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By (user no longer on site) OP
over a year ago
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Soup, the homemade vegetable type.
I'm more than happy with a plate full of meat each mealtime but in the interests of retaining slightly healthy eating habits I've had a lash at making soup. Looked up a couple of recipe's and they turned out pretty bloody tasty.
It seems to me though that you can just fuck any old thing in the pot, add some vege stock and blend it up.... is there an art form to it or is this the easiest "cooking" in the world? |
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By (user no longer on site) OP
over a year ago
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"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge. "
So I'm not a MasterChef all of a sudden after all then..... it is just that easy.  |
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By (user no longer on site)
over a year ago
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"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge.
So I'm not a MasterChef all of a sudden after all then..... it is just that easy. "
 . As long as you have a thickener, it's all good. Try to get the ratio right or it'll be more like veg flavoured water. |
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By (user no longer on site) OP
over a year ago
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"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge.
So I'm not a MasterChef all of a sudden after all then..... it is just that easy.
. As long as you have a thickener, it's all good. Try to get the ratio right or it'll be more like veg flavoured water. "
Corn flour? Is that the thickener you speak of? |
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By (user no longer on site)
over a year ago
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Im a huge meat eater but enjoys quite afew veg options and tend to have a meat free monday to start the week.
Try nigella's butternut squash soup its divine  |
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By (user no longer on site) OP
over a year ago
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"Im a huge meat eater but enjoys quite afew veg options and tend to have a meat free monday to start the week.
Try nigella's butternut squash soup its divine "
I'll have a look at that, thanks
Is butternut squash the thing that looks like nature's butt plug? |
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By (user no longer on site)
over a year ago
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"Im a huge meat eater but enjoys quite afew veg options and tend to have a meat free monday to start the week.
Try nigella's butternut squash soup its divine
I'll have a look at that, thanks
Is butternut squash the thing that looks like nature's butt plug? "
that's the one  |
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By (user no longer on site) OP
over a year ago
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"Im a huge meat eater but enjoys quite afew veg options and tend to have a meat free monday to start the week.
Try nigella's butternut squash soup its divine
I'll have a look at that, thanks
Is butternut squash the thing that looks like nature's butt plug?
that's the one "
I'll give it a try.
The soup that is  |
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By (user no longer on site)
over a year ago
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"Im a huge meat eater but enjoys quite afew veg options and tend to have a meat free monday to start the week.
Try nigella's butternut squash soup its divine
I'll have a look at that, thanks
Is butternut squash the thing that looks like nature's butt plug?
that's the one
I'll give it a try.
The soup that is "
 well... |
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Slow cookers are ace for soups. You can thicken by adding lentils or other dried pulses etc. Minestrone soup in the slow cooker is delicious - Google "Eighth Day Manchester Minestrone Soup" and they've got a cracking recipe & can just be whacked in the slow cooker. Lots of other veggie recipes there too (it's a veg/vegan health food shop in Manchester ) |
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By (user no longer on site) OP
over a year ago
|
"Im a huge meat eater but enjoys quite afew veg options and tend to have a meat free monday to start the week.
Try nigella's butternut squash soup its divine
I'll have a look at that, thanks
Is butternut squash the thing that looks like nature's butt plug?
that's the one
I'll give it a try.
The soup that is
well... "
Found the recipe online. It's got some of that fancy roasting the vegetables first malarkey but I'll give it a go |
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By (user no longer on site)
over a year ago
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"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge.
So I'm not a MasterChef all of a sudden after all then..... it is just that easy.
. As long as you have a thickener, it's all good. Try to get the ratio right or it'll be more like veg flavoured water.
Corn flour? Is that the thickener you speak of? "
I've never added cornflour to mine, just a good potato to veg ratio works. |
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I sometimes empty all the half finished bags of frozen vegetables and the odd bits from left overs in the fridges into a saucepan that I've already sweated onion and garlic in . Add stock, seasoning, cook, liquidise, eat.
Also keep a bag of frozen butternut squash and sweet potato to make a quick soup. |
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By (user no longer on site) OP
over a year ago
|
"I sometimes empty all the half finished bags of frozen vegetables and the odd bits from left overs in the fridges into a saucepan that I've already sweated onion and garlic in . Add stock, seasoning, cook, liquidise, eat.
