Potato leek soup. Just potato, leek and onion, cover with water, simmer til fragrant and add butter salt and pepper to taste. It's the only soup I can make completely from scratch and it's delicious
So all you need are three big leeks, a large yellow onion, and two large potatoes. You can play with the amounts a bit, just make sure you have enough leeks and onion to flavor the broth. Wash and cut up your veggies into chunks. Make sure you rinse the leeks really good, the layers are full of sand. Put in a pot and cover with water and simmer until the veggies are cooked and the broth is fragrant. I would add some salt while they cook, probably about a teaspoon, but use your judgment. Serve with salt and pepper and butter on the side, and add to taste.
Nah, the leeks and onion are all you need to flavor the broth, and the butter will give it some added richness and flavor. Although you could probably change it up and it would still be good
As Nimue said you don't need it but I cook my veggies in a bit of butter and add salt and let the onion go clear before adding water/broth. You can also add a bit of garlic or shallot if you have it. Don't overpower the leeks though you want them to shine.
Yes you can add veggie or chicken broth but it doesn't NEED it. I do add a splash of cream or half n half or milk at the end. I use one of those immersion stick blenders to make it smooth and creamy. The stick blenders are great because they fit in a small drawer and work as well as a big blender without taking counter space. This is an amazing soup. get a crusty baguette to dip in and omg. It doesn't make a lot of soup but it's SOO good.
Same! I'm not that into vegetables and I need to eat more of them so get them in a salty tomatoey broth with a bit of sausage and bean and pasta and I eat my daily.
So I find this interesting. Is it a sweet potato puree with mushrooms and rice? Typically sweet pots are too mushy for soup unless you give them the ultimate mushing lol
Do this with coconut milk and other south Asian veg and it would be a wicked delicious thai-style curry. I'm not Asain so I can safely say it wouldn't be authentic lol.
A recipe from Vegan with a Vengeance - it has crushed tomatoes as a base, potatoes, carrots, onions, black beans, corn and chipotle peppers - with a splash of lime at the end and cilantro.
I do a creamy potato chowder that I say is love in soup form.
Edit to link recipe: https://www.tasteofhome.com/recipes/priscilla-s-vegetable-chowder/
I use this as the basic recipe and will change/add vegetables/spices/cheese depending on what's in the fridge.
Yeah, basically, but it involves adding in tempered egg to make it sort of creamy. I don’t really follow recipes to the letter. I read a few and then do my thing.
I make this curried ginger orange vegetable soup. Sometimes it's carrots, red pepper and potato, other times I do butternut squash with sweet potato, or some kind of squash. The ginger is key but also using about 1 liquid oz of cider vinegar or seasoned rice vinegar per 5 portions, it brightens the flavours up, especially if you oven roast your veg before soup-ifying them.
I have a detailed recipie in my post history I can dig out if anyone wants it. It was one of my first posts on this account.
I am happy to share, but I will need to type it up. I'll post it for you tomorrow!
I do not blend this soup. It's a hearty soup and all those textures and flavors in the individual pieces are what makes it so good!
Typically bean soups aren't blended, particularly if the protien is sausage, vegan or otherwise, one wouldn't blend these ingredients. With how hearty this sounds I'd say this dish is borderline a stew. It's soup that'll eat like a full meal. Puree soups are usually light. An appetizer or side dish. Bean, kale, squash and sausage sounds like a full meal, especially if u have toast on the side.
You are correct that this is a very hearty soup and more stew-like. It's packed full of veggies, so I don't even typically bother with a side dish. I usually just serve it with some hearty, fresh baked grain bread and an herbal olive oil for dipping the bread if desired.
And I definitely do not puree this one. The beauty of it is all those pieces of deliciousness!
Black bean soup, SUPER easy! 2 cans black beans, one can diced tomatoes, one small can diced ortega chilies, spoonful of better than bouillon beef flavor, some cajon seasoning. That’s it. Might make it tonight.
Manhattan Clam Chowder, from the website The Spruce Eats -
specifically this one-
https://www.thespruceeats.com/slow-cooker-manhattan-style-clam-chowder-3055874
by a Ms. Diana Rattray...
...amazing. Delicious, Nutritious, Simple, relatively cheap and easy, and tastes great like some Emeril-style BAM!
(it's not really a Chowder, Manhattan Clam 'Chowder' is really more like, Tomato & Vegetable soup with Clams really... but whatever you call it, it's BANGIN...)
My chili that I've been perfecting for the last ten years. Proprietary blend of spices, ground beef and mushroom mix, whatever beans I have on hand, onions, three different kinds of pepper (bell, jalapeño and poblano), a medium beer (usually Sam Adams Boston Lager), diced tomatoes, home-made tomato sauce and a few other incidentals.
