Quick Soups

These quick soup recipes mark the start of my 30 ’til 30 journey. I don’t know about anybody else but this week has been a looooong week, with Christmas and New Year over it has been back to work and back to real life which includes long days and freezing weather, so after what has felt like the longest week ever at work, no real plans for the weekend and ridiculously cold temperatures outside, I decided a lazy Saturday was in order. A lazy Saturday however does not have to mean an unproductive Saturday, I thought I might as well make a few batches of different soups to take to work for lunches in the week (in between watching episodes of the pioneer woman that is), this idea was  helped by the fact I had a fridge full of vegetables that were in need of using quickly and also by the fact I found these great freezer bags especially for liquids, you can push down the inside of the bags so that they stand up for when you put in your ingredients.

bag-1.jpg bag 2

In this weather I need something warm for lunch during the day, a cold sandwich is just not going to do it, so making up batches of soup that I can keep in the freezer and just take out the night before is perfect, and like I said a great way to use up any left over vegetables you may have that you haven’t gotten around to using and will soon need throwing away. I decided today I was going to make a vegetable soup and a mushroom soup which will be recipes 1 and 2 of my 30 ’til 30 and also my pumpkin and sweet potato soup which I have posted previously. These soups are quick and easy to make as I have used stock cubes instead of having to boil bone broth for hours which meant I was able to get a lot of batches of different flavours done in a couple of hours.

I used my Morphy Richards Soup Maker for these but a pot and a blender will work just fine.

I am going to start with my quick and easy mushroom soup recipe. When I went food shopping last week, I ended up buying a huge pack of mushrooms which realistically I knew i was not going to be able to eat by myself, but they were on special offer so the bargain queen in me just couldn’t resist. Just like I knew I would, I ended up with so many mushrooms left and nothing to do with them, so I decided to make soup. Whilst I was waiting for my pumpkin soup to finish cooking I chopped up all of my soup ingredients and put them in a tub for when I needed them, as you can see there was a lot of mushrooms leftover.

Mushroom soup ingredients

Mushroom Soup Recipe

  • 500g Mushrooms, Peeled and Roughly Sliced
  • 1 Leek, Chopped
  • 1 Large/Baking Potato, Peeled and Chopped
  • 2 Cloves Garlic, Peeled
  • 600ML Chicken Stock/ Broth
  • Salt and Pepper, To Taste
  • 2 TBSP Cream (Optional)

Add all ingredients to soup maker and choose smooth setting, or add ingredients to a medium to large pot (you don’t want the liquid to boil over if the pot is too small) and bring to a boil, then turn ingredients down to simmer. Leave to simmer for around 40-45 minutes, or until potato is soft. Take the pot off the heat and leave to cool a little, then transfer to a blender (or using a hand blender is fine) and blend ingredients until the soup is your desired thickness. You can also add a couple of tablespoons of cream to thicken the soup if you like , I did not add cream as I wanted to keep my soup as healthy as possible.

I also made a vegetable soup for pretty much the same reason as the mushroom…….. I had a lot of left over carrots. I did however encounter one little problem whilst making my vegetable soup…… my soup maker decided to stop working. I think I may have just overheated it as this was the third time in less than 2 hours I had used it, so I just transferred all of my ingredients into a pot and finished off cooking it. My soup maker had also only half blended my vegetables, instead of blending the rest after finishing cooking them in a pot I just left them so my vegetable soup ended up being a little chunky which I think has turned out better than being blended until smooth. Here is my recipe for vegetable soup, however, you can add whatever vegetables you would like.

Quick Vegetable Soup Recipe

  • 5 Carrots, Peeled and Roughly Chopped
  • 1 X 400g Tin of Chopped Tomatoes
  • Half a Head of Broccoli, Chopped
  • 2-3 Bell Peppers (Assorted Colours), Chopped and Deseeded
  • 1 Large/Baking Potato, Peeled and Chopped
  • 2 Cloves Garlic, Peeled
  • 1 Yellow Onion, Peeled and Chopped
  • 1 Handful of Broad Beans

Add all ingredients to soup maker and choose smooth setting, or add ingredients to a medium to large pot (you don’t want the liquid to boil over if the pot is too small) and bring to a boil, then turn ingredients down to simmer. Leave to simmer for around 40-45 minutes, or until vegetables are soft. Take the pot off the heat and leave to cool a little, then transfer to a blender (or using a hand blender is fine) and blend ingredients until the soup is your desired thickness.

Here is a picture of the batches of soups I whipped up. I added 2 portions to each bag so I can just take a bag out of the freezer the night before work and pour half into a microwavable dish with a lid and take it with me for lunch, and I can keep the other half in the resealable bag in the fridge for the following day. I ended up with 14 portions of soup to go into the freezer, not bad for ingredients that would have just ended up being thrown away in a couple of days.

soups.jpg

 

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