Soup!!!!!!!?

Question

I obviously have an obsession with soup, particularly the vegetable variety. LOL.
Do you have any suggestions/recipes? I don't need specifics if you don't have them handy, just ingredients. I can figure it out as I go...thanks!

Answer 1

Roasted Mediterranean Vegetable Soup

Ingredients:

1 medium eggplant, peeled
1 tablespoon salt

1 red bell pepper,
1 small zucchini
1 small yellow summer squash
1/2 medium red onion, peeled
3 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

1 1/2 pounds tomatoes, peeled and seeded*
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup dry red zinfandel
2 tablespoons chopped parsley
1 tablespoon minced basil (1/2 teaspoon dried)
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Balsamic vinegar
1/4 teaspoon freshly ground black pepper

chicken broth
heavy cream

Preparation:

Cut eggplant in half crosswise. Slice into 1 inch slices. Place in colander and sprinkle with salt. Toss. Allow to stand over a bowl, or in the sink for 30 minutes. Pat pieces dry, do not rinse.

Preheat oven to 425ºF.

Cut red bell pepper into about 8 pieces, both squash into 1/2 inch slices and the red onion in 3 pieces. Place pepper, squash, onion, and the eggplant into a large flat pan. Toss with garlic salt, pepper and olive oil. Do not cover. Roast for 25 minutes, stirring twice.

Sauté the chopped onion and minced garlic in oil until transparent. Do not brown. Add Zinfandel to stop cooking. Add remaining ingredients and cook quickly to evaporate liquid. Stir continuously to prevent scorching. Remove pan from heat immediately if you see any problem.

Combine both mixtures in large stockpot. Simmer briefly if vegetables do not seem fully cooked and soft. (They should be already.)

Purée with hand blender or transfer solids to food processor or blender in batches to purée.

Measure puréed mixture. Add 1 can chicken broth to each 1 cup of puréed vegetables. Heat to a good bubble and then simmer for 5 minutes. Add 1 tablespoon heavy cream to each can chicken broth added. Reheat until hot, but do not boil.

*If fresh tomatoes are not nice, use canned, diced tomatoes, drained. You will need 1 pound after draining—don’t squeeze liquid out, just empty can into a sieve and discard the liquid that goes through.

Answer 2

Chilled pea and fresh mint is to die for. But its gotta be WELL chilled n make sure you pass it through a seive at least three times to get it to the right consistency. I was a Chef for fifteen years so trust me on this one..... (Oh, and make sure you season it nicely during the cooking process).

Ingredients r, onion, leek, carrot, celery n a proper dose of peas all sweated down good n long and then a WEE touch of flour ran through it to add some body when you add the veg stock bit by bit. You know the script from there on in by the sounds of things.

Don't for goodness sake use tinned peas. Try to use shelled peas where possible, or even frozen peas. Frozen peas are just about the only veg that holds their taste through the freezing process.

A spoonful of lightly whipped cream n a sprinkling of clipped chives makes this soup a proper winner and has served me well as a soup in many a Hotel over the years.

Answer 3

I'm also a soup freak ! One of my favourites is using chickpeas or beans or lentils (you can use red split if you like them). Don't use canned beans. If you use beans or chickpeas, soak them overnight, then the following day boil them in water with 1 clove of garlic, sage and bay leaf (no salt). then stir fry a piece of onion, and once it's tender add the beans/chickpeas + the stock where they've been boiled. Adjust with salt and pepper, add some water if necessary, cover with a lid and turn down the heat. Let it go for 10 mins or so. Add some pieces of tomatoes (seeded and peeled, you can use canned tomatoes), let it cook for another 10 mins. Before serving it, add some fresh basil leaves. It's delicious served cold during the summer. If you use lentils you don't have to soak them overnight.

