:: Basic Soup Recipe

August 8, 2007 at 1:53 pm 2 comments

Soups are one of the healthiest and versatile meals you can produce, not only that, they can be frozen and reheated for a quick and simple lunch! There are so many soups that I love, that this post could be extremely long, but as I said already making soup is so versatile and once you have the basic recipe you can adapt it however you wish.

Quick Basic Soup Recipe

  1. 4 tsp Vegetable Bouillon powder (I use this but stock cubes can be used or you can make your own)
  2. 1 and half litre of boiling water
  3. 2 cloves of garlic
  4. 1 Large onion
  5. A good pinch of salt and pepper

STEP 1-> Boil the water in a kettle, pour into a jug, add the bouillon powder and mix. In a large pot fry the onion and garlic in some oil till they soften and brown.

STEP 2-> This where you can experiment, add the rest of your ingredients, I’ll include some suggestions at the end of this post, and mix with the onion and garlic mix. Add a pinch of salt and pepper and allow to soften for about a minute.

STEP 3-> Then add the vegetable stock and bring to the boil. Reduce the heat and let simmer for approx 20 mins.

STEP 4-> If you have a good quality stick blender you can stick it straight into the hot mixture and whizz away! At this point I normally add different spices and herbs to my taste so I encourage you to experiment! Serve immediately or leave to cool and refrigerate or freeze!

Add the following ingredients at Step 2 for different soup types:

Leeks and Brocolli (frozen or fresh).

2 large tins of tomatoes.

1 Large squash, coriander and cumin.

6 Large carrots and 1 tablespoon of chopped ginger.

1 pound of peas (frozen or fresh) and a good handful of mint. (Thanks to michael for the reminder he is having it for lunch today!)

I’m sure everyone has a favourite soup so feel free to make suggestions!

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2 Comments Add your own

  • 1. Anonymous  |  November 18, 2008 at 3:36 pm

    Thanks, I had never heard of vegetable powder … I will look it up at the market. We (Idaho,USA) have seven bean soup mix … so I would sometimes throw beans into the mixture. I freeze whole tomatoes and dry tomatoes in August and September for cooking all winter. I just throw a frozen tomato into the Japanese noodles or what ever with onions. I pull the skin out of the pot on the frozen tomatoes. I also buy two large sacks of brown skin keeper onions and yellow squash now very cheap, store in the garage covered with … use them when the price triples in the last half of winter. I grow my own garlic … no brainer. It is so much cheaper that way and so much better than store stock. I hand grind soft white spring wheat for my breads but that’s another subject.

    Reply
  • 2. Donal  |  November 19, 2008 at 8:56 am

    The make I use is Marigold and it can be found in health food stores here. Maybe you could try that there. Failing that I could send you some! Though seems like you have the whole home cooking thing down! 🙂

    Reply

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