Soup recipes

thank you! I need to make this as i've been suffering the flu and don't have much taste for things lately but soup i will eat :) nothing tastes nice when you are sick :( except soup!!!

where do i get dry soup mix from? is it just in a packet at woolies? like plain soup mix or somethng? sorry not sure!!!

awwwwwww darlin you poor chook! yes love its at wollies just in a small packet.

oh, sorry, soup AND chocolate tastes good but thats about it!!! :P

thank you! I have had it pretty bad i must say! I normally never get sick :( much better today though thanks...
i'll give this recipe a go!

Hey Renstar
Made this recipe yesterday its fantastic!
You can water it down to taste. I put a bit more garlic in it than the recipe requires to help fight the cold!
It freezes really well too.
If you are sending your partner to Woolies the soup mix is usually in the noodle/tinned goods eisle near the split peas and that kind of thing.
Take care!

Wonderful!!!!!

I really want to make pumpkin soup but all the recipes i can find call for canned pumpkin (ew, didn't even know pumpkin came in cans!) either that or they're not just pumpkin soup, they're pumpkin and ______ soup.

Never made it before so i need a semi easy recipe... don't care how fattening it is *lol* I JUST NEED PUMPKIN SOUP!

Anyone have a yummy recipe? :)

The way we make pumpkin soup is to chop up a butternut pumpkin into cubes and roast them in the oven. You can season the pumpkin with all your usual spices - I usually use a mixed herb seasoning. Once the pumpkin is roasted, pop it into a blender/food processor til its nice and smooth. Then transfer to a pot and add vegetable liquid stock and stir until you get the consistency you're after. We usually like our soup a bit thick so may only add 1-2 cups of stock :)

I usually boil my pumpkin up in either vegie or chicken stock... then blend it up in the food processor, and add a little bit of cream to make it real creamy... I'm actually making this for my DH and kids for lunch today

here's a thread about soups & theres a few pumpkin soup recipes.

Soup recipes - BellyBelly Forums ~ Pregnancy, Birth & Baby

Yum! Thanks guys, I'm going to have a go at all of them and find our fave!
(need to freeze some meals anyway, 9 Days till CS)

i love this soup!!!
it's soo easy and sooo yummy!!!

2-3 bacon bones
4 potatoes
1-2 onions
1 packet split peas
water

1. fry onions
2. add ham bones n cook fo couple mins
3.add water, split peas and potatoes and let cook fo about 1 1/2 hours - 2 hours
and that's it!!!! ENJOY!!

Potato and Leek soup (not good for those with indigestion)

1kg potatos
2 leeks
Powdered Chicken stock (I use Masels)

Peel and cut potatos into cubes. Chop up the white part of the leeks.
Fry leeks in about a tbs of butter, salt and pepper. Use a deep sauce pan
Add potato cubes to butter mixtue. Toss potatos around to cover.
Add just enough stock to cover potatos.
Boil until tender. Blend with stick blender.
Season to taste

Add a soon of sour cream to each bowl of soup.

OK I know it's insane being summer and it's just getting hot here in Sydney and all, but I have been craving soup. I had a tin of minestrone soup yesterday and YUM YUM, it was just what I wanted and hit the spot perfectly, so please tell me your most favourite and delish soup recipes....

One of ours is a spinach and chorizo soup and the other is a pumpkin soup but it also has potato, zucchini and bacon in it. Makes me want to make some, but it is going to be 42 degrees in Melb today!

Mine is Chicken soup - i make this when ever someone is sick in winter, it makes you feel good and i swear it shortens the length of a cold!

To make stock -
Take 2 chicken carcuss's (they are better if they are from cooked chooks that you have roasted - i sometimes buy the carcuss's and pop them in the oven for 1/2 hr on low temp)
Wash and cut up loads of veggies (raw) i usually use carrots, onions, lots of garlic, zuchinni plus anything else i have on hand (try to avoid tomatoes, pumkin or potato) and fresh herbs (what ever you like) add water to cover, bring to boil and simmer for 1 hour.
Remove all veggies and chicken and reduce stock - i usually reduce it to about half. Put stock in fridge freezer so that oil/fat floats to top and then skim (optional)

Soup
reheat stock,
add lemon juice (i like it really tangy so use loads, but do it to taste)
a squirt of worster sauce
a tin of sweet corn
Cooked chiken peices (retained from carcuss)
Noodles

If you havent reduced the stock enough, it may taste a little bland, if this occurs i add chicken salt instead of normal salt and sometimes a stock cube.

