large batch soup recipes

[Edna Cloud]

Some great advice here; thank you all.

EC

[Big Dog]

Veg stock
Turnip
Cauliflower
Broccoli

Salt and pepper

Boil and blend. If you want it really thick alter your stock quantity. It can be a bit trial and error to get the mix but always found equal quantities of the veg is a good mix and just play around with stock quantity.

[MissFortune]

I love this one from Knorr;

Curried Parsnip soup

30g Flora Buttery
1 medium onion, chopped`
450g parsnips, peeled and chopped
1 clove garlic, finely chopped
1 Knorr Curry Flavourpot
1 Knorr Chicken Stock Cube
800ml boiling water
125ml Elmlea double cream
Salt and pepper to taste
1 pinch of paprika

Method

Melt the butter in a large saucepan, over a medium heat. Gently fry the chopped onion in the butter until it has softened. This should take about 5 minutes.

Add the chopped parsnips, garlic and the curry Flavourpot to the pan and fry for a further 2-3 minutes.

Mix the stock cube with the boiling water and pour into the saucepan. Stir everything well, cover and leave to simmer for 15 minutes or until the parsnips are soft.

Remove the soup pan from the heat and puree in a blender (or use a hand blender). Stir in the cream and gently heat through, do not allow to boil. Season with salt and pepper to taste.

Sprinkle over a pinch of paprika to garnish.

[inky1]

Tesco have a minestrone soup mix that includes gluten free pasta the liquid quantity makes it quite thick so I would add about another pint of stock it’s lovely.