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Hearty Winter Soups

This topic contains 144 replies, has 23 voices, and was last updated by Profile photo of BJB BJB 1 day, 23 hours ago.

Discussions Food & Wine Recipes Hearty Winter Soups

Viewing 10 posts - 131 through 140 (of 145 total)
  • #1631459
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    Member since: October 16, 2007
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    BJB

    Broccoli soup:
    Ingredients
    2 cups broccoli, cut into even sized florets, peel and cut the stalk into smallish pieces
    1 tsp fresh dill (optional)
    2 cups chicken or vegetable stock
    1 clove of garlic, sliced thinly
    1 cup milk, yoghurt or cream
    Salt and cracked pepper
    80g good quality blue cheese or freshly grated parmesan (optional) for serving

    Method
    Start by pouring the stock into a suitable size pot and bring to the boil. Add the broccoli and cook gently until the broccoli it is just tender. Add the garlic and fresh dill and cook for a further 10 minutes so that the broccoli is very tender but not so that it goes very a pale green.
    Remove from the heat and blend until smooth, add the milk, yoghurt or cream and adjust the seasoning to suit. Bring to the boil again and reduce immediately. Serve in warm bowls with plenty of cheese and fresh bread!

    #1681548
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    BJB

    Carrot and Potato Soup:
    2 tablespoons Butter
    2 onions, chopped
    1 clove garlic, minced (use more)
    5 cups chicken broth
    3 cups diced carrots
    3 cups diced potatoes
    1 teaspoon italian seasoning
    1 bay leaf
    salt and pepper
    DIRECTIONS
    Saute onions& garlic in butter until tender.
    Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
    Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
    Discard bay leaf and puree soup.
    Season with salt& pepper.

    #1684758
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    BJB

    Broccoli and Bacon Soup:
    30 g butter
    1 medium onion, roughly chopped
    200 g smoked streaky bacon
    350 g white potatoes, washed and cut into chunks
    1 1⁄2 liters chicken stock
    400 g broccoli, including stalk, chopped
    150 ml milk
    salt and white pepper, to taste
    DIRECTIONS
    Melt the butter in a large pan, then add the onion and sweat over a medium heat until soft, but not browned.
    Roughly chop half the bacon and add it to the pan along with the potato. Stir to coat everything then add the stock, boil and simmer for 10 minutes.
    Add the chopped broccoli stalk, but not the flower yet. Continue to cook for a further 5 minutes, until the potato is soft.
    Add the rest of the broccoli and simmer for 10 minutes. Stir through the milk and return to a simmer.
    Blend the soup until smooth and season to taste. To serve, grill the remainder of the bacon until crispy and crumble it on top.

    #1685148
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    BJB

    Red Lentil and Bacon Soup:

    1 pkt MAGGI Cream Of Chicken Soup
    1 ½ tsp Curry Powder
    1L Water
    1 can (400g) Chopped Tomatoes
    300g Smoked Bacon Bones
    2 Carrots, Chopped
    1 cup Red Lentils

    How to Cook
    Prep Time: 10 minutes | Cooking Time: 480 minutes
    Turn the slow cooker on to preheat while preparing the ingredients.

    Combine MAGGI Cream of Chicken Soup Mix with boiling water and chopped tomatoes. Add to the slow cooker bowl with bacon bones, carrots and lentils.

    Cook on low for 6-8 hours and serve with fresh bread if desired.

    #1687477
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    BJB

    Carrot, Leek and Curry Soup:
    Serves: 6
    500g leeks, thinly sliced
    500g carrots, chopped
    1/2 tablespoon olive oil
    1 medium potato, peeled and diced
    1/2 teaspoon curry powder
    1L chicken or vegetable stock
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Preparation method
    Prep: 15 min |Cook: 30 min
    1. In a large saucepan, saute leeks and carrots in olive oil until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes.

    2. Pour in stock, salt and pepper, and bring to the boil. Reduce heat, cover and simmer for 15 to 20 minutes or until the vegetables are very tender.

    3. Using a hand-held immersion blender, blend the soup in the saucepan until smooth. Alternatively, blend only part way so that some vegetable pieces remain. Alternatively, blend in batches using a blender. Return to the pan until heated through.

    #1709070
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    BJB

    50g butter
    225g courgettes, washed, trimmed and sliced
    225g carrots, peeled and sliced
    600ml chicken or vegetable stock
    1 bay leaf
    1 T tomato puree
    1 T castor sugar
    sea salt & ground black pepper

    Melt the butter in a pan and add the carrots and courgettes. Cover and cook gently for 10 minutes until softened. Add the stock, bay leaf, tomato puree and sugar. Bring the pan to the boil then cover and simmer for 30 minutes.
    Remove the bay leaf and leave the soup to cool slightly. Puree the soup until smooth, and season to taste. Reheat gently without boiling.
    This soup freezes well.

