Soup/Broth?

Question

This is kinda serious although I'm sure a lot of u will take the 'P' . . . any outstandingly good recipes for vegtable soup or broth, cheers

Answer 1

This is really easy and quick, get a large pan, then chop a large onion, half a leek, one turnip diced, a bit of swede diced, one stick of celery, 2 medium carrots diced/sliced, put all ingredients in the pan add a small amount of water to cover bottom of pan, put on lid and gently steam for 5-6 mins on low heat, meanwhile chop some green cabbage or kale into small ribbons, add 3/4 pint of stock, vegetable or chicken stock cube and the cabbage, season well with black pepper and salt, i like to add a tiny bit of dried sage, it gives the soup a really nice taste! you can add chopped up chicken leftovers, a handful of lentils, or small dried pasta, whatever floats your boat, cook until all the veggies are soft but not overcooked, about 25-40 mins, depends on the quantity, you could make dumplings to add to it as well, but that is the basic recipe for a veg soup or broth!! good luck hope this helped! (if you dont like swede or turnip use alternatives, courgettes, sweet potato etc)

Answer 2

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley

Heat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes.

Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt & pepper.

Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.

Season to taste and serve.


Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.

Answer 3

broth
10 cups water
4 thin-skinned potatoes, scrubbed and halved
2 tomatoes, quartered
1 onion, quartered, unpeeled, ends removed
8 mushrooms, cleaned
2 leeks
2 carrots, unpeeled, scrubbed
2 celery ribs
2 cloves garlic, unpeeled
1 tablespoon fresh flat-leaf parsley
1 teaspoon fresh dill weed
1 teaspoon coarse salt
8 peppercorns
4 whole cloves
1 bay leaf

In a large stockpot, combine water, potatoes, tomatoes, onion, mushrooms, leeks, carrots, celery, garlic, parsley, dill weed, salt, peppercorns, cloves and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for 90 minutes. Strain, removing all solids. Let cool. Keep in the refrigerator for up to 3 days or freeze for long term storage.
Makes 8 servings.

Answer 4

Here are a few recipes

Vegetable soup

Ingredients
1 tbsp olive oil
½ banana shallot, sliced
1-2 garlic cloves, chopped
½ romero pepper, diced
salt and freshly ground black pepper, to taste
200g/7oz baby spinach
2 tsp fresh thyme, chopped
350ml/12fl oz vegetable stock

Method
1. Place the oil into a saucepan, over a low heat.
2. Add the sliced shallot, and gently fry for one minute, before adding the garlic and pepper. Sweat gently for 6-8 minutes, and season to taste.
3. Once the shallot and pepper has softened, add the spinach leaves and the thyme, stir well.
4. Add the vegetable stock, raise the heat to a rapid simmer, and cook for 10-12 minutes.
5. Place in a liquidiser, and blend until smooth.
6. Serve in a soup bowl.

OR Cream of vegetable soup
Ingredients
2 tbsp olive oil
1 onion, peeled and chopped
1 garlic, peeled and chopped
110g/4oz peas
110g/4oz carrots, peeled and diced into small batons
400ml/14fl oz vegetable stock
85ml/3fl oz cream
30ml/1 fl oz milk
salt
freshly ground black pepper
To garnish
fresh chives

Method
1. Heat the oil in a medium pan.
2. Add the onion and garlic and sauté for 1-2 minutes to soften.
3. Add the peas and carrots and pour in the stock.
4. Bring to the boil then reduce the heat, cover and simmer for 8-10 minutes.
5. Stir in the cream, milk and seasoning and continue to simmer for a few minutes.
6. Remove from the heat and transfer to serving bowls.
7. Serve garnished with fresh chives

OR Butternut squash spiced soup
For the soup
1 butternut squash, peeled, deseeded and cut into cubes
15g butter
2 tablespoons olive oil
salt and freshly ground black pepper
1 onion, diced
2 sticks celery, finely sliced
1-2 red bird's eye chillies, deseeded and finely sliced
2 sprigs thyme, leaves only
1.2 litres vegetable stock

For the spiced cream
5 teaspoon ground cumin
½ x teaspoon paprika
½ x teaspoon cayenne pepper
142ml carton double cream, lightly whipped

