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SuperC_85

Winter is on its way to my part of the world, and since finding the one Beetroot soup recipe that I absolutely LOVE, I realize Im missing out on something in life. SOUPS GLORIOUS SOUPS!

Please share your soup recipes here, can be vegetarian or meaty, teach me something new!

Regal Red Beetroot Soup

Ingredients:

5ml Cumin Seeds (Whole)
5ml Fennel Seeds (Whole)
5ml coriander ground
1ml cayenne pepper
1 bay leaf
1ml asafoetida
15ml oil
1-2 garlic cloves, chopped
2 medium onions, chopped
1 carrot chopped
1 stick celery chopped
250ml grated butternut
4-6 beetroots, cubed
1litre stock
200ml plain yoghurt

Serves 4

Heat the oil on a medium setting
Add the whole seeds and allow to brown until you detect the aroma
Then add the coriander, cayenne pepper, bay leaf and asafoetida and allow to sizzle for a few seconds. Turn down the heat and gently fry the onions until soft. Add the garlic and saute for another 3 minutes.
Now add the vegetables and the stock and allow to simmer for 30 - 40 minutes until the beetroot is tender
Liquidise and serve with the yoghurt, garnished with parsley.

Replies

maria_stafeler

yummy. I love soups

Ideabaker

Mmm... beetroot is truly a "superfood" with so many vitamins! I just got a soup maker and am looking forward to trying out this amazing-sounding recipe. Thanks for sharing!

SuperC_85

Pleasure

I used to pull my nose up at beetroot, until I tried this soup! Its delicious!

Jim_1960

Purchase can at shop with particular flavour required. Heinz tomato is a particular favourite of mine....
Using can opener in right hand, remove lid.
Pour contents into pan.
Heat or "nuke" in the microwave. NOTE: If microwave use suitable microwaveable plate to prevent explosion.
Pour soup into bowl and eat.

That's all Charissa.....(lol)

NovaStar82

Creamy chicken, celery and brown rice: http://www.star-psyche.co.uk/2014/02/recipe-chicken-celery-and-brown-rice.html

Chicken, sweet potato and sweetcorn: http://www.star-psyche.co.uk/2014/01/recipe-chicken-sweet-potato-and.html

Loaded baked potato: http://www.star-psyche.co.uk/2014/01/recipe-loaded-baked-potato-soup.html

VJ97

Bump

SuperC_85

Purchase can at shop with particular flavour required. Heinz tomato is a particular favourite of mine....
Using can opener in right hand, remove lid.
Pour contents into pan.
Heat or "nuke" in the microwave. NOTE: If microwave use suitable microwaveable plate to prevent explosion.
Pour soup into bowl and eat.

That's all Charissa.....(lol)

Hahahaha! Yeah but the fresher ones are just so amazing and so much better!

rduhlir

These are all the soups I have tried and liked:

http://www.skinnytaste.com/2011/02/baked-potato-soup.html
http://www.skinnytaste.com/2012/03/corned-beef-and-cabbage-soup.html
http://www.skinnytaste.com/2009/11/french-onion-soup.html
http://www.myrecipes.com/recipe/creamy-light-potato-soup-50400000125704/
http://www.myrecipes.com/recipe/loaded-potato-soup-10000002012818/
http://www.myrecipes.com/recipe/french-onion-soup-50400000119681/
http://www.myrecipes.com/recipe/tortilla-meatball-soup-50400000115821/
http://www.myrecipes.com/recipe/chicken-white-bean-soup-50400000111146/
http://www.myrecipes.com/recipe/beef-barley-soup-10000001932656/

ETA: http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
(I love that one)

kmkgurl

I made cauliflower soup and it was amazing and if you add some bacon and cheese it taste like loaded baked potato soup its so good

apgabriel915

I LOVE LOVE LOVE soup. It's my favorite thing to eat! Potato is my go to. So of course it was hard to eat with counting. I gave this one a shot and I was completely sold. I almost always have some frozen in my freezer and will take it for lunch. It keeps my full and it's so good!

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1780245#_a5y_p=1170727

clauds2211

Bump for later. Sounds delish...

esmesqualor

This looks delicious! Holding the thread to come back to, will post great bean and adobo sauce soup later!

emmy3111

bumping for more soup ideas

I love the very quick, very easy Italian Wedding soup I make...

