Vegetable soup

Defiantly use Bullion instead of stock. I worked in the catering trade at one time and I now use Chefs Larder veg bullion. Its around £20 but lasts me about 2 years. very well worth the money

Frm Amazon

I save the rinds from Parmesan cheese and add them to the soups I make. Kept in a small box or poly bag in the fridge, they can be stored for ages.

Allira

Witzend

The other day I added some leftover cheese sauce to my usual sort of multi-veg soup - I often make a bit too much cheese sauce on purpose, but have to tell dh not to help himself to what’s left in the saucepan!
It goes very well in a soup, ditto parsley sauce, if there’s any ever of that left over.

Occasionally I've added leftover cauliflower cheese and it has been very successful.

Although DS would ask "I do not understand. What is this leftover cauliflower cheese?"

I can relate! There would never actually be any cauliflower cheese left - it’s one of dh’s favourites!

Whatever the ingredients you use in your soups, a teaspoon of MSG will enhance the taste. Forget all the claims that MSG causes migraines or blinding headaches, 1.4 billion Chinese can't all be wrong.

KKOB

Whatever the ingredients you use in your soups, a teaspoon of MSG will enhance the taste. Forget all the claims that MSG causes migraines or blinding headaches, 1.4 billion Chinese can't all be wrong.

It gives me a dreadful headache!

Norah

Allira

I believe only 1-2% people must be GF.

But a consideration when cooking for others.

If cooking for GF others, GF is a consideration.

If cooking vegan, animal based products are a consieration.

Allergies are also a consideration.

I didn't read restrictions from OP.

If cooking for coeliacs, making sure the food is gluten free is absolutely essential
If cooking for those with a nut allergy, it is absolutely essential to avoid nuts
The same with sesame seeds.

They are not a 'consideration'

These allergies and auto-immune diseases are not a choice, like veganism. People could be very ill or even die.

Are you vegetarian/ vegan? If not I would use chicken carcass after roasting or a boiled ham water as stock for veg soup then add what you like. I sometimes add lentils or dried butterbeans to mine as well. We grow our own veg so soup is always on the menu but rarely the same ingredients.

I made veg soup today from what had in the veg drawer - swede, half an onion, bit of red pepper, carrot, green beans (all of these coarse grated), with veg bouillon, seasoning, handful of macaroni, a squeeze of tomato paste. It's very tasty!

I intend serving it tonight with bake-at-home rolls and baked parmesan heaps as read about in the "What savouries can I serve with tea" thread...

I use a pressure cooker for lentil and beans, and for root veg, often adding some fresh coriander with stalks to add to the flavour of the beans or carrots, or mint for potatoes or peas.
One of our favourite soups is a chilli and bean soup originally tbought in a tin from M&S. We make the soup now, using the ingredients from the tin label: tomatoes, various beans, onions, carrots, potatoes, red and green peppers, courgette (though I usually leave this out), smoked paprika, cumin, coriander, cinnamon, black pepper, garlic purée, salt, coriander leaf, chipotle chillies. ancho chilli powder, cocoa, ground oregano, bay leaves. Thicken with cornflour if necessary.
Obviously there are no exact quantities, we just use what we have on the day, with different beans for variety.

granbabies123

Are you vegetarian/ vegan? If not I would use chicken carcass after roasting or a boiled ham water as stock for veg soup then add what you like. I sometimes add lentils or dried butterbeans to mine as well. We grow our own veg so soup is always on the menu but rarely the same ingredients.

We cook chicken for our daughters and theirs, chicken carcass makes lovely stock for soups. Carefully never using that stock for ourselves.

Retread

I made veg soup today from what had in the veg drawer - swede, half an onion, bit of red pepper, carrot, green beans (all of these coarse grated), with veg bouillon, seasoning, handful of macaroni, a squeeze of tomato paste. It's very tasty!

I intend serving it tonight with bake-at-home rolls and baked parmesan heaps as read about in the "What savouries can I serve with tea" thread...

Our daughter find "baked parmesan heaps" quite addictive.

As do their children. I think some children tolerate cheese well.