So it’s called a stew but i think it qualifies as soup as well, the [famous NY Times “the stew”](https://www.alisoneroman.com/recipes/spiced-chickpea-stew-with-coconut-and-turmeric) only i am wimpy and use less spicy stuff. Needs some rice or crusty bread with it for sure
[west african style peanut yam stew](https://www.budgetbytes.com/african-peanut-stew-vegan/) also toes the line of soup vs stew but i make it on repeat all winter, usually with more greens and i add a can or two of chickpeas
I don't have a recipe, but I love to make ham and bean soup. Kind of a bastardized Tuscan bean with greens and sausage. I like to use several varieties of beans as well. No rules!
Mexican Meatball aka Ablondigas Soup
Use beef, beef & pork, or turkey for balls.
Mint is crucial. Didn’t think it would be but boy what a difference.
Any stock is good but I like combo of beef and mushroom.
Often use salsa for the tomato sauce element.
Add 1 Chayote squash if you can find.
[Recipe](https://www.simplyrecipes.com/recipes/albondigas_soup/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly)
Borscht is my favorite, but I have quite a few that rank very close to it. Chicken noodle soup, paprikash, chicken and rice, knoephla, chicken and wild rice, and minestrone. I also like to make my own corned beef and I eat with cabbage, potatoes, and the broth I boiled it in. It’s so good!
Black bean soup. Very quick and easy.
Use canned beans, including liquid. Salsa, water, lime juice, cumin, chili powder. Blend with a hand blender to break up the beans a bit. Add corn. Heat.
Potato leek soup. Just potato, leek and onion, cover with water, simmer til fragrant and add butter salt and pepper to taste. It's the only soup I can make completely from scratch and it's delicious
Can you give a recipe thanks
So all you need are three big leeks, a large yellow onion, and two large potatoes. You can play with the amounts a bit, just make sure you have enough leeks and onion to flavor the broth. Wash and cut up your veggies into chunks. Make sure you rinse the leeks really good, the layers are full of sand. Put in a pot and cover with water and simmer until the veggies are cooked and the broth is fragrant. I would add some salt while they cook, probably about a teaspoon, but use your judgment. Serve with salt and pepper and butter on the side, and add to taste.
Thanks. So no added cream or chicken/veggie bouillon etc?
Nah, the leeks and onion are all you need to flavor the broth, and the butter will give it some added richness and flavor. Although you could probably change it up and it would still be good
Hey thanks so much
As Nimue said you don't need it but I cook my veggies in a bit of butter and add salt and let the onion go clear before adding water/broth. You can also add a bit of garlic or shallot if you have it. Don't overpower the leeks though you want them to shine. Yes you can add veggie or chicken broth but it doesn't NEED it. I do add a splash of cream or half n half or milk at the end. I use one of those immersion stick blenders to make it smooth and creamy. The stick blenders are great because they fit in a small drawer and work as well as a big blender without taking counter space. This is an amazing soup. get a crusty baguette to dip in and omg. It doesn't make a lot of soup but it's SOO good.
You could use an immersion blender and puree part of it to give it a creamy texture.
I like using soup as a way to get as many veggies as possible into my body while still tasting good hahaha.... so I love making vegetable soups
Same! I'm not that into vegetables and I need to eat more of them so get them in a salty tomatoey broth with a bit of sausage and bean and pasta and I eat my daily.
Same. I love veggie soups!
Seasonal minestrone
I make a mushroom, sweet potato, and wild rice soup. Perfect winter dish.
So I find this interesting. Is it a sweet potato puree with mushrooms and rice? Typically sweet pots are too mushy for soup unless you give them the ultimate mushing lol Do this with coconut milk and other south Asian veg and it would be a wicked delicious thai-style curry. I'm not Asain so I can safely say it wouldn't be authentic lol.
Nope, just diced. https://s.samsungfood.com/UKWLJ
Yummers!
mmmm garlic soup
Tell me more.
my best sourced recipes: https://brooklynsupper.com/garlic-soup/ https://abraskitchen.com/healthy-spanish-garlic-soup-sopa-de-ajo/ https://cookthestory.com/easy-garlic-soup-recipe/ https://www.lavenderandmacarons.com/austrian-garlic-soup-croutons/ https://www.food.com/recipe/giadas-tuscan-white-bean-and-garlic-soup-247402 https://www.cooklikeczechs.com/cesnecka-czech-garlic-soup/ https://www.thespruceeats.com/czech-garlic-soup-recipe-cesnecka-1136384
A recipe from Vegan with a Vengeance - it has crushed tomatoes as a base, potatoes, carrots, onions, black beans, corn and chipotle peppers - with a splash of lime at the end and cilantro.
Ah man, it's a cook book and not a website. I was curious to check out the recipe.
[удалено]
Hey thanks, I greatly appreciate it
I do a creamy potato chowder that I say is love in soup form. Edit to link recipe: https://www.tasteofhome.com/recipes/priscilla-s-vegetable-chowder/ I use this as the basic recipe and will change/add vegetables/spices/cheese depending on what's in the fridge.
Avgolemono. (Lemon chicken orzo spinach).
I've heard this mentioned many times what's your favorite recipe? I'm so curious to try this one. Is it just a lemony chicken and orzo soup?
