Post by kickingfrog on Feb 17, 2011 14:34:59 GMT
Homemade soup (can be vegetarian)
Posted by Judy on 23/10/2006 GF board
I just make what my Mum calls kitchen sink soup, it has everything in it but.......
Basically any veggies I've got go in, chopped up small but there must be onion, celery and carrot. Sometimes I fry the onion and celery in a little light olive oil first. I use frozen veg too if I don't have fresh ones eg. Tesco carrot and swede mix and frozen sliced mushrooms. Then I add one or two stock cubes ( I like the Kallo ones)and top up with water.
I boil up some orange lentils in a separate pan for about 10 mins, skim off the scum and then add them.
You can add a drained can of butter beans or canellini beans too.
Bring to the boil than simmer for at least 45 mins or until veggies are nice and soft. Sometimes I zap it with a hand held liquidiser for a smoother soup.
For a bit of extra taste add marmite about 10 mins before you eat it.
You can heat this up a few times, it gets better each time.
It's also nice with some grated parmesan or lancashire cheese on top.
Sorry there's no quantities, I follow my Grandmothers style. The soup is slightly different everytime I make it.
**************
Curried Pumpkin Soup
Posted by Helen on 23/10/2006
GF board
This is my personal favourite, it's a great way of using up the squash I get in my veg box too, I tell the kids it's carrot soup and they eat it too. Obviously you can make it as spicy (or not) as you wish.
Curried Pumpkin Soup Recipe
2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
***
Posted by jackieK on 24/10/2006
GF board
Fry an onion in little olive oil. Add all veg of choice.
Add 1 pint stock.
Add 1 can tinned tomatoes and 1 tablespoon tomato puree.
Stir in 3 large spoonfulls of peanut butter.
Leave in low oven until veg are cooked.
*******************
Posted by Anne (HC) on 24/10/2006
Gf board
This is one of the quickest soups ever to prepare. No fat either.
CELERY & FENNEL SOUP
Ingredients:
½ head of fennel, chopped
1 small onion, chopped
Garlic to taste
3 sticks celery, chopped
I chicken stock cube or Marigold Vegetable Bouillon (gluten free)
Mixed herbs
Ground black pepper
3 pints of water
Method:
Put all the ingredients into a large saucepan.
Stir. Bring to the boil.
Cover and simmer for about 45 minutes.
Serve.
This is chunky, but you can blend. I don't bother.
****************
Butternut & veg soup:
Posted by Tina Grief (Peterborough) on 23/10/2006
….
Butternut squash makes a perfect base for soup because it breaks up when cooking and turns into a really nice sauce.
I've made this recipe up myself and haven't written it down, but this is roughly what I do to make butternut & veg soup:
Start off by frying a clove or two of garlic and onion together in butter/oil with about a teaspoon of cumin (if you like spicy food) or caraway seeds (if you don't!). When the onion is cooked (looks clear), add the carrots, parsnips and turnips and fry for a few minutes. Add the chopped up butternut squash and pour on about a pint of GF veg stock (I like Marigold reduced salt veg bouillon) - if you like lentils, sprinkle some over at this point. Simmer for about 40 minutes (check that it doesn't dry out if you've added lentils). It should now look creamy and the veg soft, but not falling apart. This will serve about 4 hungry people!
************
Posted by Judy on 23/10/2006 GF board
I just make what my Mum calls kitchen sink soup, it has everything in it but.......
Basically any veggies I've got go in, chopped up small but there must be onion, celery and carrot. Sometimes I fry the onion and celery in a little light olive oil first. I use frozen veg too if I don't have fresh ones eg. Tesco carrot and swede mix and frozen sliced mushrooms. Then I add one or two stock cubes ( I like the Kallo ones)and top up with water.
I boil up some orange lentils in a separate pan for about 10 mins, skim off the scum and then add them.
You can add a drained can of butter beans or canellini beans too.
Bring to the boil than simmer for at least 45 mins or until veggies are nice and soft. Sometimes I zap it with a hand held liquidiser for a smoother soup.
For a bit of extra taste add marmite about 10 mins before you eat it.
You can heat this up a few times, it gets better each time.
It's also nice with some grated parmesan or lancashire cheese on top.
Sorry there's no quantities, I follow my Grandmothers style. The soup is slightly different everytime I make it.
**************
Curried Pumpkin Soup
Posted by Helen on 23/10/2006
GF board
This is my personal favourite, it's a great way of using up the squash I get in my veg box too, I tell the kids it's carrot soup and they eat it too. Obviously you can make it as spicy (or not) as you wish.
Curried Pumpkin Soup Recipe
2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.
***
Posted by jackieK on 24/10/2006
GF board
Fry an onion in little olive oil. Add all veg of choice.
Add 1 pint stock.
Add 1 can tinned tomatoes and 1 tablespoon tomato puree.
Stir in 3 large spoonfulls of peanut butter.
Leave in low oven until veg are cooked.
*******************
Posted by Anne (HC) on 24/10/2006
Gf board
This is one of the quickest soups ever to prepare. No fat either.
CELERY & FENNEL SOUP
Ingredients:
½ head of fennel, chopped
1 small onion, chopped
Garlic to taste
3 sticks celery, chopped
I chicken stock cube or Marigold Vegetable Bouillon (gluten free)
Mixed herbs
Ground black pepper
3 pints of water
Method:
Put all the ingredients into a large saucepan.
Stir. Bring to the boil.
Cover and simmer for about 45 minutes.
Serve.
This is chunky, but you can blend. I don't bother.
****************
Butternut & veg soup:
Posted by Tina Grief (Peterborough) on 23/10/2006
….
Butternut squash makes a perfect base for soup because it breaks up when cooking and turns into a really nice sauce.
I've made this recipe up myself and haven't written it down, but this is roughly what I do to make butternut & veg soup:
Start off by frying a clove or two of garlic and onion together in butter/oil with about a teaspoon of cumin (if you like spicy food) or caraway seeds (if you don't!). When the onion is cooked (looks clear), add the carrots, parsnips and turnips and fry for a few minutes. Add the chopped up butternut squash and pour on about a pint of GF veg stock (I like Marigold reduced salt veg bouillon) - if you like lentils, sprinkle some over at this point. Simmer for about 40 minutes (check that it doesn't dry out if you've added lentils). It should now look creamy and the veg soft, but not falling apart. This will serve about 4 hungry people!
************