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madmare
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14-02-2009, 11:36 AM

Soups

I am a useless cook, but want to try my hand at making some homemade soup.
If you have any quick and easy recipes please could you put them on this thread for me.
Please bear in mind Charly is vegetarian and neither of us like anything spicy.
Thanks
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terrier69
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14-02-2009, 11:47 AM
Ooo when I was a veggie I made a gorgeous thick lentil soup, very hearty and great with a chunk of wholemeal bread. Was cheap too! I'll hunt out the recipe!
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madmare
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14-02-2009, 11:49 AM
Originally Posted by wishbone View Post
Ooo when I was a veggie I made a gorgeous thick lentil soup, very hearty and great with a chunk of wholemeal bread. Was cheap too! I'll hunt out the recipe!
Yes please would love that and an idiots guide to actually making it
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terrier69
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14-02-2009, 12:07 PM
Lentil Soup (courtesy of Linda McCartney)

1 medium onion, chopped
2 tablespoons vegetable oil (though sunflower or any really would do)
1 clove garlic, crushed (or whatever you have in the cupboard, ie garlic powder, puree, frozen garlic)
6oz carrots, chopped (they mean in cubes I think but I left mine quite chunky, and again don't have to be too exact on the quantity)
2 sticks celery, chopped
4oz lentils (I always used the red spilt lentils, easy to get and cheap)
1 bay leaf ( don't worry if you don't have one, it won't be inedible without it)
1 tablespoon chopped fresh parsley (again, if you only have dried that'll do, just add less)
salt and pepper to taste
1 1/2 pints vegetable stock or water (obviously better with vegetable stock, I just used to use the cubes or bouillon powder)
  • You'll need a big saucepan.
  • Heat the oil and gently saute the onions and garlic (that's fry gently whilst stirring, you are aiming for gently golden, not too brown and def not burnt as burnt garlic is nasty).
  • Add the carrots and celery and cook for 10 mins, stirring frequently. (just keep and eye it's not sticking).
  • Wash the lentils twice in cold water and drain. Then add them to the pan.
  • Add the bay leaf, parsley and salt and pepper to taste.
  • Pour in the stock, bring to the boil, then turn down to a simmer.
  • Cover the pan and continue simmering for 1 1/2 hours until the lentils are very soft. (I check mine every so often and give a little stir).
  • If it's too thick for you at the end you can add a little extra stock or water.

This says it makes enough for 4-6 people, so I guess it depends on how hungry you are, but is fine to reheat and I would imagine to freeze if you get any left!
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madmare
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14-02-2009, 01:32 PM
Thankyou sounds lovely will give it a try this afternoon
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Louise13
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14-02-2009, 03:39 PM
have you got a slow cooker??

I make lentil but don't stick to a recipe..

Its a case of bung it all in and put it on..

6 potatoes
2-3carrots
1-2 leeks
1/4 - 1/2 bag lentils..

rinse lentils til water runs clear.. throw in slow cooker
add enough hot water to cover
Grate carrots and chop up leek throw in too..
Chop up potatoes (depending on how chunky you like it)
Throw them in and top up the water..(add more potato if its still really watery )

Switch on and leave it til tea time..
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greyhoundk
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14-02-2009, 07:00 PM
Tomato Soup

Can chopped tomatoes
Small onion
Teaspoon sugar
Tablespoon plain flour
Pint veg stock
Salt/pepper

Fry onions till soft, add sugar and brown slightly then add tomatoes, stir in flour until thickened then add stock and seasoning, bring to boil and simmer for half hour then let it cool and i usually liquidise half so its still fairly chunky.

I sometimes add some garlic with the onions or some chilli powder.
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