I hope you enjoy, feel like making this too, but wayyyyy to hot here in melb!
Salt and pepper

Oooh thanks for that Cailin, I should have looked but I didn't think of it...:redface: I can blame baby brain now, LOL!

DH is making pea and ham soup with the leftover ham bone from xmas :D

Usually I make it, but I told him it was his turn this year :clap:

And it smells so yummy! So I know what we'll be having for lunch for the next few days! Pity it's so hot here in Perth!!

ooooh yum... i love pea and ham soup.... dp always makes it with the ham bone from chrissy

Yum, i usually freeze mine until it's needed in late autumn/ early winter when it's colder. Just wrap it on gals wrap then al foil and freeze. We still have about 3 kilos of ham to go until ours is finished this year - i forgot it was in the other fridge and didnt serve it over xmas, oops! lol. I thought we were missing something! Now we are having ham everything - just like the shrimp thingy on Forest Gump!

Oh good idea - might have to freeze some too. DH was doing a great job until after he finished whizzing it up with the bamix when he annouced "Oh - I left the bay leaf in there - oh well it's all blended in now" - ewww!! Hopefully we won't taste it!

Ewww! Oh well it wont hurt. Sounds like something my dh would do - if he cooked that is.....

i was out for lunch the other day and they wanted $7.00 for pumpkin soup:o:o!!! WTF?? there was no way i was going to pay that!!

so i want to make my own homemade soup!! any of you ladies have a fantastic yummy pumpkin soup recipe???

I have a household of sickies at the moment and am going to make some chicken noodle soup in the slow cooker. Anyone got a delicous recipe that has been tried and tested:)
Thanks

Brown a couple of onions and garlic
Add chopped up pumpkin - a couple of kilos
Add stock - I use powdered vegetable stock
Cook until pumpkin is very soft
Puree
Serve - with cream or sour cream drizzled on top

I sometimes add ginger as well or cook it in the slow cooker.

I use my mums recipe...
Chop 1-2 oninos and fry on butter till soft
Add desired amount of finely chopped bacon (depends how much soup u make- anywhere from 4 rashes +)
Fry, stirring for 5 mins then add chopped pumpkin and some chopped potatoes. Fry for further 10 mins then add water...till it covers the ingredients in the pot. I then add about a table spoon of vegeta.. and let it cook on medium for about 1 hr or hr and a half to let the flavours infuse and till all is soft. Mix with barmix.. or mash up with potatoe masher like i do (but be careful doing this!) and enjoy :)

I was wondering how to make this the other day as id really like to make it!!

Dice 2 onions and sweat in a large pan with a little vegie oil until transparent. Add to this 1tsp of curry powder and cook for about 1 min or until fragrant. Add 1 large chopped pumpkin and give it a little stir to coat with curry mixture. Give it a good grind of pepper. Fill pan with vegie or chicken stock until pumpkin is just covered.

Pop on a lid and slow simmer until tender. Cool and blend in batches. Add a dollop of cream or sour cream and a bit more pepper just before serving.

I always make a huge batch and freeze the leftovers - if there is any!

awesome!!! cant wait to make it!!!:confetti:

I make mine with extra vegies so the kids get a good feed of them ;)

1 onion, 2 stalks of celery, 4 carrots and 3 hand sized potatoes all diced up. Fry that up with a bit of ground salt and pepper. When they have softened and started to caramelise then add 1 litre of vegetable stock and one litre of water along with 1 diced up butternut pumpkin.
Simmer that all up till all the vegies are squishy and the liquid has reduced. Keep the lid on but on an angle so the liquid doesn't boil off too quickly before the vegies are soft enough.

