Soup recipes

SOUP RECIPES

Gwendoline Hirst ©

Tomato Soup
Leek & Potato Soup
Mediterrean Vegetable Soup
Celariac Soup
Pea & Bean Soup
Carrot Soup
Parsnip Soup
Mushroom Soup 1
Tomato & Split Peas Soup
Tomato, Red Pepper & Sweet potato Soup
Mushroom Soup 2
Vegetable Soup
Pea and Ham Soup
Lentil Soup
Tomato, Chilli & Lentil Soup
Watercress Soup
Onion Soup
Beetroot Soup


Tomato Soup

Serves 2 - 4
Makes ½ pint or (250 ml.).
Time 45 minutes.

INGREDIENTS

2 large tins tomatoes
1 large onion chopped
3 pints water
2 vegetable stock cubes
3 tablespoons tomato puree
2 heaped tablespoons cornflour
½ pint or (250 ml.) milk or diluted evaporated milk

METHOD

Use Blender or Liquidiser

1. Fry the onion in margarine for 5 minutes.
2. Stir in the flour.
3. Addtomatoes and tomato puree.
4. Slowley add the water, sturing.
5. Crumble in the vegetables stock cubes.
6. Cook gently in the pan for 20 minutes.
7. Liquidise.
8. Stir in milk or evaporated milk.


Mushroom Soup 1

Makes 5/8 pint or (312.5 ml.)
Time 45 minutes.

INGREDIENTS

1 lb (454 gm) tomatoes
4 oz (115 gm) dates
1 orange
1 small onion
4 oz (115 gm) sugar
¼ pint (150 ml) red wine vinegar
1 level teaspoon ground ginger
½ pint (250 ml.) level teaspoon ground black pepper
1 level teaspoon salt

METHOD

Use Blender or Liquidiser

1. Cover tomatoes with boiling water. Leave for 5 minutes.
2. Remove the skins and hard core.
3. Chop roughly. Put in a pan.
4. Peel onion. Chop roughly. Add to pan.
5. Bring to the boil, stirring. Simmer and stir for 15 minutes until the onion is soft. Remove from heat.
6. Cut dates in half and add to pan.
7. Peel orange. Divide into segments. Remove pith and add to pan.
8. Bring to the boil for 15 minutes. Remove from heat.
9. Add sugar, wine vinegar, ground ginger, black pepper, salt. Stir well to dissolve sugar,
10. Pour into liquidiser or food processor.
11. Liquidise on low speed until smooth.
12. Pour back into pan. Simmer for 10 minutes until thick.
13. Sieve to remove pips.
14. Pour into suitable container and allow to cool.


Mediterrean Vegetable Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

1 Jar Dolmio Chuncky Mediteranian.
8 table spoons red lentils.
8 tablespoons red lentilo.
1 beef stock cube.
3 ½ pints (1750 ml.) of water.

METHOD

1. Put all ingredients in pan.
2. Preessure cook 10 minutes.


Celariac Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

½ kg celariac, pelled and dicied.
2 large potatoes, peeled and diced.
2 onions, peeled and chopped.
2 chicken stock cubes
3 ½ pints (1750 ml.) water.

METHOD

!. Put all ingredients in pressure cooker.
2. Cook for 15 mins.
3. Liquidise.
4. Stir in ½ pint (250 ml.) of diluted evaporated milk.


Pea & Bean Soup

Serves 2 - 4
Makes 5/8 pint or 312.5 ml.
Time 45 minutes.

INGREDIENTS

6 large tablespoons of peas.
2 largetablespoons of beans.
2 large potatoes - cubed.
2 onions - chopped.
1 chicken OXO.
1 vegetable OXO.
3 ½ pints (1750 ml.) of water.

METHOD

1. Put all ingredients in pan.
2. Pressure cook for 15 minutes.
3. Liquidise - take vegetables out with a slotted spoon and add a little liquide.
4. Season with salt.


Carrot Soup

Serves 2 - 4
Makes 5/8 pint or 312.5 ml.
Time 45 minutes.

INGREDIENTS

3 large carrots - diced.
2 large potatoes - cubed.
2 large oions - chopped.
2 tablespoons tomato puree.
1 chicken OXO.
1 vegetable OXO.
3 ½ pints (1750 ml.) of water.
4 tablespoons of red lintils.

METHOD

1. Putt all ingredients in pan.
2. Presure cook 15 minutes.
3. Liquidise.
4. Sean with salt.


Parsnip Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

2 large parsnips chopped
1 large onion peeled and chopped
1 large potato, peeled and choped,
1 GF chicken stock cube
A few drops of vinegar
2 pints (1 litre ) water
2 pints (1 litre ) diluted evaporated milk or milk

METHOD

1. Put all the ingredients except milk and vinager in a pan.
2. Bring to the boil and smmer for 15 minutes, or pressure cook on high for 10 minutes.
3. Remove from the heat.
4. Liquidise. Take the vegetables out with a slotted spoon and add a little liquid.
5. Sire in the evaporated milk or milk.
6. Season.