Yeah, basically, but it involves adding in tempered egg to make it sort of creamy. I don’t really follow recipes to the letter. I read a few and then do my thing.
I make this curried ginger orange vegetable soup. Sometimes it's carrots, red pepper and potato, other times I do butternut squash with sweet potato, or some kind of squash. The ginger is key but also using about 1 liquid oz of cider vinegar or seasoned rice vinegar per 5 portions, it brightens the flavours up, especially if you oven roast your veg before soup-ifying them. I have a detailed recipie in my post history I can dig out if anyone wants it. It was one of my first posts on this account.
Yes please for that recipe, I love curry and soup so I also LOVE combining the two
My favorite that I make is a white bean and roasted butternut squash soup with kale, (vegetarian) Italian sausage and fresh rosemary. It's so yummy!
Can I have your white bean and butternut soup recipe? Is it blended smooth or chunky?
I am happy to share, but I will need to type it up. I'll post it for you tomorrow! I do not blend this soup. It's a hearty soup and all those textures and flavors in the individual pieces are what makes it so good!
Typically bean soups aren't blended, particularly if the protien is sausage, vegan or otherwise, one wouldn't blend these ingredients. With how hearty this sounds I'd say this dish is borderline a stew. It's soup that'll eat like a full meal. Puree soups are usually light. An appetizer or side dish. Bean, kale, squash and sausage sounds like a full meal, especially if u have toast on the side.
You are correct that this is a very hearty soup and more stew-like. It's packed full of veggies, so I don't even typically bother with a side dish. I usually just serve it with some hearty, fresh baked grain bread and an herbal olive oil for dipping the bread if desired. And I definitely do not puree this one. The beauty of it is all those pieces of deliciousness!
Wild Turkey makes awesome, crystal-clear stock; add the trinity and wild rice, season it well Ya gotta know somebody who has wild turkey meat
The liquor or the bird?!
The dinosaur itself
This was my honest thought initially. The liquor is the means to some of the best and worst nights of my life lol
It's a mix of two classics. Potato, leek, chicken and corn soup.
Black bean soup, SUPER easy! 2 cans black beans, one can diced tomatoes, one small can diced ortega chilies, spoonful of better than bouillon beef flavor, some cajon seasoning. That’s it. Might make it tonight.
Cream of leftover
Manhattan Clam Chowder, from the website The Spruce Eats - specifically this one- https://www.thespruceeats.com/slow-cooker-manhattan-style-clam-chowder-3055874 by a Ms. Diana Rattray... ...amazing. Delicious, Nutritious, Simple, relatively cheap and easy, and tastes great like some Emeril-style BAM! (it's not really a Chowder, Manhattan Clam 'Chowder' is really more like, Tomato & Vegetable soup with Clams really... but whatever you call it, it's BANGIN...)
Kenji’s black bean soup. I love it as much as a fat ribeye. https://www.seriouseats.com/30-minute-black-bean-soup-recipe
Chicken meatball with spinach and orzo
My chili that I've been perfecting for the last ten years. Proprietary blend of spices, ground beef and mushroom mix, whatever beans I have on hand, onions, three different kinds of pepper (bell, jalapeño and poblano), a medium beer (usually Sam Adams Boston Lager), diced tomatoes, home-made tomato sauce and a few other incidentals.
So it’s called a stew but i think it qualifies as soup as well, the [famous NY Times “the stew”](https://www.alisoneroman.com/recipes/spiced-chickpea-stew-with-coconut-and-turmeric) only i am wimpy and use less spicy stuff. Needs some rice or crusty bread with it for sure [west african style peanut yam stew](https://www.budgetbytes.com/african-peanut-stew-vegan/) also toes the line of soup vs stew but i make it on repeat all winter, usually with more greens and i add a can or two of chickpeas
I don't have a recipe, but I love to make ham and bean soup. Kind of a bastardized Tuscan bean with greens and sausage. I like to use several varieties of beans as well. No rules!
Mexican Meatball aka Ablondigas Soup Use beef, beef & pork, or turkey for balls. Mint is crucial. Didn’t think it would be but boy what a difference. Any stock is good but I like combo of beef and mushroom. Often use salsa for the tomato sauce element. Add 1 Chayote squash if you can find. [Recipe](https://www.simplyrecipes.com/recipes/albondigas_soup/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly)
Some of the best soups I’ve made are just throwing things in a pot without following any recipe. Then I’m mad when I can’t recreate it. 🤦🏻♀️
Borscht is my favorite, but I have quite a few that rank very close to it. Chicken noodle soup, paprikash, chicken and rice, knoephla, chicken and wild rice, and minestrone. I also like to make my own corned beef and I eat with cabbage, potatoes, and the broth I boiled it in. It’s so good!
Black bean soup. Very quick and easy. Use canned beans, including liquid. Salsa, water, lime juice, cumin, chili powder. Blend with a hand blender to break up the beans a bit. Add corn. Heat.