Thread: Soup

Originally Posted by Reg Dingle

^ Looks good.

Tastes better.

That pot contained enough meals for 10 sittings. I froze 5 different containers (2 meals in each). Today, I ate the 1^st.

^ Funnily enough I still had some brown coloured leek and sprouting spuds so just made another batch of P&L.

A new improved version withCyrille's tip of adding onion, plus I pepped it up with some cumin and chili powder.



Well happy with that result

^ Looks nice!

Your Nokia could do with upgrading.

Originally Posted by MarilynMonroe

^Looks really warm and yummy, Joe!

The potato and leek blended looks great as well, Dill.

I made a soup today in my instant pot.. Brown lentil and vegetable. It turned out quite well considering it was the first time I made it. Really filling and hearty soup.

Add chorizo to that and it takes it to another level.

^I bet it would, but I don't eat chorizo or meat of any kind.
I added cumin, salt, pepper, garlic, italian herbs, and a few other herbs. I sauteed my onions, garlic in the instant pot before adding the other ingredients.
Anyone have an instant pot here? I couldn't believe my soup was ready in 15 minutes.

Originally Posted by MarilynMonroe

Anyone have an instant pot here

No, what is it?

Dills always on the lookout for new kitchen appliances

Originally Posted by Joe 90

No, what is it?

This is what it looks like, but there are other models out there with varied buttons.

It truly is magical. You can use it as a pressure cooker, to steam rice or veggies, bake, roast and dehydrate. It is actually my roomates, but she lets me use it. I mostly use it for chilli or soup. You can apparently use it as an air fryer, but I have one of those I use almost daily.

Originally Posted by thailazer

Great looking soups on this thread! Take any of those and try adding cilantro, balsamic vinaigrette, and some greek yogurt to change it up a bit. Oh, and lime juice. Been trying to use up green tomatoes here and ran into those hints on the web. Got a bit tired of ripe tomato flavored soups over the summer so those items help cover up the flavor quite well.

Nice ideas! I love cilantro. I've been looking for ideas on vegan soups as it isn't as easy without using chicken or meat to make a soup.

Originally Posted by Reg Dingle

Funnily enough I still had some brown coloured leek

Looks nice.. onion is a must for soup I find to give it more flavor. Is leek popular in England? I only used leek once in my life for my last vegetable soup. It is in the onion family, bit I'm not a huge fan of leeks.. and frankly not a huge onion fan either (esp. raw onions).

I think i'll be doing this soup on the weekend. Sweet potato and Coconut Soup
Instant Pot Sweet Potato Coconut Soup - Yay! For Food

Originally Posted by MarilynMonroe

Is leek popular in England

It's a must in Wales and certain parts of the midlands although they use it for nocturnal activities.

Originally Posted by MarilynMonroe

onion is a must for soup

You've opened a can of worms with that controversial statement

Originally Posted by MarilynMonroe

I'm not a huge fan of leeks.. and frankly not a huge onion fan either

That's reassuring to know

Originally Posted by MarilynMonroe

I'm not a huge fan of leeks

I always cook wearing Le Creusot industrial strength incontinence pants , expensive but can one put a price on confidence?

PM for catalog in plain rubba envelope.

Originally Posted by david44

Le Creusot

Posh b'stard

I make/eat quite a lot of soup, usually in batches of around 4 portions as they freeze great. Apart from planning what soup to make, regular checks of the fridge and what vegetable are nearing the throwing out stage dictates the soup variety.



This is a recent pea and mint soup I made.



Most soups need a foundation of vegetables that have 'sweated' their natural juices through simmering either in butter or olive oil. This is some chopped onion, garlic and spring onions (Americans call them 'green onions').



Diced potato added, which makes a good thickener to the soup.



Once everything softened, vegetable stock added and brought to a simmer.



In goes the peas, again continued simmering.





the chopped fresh mint added.



Then I use an electric hand blender to puree the soup, adding a drop of lime or lemon juice and some sour cream.



With some croutons and a bread roll, a great meal.

^That looks good, PAG! I never thought to pair peas and mint, but I don't eat peas a lot.
I agree that sauteing your onions and garlic before throwing in the rest, makes the soup tastier. You should see about getting a Instant pot for some of your soups.
It is good to know the immersion blender works well for you. I am going to use mine for my next soup.

This is a great thread. I typically eat various soups throughout the week. They are usually easy to make.



Tonight was my quick Chicken Thigh, Tater, Carrot, Yellow Onion soup right out of the pot. No need to dirty another bowl.

2 boneless thighs boiled to to make some broth

1 big tater

1/2 an onion

1 carrot

4 big chilis

2 limes

The Chilis and lime give it a nice sour spice taste. Takes about 35 minutes to make.

Looks good JP!

That how all these new hipster eateries serve up the food nowadays.

If only you had opposable digits.

Originally Posted by cyrille

If only you had oppo

-----------

Originally Posted by MarilynMonroe

and frankly not a huge onion fan either (esp. raw onions).

Well, fortunately for you not many soups come with raw onion.

Another recent soup which furthers the awareness of packing flavour into a soup using different vegetables to add depth of flavour. Roasting vegetables to be used in the soup can also improve it, as roasting seems to concentrate the taste. This is a recent roasted tomato and basil one, with the halved tomatoes into a pan with lots of garlic cloves, and sprinkled with olive oil before going in the oven.



Whilst the tomatoes are roasting, slowly saute a couple of finely sliced onions for about 20 minutes until they start to caramelise.





After removing the onions, again saute some diced carrot, potato and celery, sweating them for a few minutes to release their juices.



before adding a couple of spoons of tomato paste.



Add the roasted tomato and garlic to the pan.





Add vegetable stock, fresh basil and some dried oregano.



Bring to a simmer for a few minutes for blending to make it smooth, and adding some grated parmesan and cream or coconut milk.



there you have it.



What enhances any soup is decent croutons and/or bread. What I usually do is take the oldest baguette from the freezer, cut into decent size pieces, into a bowl with some olive oil and grated parmesan.



All mixed together, then spead out onto a baking sheet



about 20 minutes or so in a hot oven to make golden and crisp



Good food any time of the day.

Very nice PAG.

I shall try the roasting before sometime soon.

Originally Posted by Joe 90

I shall try

Do share

Maybe you cold pump some to MM ?

Originally Posted by PAG

sweating them for a few minutes to release their juices

Yuo don't get tits like thses on Mumsnet