Our friends over atVegPower have created this brilliant blog with tips and tricks on how to create delicious homemade soups...
There are plenty of ready-made tinned or fresh soups in the stores these days, but have you ever considered making your own?
This blog post covers the reasons why you should consider giving homemade soup a go, some simple recipes to help you get started and ideas for flavour combinations.
1. Ups your veg intake - an incredibly easy and affordable way to get the whole family eating more veg
2. Helps to reduce food waste – you don’t have to use the freshest of fresh vegetables in your soup. Those that are looking a little wilted or wrinkled are perfect, saving them from the bin and creating a nutritious meal at the same time!
3. Perfect for batch cooking - make a big batch and keep it in the fridge (for a few days) or the freezer (for a few months). This not only uses less energy, saves time in the kitchen but with the added bonus of a supply of convenient healthy meals when you’re short on time. You can store it (once completely cooled) in old clean jars, clean plastic takeaway tubs, or any freezer-safe container - just make sure it is cold and leave a little empty space at the top of the container as it will expand slightly in the freezer. Find out more about how to start batch cooking here!
4. Saves money – making your own is cheaper (and healthier!) than buying ready-made soups. For more ways to make meals go further, try theseideas.
5. Lunch on the go – homemade soups are also perfect in a thermos for a warming lunch on the go. An easy way to love those lunchboxes!
Simple Guide to Making Soup
Now that we’ve convinced you to try making your own homemade soup, follow these simple steps to help you start creating at home.
1. Gather your ingredients.
You will need:
● Stock - cubes, bouillon powder, or liquid (whichever suits your taste preference and budget)
● Veg - use up leftovers (cooked or uncooked), frozen veggies, plain uneaten veggies from dinner, anything on offer in the shops, or veggies that are just on the turn.
● Flavour - add a little with basic dried herbs, curry powder or just salt & pepper.
● Bulk it out - with beans and pulses, which are cheap, filling and nutritious or add another protein source such as cooked chicken, ham or bacon or even cooked pasta.
2. Make your soup:
● Heat a few tablespoons of oil in a large saucepan and add a few handfuls of veg per person. If using cooked/leftovers or tinned veg, fry for a couple of mins to heat through. If using raw or frozen veg, fry until soft (5-15 mins depending on the veg).
● Add the other ingredients, starting with about 500ml of stock (or water/coconut milk/chopped tomatoes), some salt & pepper to taste, and some optional dried herbs (like basil, oregano or thyme) or spices (curry powder, paprika, cumin or coriander all work well) to add flavour.
● Bring to the boil and simmer until the veg is very soft. Most soups will require some blitzing in your food processor or with a hand blender. Wait until the soup has cooled slightly before beginning. Add more stock or water if it’s too thick - it should be no thicker than a milkshake. Taste and add more seasonings/herbs/spices if needed.
● Serve warm. If you are using cooked meat, add after blitzing the soup rather than before for best results. Pulses like chickpeas and beans can be nice to hold back to add texture, too. Similarly, if you are using cream or milk to add creaminess to a soup, add it at the end to avoid it cooking and curdling.
OR if you have a MagimixCook Expert, it's even simpler!
Use the CREAMED SOUP OR PUREED SOUP programmes to easily create a delicious soup in 30 minutes.
Here's a classic tomato soup recipe made in Cook Expert:
Ingredients:
1 & 1/2 cloves of garlic
1/2 a bunchof basil
1 pinch of salt
1 pinch of pepper
1/2 tbsp olive oil
400ml water
1tbsp mascarpone
1 small onion
1kg ripe tomatoes
1tbsp tomato purée
1tsp sugar
1 mozzarella ball
1/2 aciabatta
50g pine nuts
Method:
1. Peel and quarter the tomatoes and add to the metal bowl.
2. Wash and chop the basil. Halve the onion then add to the metal bowl.
3. Add 1 clove of garlic, a pinch of salt and pepper, olive oil, sugar and tomato puree to the metal bowl. Run the programme: CREAMED SOUP | 30:00 / AUTO / 110°C
4. Add the mascarpone through the opening and run the programme:CREAMED SOUP | 01:00 / 12 / 110°C
5. While the soup is cooking, cut the mozzarella into slices. Rub the bread with half a clove of garlic and add a slice of mozzarella on each slice of bread.
6. Toast the pine nuts in a pan and sprinkle over the soup. Serve with a slice of mozzarella bread.
For more delicious Cook Expertsoup recipes, visit our website or app.
Soup-spiration
Here are some ideas for tried and tested combinations, but there are plenty of others to try!
● Carrots and lentils
● Tomato and red peppers
● Sweet potato and greens
● Broccoli and blue cheese
● Squash and apple
● Parsnip and curry powder (with coconut milk)
● Sweetcorn and chicken or bacon
● Cauliflower and chickpeas
● Celery and cream
● Leeks with white fish and a little milk or cream (leave chunky for a chowder-like soup)
● Beetroot and coconut milk
Find more simple, affordable tips, recipes and ideas over atsimplyveg.org.uk
