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[BBx]

Mushroom soup is wrong.

I would tell you why... but it involves a story one of my bloke friends told me and if I repeated it, it would put you off mushroom soup for the rest of your lives too

BB x

[Muban]

Leek and Pumpkin soup

1 Onion chopped
2 oz Leek chopped
1 pint hot stock
1lb Diced pumpkin flesh (or squash - butternut squash is good for this)
8oz potatoes chopped
1 pint skimmed milk
4oz Cooked long grain rice
1/4 pint low fat natural yoghurt (you can use low fat philadelphia instead)
salt & pepper

Soften the onion and leek in a few tablespoons of the hot stock. Then add the pumpkin flesh, potatoes, milk, remaining stock and seasoning. Bring to boil and simmer for 45 minutes. Make sure and stir it every now and then so it doesn't stick. Add the rice and yoghurt (or philadelphia) and blend until smooth.

Makes 8 serving or thereabouts, 90 calories per portion and 1 gram of fat.

[Jonny69]

I made 10 bean soup last night, I'll post it up. It's beans, tomato, garlic and onion and a sprinkle of salt and pepper - that's it. I'll post it up when I can see a bit better

[Blackstar]

Thanks Lozza, all of them look great.
Here are some i've found trawling the web, i'm going to make a couple tomorrow will update on how they go.
May as well turn this into a soup extravaganza!

Carrot, Tomato and Cardamom Soup recipe
Ingredients
9 cardamom, pods
10 oz (275 g) fresh tomatoes
10 oz (275 g) carrots
1 1/2 tablespoons sunflower oil
1 onion
1 3/4 pints (975 ml) vegetable or chicken stock
Salt and freshly ground black pepper
Fresh coriander or parsley for garnish

Method
Roughly crush the cardamom pods using a pestle and mortar or the end of a rolling pin. Place all the pods and seeds in a piece of muslin and tie securely with string.
2. Skin the tomatoes by plunging them into a bowl of hot water for 30 seconds, then cold for 1 minute, until the skins can be easily removed using your fingers. De-seed the tomatoes, trim the carrots, and roughly chop them both.
3. Heat the oil in a large saucepan and finely chop the onion. Cook the onion over a medium heat until transparent. Add the carrots and tomatoes and stir for 2-3 minutes.
4. Add the stock and wrapped cardamom pods, then bring to the boil. Reduce the heat and simmer for about 30 minutes until the carrots are tender. Remove the cardamom from the saucepan and leave to cool, and then squeeze the muslin out over the saucepan, extracting all the juices.
5. Puree the vegetables and liquid in a liquidiser

Chickpea, Chilli and Coriander Soup
Ingredients
8 oz (225 g) chickpeas, soaked overnight in twice their volume of cold water
2 small red chillies, halved, de-seeded and chopped
1 level tablespoon coriander seeds
1 x 15 g pack (or ½ oz) fresh coriander, leaves and stalks separated
1 level tablespoon cumin seeds
2 oz (50 g) butter
6 fat cloves garlic, peeled and finely chopped
1 level teaspoon ground turmeric
grated zest 1 lemon
1 x 200 ml tub crème fraîche
2-3 tablespoons lemon juice
salt and freshly milled black pepper

Method
1. Drain the chickpeas in a colander, rinse them under the cold tap then place them in the saucepan with 2¾ pints (1.75 litres) of boiling unsalted water. Then bring them up to simmering point, put a lid on and cook gently for about 1 hour or until the chickpeas are absolutely tender and squashy.
2. Dry roast the coriander and cumin seeds in a small pre-heated pan for 2-3 minutes, then crushed in a pestle and mortar. Melt the butter in the pan, add the crushed spices along with the chopped garlic and chillies and cook over a low heat for about 5 minutes. Now add the turmeric, stir and heat that gently before removing the pan from the heat.
3. When the chickpeas are tender, drain them in a colander placed over a bowl to reserve the cooking water. Transfer the chickpeas to a liquidiser together with a couple of ladles of cooking water and purée them until fine and smooth. Add the lemon zest, coriander stalks and spices from the pan along with another ladleful of cooking water and blend once more until fine and smooth.
4. Put back into the saucepan with the rest of the reserved cooking water. Bring it all up to a gentle simmer; stir, season, and then simmer gently for a further 30 minutes.