1 carton (tetra-pak) low-sodium chicken broth
1/4 cup dehydrated vegetable mix (I buy mine at bulk barn)
1/2 cup acini de pepe noodles (those tiny bitty ones that end up round when cooked)
frozen prepared meatballs (I use the Kirkland Signature ones from Costco, 6 or so)
frozen spinach nuggets, as many as desired, I use 3

Add everything except spinach to a large pot and bring to a low boil, until meatballs are heated through. Remove meatballs and cut into little pieces if desired. Add meatball pieces back in to pot, add spinach nuggets. Continue cooking until spinach has broken up and noodles are cooked.

Preparation takes less than 5 minutes, soup is ready to eat in about 20 minutes.

SuperC_85

I LOVE LOVE LOVE soup. It's my favorite thing to eat! Potato is my go to. So of course it was hard to eat with counting. I gave this one a shot and I was completely sold. I almost always have some frozen in my freezer and will take it for lunch. It keeps my full and it's so good!

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1780245#_a5y_p=1170727

Oooh all these potato soups look delicious!!

Im going to try out a potato and bacon soup tonight

Thanks for all the links! :happy:

ProjectMe73

The lentil, kale, and carrot soup on Deliciously Organic is TOO DIE FOR! Even without the kale, if it's not in season.

sunnyhlw77

bumping for more soup ideas

I love the very quick, very easy Italian Wedding soup I make...

1 carton (tetra-pak) low-sodium chicken broth
1/4 cup dehydrated vegetable mix (I buy mine at bulk barn)
1/2 cup acini de pepe noodles (those tiny bitty ones that end up round when cooked)
frozen prepared meatballs (I use the Kirkland Signature ones from Costco, 6 or so)
frozen spinach nuggets, as many as desired, I use 3

Add everything except spinach to a large pot and bring to a low boil, until meatballs are heated through. Remove meatballs and cut into little pieces if desired. Add meatball pieces back in to pot, add spinach nuggets. Continue cooking until spinach has broken up and noodles are cooked.

Preparation takes less than 5 minutes, soup is ready to eat in about 20 minutes.

Sounds yummy! Good for Soup and Sandwich Wednesday!

beattie1

Bump!I LOVE soup!! Lentil on its own (well, with onions and bacon) or with whatever veg I have - yummy! :-)

arheasn

Some great sounding soups here. Bumping for later.

luadams2

This is my fave winter soup. Especially good when you've got a cold. The cumun wafts up from the hot broth and clears your sinuses. Excellent stuff! First you make the meatballs, then you make the soup the meatballs live in.

Albondingas (Mexican Meatball Soup)

First make your meatballs

Meatballs

1 lb. lean ground beef
1 egg, beaten
2 garlic cloves, minced
1/2 of a carrot, minced as fine as you can get it
1/2 cup COOKED rice
1/2 cup cilantro finely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

Make 20-24 meatballs out of above, rolling them in your hands.

Then make your broth:

6 cups chicken stock (preferably home made, but canned will do in a pinch)
1/2 a medium onion
3 stalks celery
3 roma tomatoes, peeled seeded and chopped roughly
1/2 cup cilantro, minced
1 teaspoon cumin

a large zucchini, large dice
salt and pepper to taste

Sautee the onion and celery in a nonstick pan just until it starts to get soft. Throw in the peeled tomato. Add the chicken stock and cilantro and everything else but the zucchini and bring this broth to a nice boil. Then reduce the heat to medium and keep it a good simmer for about 10 minutes.

Then drop in your meatballs, gently so they don't fall apart. Cook them for 10 minutes.

Lastly, add your diced zucchini and cook for 10 minutes.

All done!

Mygsds

This is my fave winter soup. Especially good when you've got a cold. The cumun wafts up from the hot broth and clears your sinuses. Excellent stuff! First you make the meatballs, then you make the soup the meatballs live in.

Albondingas (Mexican Meatball Soup)

First make your meatballs

Meatballs

1 lb. lean ground beef
1 egg, beaten
2 garlic cloves, minced
1/2 of a carrot, minced as fine as you can get it
1/2 cup COOKED rice
1/2 cup cilantro finely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

Make 20-24 meatballs out of above, rolling them in your hands.

