Homemade Soups

Spent the last few days making soups for the freezer ready for the cold days.

So there is no waste I buy packs of half baked rolls that you can pop a couple into the oven for a few minutes to finish and crust up. These with a bowl of home made soup are perfect for a nourishing hot snack.

Do you have a favourite soup and do you add anything to make it special ?

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I am just off to make some leek soup for the freezer, the leeks are still wet with dew and so very fresh.

I like to serve it with home made olive bread or melba toast

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Did a batch of that Meg because at this time of the year the leeks are strong and very leeky tasting (you know what I mean) which gives a good flavour.

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I have recently done batches of leek and Potato, Carrot and Coriander, and Tomato and Basil.

You cannot beat a good home made soup!

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I do Solo summer leeks have neither smell or taste.
I put a couple of sticks of green celery in too, it add a little something

I am not a fan of using up old vegetable in soup either, I like them as fresh as possible for more goodness and flavour.

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Carrot and Coriander is a bit sweet for my taste Tabby but I love tomato and coriander.

Meg they say making soup is a good way to use OLD vegetable up but like you I do get fresh for most because the taste is definitely stronger and tastier. The only time I do use old is when making mushroom soup because the flavour gets richer when they are a few days old and have partially opened.

Although celeriac seems to be preferred these day I still use good old fashioned celery

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That looks delicious
I love mushroom soup I put a tiny bit of garlic in when sweating off the mushrooms in a little butter. I grow 22 bulbs of garlic each year so there is always plenty available .

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I make mushroom soup, and will have to try Meg's idea. I usually just bung them in stock and cook, then puree.

I also make tomato soup, usually from the allotment if a heavy crop. Did toy with the idea of carrot and coriander, but never got round to it.

Can't get a blade of grass in my freezer right now: full of fruit.

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Cream of Watercress soup is a winner - the recipe came from a Robert Le Carre cookbook. the best ever

I use up remains of vegetables and salads plus pulses, pearl barley, lentils etc to turn soup into a meal. I am not that keen on meaty soups, but Mulligatawny is quite good.

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I make lots of soups !
Vegetable, Minestrone, Tomato, Leek and potato, Mushroom, Tom Yum etc.
I use old veg, new veg, in fact any old veg at all.
There are no real secrets to making a good soup other than use plenty of good stock or stock cubes a bit of sugar and thicken at the end with some cornflour for veg-based soup. Add a red pepper, salt sugar and garlic to Tomato soup and pass through a sieve to remove seeds and tomato skins, then stir in a good glug of milk before serving.