Preheat the oven to 200°C, 400°F, gas mark 6.
Place the cubes of butternut squash in a roasting tray, dot with the butter and drizzle with a tablespoon of the olive oil.
Season with salt and freshly ground black pepper and cook in the preheated oven for 30 minutes until tender.
Heat the remaining tablespoon of oil in a large heavy based saucepan, stir in the onion, celery, carrot, chillies and thyme and gently fry for 5-10 minutes until softened but not browned.
Stir in the butternut squash and add the stock with seasoning to taste. Cover and simmer for 25 minutes.
Puree the soup in a liquidiser or food processor until thick and smooth. Return to a clean saucepan and gently heat through.
Stir the spices into the lightly whipped cream and serve the soup garnished with a spoonful of cream. Sprinkle over freshly chopped coriander leaves and ground black pepper.

OR French Onion Soup
15g butter
1 tablpespoon olive oil
750g onions, sliced
25g plain flour
1.2 litres chicken or vegetable stock
bouquet garni
salt and freshly ground black pepper

Heat the butter and oil in a heavy-based pan, add the onions and cook slowly, stirring occasionally, for about 30 minutes, until soft and golden brown.
Stir in the flour and cook for a few minutes, then gradually stir in the stock and bring to the boil.
Add the bouquet garni, and salt and pepper, cover and simmer for 30 minutes. Remove the bouquet garni and leave to cool.
To freeze: Pour into a rigid container, cover, label and freeze.
To thaw: Turn into a pan and reheat gently from frozen, stirring occasionally.
To thaw by microwave, cover and microwave on high for 15-20 minutes, stirring occasionally.
To serve: Check the seasoning. Pour the soup into a large soup tureen or individual ovenproof bowls and place the French bread slices on top. Sprinkle thickly with the cheese. Place under a preheated hot grill for 2-4 minutes, until browned and bubbling.

Answer 5

Look up www.epicurious.com and it will give you millions of recipes to choose from. Lots of pics too. I have used many a cartridge in printing off from this site. Check it out.

Answer 6

"Chicken Noodle Soup" - 6 servings

2 tsp. olive oil
2 carrots; peeled and sliced
2 ribs celery; sliced
1 onion; diced
6 garlic cloves; crushed
1 tsp. dried thyme
1/2 tsp. pepper
1/2 tsp. dried sage
3 1/2 cups chicken broth
1 1/2 cups water
2 boneless, skinless chicken breasts; cut into 1/2" cubes
2 cups egg noodles

Heat oil in medium stockpot over medium-high heat. Add carrots, celery, onion and garlic; saute until onions are translucent, or about 5 minutes. Stir in thyme, pepper and sage; cook for 1 minute. Add broth, water and chicken; cover and reduce heat. Simmer 15 minutes.
Stir in noodles; simmer, uncovered, 10 minutes or until noodles are tender.


"Winter White Bean Soup" - 6 to 8 servings

1/2 lb. dry great Northern beans; rinsed
2 tbsp. olive oil
2 carrots; diced
1 large onion; chopped
1 (14 oz.) can vegetable broth
1 bay leaf
1/2 cup Kikkoman Roasted Garlic Teriyaki Marinade & Sauce
1/2 lb. mustard greens or kale (or spinach, probably)

Soak beans in 2 quarts cold water, covered, overnight; drain.
Saute carrots and onions in hot oil in Dutch oven or large pot over high heat 3 minutes, or until onion is translucent. Stir in next 3 ingredients, beans and 4 cups water; cover and bring to boil. Reduce heat; simmer 45 minutes.
Meanwhile, discard stems and center ribs from greens; cut leaves into 2" pieces. Stir greens into soup; cook, covered, 25 minutes or until beans are tender. Discard bay leaf.


"Chunky Chicken Barley Soup" - 4 servings

1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
2 garlic cloves; minced
2 tbsp. olive oil
2 (14 1/2 oz.) cans chicken broth
1 3/4 cups water
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 cup chopped cooked chicken
1/2 cup uncooked quick-cooking barley

Saute first 4 ingredients in hot oil in Dutch oven or large pot over medium-high heat 5 minutes. Add chicken broth, water and next 3 ingredients; bring to boil. Reduce heat; partially cover and simmer 25 minutes or until vegetables are tender. Add chicken and barley; cook 8 to 10 minutes or until barley is tender.