mojo's vegetable soup
Surplus soup..........equal weights of water and vegtable(parsnip is fav at moment)chop veg small NO salt pepper to taste simmer till soft and sludgey add one small carton creme frais,4 rubs nutmeg on grater, stir slowly for 5 mins Wizz if you like a smoothy or serve ****** add salt to taste now and eat with bagette .........will freeze at ****..................mojo
soup
Moderator: Moderators
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mcleod-girls
Easy Pumpkin Soup
I made this today, using some pieces left over from some very dark, orange pumpkin slices, and 2/3rds of one of my butternut squashes.
I roasted some pumpkin yesterday, it's very difficult to peel, so yesterday, I cooked the peel with pumpkin attached, and the squash, on top of the woodburner. I don't have fresh corriander, so used coriander powder instread. Didn't take long for me to finish this off this morning and we had some for lunch with some French bread.
Very low cholesterol, and very creamy and nourishing.
Have enough left for when our visitors come next week.
Easy Pumpkin Soup squash
no chef Sent in by Elisa Tembras
Serves 4
Preparation time
less than 30 mins
Cooking time 10 to 30 mins
Vegetarian Quick Recipe
Ingredients
1 large pumpkin, cut in chunks
2 cloves garlic, chopped
1 medium red chilli, chopped
1 can coconut milk or cream
lots of coriander leaves
salt and pepper
Method
1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.
2. Chop the flesh into small chunks and cook in boiling water until soft.
3. Meanwhile, add the chilli, garlic, half the corinader, salt and pepper to a blender and whiz until well blended.
4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumkin into the blender with the chilli mix and blend.
5. Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.
6. Serve in large bowls and add the remaining chopped coriander for garnish.
BBC Food
I roasted some pumpkin yesterday, it's very difficult to peel, so yesterday, I cooked the peel with pumpkin attached, and the squash, on top of the woodburner. I don't have fresh corriander, so used coriander powder instread. Didn't take long for me to finish this off this morning and we had some for lunch with some French bread.
Very low cholesterol, and very creamy and nourishing.
Have enough left for when our visitors come next week.
Easy Pumpkin Soup squash
no chef Sent in by Elisa Tembras
Serves 4
Preparation time
less than 30 mins
Cooking time 10 to 30 mins
Vegetarian Quick Recipe
Ingredients
1 large pumpkin, cut in chunks
2 cloves garlic, chopped
1 medium red chilli, chopped
1 can coconut milk or cream
lots of coriander leaves
salt and pepper
Method
1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.
2. Chop the flesh into small chunks and cook in boiling water until soft.
3. Meanwhile, add the chilli, garlic, half the corinader, salt and pepper to a blender and whiz until well blended.
4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumkin into the blender with the chilli mix and blend.
5. Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.
6. Serve in large bowls and add the remaining chopped coriander for garnish.
BBC Food
CP's vegetable soup, with pumpkin.
(this is a bit of a hit-&-miss recipe!
)
3-4 small potatoes.
1 large onion.
2 large leeks.
4-5 medium carrots.
2 sticks celery.
2-3 cloves garlic.
cooked pumpkin pulp & juice from a large-ish pumpkin - this was in the freezer left over from last year so not sure exactly how much there was!
Sweated the onion in a little olive oil for a few minutes, then added the rest of the ingredients as I chopped them up & stirred until they were all covered with the oil.
Added a sprinkle of mixed herbs & black pepper & stock made with Marigold vegetable bouillon powder. Added the cooked pumpkin & juice.
Simmered until tender then passed it all through the food processor until it was nearly smooth but still with tiny chunks.
Heat through again if necessary then serve.
You may want to check the taste & add anything else if you need to as I'm not certain that I remembered everything that I put in this soup....
(this is a bit of a hit-&-miss recipe!
)3-4 small potatoes.
1 large onion.
2 large leeks.
4-5 medium carrots.
2 sticks celery.
2-3 cloves garlic.
cooked pumpkin pulp & juice from a large-ish pumpkin - this was in the freezer left over from last year so not sure exactly how much there was!
Sweated the onion in a little olive oil for a few minutes, then added the rest of the ingredients as I chopped them up & stirred until they were all covered with the oil.
Added a sprinkle of mixed herbs & black pepper & stock made with Marigold vegetable bouillon powder. Added the cooked pumpkin & juice.
Simmered until tender then passed it all through the food processor until it was nearly smooth but still with tiny chunks.
Heat through again if necessary then serve.
You may want to check the taste & add anything else if you need to as I'm not certain that I remembered everything that I put in this soup....
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heneypenny
Re: soup
broccoli and stilton soup.
1 large onion
1and 1/2 litre of veg stock
2-3 heads of broccoli
a good wedge of stiliton
300mls (ish) cream
chop onion and soften in a knob of butter,
add roughly chopped broccoli and cook in butter for a few mins,
add stock, simmer till broccoli is soft.
Add crumbled stilton, simmer till its melted.
Wizz all the lumps out with a wizzy thingy so the soup is smooth.
Add cream, heat gently, do not boil!
Serve with warm crusty bread, in front of the fire with your fav person...heaven
1 large onion
1and 1/2 litre of veg stock
2-3 heads of broccoli
a good wedge of stiliton
300mls (ish) cream
chop onion and soften in a knob of butter,
add roughly chopped broccoli and cook in butter for a few mins,
add stock, simmer till broccoli is soft.
Add crumbled stilton, simmer till its melted.
Wizz all the lumps out with a wizzy thingy so the soup is smooth.
Add cream, heat gently, do not boil!
Serve with warm crusty bread, in front of the fire with your fav person...heaven
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brooksidepoultry
- Pullet
- Posts: 840
- Joined: 28 Apr 2009, 22:15
- Location: South shropshire
Re: soup
Ooh I'm def going to try some of these & hope they help me fend off this stinking Flu bug that I've got right now ! Grr! 
xx
xxA country lass who loves it all x.