Also keep a bag of frozen butternut squash and sweet potato to make a quick soup. "
I have half used bags of veg in the freezer (not sure from which decade) that sounds like a plan for them |
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By (user no longer on site) OP
over a year ago
|
"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge.
So I'm not a MasterChef all of a sudden after all then..... it is just that easy.
. As long as you have a thickener, it's all good. Try to get the ratio right or it'll be more like veg flavoured water.
Corn flour? Is that the thickener you speak of?
I've never added cornflour to mine, just a good potato to veg ratio works. "
First recipe I tried called for the corn flour but had potato in too. Let's just say it wasn't watery |
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"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge.
So I'm not a MasterChef all of a sudden after all then..... it is just that easy.
. As long as you have a thickener, it's all good. Try to get the ratio right or it'll be more like veg flavoured water.
Corn flour? Is that the thickener you speak of?
I've never added cornflour to mine, just a good potato to veg ratio works.
First recipe I tried called for the corn flour but had potato in too. Let's just say it wasn't watery "
Did you make a paste of cornflour and a bit of water in a cup? That's how to do it then you can add a bit at s time and get the consistency right. A little bit goes a long way (I sound like my Granny ) |
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By (user no longer on site) OP
over a year ago
|
"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge.
So I'm not a MasterChef all of a sudden after all then..... it is just that easy.
. As long as you have a thickener, it's all good. Try to get the ratio right or it'll be more like veg flavoured water.
Corn flour? Is that the thickener you speak of?
I've never added cornflour to mine, just a good potato to veg ratio works.
First recipe I tried called for the corn flour but had potato in too. Let's just say it wasn't watery
Did you make a paste of cornflour and a bit of water in a cup? That's how to do it then you can add a bit at s time and get the consistency right. A little bit goes a long way (I sound like my Granny )"
Corn flour in a cup with some of the stock, mixed it into a paste ...... tipped the lot in |
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It is easy and indeed could be very tasty.
I have a couple of easy basic recipes and vary them according to taste, mood and content of the fridge and cupboard.
Luvhandle's cream of potato soup:
Peel potatoes, cut them into handy pieces and cover them in a pot with water. Add a cube of veggie or chicken stock and bring to boil. Make sure the stock cube is dissolved, put on the lid and cook on medium heat until the potatoes are soft. Remove from heat and use a hand blender to blend it creamy to the right texture. Add spices and herbs to taste (pepper, salt,paprika, spring onions, marjoram, thyme, fresh chopped parsley, chives, etc.) and serve. For extra satisfaction serve with smoked salmon pieces or sliced Frankfurter sausage.
Enjoy |
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By (user no longer on site)
over a year ago
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"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge. "
Great way to make use of things! |
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By (user no longer on site) OP
over a year ago
|
"It is easy and indeed could be very tasty.
I have a couple of easy basic recipes and vary them according to taste, mood and content of the fridge and cupboard.
Luvhandle's cream of potato soup:
Peel potatoes, cut them into handy pieces and cover them in a pot with water. Add a cube of veggie or chicken stock and bring to boil. Make sure the stock cube is dissolved, put on the lid and cook on medium heat until the potatoes are soft. Remove from heat and use a hand blender to blend it creamy to the right texture. Add spices and herbs to taste (pepper, salt,paprika, spring onions, marjoram, thyme, fresh chopped parsley, chives, etc.) and serve. For extra satisfaction serve with smoked salmon pieces or sliced Frankfurter sausage.
Enjoy "
Cheers bud |
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By (user no longer on site)
over a year ago
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Now whilst I'd never eat it as intended. Instant mash in its powdered form is excellent for thickening soups and stews. I also use it in gluten free baking which is why I have it, but the French also sell fecule which is in essence potato flour for thickening. Instant mash is cheaper works really well. I should stress this is the flakes not the pellets |
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"Try nigella's butternut squash soup its divine
Thanks for that tip!
I have a squash in the cupboard and I've no idea what to do with it  "
Roast it, add to potatoes and mash, make soups, we make a risotto with butternut and sausage in too.
