Home made vegetable soup

[somapop]

I use a similar argument with my vegan mrs.

My point is that cows only eat grass, so at the molecular level they are all made of grass.

Therefore beef is vegan.

Hasn't gone down well so far.

Haha...can see your logic there.

Whenever anything gets tricky head down to the atomic level...everything is just waves of energy. Goodnight!

 

[Johnny Mars Bar]

Haha...can see your logic there.

Whenever anything gets tricky head down to the atomic level...everything is just waves of energy. Goodnight!

Or particles, depending on your…point of view..

Eh, geddit??

 

[Alan Harper's Tash]

I use a similar argument with my vegan mrs.

My point is that cows only eat grass, so at the molecular level they are all made of grass.

Therefore beef is vegan.

Hasn't gone down well so far.

 

[Bill Walker]

Pea soup for me, with some onions, mushrooms and sweet corn, delish. Dead easy to make.

 

[somapop]

Or particles, depending on your…point of view..

Eh, geddit??

I have a soupçon of knowledge on the murky workings of the sub atomic realm…

 

[Victorinodennistua]

Sliced brown onion sautéed in 50/50 unsalted butter & olive oil, add a heaped Tbs of plain flour and mix. Mix in cubed carrot, swede, turnip, squash (butternut), celeriac, and sliced celery. Add veg stock (low salt Boullion) to about an inch over the veg and cook slowly until the veg softens and the liquid thickens.

Edit: You can also add a generous dollop of harissa paste for a flavour kick.

You are Hugh fernley

Sliced brown onion sautéed in 50/50 unsalted butter & olive oil, add a heaped Tbs of plain flour and mix. Mix in cubed carrot, swede, turnip, squash (butternut), celeriac, and sliced celery. Add veg stock (low salt Boullion) to about an inch over the veg and cook slowly until the veg softens and the liquid thickens.

Edit: You can also add a generous dollop of harissa paste for a flavour kick.

Hugh fearnley whittingstall is this you gagging in on here?

 

[Dave Ewing's Back 'eader]

Mrs G's courgette soup.

Dice 3 courgettes and cover in filtered water (water down our street is rank). Add 3 veg oxos.

Slowly bring to the boil, then simmer until soft.

Blend, whilst adding cream. Season to taste.

It's MILES better than anything Heinz, Baxter's or Campbell's can do

I often think my soup is an upgrade on the tinned offerings.

My latest is 'garbure' - it's one straight off Portillo's excursion over the Pyrenees. I put in a mix of veg, a tin of Heinz Five Beans (despite what I said above about 'tinned') and a packet of chopped gammon from our butcher. I regard it as the current 'king of soups'!

 

[PPT]

Not 'officially' a veg soup but I boil down the bones of a cooked chicken (couple of hours) to use as the broth then I sauté down those vegetables you mentioned, sometime add lentils then blend the broth and vegetables..
Season with salt and pepper and add a good has of garam masala and coriander.

Oh and I add the remaining chicken from the roasted chicken (plenty left) in at this stage too.
To serve, I add a sprinkling of chipotle flakes with bread.

This will last me all week (at least for lunches). Incredibly tasty and healthy.

I'd add cheap but you know.....leccy bills for the cooking bit skews that somewhat.

Throw in a large cup of Barley and you have my old grannies recipe - absolutely superb!

 

[Nellies left peg]

Pea soup for me, with some onions, mushrooms and sweet corn, delish. Dead easy to make.

Batchelors used to do a thick Lincoln pea soup when I was a nipper,loved it but can’t find it now

 

[PPT]

Batchelors used to do a thick Lincoln pea soup when I was a nipper,loved it but can’t find it now

Thick peas soup is a doddle and costs literally pennies:
A large packet of cheap frozen peas into a big pan (no need to thaw them - straight in from frozen). Slice & dice an onion and a carrot and that goes in as well. Season with salt & pepper. 2 x vegetable stock cubes. Cover with water. Bring to boil and then simmer on a low light for circa 60 minutes. Done. I blend and blitz it up to make it smooth but obviously that's a personal thing. Serve it piping hot with any old bread you have in the house and it's gorgeous. A big pan will last you 4 or 5 days. For me it always tastes better after it has stood for 24 hours. Enjoy!