Blend and voila! Yummo :D

hmmmm, i was about to check bb for pumpkn soup recipes - our pumpkins aren't quite ready yet, but we've got a massive number of them coming up so come winter, there will be numerous variations tried out here!!!

i'm a bit like Raven - i like to add LOTS of vegies sometimes - ends up more of an orange vegie soup than pumpkin soup really - but it's delish!

I also dry roast my pumpkin in the oven first sometimes, it adds a different flavour. Just cut the pumpkin into bits, and place on tray in oven. You can spray or dribble oil on the tray first if you wish. Turn the pumpkin over during cooking. You can take peel off before cooking, or take it off after baking.

Similar to the other recipes; onion, garlic (sometimes) celery (sometimes), leek (sometimes), potato, and vegie stock.

When all vegies cooked thoroughly, blend soup (be careful not to get splattered), and simmer again.

mmm, hungry now.

hmmm... my recipe is in the soup thread... BUT

1 butternut pumpkin cubed
2 potatos
1 sweet potato
1/2 onion
2 cloves garlic minced
1 litre chicken stock

I put it all in the slow cooker in the morning & in the late arvo I puree it all up. Adding more stock if needed. You could just cook it all in a big soup pot too.

A little bit of maple syrup, cocoa or nutmeg gives a really nice depth to pumpkin soup, especially if used with a pinch of cumin.

Melt 1 tbsp butter in large saucepan, fry 1 chopped onion until soft, Add 1 butternut pumpkin (peeled & chopped) & cook gently for approx 10min. Add 2 cups chicken stock & simmer until pumpkin is tender. Puree mix and stir in 1/4 cup cream.

Thats the receipe I stole from my aunty

in the slow cooker (christy's pumpkin soup)! ive blended it and intend on eating it tomorroq, not should i place it in the fridge or is it ok on the bench?

im more inclinded to stick int he fridge but after some opinions!

When I do it I put it in the fridge!!!

cool thanks darl!

Putting it in the fridge raises the temperature inside, making the machine work harder and warming up your other food. It's perfectly fine to leave it on the bench to reach room temp.

Hi, with the cooler weather here, I was wondering if it might be useful for us to share our favourite soup recipes. I made a nice one the other night using roasted bell peppers. It went something like this (I don't stick to recipes):

Roast and peel 4 large red bell peppers
In a pot place 2 finely chopped brown onions, 2 finely chopped carrots, 2 cloves of garlic, 2 bay leaves, 3 small sticks of celery, about half a cup of pearl barley, a handful of fresh basil, hot paprika to your taste and water to cover. Boil till it smells good. Take out basil (I left mine on the stalks so it was easier to remove), bay leaves and celery sticks. Add peeled peppers and puree. Allow to simmer (add more water as needed) for quite a bit (I bathed the kids and organised their dinners while it was simmering). Add about half a small carton of lite sour cream and salt and pepper to taste. It was delish!!!!

Oooh, that sounds good!

One of my favourite made up vegie soups is:

Broccoli, Leek and Almond Soup

Slice 3 leeks and chop 2-3 cloves garlic and gently fry in butter until golden. Increase heat and add some white wine - approx 1/4-1/2 cup. Reduce wine. Add 2 small-medium heads of broccoli (cut into florets), a handful of thyme leaves and cracked black pepper. (Or I just wrap a few whole sprigs in string for easy removal, or if I'm feeling really inspired I make a bouquet garni with thyme, 1 bay leaf, peppercorns and a small strip of orange zest). Add approx 1/2 water, 1/2 chicken or vegie stock (depending on how strong your stock is) - enough to just cover broccoli, cover and simmer until broccoli is tender. Remove thyme sprigs or bouquet garni, and puree. Return to pot and heat, add about 3 tbls ground almonds, 1/4 cup of cream, season to taste and serve garnished with a sprig of thyme and shaved parmesan.

It has a beautiful delicate texture and flavour and is really quick and easy!! And then there's pumpkin soup, pea and ham soup, beef and barley soup, oh the list goes on...