You can chop it up and freeze in batches and use as and when too |
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By (user no longer on site)
over a year ago
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"Now whilst I'd never eat it as intended. Instant mash in its powdered form is excellent for thickening soups and stews. I also use it in gluten free baking which is why I have it, but the French also sell fecule which is in essence potato flour for thickening. Instant mash is cheaper works really well. I should stress this is the flakes not the pellets "
Yep we used something similar when i worked in New Product Development for a Dessert manufacturer as a thickening agent to replace custard powder for sugar reduction in certain products |
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"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge.
So I'm not a MasterChef all of a sudden after all then..... it is just that easy.
. As long as you have a thickener, it's all good. Try to get the ratio right or it'll be more like veg flavoured water.
Corn flour? Is that the thickener you speak of?
I've never added cornflour to mine, just a good potato to veg ratio works.
First recipe I tried called for the corn flour but had potato in too. Let's just say it wasn't watery
Did you make a paste of cornflour and a bit of water in a cup? That's how to do it then you can add a bit at s time and get the consistency right. A little bit goes a long way (I sound like my Granny )
Corn flour in a cup with some of the stock, mixed it into a paste ...... tipped the lot in "
Try adding piecemeal - a little bit, allow to thicken and repeat if necessary until thickened. Things need to be above 70°C to get full thickening effects (a spot of food science there ) |
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"Soup, the homemade vegetable type.
I'm more than happy with a plate full of meat each mealtime but in the interests of retaining slightly healthy eating habits I've had a lash at making soup. Looked up a couple of recipe's and they turned out pretty bloody tasty.
It seems to me though that you can just fuck any old thing in the pot, add some vege stock and blend it up.... is there an art form to it or is this the easiest "cooking" in the world? "
Put a few vegetables in a blender/liquidizer (include some greens,cabbage,broccoli).
Cut up some root veggies (sweet potato,parsnip,swede) into nice chunky chunks and heat up in the liquid from the blender.....season to taste.
Real simple yet delicious,nutritious soup.
|
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You cant really fu k up but you can make it exceptional.
Boiling veg in stock and blending it is ok but brown them off first in fat(not oil), deglaze the pot, add aromatics and a dab of cream or a cheesy crouton, fresh herbs, thicken with potato instead of cornflour, or make a bone broth.
Some soup is exquisite in its simplicity.
Simmer a roasted chicken carcass in stock or water until you can pick the bones clean.
In another pot, brown off onions in fat, pour in the chicken stock and the chicken, add lots of salt and pepper and blend. Add a good slug of cream at the end and stir through.
|
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By (user no longer on site) OP
over a year ago
|
"You cant really fu k up but you can make it exceptional.
Boiling veg in stock and blending it is ok but brown them off first in fat(not oil), deglaze the pot, add aromatics and a dab of cream or a cheesy crouton, fresh herbs, thicken with potato instead of cornflour, or make a bone broth.
Some soup is exquisite in its simplicity.
Simmer a roasted chicken carcass in stock or water until you can pick the bones clean.
In another pot, brown off onions in fat, pour in the chicken stock and the chicken, add lots of salt and pepper and blend. Add a good slug of cream at the end and stir through.
"
Hmmmm, it's sounding complicated now. This sounds like gold medal soap..... I'm all for taking part |
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By *uzie69xTV/TS
over a year ago
Maidstone |
"Slow cookers are ace for soups. You can thicken by adding lentils or other dried pulses etc. Minestrone soup in the slow cooker is delicious - Google "Eighth Day Manchester Minestrone Soup" and they've got a cracking recipe & can just be whacked in the slow cooker. Lots of other veggie recipes there too (it's a veg/vegan health food shop in Manchester )"
I find slow cookers... Errr... Too slow...!
I bought myself an electric pressure cooker. I'm well practised at filletting a chicken so am thinking of making bone stock in pressure cooker... Any tips? |
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By (user no longer on site) OP
over a year ago
|
"You cant really fu k up but you can make it exceptional.
Boiling veg in stock and blending it is ok but brown them off first in fat(not oil), deglaze the pot, add aromatics and a dab of cream or a cheesy crouton, fresh herbs, thicken with potato instead of cornflour, or make a bone broth.