Mushroom Soup 2

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

8oz. (225 gm.) mushrooms, chopped.
1 onion, chopped.
3 pts water.
2 chicken stock cubes GF.
2 heaped tablespoons of cornflour.
½ pint (250 ml.) of milk or diluted evaporated milk.

METHOD

!. Fry onion and mushrooms in margarine for 5 minutes.
2. Stir in cornflower.
3. Slowly add water.
4. Crumble in stock cubes.
5. Cook gently for 20 minutes, stirring occasionally.
6. Liquidise.
7. Stir in milk or evaporated milk.


Tomato & Split Peas Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

1 large 14 oz. (400 gm.) tin of tomatoes chopped.
2 carrots - chopped.
2 potatoes - cubed.
2 tablespoons of green beans - chopped.
2 tablespoons of peas.
4 tablespoons of yellow split peas.
2 onions - chopped.
2 checken stock cubes.
3 pints ( 1.5 letres) of water.

METHOD

1. Put all ingredients in pan.
2. Pressurecook 15 mintes.
3. Season with salt.


Tomato, Red Pepper & Sweet Pototo Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

1 large 14 oz. (400 gm.) tin of chopped tomatoes.
1 red pepper, seeded and chopped.
2 large sweet potatoes - peeled or chooped.
2 onions - peeled and chopped.
2 potatoes - peeled and chopped.
2 GF chicken stock cubes.
1 pint (.5 litre) of water.

METHOD

!. Put all ingredients in pressure cooker.
2. Cook for 10 minutes.
3. Liquidise.


Leek & Potato Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

1 large leek - chopped.
2 large pototatoes - cubed.
1 onion - chopped.
2 chichicken stock cubes.
3 pints of water.
½ pint of milk (250 ml.) or Carnnation with water.

METHOD

1. Cook for 15 minuets in a pressure cooker.
2. Liquidise.
3. Add milk.


Vegetable Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

8 large spoons Morrisions Country Frozon Vegitables.
2 tablespoons of Soy Sauce GF.
2 tablespoons of tomato purre.
2 GF chicken stock cubes.
4 pints (2 litres) water.

METHOD

Pressure cook for 10 minutes.


Pea and Ham Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

1 or 2 onions chopped.
4 pts of water.
8 tablespoons split peas.
4 tablespoons lentils.
2 carrots chopped.
2 slices of ham chopped.
2 beef stock cubes.

METHOD

Cook at H for 15 minuetes.


Lentil Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

2 large carrots finely chopped.
2 large potatoes finely chopped.
2 large onions finely chopped.
1 vegetable OXO.
1 chicken OXO.
8 tablespoons of lentils.
3 pints (1.5 litre) of water.

METHOD

1. Put all ingredients in a pan.
2. Pressure cook for 15 minutes.


Tomato, Chilli & Lentil Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

14 oz. (400gm.) jar crushed tomatoes with chilli and garlic.
1 large carrot, chopped.
1 GF chicken stock cube.
2 tablespoons red lentils.
1 pint (500 ml.) water.

METHOD

Cooking time: 20 minutes in a large pan or 10 minutes in a pressurecooker.
1. Put all the ingredients in a pan.
2. Bring to the boil and simmer for 20 minutes, or pressure cook on high for 10 minutes.
3. Remove from the heat.
4. Season.


Watercress Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

1 bunch or pack of watercress - stalks removed.
3 potatoes - cubed.
1 lithe chicken stock - with 2 chicken stock cubes.
1 ½ pints (750 ml.) milk - evaporate milk with water
½ oz ( 28 gms.) margarine.

METHOD

1. Boil potatoes until soft.
2. Drain.
3. Put in liuidiser with milk and watercress.
4. Add stock.
5. Heat.
6. Stir in the margarine.
7. Season with salt.


Onion Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

2 large onions, chopped.
2 large potatoes, cubed.
4 slices GF bread, crumbed.
4 pints (2 litres) of water.
2 chicken stock cubes GF.

METHOD

1. Fry onions and potatoes in margarine for 5 minutes.
2. Add water and stock cubes.
3. Pressure cork H pressure for 10 minutes.
4. Mash with a potato masher.
5. Stir in the breadcrumbs.


Beetroot Soup

Serves 2 - 4
Makes 5/8 pint or (312.5 ml.).
Time 45 minutes.

INGREDIENTS

1 pound ( 453 grams) of small beetroot - 4.
2 large potatoes - diced.
2 onions, chopped.
2 chicken stock cubes GF.

METHOD

1. Pour boiling water over beetroot.
2. Peel the beetroot. Dice.
3. Put the beetroot, potatoes, onions, water and stock cubes in a pan.
4. Pressure cook for 15 minuetes or boil until soft.
5. Liquids.


Keep watching there is more to come.


To return to an index click its button below or the hat at the top of the page.