Stir in a couple of tablespoons of dried milk powder just before serving. My Mum gave me this tip and it works well in almost all soups, making them creamy and delicious without adding extra calories (as adding cream would do) or fluid which could make the soup watery if you used milk.

Every region has signature dishes and special places that serve themm cozy trattorias, fine restaurants, and one´s kitchen.

This Umbria - Italia Chickpea Soup called Zuppa e Ceci, is a simple soup perfect for a cold January, February and March.

3 And 1/4 cups of dried garbanzo beans
2 medium sized onions sliced finely
1 cup of peeled carrots
1 cup of coarsely chopped celery
1 cup of chopped tomatoes
Can add if you wish 2 slices of guanciale (boar) or bacon

1/2 cup of Olive oil (6 teaspoons of olive oil for the baguette)
12 baguette slices
1 large garlic bulb
Salt to taste

Place the garbanzo beans covered in 3 Cups of water overnight.

Return the beans to a stock pot and add the veggies.

Heat up on SLOW FLAME: the beans and veggies approx 2 hours and a half. Keep covered.

WORKING in batches put olive oil on sliced baguette slices and now, blend the soup to a natural creamed texture.

Add a little more water if needed.

And salt to taste.

I've recently found that a handful of walnuts makes the soup much darker & richer
I make pea soup with a bag of frozen peas, & add lots of dried mint.
Turmeric is good in 'red' soup (carrots, sweet potato & red pepper)

This recipe, sent to me by my local organic veg box delivery company, is the best soup recipe I think I’ve ever had! Gorgeous flavour which develops even more so the next day.
If you try it, give it a really good blitz and I added a little more water at the end as quite thick. Lovely with homemade croutons www.bbcgoodfood.com/recipes/roasted-red-pepper-sweet-potato-smoked-paprika-soup

KKOB

Whatever the ingredients you use in your soups, a teaspoon of MSG will enhance the taste. Forget all the claims that MSG causes migraines or blinding headaches, 1.4 billion Chinese can't all be wrong.

MSG is the work of the devil, dreadful stuff.

If you need this for flavour then find or create a better recipe.

FannyD

I save the rinds from Parmesan cheese and add them to the soups I make. Kept in a small box or poly bag in the fridge, they can be stored for ages.

I’ve never thought of that, FannyD, thank you for the tip.

We love our soup and just throw in whatever needs using up really. Switch on the soup maker and that’s it. I don’t note down the proportions or ingredients, so they’re always different. Yesterday’s was from the salad drawer - celery, spring onion, peppers, courgette, even an end of cucumber and the remainder of a salad bag, with some leftover olives, a tin of tomatoes, bouillon, ginger and mixed herbs.. Done on the “chunky” setting, so not puréed. It was delicious.

Would onion salt or onion powder be any good for those who can’t eat onions?

Another vote for curried parsnip soup. You can make it as spicy as you like.

I've just sat down after making a big pot of soup. Definitely onions, celery, carrots and potatoes then add whatever I have. Some stock or stock cube and then I like some pulses, mine has split peas green and yellow, lentils, pearl barley. I buy it as a soup mix from Sainsbury's and it has to be soaked overnight and then boiled before you add it to your soup. I like my soup chunky so no blitzing it for me. How long till lunch,?

No soup without garlic, onion, parsnip, leek, carrot and celery. Just to give it a flavour. That's a start. Italians call it sofritto. Elementary.

I have a soup maker and keep store of chopped veggies (carrot, sw potato, celery) in freezer for quick prep. I do panfry an onion and some garlic and add a stock pot. Season with black pepper at end and maybe some salt. If feeling indulgent I add a bit of cream at end. I freeze icecube portions of cream to have handy. Some chopped parsley or chives would be nice too.

My multi-veg ones usually also contain red lentils or pearl barley, or both. I once counted 11 different plant items in a soup!

Witzend

My multi-veg ones usually also contain red lentils or pearl barley, or both. I once counted 11 different plant items in a soup!

I add lentils to most vegetable soups.

Lentils disappear into the broth and provide protein.