Salami and tomato soup
Ingredients
50 g (2 oz) sliced salami, skinned and roughly chopped
15 g (1/2 oz) butter
100 g (4 oz) potatoes, diced
100 g (4 oz) carrots, diced
1 onion, roughly chopped
1 teaspoon sweet paprika
225 g (8 oz) can chopped tomatoes
150 ml (1/4 pint) tomato juice
425 ml (3/4 pint) chicken stock
1/4 teaspoon dried rosemary
Salt and freshly ground white pepper
400 g (14 oz) can cannellini beans, drained
1 tablespoon chopped fresh parsley

Method
1. Melt the butter in a saucepan, add the potatoes, carrots, onion and paprika and cook gently for 5 minutes until the onions are soft.
2. Stir in the tomatoes and their liquid, the tomato juice and stock then bring to the boil. Lower the heat, stir in the rosemary and season with salt and pepper. Cover and simmer for 20 minutes until the vegetables are tender.
3. Remove from the heat and leave to cool slightly, then puree in a blender or work through a sieve.
4. Make the croutons: put the butter in a bowl and beat in the sesame seeds and mustard. Spread on one side of each slice of bread. Cut the
bread into 2 cm (3/4 inch) cubes and put them in a frying pan. Cook gently for 5 minutes or until they are golden, turning frequently.
5. Return the soup to the rinsed-out pan and stir in the salami. Add the beans and heat through gently for 5 minutes, then taste and adjust the seasoning if necessary.

[BBx]

Yummy Loz!!

I don't like Leeks... but I like Leek and Potato soup.

BB x

[Pheebs]

I made the spicey carrot soup at lunch - gonna nom it tonight but it looks and smells GOOOOOOOOOOOD!

So simple too!

Spicey Carrot Soup:

Ingredients:
675g carrots (I was posh and used proper nice taste the difference ones with some oldie ones)

1 Large Onion chopped (Saw an offer on taste the difference sweet Onions so yeroinked them!)

1tsp of Ground Corriander

1tsp of Cumin seeds

1tsp of Hot Chilli Powder

Knob of butter

900ml veg stock (two Knorr stock cubes avec water will suffice!)

Recipe:

Heat up your butter in a pan, chuck in chopped onions and carrots - stir for 5mins. Lob in your spices and stir for a further 1min. Whizz in the stock, leave to simmer for 45mins. Chuck all in the blender and SCHHHHRRRRRRRRROOOOOOM blend blend blend blend blend. Et voila.

Simple.

Gorgeous.

Healthy.

Fart-inducing.

Fud

[Joe 90]

i'll have to try and find my mums leek'n'potato soup reciepe later - its the most amazine soup evar.

*edit*
Can't find it and its been about two years since i bothered to make it.

basically, you need potatos, an onion, chicken stock and leeks.

then you cut up the potatos n veg, let it sweat in a pan for 10/15mins.
then add the chicken stock and leave it to simmer for 20/30mins
then liquidise it all and eat! ftw. \o/
now i want some!

[vix]

As it's Winter I thought I'd resurrect the s00p thread.

Also wanted to ask a question, I'd like to make my own s00p but don't have a liquidiser. I do however have a smoothie maker, is it the same thing?

[BBx]

I use a hand blender was about £6/8

BB x

[Piggymon]

I've started making sooops !

Last weekend I made butternut squash & swede... was dead easy

Red onion
Celery
Butternut squash ( which made my left hand go all funny ! )
Swede
2 veg oxo cubes
salt and pepper

Chucked it all in boiling water and cooked for about 45 mins before blending.

Was scrummy !