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I cauliflower, about 3/4 small potatoes, 1/2 teaspoon white ground pepper and some salt to taste, one leek and a couple of vegetable stock cubes. Chop & boil the potatoes in a pint of the stock with peper & salt, add the chopped cauliflower and leek after 10 minutes continue to simmer for another 20 minutes. Blend the lot up with a hand blender and serve, nice creamy potatoe and stuff soup. The method works for all vegetable soups - experiment with carrot & coriander etc Low fat yet creamy soup.
Forgot to say, mine serves 4 too, for about a week! If you aren't keen on pepper add a handful of nisturtium leaves or watercress.
Fine diced in equal quantities-
Shallow fry in butter (in a deep pan) with salt and pepper until nice and soft.
Stir in enough plain flour to make a paste, gradually add hot water stirring all the time to keep it smooth. If you want it suick add a couple of vegetable stock cubes.
Top off with some double cream and season to taste.
Can make in any quantity you like, I've made this in anything upto 15 gallons a throw. Lasts for 5 or 6 days and tastes at its best on day 2.
Best vegetable soup you can get.
Best ever soup had a wee yacht from the Joint Services Sailing Centre at Gosport. Did a few courses there in the 80's & 90's on the Nic 55's and the wee Odessa 34's.
Did this in the bay of Biscay enroute to Gib and it was heaven:
3 pints of water
3 Chicken Stock Cubes
2 Tins of Chopped Ham & Pork finely diced
2 Chiilis finely diced
1 Cup of milk
1 Glove of Garlic
2 Big Handfuls of Pasta
Lea & Perrins Worcester Sauce
1 Onion finely diced
Now, this is f*cking marvellous with a couple of warm brown rolls. Simple as f*ck to make.
2 x Red Peppers
2 x Large(ish) Sweet Potatoes.
1 x Medium sized Onion
1 x heaped tablespoon of Bouilllon
Once skinned and chopped, lob the veg into a pan of water (how much water depends upon how thick/thin you like your soup), together with the Bouillon, boil it up until the veg is soft, them delve in with a hand blender (or pour the lot into a stand up blender).
Lob your rolls (the Rivercote Wheat & Rye ones from LiDL, yeah, yeah, I know, Pikey as f*ck, but they are really nice with this soup....you'll find them in the frozen section along where you find the garlic bread in LiDL), into the oven for 12 minutes at 250 degrees.
Once your rolls are done, serve your soup and then come back and tell your Uncle Biscuits that you didn't enjoy it. Honestly, it's simple as f*ck to make, but really, really nice.
You can use the same base as msr's above but use Broccoli or carrots or mushrooms just boild for longer.Blend then pass thru a siev to remove stringy bits/lumps & then either swirl some soured cream in or even a poached egg (maybe a quales egg)
But if you use a stock cube,watch the salt you add to it.Use White Pepper if you make it with Cauliflower or Mushroom.
Came up with this one today when emptying the fridge prior to moving.
Olive oil 1 Tbsp
Large Butternut Squash
Fresh Corn Cob
One medium or 2 small onions
One Bay leaf
Sugar 1 Tsp
Salt & Pepper
1 litre Chicken Stock
EV Olive Oil (optional)
Add the butter and Olive Oil to a large soup pan. Chop the onions roughly and the squash into 1cm dice. Cut the corn from the cob. Cook all the vegetables on a high heat for about 5 minutes to allow them to soften (keep stirring to avoid colouring). When the squash begins to soften add the sugar and stir for another minute. Add the stock and bay leaf, bring to the boil and then simmer for 10 - 15 minutes. Season as appropriate. Liquidize the soup and pass through a sieve to give a smooth consistency.
Drizzle with EV olive oil and cream before serving.