Trevor Morley's Tache
Well-Known Member
I do a lovely roasted red pepper and sweet potato soup ;-)
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Home made vegetable soup
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I’ve tried making a big pot: it lasts two days and I’m bloated.onion,sweet potato and carrot
onion, butternut squash and sweet potato
potato and leek
onion, carrot an lentil
other times I just chuck what veg I have left in the fridge into it. Peppers, courgettes, mushrooms, kale, cabbage, parsnips.
make a very big pot and it lasts a week usually.
Bill Walker
Well-Known Member
I use dried peas, much cheaper, soak them in the pan overnightThick 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!
Broccoli cream soup is great with one or two potatoes.
Make sure you avoid all these products https://betterme.world/articles/foods-to-avoid-to-lose-belly-fat/ if you want to be in shape for all the upcoming parties and family gathering. I found vegetable soups the best meal for the times I am on a diet and need to get rid of couple of extra pounds.
Make sure you avoid all these products https://betterme.world/articles/foods-to-avoid-to-lose-belly-fat/ if you want to be in shape for all the upcoming parties and family gathering. I found vegetable soups the best meal for the times I am on a diet and need to get rid of couple of extra pounds.
Last edited:
Believe me this is a winner, I make it all the time in my soup maker.
100g chorizo , cut into small chunks
1 large onion , chopped
2 carrots , halved lengthways and thickly sliced
2 stalks celery , halved lengthways and thickly sliced
1 tsp smoked paprika
big pinch chilli flakes
6 tbsp red or green lentils
1 x 400g tin chickpeas , drained and rinsed
750ml chicken stock
parsley
instructionsjump to ingredients ↑
Heat 1 tbsp of olive oil in a pan. Fry the chorizo for 2 minutes, add the onion and cook for 5 minutes. Add the carrot and celery and cook for 5 minutes. Add the paprika and chilli flakes, and cook for a minute, then add the lentils, chickpeas and stock.
Simmer for 20-25 minutes until the lentils and veg are tender. Finish with chopped parsley if you like.
100g chorizo , cut into small chunks
1 large onion , chopped
2 carrots , halved lengthways and thickly sliced
2 stalks celery , halved lengthways and thickly sliced
1 tsp smoked paprika
big pinch chilli flakes
6 tbsp red or green lentils
1 x 400g tin chickpeas , drained and rinsed
750ml chicken stock
parsley
instructionsjump to ingredients ↑
Heat 1 tbsp of olive oil in a pan. Fry the chorizo for 2 minutes, add the onion and cook for 5 minutes. Add the carrot and celery and cook for 5 minutes. Add the paprika and chilli flakes, and cook for a minute, then add the lentils, chickpeas and stock.
Simmer for 20-25 minutes until the lentils and veg are tender. Finish with chopped parsley if you like.
Barcon
Well-Known Member
Just made a broccoli and cheddar soup that was tasty.