10 Easy Soup Recipes to Try This Year

 

Recently, I have added quite a few soup recipes to the blog. There are a few reasons why I love cooking soup so often. These are:

  • Cheap to make
  • Easy to cook
  • Lots of variations
  • Great for using up leftovers
  • A good way of getting children to eat veg
  • Healthy and nutritious
  • Cook in advance and freeze

I have decided to post links to all ten of my recent soup posts so that they are easy to find on my blog and you can try whichever one takes your fancy. Here are my ten favourite soups from the blog so far.

Celery and Apple Soup

Vegetable Soup

Spinach and Potato Soup

Tomato, Courgette and Bell Pepper Soup

Mushroom Soup

Pea and Ham

Curried Parsnip Soup

Carrot and Coriander Soup

Leek and Potato Soup

Bloody Mary Tomato Soup

 

 

 

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RECIPE: Bloody Mary Tomato Soup

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One of the most popular varieties of soup is tomato and there are many variations on this classic. Some which offer levels of spice and other variations that are rich and creamy. A bloody Mary tomato soup is an interesting twist on the traditional soup as it includes the flavors of the alcoholic drink the Bloody Mary. This soup is delicious served either hot or cold, so it is perfect no matter what the time of year. Here is an easy recipe for Bloody Mary tomato soup. 

Ingredients for Bloody Mary Tomato Soup

  • 1 kg ripe tomatoes, halved
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 2 sticks of celery, chopped
  • 1 miniature vodka
  • 2 tbsp Worcestershire sauce
  • Juice of 1 lemon
  • 250 ml vegetable stock
  • 3 tbsp olive oil
  • Salt and black pepper

How to Make Bloody Mary Tomato Soup

  1. Preheat the oven to 180C.
  2. Put the halved tomatoes on a baking tray. Season with salt and black pepper, drizzle over 2 tbsp of olive and cook in the oven for 20 minutes, turning once halfway through cooking.
  3. Meanwhile, heat the other tbsp of olive oil in a large pan on the hob. 
  4. Add the celery, onion, and garlic to the pan. Cook for 10 minutes until softened. 
  5. Remove the tomatoes from the oven and put in a food processor with the onion, garlic, and celery. 
  6. Add a little of the stock and blitz. 
  7. Repeat, adding a little more of the stock at a time until you have used all the vegetable stock.
  8. Transfer back to the pan and add the Worcestershire sauce, vodka, and lemon juice. 
  9. Season with salt and freshly ground black pepper.
  10. Cook for ten minutes and serve immediately if eating hot.
  11. If serving cold or saving for later, allow the soup to cool before transferring to a container and storing in the refrigerator. 

 

RECIPE: Carrot and Coriander Soup

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If you want a low-budget meal to make, then there are few that can beat carrot and coriander soup in terms of cost. Despite the fact that this soup is cheap and easy to make, it still has plenty of flavour and is packed full of nutrients. This healthy soup is also a great option for vegetarians and vegans. Here is an easy recipe for carrot and coriander soup that serves four to six people.

Ingredients for Carrot and Coriander Soup

  • 450g/ 1 lb carrots, peeled and sliced
  • 1 onion, chopped
  • A handful of fresh coriander, chopped
  • 1 tsp ground coriander
  • 1.2 litres/ 2 pints vegetable stock
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

How to Make Carrot and Coriander Soup

  1. Heat the oil in a large pan over a medium heat then add the onions and carrots.
  2. Cook for five minutes until carrots and onions are beginning to soften.
  3. Add the ground coriander and season with salt and pepper. Stir and cook for a further two minutes. 
  4. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
  5. Either use a hand blender to blend the ingredients together or blend in a food processor before returning to the pan. 
  6. Stir in the fresh, chopped coriander and cook for a few minutes before serving. 

RECIPE: Leek and Potato Soup

leek soup

Soup is one of the easiest and cheapest soups to make and there are so many variations. One of my personal favourites is leek and potato soup. This creamy soup is ideal for any time of the year and can be used for a starter, a lunch or as a main meal when served with a generous chunk of fresh bread and butter. Here is an easy recipe for leek and potato soup that serves four to six people.

