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03 July 2008 08:00
Does anyone have a recipe for a simple soup?
By Yours Answers Team
Squash and Tomato soupCourtesy of Carol RavensdaleIngredients1 Kabocha Squash de-seeded and diced(You can use Butternut squash instead but flavour will differ slightly)2 cloves garlic, peeled and crushed4 tomatoes chopped (plum tomatoes are best)500ml chicken stock3 tablespoons fresh basil, ripped into small pieces2 tablespoons olive oilWorcestershire sauce to taste.Method 1 Heat oil in a large pan2 Add the pumpkin and garlic, sauté for 4-5 minutes until mixed and slightly soft 3 Add tomatoes and cook for 2 minutes4 Pour in the stock and simmer for 15 minutes5 Add the basil and remove the pan from the heat6 Cool and then liquidise until smooth7 Reheat and serve with hot crusty bread.
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wynne says
thought you might lke this. its a firm family favourite. butternut squash and red pepper soup. 1, peel and cut into pieces about 3in butternut squash 2, half a red pepper, deseeded and cut into four 3, half an onion, cut into four. 4, place on baking tray and cook about 40 mins at gas 4 when soft place in saucepan with 2tsp chicken bovril dissolved in 1 pint boiling water simmer for 30 mins, liquidise, reheat and enjoy. all ingredients can be adjusted to suit personal tastes. my sister adds garlic and a friend uses a whole pepper.
thought you might lke this. its a firm family favourite.
butternut squash and red pepper soup.
1, peel and cut into pieces about 3in butternut squash
2, half a red pepper, deseeded and cut into four
3, half an onion, cut into four.
4, place on baking tray and cook about 40 mins at gas 4
when soft place in saucepan with 2tsp chicken bovril dissolved in 1 pint boiling water
simmer for 30 mins, liquidise, reheat and enjoy.
all ingredients can be adjusted to suit personal tastes. my sister adds garlic and a friend uses a whole pepper.
10 September 2009 02:26
pugsmum says
I buy a discounted packed of casserole veg or stir fry and add a stock cube and anything else I have handy, herbs out of the garden etc., then put in microwave till tender and then liquidise and sieve. You can add big chunky potatoes or carrots if you want but I think this is nice with crusty bread from a big mug.
18 April 2009 11:31
peggysue says
Peel and chop 1 onion - fry until soft but not brown. Put in a saucepan with two cupfuls of frozen (or fresh) peas; a vegetable stock cube and three quarters of a pint of water. Bring to boil and simmer for 20 mins. Whiz together in a food processor. Add a teaspoonful of mint (fresh or preserved) - but this is optional. A delicious soup for next to nothing!
16 April 2009 19:51
Lynp says
I make a variety of soups depending what vegetables I have at the time, sometimes adding a tin of tomatoes. I use one to one & a half pints of chicken or vegetable stock, and half fill the pressure cooker, and cook for 10 minutes. when cooled blend or push through a sieve. serve with grated cheese over the top (optional) and bread/crackers. Can be put in the freezer for future use.
I make a variety of soups depending what vegetables I have at the time, sometimes adding a tin of tomatoes. I use one to one & a half pints of chicken or vegetable stock, and half fill the pressure cooker, and cook for 10 minutes. when cooled blend or push through a sieve.
serve with grated cheese over the top (optional) and bread/crackers.
Can be put in the freezer for future use.
09 April 2009 15:18
macsma says
Chicken noodle soup Time 20 minutes Ingredients 1 chicken breast cooked and cubed I leek 1 layer egg noodles 2 chicken stock cubes Salt and Pepper to taste Method desolve stock cubes in a pint of hot water pore into a medium size pot add another 1/2 pint of water and bring to the boil add salt and pepper to taste Clean and dice the leek and add to the pot, add cooked Chicken cubes, bring to the boil and simmer, after 15 minutes , add noodles and cook for another 5 minutes its now ready to eat
Chicken noodle soup Time 20 minutes
Ingredients
1 chicken breast cooked and cubed
I leek
1 layer egg noodles
2 chicken stock cubes
Salt and Pepper to taste
Method
desolve stock cubes in a pint of hot water pore into a medium size pot add another 1/2 pint of water and bring to the boil add salt and pepper to taste
Clean and dice the leek and add to the pot, add cooked Chicken cubes, bring to the boil and simmer, after 15 minutes , add noodles and cook for another 5 minutes
its now ready to eat
08 April 2009 16:51
