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By *adame BWoman
over a year ago
C'est moi Boudoir |
Butternut and carrot is lovely.
Sear and season your veg before putting into soup maker, gives it way more flavour.
Great way to use up bread is to make herb infused croutons. So simple. Toss cubes in herbs and a little olive oil and toast in the oven till crispy. Lovely with your soup. |
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Scotch broth - grated carrots & parsnips, finely diced potoates & sliced leeks, some soup mix (lentil, split peas) and some finely sliced leftover gammon. Boil the gammon & use the water for the stock unless vegetarian/vegan. Do not blend though.
Mushroom
Spiced parsnip
Chicken, parsnip & rosemary - I’m still practising with this one though after having a carton of Heinz
J x |
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"Made some cauliflower and stilton soup as an experiment, omg it's lush.
Any other suggestions for my soup maker
Recipes gladly accepted by pm"
Well i have some cabbage broccoli and leek in my fridge need to be used... A green stuff soup |
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By *edeWoman
over a year ago
the abyss |
"butternut squash.
Butternut Squash.
SQUATTERNUT BOSH!
if you couldn't tell, my favourite  Px "
Ooh I love a spicy butternut squash soup - but peeling it is a bastard! Think I need to start roasting it first  |
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By (user no longer on site)
over a year ago
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Can't beat minestrone and you can swap the vegetables around for whatever is in season.
I use this recipe as the basis for mine: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/01/how-to-cook-perfect-minestrone-soup |
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