Soup

Didn't know what to have for supper so!
I'm fortunate enough to have soup maker so!
I investigated my veg drawer

Put in
Celery
Tomato
Yellow pepper
3pieces mangy asparagus
Onion
Several carrots
Chicken stock cube
Water!!!
Tom purée
A couple of spoonfuls of fromage frais!

Result?
Scrumptious !

Oh I puréed it!

Made that the other day Jeni - minus the asparagus and yellow pepper - cooked the old fashioned way in an old saucepan. I added a spoonful of a friend's home made pineapple and onion relish to the mix as well.
Result ........ very delicious.
Unpureed!


Hope you have a good day today.

Soup is one of my favourite things I often throw the contents of the veg drawer into a pot with water and a couple of stock cubes just to see what happens. The result is almost always tasty.

Pumpkin (going cheap this week) Carrots. Roast em slowly. Chop and fry onions. Stock cubes (unless you just happen to have chicken stock in the fridge). liquidise. Dilute to taste. I have made this twice recently and DH, who normally screws up his nose at the notion of soup, found it delicious. Planning to buy up pumpkins this week as they do keep well don't they. What the yanks call "winter squash" as opposed to squishy courgette "summer squash"

JessM Where have you been buying your courgettes? They shouldn't be at all squishy.

Wasn't meaning to criticise courgettes absent - but courgettes and some of their relatives are soft, juicy and only have a shelf life of a couple of weeks. They have a higher water content. "Winter squashes" like pumpkins and butternut squash keep for months. Not very squashy really. Higher carbohydrates and less water i suppose.

Oh i forgot with above "recipe" i would remove the skin of the pumpkin and possibly the carrots, depending on the carrots.

The butternut squash I have had in my cupboard for at the very least a month has a lable saying "use within 10 days of purchase." I am sure they used to have actual sell by dates on them. Given that they are virtually self designed to last for a long while this is utterly tupid! No wonder so much food goes to waste.

Quite. A label saying "Use before it gets mouldy or soft spots" would be more appropriate.
Those ornamental gourds are the extreme end of this genetic spectrum, and they just dry out and last for decades I guess.

Now we are entering "flu" season - this is my flu busting soup which should be taken every 2/3 hours over 24/48 hours......kills off fluey bugs dramatically:

Whole head of garlic cloves (chopped)
Red Onions (chopped)
Chillies (to taste and chopped)
Ginger (to taste and grated)

Soften the above in olive oil

Now add your own chicken stock, chopped celery, carrots, squash and any other vegetables you have that need using up!!

If you like or have shitake mushrooms, add these as well as they are amazing "healers".

Cook until vegetables are soft - only 25 - 30 minutes or so.

Put into blender until smooth - I add Coconut Milk as well to give it a creamy taste.

You will sweat!! It is delicious (make it as spicy as you want).....
Keep in a big pot in the fridge and just heat up what you need each time.
Works in our family every time.

Will it work without the garlic? Garlic doesn't like me ( bloating and emetic qualities). I made chicken, mushroom and left over soup yesterday, there"s half left and I've chillies and ginger in the cupboard.

Sounds like good recipe to have before sitting with a certain judge who drives me mad!

To go with the stake in your pocket and the bumper sized cross?

And the hand axe!

I make a lot of soup, the favourites are leek & potato and lentil and bacon. Both freeze well too, so I make a fairly big batch and bung some in the freezer. We usually have it with those part baked baguettes that keep for ages.

I did look at soup makers, but the price was just ridiculous!

I've just bought a hand blender and it has made soup making much easier.

I cook a large quantity and freeze some.

Just made cauliflower soup. Also like sweet potato.

Use lots of fresh ginger in everything.

Why doesn't it go all over the walls? I love home made soup but get fed up of cleaning the blender afterwards...I'll check out hand blenders. I put turmeric in some soup for my joints. Leek and potato soup gives me terrible wind .

You have to make sure the blade bit of the hand blender stays under the surface of the liquid.

If it breaks the surface, soup does indeed go flying everywhere.

I used to use a standard blender and it was messy and time consuming ladelling the soup mixture out of the saucepan into the blender, maybe having to do it in three or four lots.

Now I just plunge the blender into the saucepan I have cooked the veggies etc. in.

Thanks; will definately give that a go. You can't imagine the mess I create just making a sandwich; the mess when I make soup is beyond belief [and, for some reason I always choose to do it late at night and am then faced with the carnage].

I always make soup with the last of a chicken - boil up the carcass which has a bit of flesh still on it, add whatever. (whatever is low fibre, now).

I make a pan of soup every week even during the summer month's mr.glamma's favourite is cauliflower & blue cheese does anyone know if it is alright to use veg stock as opposed to chicken stock,? the only reason being is that I have a large amount of veg stock cubes to be used in my dry store cupboard.

I'm making my favourite spinach and watercress soup today (I use a hand blender too) and I will put some ginger in for a change as I love the heat it gives. I also make a Thai chicken soup with chilli,ginger and coconut milk, yummy!

glamma, I can't see any reason why you shouldn't use veg stock - vegetarians must do!

glamma you can use veg cubes. I often use chicken stock if I run out of other sorts, I think the only one I'd avoid in your recipe would be fish stock.

I swear by my cuisinart soup maker! It's so easy just rough chop the ingredients throw them in with liquid and stock cube . Switch on and it cooks stirs ans blends all in one jug.
You do have to pour it out yourself.