Then make your broth:

6 cups chicken stock (preferably home made, but canned will do in a pinch)
1/2 a medium onion
3 stalks celery
3 roma tomatoes, peeled seeded and chopped roughly
1/2 cup cilantro, minced
1 teaspoon cumin

a large zucchini, large dice
salt and pepper to taste

Sautee the onion and celery in a nonstick pan just until it starts to get soft. Throw in the peeled tomato. Add the chicken stock and cilantro and everything else but the zucchini and bring this broth to a nice boil. Then reduce the heat to medium and keep it a good simmer for about 10 minutes.

Then drop in your meatballs, gently so they don't fall apart. Cook them for 10 minutes.

Lastly, add your diced zucchini and cook for 10 minutes.

All done!

Sounds Devine, will DEFINATELY make.

luadams2

Here's another one - beef stew for a cold day

Beef Stew

· 1/4 cup plus 1 tablespoon all-purpose flour
· 2 teaspoons kosher salt, plus more for seasoning
· 1/2 tsp dry mustard
· 1 teaspoon freshly ground black pepper, plus more for seasoning
· 1 (3-pound) boneless chuck roast
· 3 tablespoons vegetable oil
· 1 medium yellow onion, large dice
· 2 tablespoons tomato paste
· 1 cup good quality cabernet
· 3 cups low-sodium beef broth
· 1 can beef consomme
· 1/8 tsp. cloves
· 2 bay leaves
· 4 fresh thyme sprigs (optional: add some minced parsley or other herbs)
· 3 medium carrots
· 3 medium celery stalks
· 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
· 1 cup large dice portobello mushrooms (can use regular mushrooms)

INSTRUCTIONS
1. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Mix the salt, pepper and mustard together and mix it into the cubed meat. Place the meat in the flour and toss to coat; set aside.
2. Heat the oil in a large, heavy-bottomed skillet over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a dutch oven with a tight fitting lid. Deglaze skillet with stock and add the juices to meat. Repeat with the remaining meat in 2 more batches; set aside.
3. Mix the stock, wine, and consomme together and add it to the meat. Add the bay leaves, and herbs. Add the tomato paste. Bring the meat to a boil, reduce heat, cover and simmer for one hour.
4. Taste broth for seasonings and add cloves. Cut the onions, carrots, celery and mushrooms into large dice. Put them in the skillet and saute, scraping up any bits of meat until potatoes are softened. Peel potatoes and cut into large dice. Add all vegetables to pot. Stir to combine, cover and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

Remove and discard the bay leaves and thyme stems. Taste and season with salt and pepper as needed

tanyaelise

The soups on here look great!!

Here's a recipe for PastaFagioli my friend gave me. Quick to make. Has about 515 calories per serving.

1 Pkg of Spicy Andoulli sausage
1 Box of Low sodium Chicken Broth (I think it's 32oz)
1 Can Kidney Beans
1 Can diced tomatoes
1/2 - 1 cup elbow or shell pasta (I use Dreamfields)
1 tablespoon Basil
1 tablespoon Oregano

Quarter then slice the Andoulii so it's about the size of dimes.
Brown in Non-stick pan.
Add to Soup pot with all of the broth and bring to a boil.
Add the pasta and cook until al dente
Drain the beans and add.
Add tomatoes, DO NOT DRAIN
Add the spices and let all of this come back to boil.
Its then ready when you are. Top with Shredded Asiago if it fits.

It makes 3-4 servings

I edit the recipe by using two cans of beans and tomatoes and 2 boxes of broth... everything else the same.

WGH73

My absolute favorite homemade soup is a Mexican- style vegetable.

I make a fairly basic vegetable soup fairly often throughout the winter months (I sauté onions, carrots, celery. Add 1 can of tomatoes, vegetable stock, chopped potatoes, zucchini, and any other vegetables I have around. Simmer 20-30 minutes. Add 1-2 cans of small white beans and a couple cups of chopped chard or kale. Simmer until greens are wilted).

To make the Mexican version, I add a cup or two of red enchilada sauce (usually homemade from dried guajillos and anchos but canned works) when I add the stock. Garnish with a spoonful of Greek yogurt or sour cream, a few crispy tortilla strips, and a bit of crumbled cotija or feta cheese and it is heaven in a bowl.