I'm sure there are really fancy, complicated ways to make soup, (I read in a cookbook about skimming it?!? No idea...) & I am probably doing it wrong, but I am going to share my basic soup technique with you anyway, plus a couple of different flavours I made.
An immersion (stick) blender or a regular kind of blender.
A big pot.
Lots of vegetables
- I always start with an onion, garlic & some olive oil in my pot. I chop the onion really fine & crush the garlic (although I have been using the food processor attachment that came with my blender- so handy). Cook it on a high heat on the hob until the onion goes clear.
- Then I add my other vegetables. Things like potatoes, carrots, parsnips, squash, etc that can take a while to cook, I like to roast first to get them soft. Other veg like leeks, beans, broccoli, tomatoes etc can just go straight in the pot. I tend not to weigh anything but rather just fill my pot with veg until it is just over half full. Roughly, I would guess that if I am putting three types of veg in one pot it would be about 2 cups of each type of vegetable. The more veg you have the more soup you will end up with.
- I cook all my veg until it is soft & then I add my stock. You can use the best quality stock you can afford. I have used fancy stock before, and I would like to try making my own at some point too, but mostly I just use stock cubes. If you do use cubes then I wouldn't really recommend adding any extra salt as they tend to be quite salty already. Make up the stock according to the instructions & pour over your veg until it just covers it.
- Cover & simmer on a medium-low heat for about 20-30 minutes.
- Take soup off the heat & let it cool a bit & then blend away! Be careful not to splash or burn yourself (I always do though because I am too impatient to let the soup cool- oops.) If the soup is too thick then just add a bit more stock & give it another quick whizz.
2 garlic cloves
1 tbsp olive oil
250g frozen broccoli
200g frozen broad beans
2 medium courgettes, roughly chopped
1L vegetable stock
- On the hob- cook the onion & garlic in the olive oil on a high heat until onion goes clear.
- Add frozen broad beans & frozen broccoli- cook for about 10-15 minutes or until they begin to mostly thaw.
- Add the courgettes & cook for another 10 minutes.
- Slice the lemon in half- peel & de-seed one half, roughly chop it and add to pot.
- Add the stock, cover & simmer for 20-30 minutes or until all veg is cooked & soft.
- Remove from heat, allow to cool & blend! Blend until mostly smooth but not entirely, this soup is best with a slightly rough texture & a few whole beans here & there.
- Juice the other half of the lemon & stir through soup.
9 medium-ish sized carrots, roughly chopped
1 tin chopped tomatoes
0.5-1 tsp dried chili flakes, depending on how spicy you want your soup.
2 tsp harissa paste
1 garlic clove
2 tbsp olive oil
2 tsp dried parsley
- Drizzle the carrots in a tbsp of oil & roast at 220 degrees for about 40 mins until soft, sweet & slightly char grilled.
- Cook the onion & garlic in the rest of the oil.
- Add the tinned tomatoes & cook for about 5-10 mins.
- Add the roasted carrots, parsley, chili flakes & harissa & cook for another 10 minutes.
- Add the stock, cover & simmer for 20 minutes.