I need some good soup recipes, I quite fancy making a creamy tomato soup, or an asperegas (spelling) soup.
As long as there is no meat or meat stock, I do make a mean lentil soup, but getting fed with the same old soup, so any good recipes will be greatly received. :grin:

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I would rather want something I dont have, that have something I dont want

I bought this book for Mrs H.....
http://www.soupkitchen.org.uk/

Best I can do

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I went to a bookstore and asked the saleswoman, "Where's the self-help section?"
She said if she told me, it would defeat the purpose.

Thomasina is the bird who won Master Chef a couple of years ago and shunned the first prize of a position in a top restuarant to roam around the world collecting soup recipes - stupid woman but she's doing well for herself

Are you a vegetarian then Bobbie?

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People forget how fast you did a job - but they remember how well you did it.

I no longer skinny dip, i chunky dunk these day's.

I am WM, have been for 18 years, I dont eat any meat, not even chicken or fish.

I went off meat when I saw something on the TV about animals, I wont go into detail but, it stayed in my head, so when I went to eat my meat dinner, I just couldnt eat it, I got all these pics in my head.
I did try again about 6 months later, but the same thing happened, I havent eaten any meat since.

I do take Vitamin tabs, specially calcium and Iron, and I have a protein drink that I should drink every day, but I tend to forget lol.

I eat well though, but not meat.

I do get tired, but I put that down to my job and my age, as I have had blood tests last year cause I was tired, but they came back clear, so I just have to face, am not getting any younger lol

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I would rather want something I dont have, that have something I dont want

Bobbie,

If you like butternut squash, red peppers and garlic, I have a recipe.
It's my 'Whilst the roast is cooking' quick soup. I play it by ear so no two soups turn out the same, just use your judgement. Peel and chop (larger the better) 1 butternut sqaush, 2 large red peppers, 2 large onions, 4 cloves garlic, 3 large carrots if you want, 1/3 pumpkin if you have any. Put it in a big roasting pan, drizzle with olive oil and roast until slightly coloured and tender (not charred).

Meanwhile sautee a chopped onion in olive oil until golden and set aside.
Put the cooked roasted veggies into the pan with the onion and add enough veg stock to cover and simmer for roughly 5-10 minutes, enough time for it to reduce slightly. Put the whole lot into a blender (if you like chunky bits you can keep some back to add to the finished soup) and blend until smooth. Season to taste and add torn basil leaves or chopped coriander (I usually add what I have in) and a swirl of either, cream, creme fraiche or even sour cream to serve. Again that's up to you. If the soup is too thick add more stock or for a more creamy flavour add some milk. You can vary it by adding a tin of chopped tomatoes at the pan stage or even spice it up with a chopped chilli added to the sauteeing onion.

I make a big batch of it usually and freeze half. The amazing thing is that the kids love it and will happily eat it but if I were to put a roast butternut squash on their plates they'd moan.

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If at first you don't succeed, ask UHM in your hour of need!

Corgette (or is it double g?) soup. I buy 3 or 4 corgettes and slice into 1cm slices. Throw into a pan and put in cold water to half the height of the corgettes. Simmer away for 20 mins then just zap in the food processor. It turns out reallly thick and yummy and like fat free! Sometimes I throw in a few chillies to spice things up! Try it its delicious!

I'm surprised no one's mentioned the famous Stone Soup. However, here's the story:

some travellers come to a village, carrying nothing more than an empty pot. Upon their arrival, the villagers are unwilling to share any of their food stores with the hungry travellers. The travellers fill the pot with water, drop a large stone in it, and place it over a fire in the village square. One of the villagers becomes curious and asks what they are doing. The travellers answer that they are making "stone soup", which tastes wonderful, although it still needs a little bit of garnish to improve the flavour, which they are missing. The villager doesn't mind parting with just a little bit to help them out, so it gets added to the soup. Another villager walks by, inquiring about the pot, and the travellers again mention their stone soup which hasn't reached its full potential yet. The villager hands them a little bit of seasoning to help them out. More and more villagers walk by, each adding another ingredient. Finally, a delicious and nourishing pot of soup is enjoyed by all.

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I should be dead; I've cheated the Grim Reaper yet again by surviving my third heart attack in June.

Here's some Vegan Recipies

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I cant help my appetite for meat, I am a carnivore and make no excuses and yes I have killed and eaten many a beastie but always made sure of a good clean dispatch! However you cant beat a good veggie soup - I tend just to chuck in a load of veg with some veg bullion and then blend and salt pepper to taste

The Vegan soups look simple and tasty. The trouble with making up a soup from what you have in, guarantees that it'll be the tastiest one you've made and you'll never get it quite right next time you try to recreate it!

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If at first you don't succeed, ask UHM in your hour of need!

hi

have you tried cauliflower soup - with stilton if you like! I'll dig the recipe out if you are intrested

Ron

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ron

Thanks Ron, but not a lover of cauliflower unless smothered in cheese, but not stilton lol

I do love tomato soup, so any recipes for creamy tomato would be very much appreicted.

I can make a mean lentil and veg soup, but i do get fed up with it, as its the only soup I can make.

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I would rather want something I dont have, that have something I dont want

Bobbie,

I make this soup but it is guessed so this is approximately what you need. Put about 1kg halved plum tomatoes in a roasting tray, drizzle with olive oil, throw on 3 finely sliced cloves garlic, a couple of grinds of black pepper, about 1 tsp dried oregano and about 10 fresh basil leaves. Roast in a hot oven for about 20 minutes until the tomatoes start to look char grilled but not incinerated.

Whilst the tomatoes roast, sautee 2 large, finely chopped onions in a pan with about 3 tbsp of olive oil until transparent.

Puree the contents of the tray and the onion in a food processor and pour into a saucepan. Add roughly half glass red wine, about 5tbsp tomato puree, 1/2 pt vegetable stock, mix well together. Correct the seasoning and whisk in 1/4pt either crème fraiche or cream, serve. Add more stock if you like it thinner or less if you prefer a thick soup. Play it by ear, add ingredients to taste, add more stock if you don’t want wine.

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If at first you don't succeed, ask UHM in your hour of need!

Hi Blu, your recipe sounds up my street I love roasted veg anyway, and specially love roasted toms.
I didnt know you put red wine in soup,well worth thinking about.

When I get a chance tp do a proper shop, I will get the ingredients and give it a go, it sounds really scrummy.

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I would rather want something I dont have, that have something I dont want