Season of mists and mellow soupfulness....

I make soup most days ,only recently learned not to make huge pots as theres just 2 of us now.This week we've had Scotch Broth made with a lamb shank,chicken rice and sweetcorn with the chicken shredded into it and mushroom,todays is leek and potato which I'll blend and keep some cubed potatoes to put in with loads of parsley when its blended .Tomorrow will be a smooth lentil as I'm boiling ham for tonights dinner

That’s reminded me, paddyanne - in the freezer I have 2 half leg of lamb bones, each with a very little meat still on. I’ve been keeping them for a winter Scotch broth type of thing. I take off what meat there is, simmer the bones for a good hour with onion and pearl barley, then add other veg inc. turnip (if I can find any - goes v well with lamb IMO) and just add the meat and some frozen peas (essential for dh!) for the last 5 minutes.
A very tasty winter warmer.

Absolutely feeling soupy! DH often concocts soup from whatever is left in our weekly veg box. No recipe, no measurements, but it's always delicious. Thus in this household, "you cannot step into the same soup twice...", so to speak.

I am just waiting for the first equinoctial gale, when it is cold enough for me to be wrapped in jumpers, and watching the leaves being blown around, then I will make the first batch of pumpkin and chestnut soup.

DH has been making soup for the last few weeks using tomatoes and other veg from the garden.

Super soups, ladies, those will extend my somewhat limited repertoire!

I make soup all the year round, mainly,

lentil with ham hough or ribs, carrot, leek, potato, parsley...

chicken broth with chicken thighs that I can scoop out when cooked for curry/stir fry/sandwiches...

Tomato and lentil with tinned tomatoes, onion, curry powder...

Lentils must be soaked overnight and well rinsed!

Some for me, some for the freezer.
Useful to take in flasks for garden / park meet ups now we can't visit indoors in Scotland.

I made beetroot soup for the first time ever . I was giveN a bag of freshly dug in various sizes . Steamed them in the microwave and added apple , celery ,carrot and onion. I bought a soup maker pre pandemic and it’s been a godsend. A basic veg soup in 20 minUtes aNd No hanging around watching it. Apologies for the random capitals. Don’t know how that happened.

Sweet potato, red pepper, carrot, onion obviously. Red lentils (no I don’t t soak them) tin tomatoes stock and THYME.
Grandson loves it....he who won’t touch a vegetable.

Unless it is very warm we always have a “bucket” of soup on the go.
My current favourite is the BBC sweet potato and red lentil soup. The coriander in it works beautifully but don’t bother faffing about grating the veg. It is going to be blended anyway so rough chopping is perfectly adequate.

Which lentils do you mean, Grannmarie? Green/Puy?
I use loads of red lentils and never soak them.

Pleased I've found this thread.
Being a single fella and a love of one pot cooking some most of these soups will get made sometime over the winter months.
Thank you Ladies.

Gathered up vegetables that were around today and made creamed soup with a chicken stock base. The flavour is always deeper day after it’s made so we’ll have some tomorrow.
I like to use a soup maker.

Witzend just wanted to compliment you on a lovely thread title!

Just made end of week soup.All the veg left in the vegetable drawer. The last courgettes from the garden, some spinach and boullion powder. Dark khaki this time. Tastes fine with a little cream stirred through.

Stansgran

I made beetroot soup for the first time ever . “

Beetroot, coconut and ginger soup is spectacular. Premiered it at Christmas dinner last year, absolute silence other than some mmmm’s and the occasional slurp for at least 5 minutes as everyone wolfed it (various ages).

Freezes beautifully too, in fact even better if defrosted and a dash of lemon added.

Thank you, phoenix!

This thread really warms the cockles just reading some of the recipes/ideas and is also a timely reminder of weather to come and the importance of nourishment. What isn't there to like ?

Hi, Witzend, I use red lentils, have always soaked/rinsed them, I think it helps them to cook more quickly?

Just my humble opinion?

We are going out for dinner tonight with friends. I made soup as a light lunch.
Mushroom with garlic and parsley from the New Covent Garden Book of Soup.
Delicious.

here is the recipe

I’ve honestly never heard of soaking red split lentils, Granmarie. Mind you I only use them in dishes where they’re simmered for at least 45 minutes. By then they will usually have disintegrated completely.

Anyone ever made sprout soup? I haven’t but it’s supposed to be delicious.

Have you overdone the strength of the poteen in the Argy bar lemongrove ? ?
In my humble opinion “sprout” and “soup” do not go in the same sentence ?

I do a lot of veg soups but not really to a recipe, I just look and see what I’ve got.

I love to make soup - currently got ham ribs cooking in my slow cooker to make stock for yellow split pea and ham soup!

I know Puzzler ?but two different friends have told me that it really is very yummy.

I do like sprouts, so maybe.
lemon I bet it gives you wind ?