I only have a hand held blender, not sure if this makes any difference, but what are your best soup recipes, and I am a vegetarian, I would love a good cauliflower %26amp; cheese one?!! but open to all your favourites, especially really easy to do !!I need some good/basic soup recipes?
I have a really good and SUPER easy recipe for vegetable soup.
-In a large cooking, fill 3/4 of the pot full with tomato juice and chunks of tomatoes
-You can buy frozen vegetables by the bag at any grocery store. take 2 bags of frozen vegetables (more than two bags if you want it to be thicker with vegetables) Dump the vegetables in. They can be frozen.
-Peel about 10 potatoes and cut them into little squares (that way
they soften faster) and put them in.
-use half an onion and finely cut it up and add to soup.
-You can use either beef bullion cubes or the powder, whatever you prefer and put about 3 tablespoons of that in there.
-add 1 cup of water
-add one tablespoon of garlic salt
-add a teaspoon of salt and a teaspoon of pepper
-i add 1 1/2 tablespoons of lawreys seasonal salt but its all up to how it tastes to you.
Turn your burner between medium and high, covered, for about 45 minutes to an hour. It should be cooked by then and it is amazing!
Saltine crackers add a great taste to it when its done!
Good luck!I need some good/basic soup recipes?
Soup:- Creamy Celery
(by Dune 28/9/08)
1/2 head celery - string removed %26amp; finely sliced
1 small onion
50 g butter
3 cups chicken stock
salt and pepper
1 tablespoon flour
1 cup milk
2 egg yolks
4 tablespoons cream
Place celery and onion in a saucepan with half the butter and cook gently for a few minutes. Add stock and salt %26amp; pepper and simmer 30 minutes. Pour into blender and blend until smooth. Place remaining butter into saucepan, add flour and cook for a couple of minutes. Add milk and celery puree and simmer 3 minutes. Take off heat and add 2 tablespoons of the hot mix to the egg yolks and cream. Mix well, and then add it all back into the soup. Reheat but do not boil.
Cauliflower and White Cheddar Cheese Soup
2 small heads cauliflower
salt to taste
2 tablespoons unsalted butter
1 onion, chopped
1 clove garlic, minced
4 cups vegetable broth
1 pinch ground nutmeg
1 1/2 cups milk
2 cups shredded white Cheddar cheese
freshly ground black pepper
Cut cauliflower heads into florets.
Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). (You can do this part with a hand blender if you prefer) Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .
``````````````````````````````````````鈥?br>
Creamy Vegetable Cheese Soup
2 quarts water
2 cups diced potatoes
1/2 cup chopped onion
2 cups chopped celery
1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta)
In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.
````````````````````````````
Vegetable soup, 8-10 roma tomatoes or 1 large can of diced, 2 cloves garlic minced, 1 yellow onion diced, 2 cups of carrots cut into bite sized pieces, 5 stalks of celery cut into bite sized pieces. I 1/2 tsp Rosemary, 1/2 tsp tarragon, 1 tsp kosher salt, pepper to taste. Put about 1 tsp of olive oil into a pan saute garlic and onion, empty into large pot, add all of the other ingredients, let simmer for 1 hour.
Cream of Asparagus Soup, 1 bunch of Asparagus, 1 clove garlic minced, pepper, salt, 1 pint cream, 1/2 pint of milk, 1/4 cup parmesan. I just saute the garlic for a minute in the bottom of a pot with some olive oil, then add all of the other ingredients except the cheese. Blend after simmering till smooth, add cheese and serve.
All the Best!
PEA SOUP
This has got to be the simplest and cheapest recipe for the most wholesome and filling end result 鈥?ever. My box of dried peas cost 36p, so each serving cost just 9p!
Serves 2
INGREDIENTS
125g (陆 a 250g box) of dried peas
500ml of water
Ground pepper to taste
METHOD
Soak the peas in water according to the instructions.
Put the peas into a saucepan and cover with fresh water. Bring to the boil, then turn down the heat until it is just boiling (simmering).
Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.
If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don鈥檛 have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.
Season with the pepper. Continue to cook for another couple of minutes.
ADDITIONS %26amp; ALTERNATIVES
You can use fresh, frozen or tinned peas. These do not need to be soaked.
Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.
I'm not a vegetarian, but I love vegetable soups!
Minestrone is one of my favorite soups. This is a very flexible recipe, so you can experiment with the amount of stock or water to arrive at your preferred consistency - light soup, thick stew, etc. You can also try adding other ingredients like mushrooms, cabbage, and eggplant.
Minestrone Soup
Ingredients:
2 tablespoons olive oil
2 cups chopped onion
4 cloves minced garlic
1 chopped celery stalk
1 chopped medium carrot
1 teaspoon minced oregano
1 teaspoon minced basil
1/2 teaspoon minced rosemary
1/2 teaspoon black pepper
1 bay leaf
1 cup chopped zucchini
5 cups vegetable stock and/or water
2 cups soaked and cooked garbanzo or other beans
1 cup dry pasta (I use ditalini)
2 cup chopped tomatoes
minced parsley (optional)
grated parmesan cheese (optional)
Directions
1.) Saute the onion and garlic in the olive oil for 5 minutes.
