender until silky smooth.
6. Add the crème fraiche, check seasoning, and reheat.
7. Serve and swirl with a tablespoon of crème fraiche in each bowl.

Chicken or Turkey Soup

My luscious Chicken or Turkey Soup Recipe

chicken soup

I’ve been making this soup for years, especially at Christmas and Easter when we always have a large turkey carcass left over. Everybody loves it and it makes a very hearty meal with a roll or thick slice of bread.

It’s really easy, though taking the meat off the bones is a bit messy. Never mind, hands are washable, or if you’re really fussy you can wear clean rubber or latex gloves.

Ingredients:

Chicken or turkey carcass, or a few chicken thighs
Any vegetables you have around
Chicken stock cube
Vegetable stock cube
Worcester sauce
Salt and pepper

1. Using your largest saucepan, squash the carcass in as much as possible. If you have a large turkey, you may have to do two lots. Cover the carcass or thighs with plenty of water and bring to the boil.
2. Simmer, covered, for at least an hour, until the carcass is falling apart and the meat is easy to remove.
3. Remove the carcass and put aside to cool.
4. Strain the liquid through a sieve lined with muslin or a clean tea towel, or if necessary use paper towels. This will help to remove some of the fat and will catch any small bones or bits of gristle.
5. Pour the strained liquid back into the saucepan.
6. Add chopped vegetables. You don’t need to be particular with this. Scrub the vegetables, top and tail if necessary and remove any nasty bits. Then chop roughly into large pieces and drop into the liquid. Use enough to just about fill the pan. Use any raw vegetables you have in the house – for example, carrots, cabbage, potatoes, sweet potatoes, onions, peppers, tomatoes, mushrooms, squash, spinach, swede, turnips, celery, courgettes, peas etc. Adding tomatoes (especially a can of tomatoes) can change the flavour of the whole soup, so try with and without to see which you prefer.
7. Add a chicken stock cube and a vegetable stock cube and a good shake of Worcester sauce. If you like, you can add some leftover wine at this stage. Season with salt and pepper.
8. Bring to the boil and simmer until all the vegetables are soft.
9. Meanwhile remove all the meat from the bones.
10. Once the vegetables are cooked, remove from the heat and add the meat – leaving some of the smaller pieces if you prefer a chunkier soup.
11. If you have any leftover cooked vegetables, you can add these just to thoroughly theat through before the next stage.
12. Using a stick blender, blend the soup until it’s the consistency you want. I prefer to leave some pieces of vegetable, but some people like a more pureed soup.
13. Taste and season as you like it. If it doesn’t seem to have enough flavour, add another half chicken stock cube and reheat.
14. And that’s it. Enjoy.