Ingredients for Leek and Potato Soup

  • 3 leeks, trimmed and sliced
  • 4 large white potatoes, peeled and diced
  • 1.2 litres/ 2 pints vegetable stock
  • 150 ml/ 5 fl. oz. double cream
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • Chopped chives for serving

How to Make Leek and Potato Soup

  1. Heat the vegetable oil in a large saucepan over a medium heat.
  2. Add the leeks and potatoes and cook for five minutes or until they are beginning to soften.
  3. Add the vegetable stock and simmer for 20 minutes.
  4. Either use a hand blender to blend the mixture to the consistency of your choice or transfer to a food processor for blending before returning to the pan. 
  5. Put the soup on a low heat, season with salt and freshly ground black pepper.
  6. Stir in most of the cream, retaining just a little for the top. 
  7. Cook for a further five minutes.
  8. Serve into soup bowls and decorate with a small swirl of cream and a sprinkle of chives. 

RECIPE: Celery and Apple Soup

celery soup

Soup is one of the easiest and cheapest meals to make and there are so many different varieties you can try. They are a great option for a light lunch and soup is something you can make in batches in advance so you have it ready to warm through when hunger strikes. This recipe for celery and apple soup is delicious and refreshing. Here is how to make celery and apple soup.

Ingredients for Celery and Apple Soup

  • 1 head of celery, chopped
  • 1 onion, sliced
  • 1 potato, peeled and diced
  • 1 cooking apple
  • 500ml vegetable stock
  • 250ml milk
  • 25g butter
  • Salt and pepper
  • Chopped chives

How to Make Celery and Apple Soup

  1. Heat the butter in a large pan over a medium heat.
  2. Add the potatoes, celery, and onion and cook for five minutes.
  3. Add the apple and the vegetable stock and turn up the heat to bring to the boil.
  4. Reduce the heat and simmer for 15 minutes.
  5. Either blend the ingredients using a hand blender or transfer to a food processor and blend before returning to the pan.
  6. Add the milk and stir through.
  7. Season with salt and pepper.
  8. Bring the soup back to the boil.
  9. Serve into soup bowls and sprinkle with chopped chives.

RECIPE: Celery and Apple Soup

celery soup

The fresh flavours of this soup make it ideal for any time of the year. It is one of the easiest soups to make, it is budget-friendly, and it is a delicious meal for vegetarians. Furthermore, it is a great way of using up celery from the refrigerator and apples from the fruit bowl. Here is how to make celery and apple soup.

Ingredients for Celery and Apple Soup

  • 1 head of celery
  • 1 large cooking apple
  • I medium sized potato cut into chunks
  • 1 onion
  • 25g butter
  • 1-litre vegetable stock
  • 1 cup of milk
  • 2 tbsp freshly chopped chives.
  • Salt and black pepper

How to Make Celery and Apple Soup

  1. Chop the potato, apple, celery and onion.
  2. Heat the butter in a large saucepan over a medium heat.
  3. Add the onion, potato and celery to the pan and fry for approximately five minutes until onion is softened.
  4. Add the apple and stock.
  5. Turn up the heat and bring to the boil.
  6. Once boiling, turn down the heat and leave to simmer for approximately 15 minutes.
  7. Blitz the mixture in a blender and return to the pan.
  8. Season with salt and black pepper and add the milk and half the chives.
  9. Bring back to the boil for five minutes.
  10. Serve into soup bowls and sprinkle with the remaining chives.

RECIPE: Curried Parsnip Soup

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When people think of parsnips, they usually think of roasted parsnips with a roast dinner. However, they are a delicious ingredient to include in soup. They have a sweet and earthy flavour that works well with spices and the texture is perfect for blending. Here is how to make curried parsnip soup.

Ingredients for Curried Parsnip Soup

  • 6 large parsnips
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1.5 litres vegetable stock
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 1 tsp grated ginger
  • 3 tbsp olive oil
  • Salt and black pepper

How to Make Curried Parsnip Soup

  1. Heat the oven to about 180 degrees C or gas mark 4.
  2. Peel and thinly slice one of the parsnips and spread out on a baking tray. Sprinkle with half the cumin, some salt and drizzle with half the oil.
  3. Bake the parsnips for approximately 20 minutes, or until they are golden and the edges have become crisp.
  4. While the parsnips are cooking, put a small frying pan over a medium heat and toast the remaining cumin, the turmeric and chilli powder for one minute.
  5. Put a large saucepan over a medium heat and add the remaining oil and fry the chopped onion for approximately seven minutes.
  6. Chop the remaining parsnips and crush the garlic. Add these to the pan with the onion.
  7. Add the toasted spices and stir.
  8. Add the vegetable stock and increase the heat to bring the mixture to the boil
  9. Once boiling, season with salt and black pepper and reduce the heat to medium to simmer for 30 minutes.
  10. Remove from the heat and blend with either a stick blender or a food processor.
  11. Serve into soup bowls and decorate with the parsnip crisps.