    Courgette and Carrot Soup:

    #1710554
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    Topics: 49
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    BJB

    This delicious King soup is easy to make and the ginger and carrot offers many health benefits

    Ingredients
    210g packet King Vegetable Soup Mix ( can use the glutin free Mix as well )
    9 cups hot water
    5cm piece root ginger, peeled & thinly sliced
    500g carrots, coarsely shredded
    Instructions
    Place the soup mix in a large saucepan and add the water and ginger.

    Bring to the boil and simmer for 45 minutes.

    Add the carrot and continue cooking for 30 minutes until the soup mix and carrot are tender.

    Serve topped with a little freshly shredded carrot.

    Kings Carrot and Ginger Soup.

    #1712461
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    Topics: 49
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    BJB

    This cheesy vegetable chowder is thick and hearty and makes a delicious meal on those cool fall and winter days.
    Ingredients
    3 cups diced potatoes, peeled {approximately 2 medium potatoes}
    1 cup chopped celery (approximately 3 stalks}
    1 cup grated carrots {approximately 1 large carrot}
    1 chopped onion {approximately 1 medium onion}
    2 cups water
    ¼ cup butter
    ¼ cup all-purpose flour
    2¼ cups milk
    1 – 13.5oz. can evaporated low fat milk
    1 – 14 oz. can cream-style corn
    2 tsp. salt
    1 tsp. pepper
    ½ tsp Cayenne pepper
    2 cups grated Cheddar cheese
    chopped bacon {optional}
    Instructions
    Place the potatoes, celery, carrot, onion, and two cups of water in a large saucepan. Cook over medium-high heat until tender. Do not drain.
    While the potatoes are cooking, melt butter in a skillet over medium heat and whisk in flour. Add in both milks and stir frequently until the mixture boils and thickens. Add to the potato mixture.
    Add corn, salt, pepper, Cayenne pepper and cheese. Stir and heat through.
    Top with crumbled bacon if desired.
    Makes 10 cups chowder. Vegtable

    #1713321
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    Topics: 49
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    BJB

    Easy Minestrone Soup:
    1 onion, chopped
    1 clove garlic, crushed
    oil as needed
    1 carrot, peeled and diced
    1 celery, sliced
    1 potato, peeled and diced
    1 stock cube dissolved in 800ml boiling water
    1/4 cabbage, shredded
    1 teaspoon mixed herbs
    1 tablespoon tomato puree
    1/2 teaspoon black pepper
    25g pasta shells
    Preparation method
    Prep: 10 min |Cook: 22 min
    1. Fry the onion and garlic in hot oil for 2 minutes. Stick in carrot, celery and potato. Add stock.

    2. Stir in the shredded cabbage, mixed herbs, tomato puree and black pepper.

    3. Bring to the boil for 10 minutes. Add pasta and allow to simmer for 10 minutes. Serve.

    Could add 400g tin of Tomatoes

    • This reply was modified 2 months, 2 weeks ago by Profile photo of BJB BJB.
    #1714439
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    Member since: October 16, 2007
    Topics: 49
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    BJB

    Summer Tomato Soup:
    500 grams fresh ripe tomatoes
    2 cloves garlic,
    2 tsp sugar
    freshly chopped basil, thyme and celery salt
    2 tsp cornflour about a cup of water
    1 med. red onion sliced
    tsp salt
    ¼ tsp paprika
    tbsp butter
    Method
    Quarter tomatoes in food processor bowl. Add onion, garlic, salt sugar, herbs, and celery salt. Process until everything is well processed.

    Into a large pot melt butter, then add above puree. – should be about 3 cups, if not just add ½ to 1 cup water. Bring slowly to the boil. Will look a bit pale at first because there are a number of tiny air bubbles in mixture, but after boiling the soup will darken.

    Simmer for about 5 minutes then serve topped with whole wheat bread croutons.

    For a cream of tomato soup add ¼ to ½ cup cream just before serving, but if you are watching your ballerina hips – skip with the cream.

    Topped with crispy bacon or thick hunks of smoked ham is also great along with steamed green beans.

    I make my Tomato in the Summer, and freeze it for winter. ( if you can wait that long )

Viewing 10 posts - 131 through 140 (of 145 total)

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