Answer 4

Potato and Leek soup is a favourite of mine and sooo delicious.You will need: Potatoes, Carrots, Leeks, Stock cubes and chick peas (optional)

Put dollup of butter/oil in pan (add a small amount of garlic if you like) Dice the potatoes, grate the carrots and cut the leeks into small rolls.
Put potatoes and leeks into pan - put on low heat to 'sweat' them for about 10 mins then adding water into pan to just about the height above where the potatoes are (so they are 'swimming') Turn the heat up to high and cook. Crumple stock cubes into pan and add a little salt. Then add the carrots and chick peas and stir. Cook until ready - at least 45 mins. Hope you enjoy it as much as I do.

Answer 5

I make great soup, and I always start out with chicken stock. Saute onions, peppers, celery, (or whatever you prefer for flavour) and add the chicken stock. Try cream of vegetable, it's great. Add carrots, potatoes, peas, (again, whatever vegetable you prefer), simmer until just about soft. Put about half the soup in blender with a cup or so of cream or milk. Puree until smooth. Put back in pot with the remaining soup. You can thicken with a bit of flour/milk paste as well. Salt and pepper to taste.
I also use this method for cream of broccoli and also cream of caulflower soup. I blend in cheese as well.

Answer 6

here's twenty good healthy ones and one printed out..

http://prevention.allrecipes.com/
Recipe/Recipe.aspx?nprid=23121

(enter both lines in the search)

Autumn Harvest Minestrone
This Italian-inspired, fiber-rich soup will warm you up and keep you satisfied.
• 2 cans (15 oz each) cannellini beans, rinsed and
drained
• 2 cans (14 1⁄2 oz each) fat-free, reduced-sodium
chicken broth
• 3 c (1⁄2" chunks) butternut squash (1 lb)
• 1 can (14 1⁄2 oz) diced tomatoes
• 2 med turnips, peeled and cut into 1⁄2" chunks
• 1 med parsnip, peeled, quartered, and sliced 1⁄4"
thick
• 2 c bagged coleslaw mix
• 1 lg leek (white and light green parts), sliced
• 1 Tbsp minced garlic
• 1 c (packed) fresh basil
• 1/3 c fresh parsley
• 1⁄4 c grated Parmesan cheese
• 3 Tbsp extra virgin olive oil
• 1⁄4 tsp salt
• 1⁄4 tsp black pepper
• 2 Tbsp water

1. In 4-quart or larger slow cooker, mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw,
leek, and 1 1⁄2 teaspoons of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender.

2. In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 1⁄2 teaspoons garlic until
smooth. Scrape into small bowl and refrigerate.

3. To serve, ladle soup into serving bowls and top with a heaping tablespoon of basil sauce.

Makes 6 Servings

Per Serving: 280 cal, 11 g pro, 41 g carb, 10 g fat, 2 g sat fat, 5 mg chol, 9 g fiber, 570 mg sodium

Prep Time: 20 minutes

Cooking Time: 7-9 hours

Answer 7

Potato and Leek! You need onion too - brown them with the potatoes in butter, with your herbs (thyme & rosemary both go well with potatoes), before simmering, adding the leeks after about 10 minutes. You'll need to drain, puree and re-heat gently. This makes a really hearty, and very healthy (slightly less so if you add cream to it, but still yummy!) winter-warmer-type soup, with nice crunchy crusty bread (spread with lashings of real butter of course!).

Answer 8

I know this probably isnt particuarly helpful but sainsburys has a wicked site for recipe suggestions & link is shown below
Here r some suggestions for soups :
http://www.sainsburys.co.uk/Food/Recipe/search.htm?category=recipe&searchtype=single&query=soup&m.ingredient=soup
Hope this gives u some ideas!

Answer 9

2 onions, 2 carrots, 2 croquettes all chopped, 2 tins of chopped toms and cover with veg stock. Boil for 1/2 an hour then put a hand blender to it! lovely and very low fat!

Answer 10

I would do a vegetable soup with either beef inside the soup or fry your hamburger and pour the fried hamburger inside the soup. Don't knock it till you try it.