Add celery, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally.
2.) Add the zucchini and stock/water, then cover and simmer for 15 minutes. Add beans and simmer for 5 more minutes.
3.) Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (7-10 minutes). Stir in the tomatoes and serve, topped with parsley and/or parmesan cheese.
--------------------------------------鈥?br>
This is one that I found online and made a few weeks ago. It's really good, and super easy to make. It's a garlic-y artichoke soup (Yum!).
Artichoke Soup
Ingredients:
6 artichoke hearts (fresh, frozen, or jarred)*
3 cloves garlic, chopped
3 tablespoons butter
1 potato, peeled (optional) and diced
4 cups vegetable stock
salt
pepper
Directions:
1.) Heat the butter over medium heat, and saut茅 the artichoke hearts and garlic, stirring frequently, until golden.
2.) Add potato and stock, bring to a boil, lower heat, cover, and simmer about 10 minutes, until the veggies are tender.
3.) Blend potato and artichokes with a little bit of the cooking liquid until smooth. Transfer back to the pan, season with salt and pepper, stir the puree into the remaining liquid, and reheat.
Serve immediately.
Notes:
**If using fresh artichokes: pull off the leaves, trim out the hairy choke, and blanch for a minute or two in boiling water with 2 T of lemon juice.
**If using frozen artichokes: thaw and drain well before using.
**If using jarred artichokes: make sure they are just in water, not marinated.
Hope that helps and happy cooking! :o)
A very good base for any soup is to gently fry a chopped onion and a sliced leek in butter until they are soft without being brown, then add any other chopped vegetables you have handy. Add some liquid - water is a good base, and cook everything is soft enough to liquidise. If you then add either milk or cream an re-heat it all very gently until it is hot you will have a very good soup.
HI i make this all the time and i love it.
I know your a veggie so just change the stock cube from ham to veg stock cubes.
Ok so depending on how much you want to make an what not you will have to decide for your self the amounts to use.
I use.....
Lentils-bring them to the boil for 10 mins then turn down an simmer.
Leeks- about 3 cause i love them cut them in half then into about 1 inch bits.
Carrots-4 or 5 depending on size.
3 or 4 or sometimes 5 ham stock cubes.
Add to the lentils the leeks an carrots and stock.
Simmer for an hour an a half maybe 2 hours till carrots are soft.
Taste while cooking an add salt or pepper if needed.
No need to blend. Tastes better with chunky bits.
x
Ingredients: U S Senate Bean Soup
鈥?1 lb dried great northern bean
鈥?1 meaty ham bone
鈥?3 medium onions, chopped
鈥?3 cloves garlic, minced
鈥?3 celery ribs, chopped
鈥?1 cup instant potato flakes
鈥?1/4 cup fresh parsley, chopped
鈥?salt and pepper
Directions
1. 1
Put beans and enough water to cover in pot.
2. 2
Bring to a boil, and boil for 2 minutes.
3. 3
Remove from the heat and soak for 1 hour.
4. 4
Drain and rinse beans.
5. 5
In large pot, put beans, ham bone, and 3 quarts water.
6. 6
Bring to a boil.
7. 7
Reduce heat,cover and simmer for 2 hours.
8. 8
Add next 5 ingredients.
9. 9
Add salt and pepper to taste.
10. 10
Simmer for 1 hour.
11. 11
Remove hambone.
12. 12
Remove meat from bone and cut in small pieces.
13. 13
Return to pot.
14. 14
Heat through.
VEGGIE SOUP
1 crown Broccoli
a few Carrots
3-4 courgettes
whatever you have at home any other veggies
Osem Chicken Flavour Soup Broth
MethodChop all veggies - no need to be too precious about this as it gets pureed at the end
Put in saucepan (or bowl if microwaving) sprinkle over some Osem stock mix and then pour over some boiling water up to about 3/4 of the veggies.
Cook on hob till all vegetables are soft ( or microwave for approx 30 mins) then puree!
Great with with a slice of challah or chunky bread!!!
My favourite is sweet potato and carrot - and my 3 year old daughter loves it.
Use equal amounts sweet potato, carrot and onion. Chop roughly, throw in a pot with a knob of butter - enough to coat the vegetables. Slow fry for about 20 mins, then cover with stock and boil for approx 20 mins more.
Blend it all up and serve. I only use a hand blender.
It is DELICIOUS.
Beetroot soup- its lovely.
sweat the onion and celery in the butter without colour, add the beetroot and potato cook furthur for 2 - 3 minutes. add vegetable stock and bring to the boil. simmer until the beetroot is cooked then blend. season.
serve with sour cream.
i hope this helps!
Chop a leek finely, chop a small onion, add some veg stock and cook well.
Liquidise all this put back on heat add some chopped carrots and small pieces of cauliflower florets simmer for 20 to 30 mins then serve in a soup bowl with grated cheese sprinkled on top.
15 minute vegetable soup recipes. Just use veggie stock instead of anything suggested:
http://hubpages.com/hub/Fast-And-Easy-So鈥?/a>
macaroni and cheese -x
No comments:
Post a Comment