Some soup is exquisite in its simplicity.
Simmer a roasted chicken carcass in stock or water until you can pick the bones clean.
In another pot, brown off onions in fat, pour in the chicken stock and the chicken, add lots of salt and pepper and blend. Add a good slug of cream at the end and stir through.
"
Just read this again. What's the deglaze pot part? |
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"Not really. I've done the whole "chuck it all in the pot" many times and never had a bad soup. It's a good way of clearing the fridge.
So I'm not a MasterChef all of a sudden after all then..... it is just that easy.
. As long as you have a thickener, it's all good. Try to get the ratio right or it'll be more like veg flavoured water.
Corn flour? Is that the thickener you speak of? "
. Potato is the best thickener if you're making a veg soup. Cut it small and it will fall apart or squish when it's cooked x |
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By (user no longer on site)
over a year ago
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My cooking is very much throw it in anyway
But this week I am planning on doing a spiced cauliflower soup. A leek and potato and a carrot soup although may have some sweet potatoes going spare too. I’m trying to cook everything from scratch on a budget for the next month with minimal food waste |
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"Slow cookers are ace for soups. You can thicken by adding lentils or other dried pulses etc. Minestrone soup in the slow cooker is delicious - Google "Eighth Day Manchester Minestrone Soup" and they've got a cracking recipe & can just be whacked in the slow cooker. Lots of other veggie recipes there too (it's a veg/vegan health food shop in Manchester )
I find slow cookers... Errr... Too slow...!
I bought myself an electric pressure cooker. I'm well practised at filletting a chicken so am thinking of making bone stock in pressure cooker... Any tips?"
I've never done pressure cooking, sorry! We use a slow cooker because it's good to set off in the morning, ready for teatime after work. |
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"I sometimes empty all the half finished bags of frozen vegetables and the odd bits from left overs in the fridges into a saucepan that I've already sweated onion and garlic in . Add stock, seasoning, cook, liquidise, eat.
Also keep a bag of frozen butternut squash and sweet potato to make a quick soup.
I have half used bags of veg in the freezer (not sure from which decade) that sounds like a plan for them "
Decade doesn't matter. If the century starts 18 I'd give it a miss though  |
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"You cant really fu k up but you can make it exceptional.
Boiling veg in stock and blending it is ok but brown them off first in fat(not oil), deglaze the pot, add aromatics and a dab of cream or a cheesy crouton, fresh herbs, thicken with potato instead of cornflour, or make a bone broth.
Some soup is exquisite in its simplicity.
Simmer a roasted chicken carcass in stock or water until you can pick the bones clean.
In another pot, brown off onions in fat, pour in the chicken stock and the chicken, add lots of salt and pepper and blend. Add a good slug of cream at the end and stir through.
Just read this again. What's the deglaze pot part? "
When food is fried, it usually makes crusty bits that stick to the pan, if left you have to scrape or they burn. Before that happens, bung in some cold liquid (water, stock, wine etc) and scrape the pan. It will produce a lot of steam, make a great noise and lift the tasty bits of food from the pan to add more flavour. |
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By (user no longer on site) OP
over a year ago
|
"You cant really fu k up but you can make it exceptional.
Boiling veg in stock and blending it is ok but brown them off first in fat(not oil), deglaze the pot, add aromatics and a dab of cream or a cheesy crouton, fresh herbs, thicken with potato instead of cornflour, or make a bone broth.
Some soup is exquisite in its simplicity.
Simmer a roasted chicken carcass in stock or water until you can pick the bones clean.
In another pot, brown off onions in fat, pour in the chicken stock and the chicken, add lots of salt and pepper and blend. Add a good slug of cream at the end and stir through.
Just read this again. What's the deglaze pot part?
When food is fried, it usually makes crusty bits that stick to the pan, if left you have to scrape or they burn. Before that happens, bung in some cold liquid (water, stock, wine etc) and scrape the pan. It will produce a lot of steam, make a great noise and lift the tasty bits of food from the pan to add more flavour."
Thank you. You'll make a chef of me yet |
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