Green Day My Year in Soups

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PatchworkPuss

Gold Member
I've wanted to try this for a while just to see if it can be done and now I'm going to give it a go. I'm going to try and have a different soup every week for a year. No promises it will happen but just interested in seeing how it goes. I'm vegetarian so all recipes will be meat free. Let's get started then :)


INDEX
Allotment Vegetable and Bean
Butternut Squash and Carrot
Carrot and Cheddar
Carrot and Tomato
Carrot, Sweet Potato and Ginger
Cauliflower and Cheese
Chunky potato and bean
Corn chowder NEW
Courgette, pea and pesto
Courgette and tomato NEW
Cream of Broccoli
Creamy Carrot and Parsnip
Creamy Curried Carrot and Butterbean
Garden Minestrone
Honeyed Carrot
Italian potato
Leek and Potato
Mediterranean Vegetable and Tomato
Moroccan Spiced Pumpkin and Butterbean
Moroccan Roasted Sweet Potato
Porcini Mushroom
Red Lentil, Chickpea and Chilli
Roast Butternut Squash and Apple
Roasted Red Pepper and Potato
Speedy Sweet Potato and Coconut
Spiced Carrot and Lentil
Spicy Butternut Squash and Sweet Potato
Spicy Sweet Potato, Vegetable and Rice
Spinach and Potato
Sweet Potato and Creamed Corn
Tomato
Winter Root Vegetable



WEEK 1

Spiced carrot and lentil soup
2.5 syns for the whole pot on green and EE


2 tsp cumin seeds
pinch chilli flakes
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l vegetable stock
125ml skimmed milk
plain fat free yoghurt to serve

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender until smooth. Season to taste and finish with a dollop of fat free yogurt and a sprinkling of the reserved toasted spices.


This is one of my favourite soup recipes and one I come back to time and time again. Very filling and that perfect winter warmer adapted from the BBC Good Food website where I get a lot of inspiration from.

Spiced carrot & lentil soup | BBC Good Food
 
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WEEK 2

Cauliflower and cheese soup
6 syns or free if using the cheese triangles as a healthy extra


1 onion, peeled and chopped
1 small cauliflower, broken into florets
1L vegetable stock
4 laughing cow light blue cheese triangles
Salt and pepper to taste

Gently saute the onion for 5 minutes until softened. Add the cauliflower and stock, bring to the boil then reduce the heat and simmer for around 15 minutes.

Stir in the blue cheese triangles and blend until smooth. Season to taste.


A variation on the recipe in the SW Little Book of Soups which I wasn't keen on because of the colour the paprika gives it. I'm not keen on blue cheese laughing cows under normal circumstances so I only ever use them in soups like this.
 
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WEEK 3

Honeyed carrot soup
1.5 syns for the whole pot


2 small leeks, sliced
800g carrots, roughly chopped
0.5 tbsp clear honey
small pinch dried chilli flakes (optional)
1 bay leaf
1L vegetable stock
Fat free natural yoghurt to serve

Saute the leeks in butter frylight for about 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.

Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup and season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of fat free natural yoghurt to serve.


Another recipe adapted from the BBC Good Food website. The original recipe calls for over 2L of stock and lots of reviews commented on how that was too much and it made the soup watery. So I cut down the stock to 1L and it worked perfectly. This is the first time I've tried this recipe and it was delicious. I recommend adding the chilli as it made all the difference. I'll definitely be making this one again.

Honeyed carrot soup | BBC Good Food
 
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WEEK 4

Mediterranean Vegetable and Tomato
Free on all plans


1 small onion, chopped
1 clove garlic, crushed
1/2 red pepper, diced
1/2 yellow pepper, diced
2 courgettes, diced
1 tsp smoked paprika
1 tsp balsamic vinegar
1 can chopped tomatoes
1L vegetable stock
1 tbsp tomato puree

Cook the onion and garlic gently for 5 minutes.
Add the peppers, courgettes, and paprika and cook for 3 minutes, stirring all the time
Add the balsamic vinegar, chopped tomatoes and stock then bring to boil.
Reduce heat , cover and simmer for 15-20 minutes.
Stir in tomato puree. Season to taste and serve.


