Vegetable soup

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.

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.

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!

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.

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!

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.

Frm Amazon

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

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?"

A hit with a visiting BiL who had developed intolerances to both gluten and dairy while on meds for cancer, was curried parsnip soup. He had 3 helpings!

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.

Leeks might be worth a try Sago 🫣

LadyGracie

I use a couple of carrots and potato, squash, parsnip, garlic, chilli flakes and chicken stock, I rarely use onion.

I’ll try that. Always assume an onion is a must. 👍

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.

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

But a consideration when cooking for others.

We've no gluten worries. I believe only 1-2% people must be GF.

Emmer, Spaetzle, potatoes, rice, pasta, quinoa - are in our veg soups.

What is Emmer, please?
Never heard of it.

Oh, just looked it up.
Not good for those who are coeliac or gluten intolerant, unfortunately.

I use a couple of carrots and potato, squash, parsnip, garlic, chilli flakes and chicken stock, I rarely use onion.

Emmer Vegetable Soup

Onions, garlic, veg broth, tin of tomatoes, carrots, celery, cook until tender.

Add: green beans, parsley, salt, pepper, simmer.

Emmer cooked separately, added before serving.

Our daughters add Worcestershire at serving.

Cressy

Any suggestions for those who can’t eat onions? I love soup but onions don’t love me. 😔

Leeks?

Any suggestions for those who can’t eat onions? I love soup but onions don’t love me. 😔

Made one yesterday but it wasn't tried and tested, more using up vegetables from the fridge which needed using up.

Proper chicken stock. Onion, a courgette (I peeled it), broccoli, cauliflower, swede, carrots, salt, pepper, herbs.

No celery (it makes me itch!)

Might put some Stilton in it today.

I cook a chicken in the slow cooker on a bed of any root veg, celery, red pepper and red lentils with some chicken or veg stock. Leave for about 5hrs until the chicken falls off the bone. Shred some chicken into the soup and use the rest of the chicken anyway you want. Can be boosted with spices and or cream.

All of the above, plus I do add two tbs of nutritional yeast when making soup. It adds flavour as well as being highly nutritious.

I agree with everyone else, most soups are adaptable and are great for using up whatever we have. This week I've made carrot and red lentil. As long as you have onions, garlic and whatever else you fancy, to give it flavour. I added some fresh ginger, cumin, and smoked paprika. Potatoes are a good thickener. The stock pots work well if you don't have any homemade stock, I don't these days. Just let it simmer and then blitz.