Veggie Soup Recipe???

[Little Gorilla]

Ok, in my fridge I have spinach, celery, caullie, bok choy, beans, brocolli, kumra, spring onions, carrots and a can of lentils plus some garlic/onions.

Anyone have a simple veggie soup recipe? Can I put all of the above into it?.....I have never actually made a soup before :o .

Thanks.:)

[cait]

OK, you can probably make a minestrone/veggie soup from what you have.

Fry chopped onions, celery & carrots until soft.
Add 1 litre or so of stock (chicken, veggie or beef) & simmer for 5 mins or so.
Add in a cup of small pasta or spaghetti (if you have some) & simmer for 10 mins or so
Add in other veggies like caullie & your rinsed lentils etc.
At last minute mix through your spinach and season.

Viola - makeshift minstrone :chef:

[Ange&Seth]

When I make vegie soup I just put all the vegies in a boiler full of water with some stock or stock cubes, boil the vegies til soft, season with salt and pepper and maybe a little curry powder, whatever you want then moullie it all up and yummo!

[bellagirl]

heres my vegie soup:

2 * 400g cans chopped tomatoes
1 onion
2 cloves of garlic
pinch of dried chilli flakes
2 carrots chopped
2 sticks of celery
4 cups of vegetable stock
1/2 cup of peas or beans
(whatever else you'd like to add)

combine all ingredients until soft, add salt and pepper to taste!
if you like puree it or leave it chunky!!1
bon appetite!!!:chef:

[cait]

oops, Bellagirl, you just reminded me that minestrone needs a can of tomatoes in it too.

[Little Gorilla]

wow they all sound yummy

I think I might do the "make shift minestrone" tonight - have everything I need.

Thanks guys!!!:thumbsup:

[Becbabe]

hey there, you've probably already made it by now but if you haven't: I got this one from recipesearch, it's great cos it uses whatever weird ingredients you have on hand (you can make it all veggie or add meat)

"CLEAN OUT THE FRIDGE" SOUP

A great winter warmer that makes good use of leftovers. If you make a big batch, you can freeze individual portions in snap lock bags for reheating as a quick meal for one (although if you do this, don’t use leftover meat in your soup as you shouldn’t reheat meat more than once).
Heat a tablespoon of oil in a large pan and add a chopped onion or leek and a clove of crushed garlic. Stir over medium heat until soft and translucent. If using raw meat, add it now, thinly sliced or finely chopped, and stir over high heat until browned. Add 3 cups of chopped, mixed firm vegetables such as potato, kumara, carrot, celery or turnip. Add enough stock or water to cover pan ingredients, and bring to boil. If you want a tomato-based soup, add a can of crushed, undrained tomatoes. Add a cup of pearl barley and simmer for 30 minutes or until barley is nearly tender. Add a cup of quick-cooking mixed veges such as broccoli, spinach, beans or canned veges and continue boiling until these also are soft. For a slightly thicker, more amalgamated soup, remove a cup or two of soup and process or blend until smooth, then return puree to soup. If using cooked meat leftovers, add thin slices at this stage. Stir and if required, adjust consistency with more water or stock, reheating as necessary. Season with salt, pepper and fresh herbs such as basil or parsley. Serve with wholemeal bread or sprinkle with wholemeal croutons.

[Illusional]

When it comes to veges....

Doesnt matter what you have etc..

just chop it all and throw it in a pot with some lentils or bacon bones (neither is necessary)
add some salt/pepper and garlic.. (and maybe a few dashes of whatever herb mix you wish)

the lentils/bones etc add 'some' thickness to it.. but you can just lift the chunky stuff out with a slotted spoon and then add some of the juices over.
(we quite often just cook some rice and pour this over the top)

If you want it thicker - mix one tablespoon of cornflour to one cup water and pour it in.. then simmer till thick.