This soup is a fantastic one, great for getting those superfree veggies in and tastes amazing. I blended it in preference to leaving it chunky though. It's a must do again one for me, particularly as I know have a soup maker and will just throw it all in at the one time :)
 
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WEEK 5

Roast Butternut Squash and Apple


1 large butternut squash
1 small onion, chopped
1 small bramley apple, finely diced (1.5 syns per 100g)
670mls vegetable stock

Preheat oven to GM8
Cut squash into quarters and remove seed.
Spray with frylight olive oil or berio olive oil spray (0.5 syns per 7 squirt)
Bake for about 25 minutes or until the flesh is soft and scoop out when cool
Fry the onion gently in frylight until soft
Add the stock and squash flesh , cover and simmer for 15 minutes
Add the apple and simmer for a further 5 minutes until tender
Blend until smooth, season to taste and serve

In two minds about this one as I think it needed a bit of oomph, perhaps a bit of spice to pep it up a little. Still nice though and something a bit different.
 
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WEEK 6

Sweet Potato and Creamed Corn Soup
1 syn for the whole pot on Green and EE

750g sweet potato, peeled and diced
1 small onion, chopped
1 can creamed sweetcorn
1 tbsp patak's tikka paste
750mls vegetable stock


Cook the onion gently in frylight until softened
Add the curry paste, garlic and sweet potato then cook for 5 mins
Add stock and creamed corn
Bring to boil, reduce heat and simmer for about 15 minutes until the potato is cooked
Blend until smooth, Season to taste and serve.


Yummy, yummy. A seriously good winter soup! I used tikka paste because its the lowest in syns but it would be lovely with a stronger curry paste, just adapt the syns to whichever one you use.
 
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WEEK 7

Winter Root Vegetable Soup
Syn free on green and EE

1 parsnip, diced
1 sweet potato, diced
1 carrot, diced
1 red onion, diced
1 leek, sliced
2 sticks celery, diced
1 pint stock
1 tsp cumin powder
Half red chilli, diced
Salt and pepper


Saute the parnsip, sweet potato, carrot, onion, leek and celery for 5 mins until slightly coloured
Add stock, bring to boil and simmer for 15-20 minutes until vegetables are soft
Blend until smooth
Add cumin, chilli and season to taste. Simmer for further 10 minutes then serve.

Bottom of the fridge job and the perfect antidote to a wild and windy weekend.
 
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WEEK 8

Cream of Broccoli
Free on Green and EE

1 onion, diced
1 potato, diced
1 courgette, diced
1 stick celery, diced
1 large head of broccoli, cut into florets
1 pint vegetable stock
Fat free natural yoghurt

Saute the onion and potato for 5 minutes without colouring. Add the remaining vegetables and cook for 2-3 minutes.
Add the stock, bring to boil then cover and simmer for 15-20 minutes until the vegetables are tender.
Blend until smooth and season to taste.
Serve with natural yoghurt.


There have been lots of soups on the go this week. A combination of cold weather and a family bereavement have meant its been good to come home to something easy like a bowl of soup. So look out for carrot and courgette, and creamy carrot and parsnip coming along some time soon. I have loads of carrots in the veg bag so need to find some way of using them up so on the look out for more carrot based recipes too.

This one is not something I would normally have made but turned out a lovely shade of green. Drizzled with natural yoghurt or creme fraiche (synned) it is a beautiful chilled soup for the summer as well.
 
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PatchworkPuss said:
WEEK 6

Sweet Potato and Creamed Corn Soup
1 syn for the whole pot on Green and EE

750g sweet potato, peeled and diced
1 small onion, chopped
1 can creamed sweetcorn
1 tbsp patak's tikka paste
750mls vegetable stock

Cook the onion gently in frylight until softened
Add the curry paste, garlic and sweet potato then cook for 5 mins
Add stock and creamed corn
Bring to boil, reduce heat and simmer for about 15 minutes until the potato is cooked
Blend until smooth, Season to taste and serve.

Yummy, yummy. A seriously good winter soup! I used tikka paste because its the lowest in syns but it would be lovely with a stronger curry paste, just adapt the syns to whichever one you use.
Click to expand...

Subscribing as I make soup every week too but I'm so boring lol. This one sounds amazing. I bet I have no creamed corn in.
 
Subbing, I've become a soup fiend lately so many to try now! Love the sound of the apple one!
X
 
Hello Patchwork Puss. Ive just found your soup collection which I thought was brilliant. Im fie with the superspeed soup, leek and potato and butternut squash and sweet potato. Im now looking forward to trying some of your soups. Thank you. Much appreciated.
 
Oh my days I could kiss your feet! The sweet potato sweetcorn soup is the most amazing taste I've ever made. Such a simple recipe but so delicious. Thank you.
My other favourite is pea and ham soup made with small amount of bacon and soaked marrowfat dried peas, ham stock, carrot, onion, garlic yummy.
 
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