Need an awesome soup recipe

[misty]

Couldn't find the classic vegie soup, but did find this one - have only cooked once before, but is very yummy.

hearty Carrot and lentil soup

2 tsp (s) olive oil
1 whole fresh leek, thinly sliced
4 whole fresh carrot, peeled, thinly sliced
1/2 cup (s) dry lentils, (100g)
4 cup (s) Continental Real Liquid Stock Salt Reduced Real Chicken Stock, (1 litre)
4 slice (s) soy and linseed bread, cut into 2cm cubes
2 tsp (s) Master Foods Herbs and Spices Mixed Herbs

Instructions
Pre-heat oven to 200°C. Heat the oil in a large saucepan. Add the leek and cook over medium heat for 8-10 minutes or until softened and starting to colour. Add the carrots, lentils and stock. Bring to the boil.


Reduce the heat to low. Cover and simmer for 15-20 minutes or until the vegetables and lentils are soft, stirring occasionally.


Meanwhile, line an oven tray with baking paper. Place bread cubes into a medium bowl and spray with oil. Add dried herbs and toss well to coat. Place bread, in a single layer, on prepared tray. Bake for 10-12 minutes or tunil golden and crisp, tossing occasionally.


Using a stick blender or food processor, puree the soup until smooth. Season with salt and freshly ground black pepper. Ladle into warmed bowls and sprinkle with herb croutons. Serve.
Notes
Croutons can be made ahead of time. Bake and cool completely before storing in an airtight container for up to one week.

This soup is suitable to freeze for up to 3 months

[danniellabella]

I make up a great minestrone. I don't follow a recipe anymore, just make it up as I go but the basics are the same.

1 onion
2-3 carrots, diced
2-3 sticks of celery, sliced
1 zuccini
1 handful of string beans, cut into bite sized pieces
Other diced veggies as desired
1 small jar tomato paste
1-2 tins diced tomatoes
4-8 cups water
stock powder of your choice (ie: chicken, beef, vegetable), 1 teaspoon for each cup of water
1-2 bay leaves
2 tablespoons chopped parsley
salt & pepper to taste
1 cup small pasta
1 cup frozen peas


Put all ingredients except pasta & peas into slow cooker on low for 6-8 hours (or up to 10 hours). Add pasta & peas and cook on high for 45mins-1 hour. Serve with parmesan cheese if desired.

Alternatively, fry onion & veggies until soft, add tomato paste & stir in. Add to large soup pot with all other ingredients except peas & pasta. Cook on high until boiling, then reduce to medium/low for at least an hour or however long feels right, stir occasionally. Add pasta & peas and cook on medium/low until pasta is cooked. Serve with parmesan cheese if desired.

Make sure you remove the bay leaves prior to serving.