ISO Your Favorite Soup Recipes

Posted: Wed, Oct 28 2009, 8:44 pm Post subject: ISO Your Favorite Soup Recipes

As the mercury dips, my craving for soup goes up. Please post your fave soup recipes, but keep them meat or parve please. We're not into dairy in my house. TIA!
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boil water. add hot cocoa mix. that's as close to soup as I come.

zucchini soup
yellow split pea soup with flanken
lentil soup
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Gold Member Joined: Jan 09 2007 Posts: 1807

squash soup
cauliflower soup
chicken soup

Diamond Member Joined: Nov 11 2007 Posts: 3794

I just throw whatever veggies I have in a pot with a little water, simmer until tender, then take out the stick blender and puree. So long as I use plenty of onion and garlic it's always super tasty. Just a little salt and pepper to taste. Easy.

Mummiedearest, Laughing

I've also been craving soup a lot now that the weather is getting chillier.

The Binah cookbook has a simple, hearty pea soup recipe that we really like:

2 T. butter (I use about 3/4 T. oil instead)
1 onion, diced finely
3 large carrots, peeled & grated
3 cups frozen green peas
salt & pepper,to taste
about 7-8 cups water
1 cup quick cooking oats

In a large pot, melt the butter. Add the onion and carrots & saute until softened, making sure the butter doesn't burn. Add peas & seasonings & cook a few more minutes.

Add water & bring to a boil. Lower heat to medium and cook for about 45 minutes.

Add oatmeal, stir, & cook for 15 minutes more.

Cassandra posted this carrot dill soup a while ago, & it's become one of my favorites:

Puree of Carrot and Dill Soup (Kosher Palette II)

1 T margarine (I skip this usually)
1 T Olive oil
1 large onion, chopped
2 pounds carrots, peeled and coarsely chopped
2 large Yukon gold potatoes, peeled and diced
5-6 cups chicken stock
1/4 c. dill
1 tsp. salt
1/4 tsp. pepper

(1/2 milk or soymilk- optional)

Heat margarine and olive oil in a large pot over med-high heat and saute onion 5-10 minutes or until translucent, stirring occasionally. (Reduce heat if onion browns too quickly) Add carrots and potatoes. Cook for 15-20 minutes. Add 5 cups of broth, bring to a boil, then reduce heat to low. Simmer, covered, for 30-40 minutes or until carrots are tender. Remove from heat, Puree soup (food processor or immersion blender) Stir in dill, salt, and pepper (and milk, if used), Simmer for 5 minutes.

Here's another really great one that stargazer posted:

Velvety Broccoli Soup
2 Tbsp olive oil
1 onion, chopped
2 garlic cloves, minced (I use frozen crushed garlic)
1 quart chicken bullion*
1 large bunch broccoli, chopped (about 1 1/2 lbs)
1 cup water
1/2 cup quick oats
salt and pepper to taste

Heat oil on medium-high and saute onion and garlic for 5 minutes until tender. Add broth, broccoli, water, oats, salt and pepper. Bring to a boil, then let simmer on low for 20-30 minutes until tender. Puree with immersion blender.
* I just added 4 cups of water instead then when it reached a boil added 1 Tbsp chicken soup mix.

for dairy I make a really delicious vegetable soup with lots of sauteed vegetables a roux to thicken and milk added for the last bit of cooking. its really flavorful.

for meat I make the same soup, less veggis, more onion. I dont make a roux. add pieces of chuck. and leave out the milk obviously. its a really hearty soup, and most often the only thig served that night.

Greeneyes -- those soups sound amazing. Can't wait to try them out -- esp. the carrot and dill one. Thanks!

Gold Member Joined: Feb 26 2008 Posts: 1041

I make a really easy chicken soup for my kid, serve him and freeze a bit of that and then turn the rest into a delicious split pea soup.

depending on the size of pot use more or less chicken and veggies, for a medium big pot:

10/12 chicken wings (cheap and is good)
lots of garlic
4 carrots
parsley root (sometimes I dont use it)
small piece of pumpkin (dont have to use, ds doesnt notice and its good to blend)
lots of water
boil then simmer for a few hours. until smells and tastes done

boil in another pot split peas, until soft, and drain

after the soup is done, after a few hours, serve/freeze/put away some of the chicken stock, but leave enough for the other soup

take out all the chicken, and cut up chicken from bone (no skin), put back in soup
cut up the soft carrots a little
add the split peas
add a lot of dill and pepper (to taste)
bring to a boil, so that the dill and split peas mixes a little

take a soup blender, and blend all of the pumpkin and some of the carrots.
I like it chunky with the thick soup. mmmmm

Silver Member Joined: Jun 11 2009 Posts: 530

I have various recipes for soup but this one was a mega hit all last winter I took carrots celery onion garlicdiced up and sauted than added either water and canned broth and spice or just water and a little conseme and spices brought it to a boil and let it simmer sometimes I added zuchini cauliflower broccli sweet potato some other vegi you may like cup up and than I made little meatballs out of either ground chicken or beef and let it cook until veggies were as soft as I wanted I than added either some small shaped pasta or the gnochi that comes in a box and let it cook for ten minutes and its like a meal into itself. It freezes well as it sits it thickens s you may need to add extra water sorry for being vauge I just never made it with exact amounts.

Executive Member Joined: Sep 17 2008 Posts: 431

the yummiest soup is our french onion soup!!

Posted: Thu, Oct 29 2009, 4:07 pm Post subject:

Split pea soup is cheap, easy, and filling.
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Silver Member Joined: Jan 13 2009 Age: 27 Posts: 919

I just made a super easy , super yummy soup last night.

Butternut Squash Soup

I bought a pkg of cut up butternut squash from the fruit store (saves ALOT of time)

Saute an onion and garlic in a little bit of oil.
Add the butternut squash and one sweet potato cut in little pieces.
Add enough water to cover and cook til soft.

I spiced with some chicken soup mix and salt and pepper.

And then I pureed it with my hand blender.

Sooooo good Smile

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My favorite soup is Orange Soup

Saute one large diced onion in olive oil

Add 2-3 sliced carrots
2 sweet potatoes, chunked
about 2 cups of cubed pumpkin (d'laat)

Add about one cup of water and simmer until the vegetables are soft.

Puree with a stick blender

Add either coconut milk-to keep it pareve) or milk or sweet cream (about a quart)

Add some water if desired

Spice with ginger, black pepper, salt, parsely

I also just take random veggies- any type of potatoes, squashes, carrots, root vegetables in general, saute an onion, throw the veggies in, saute a bit more, add some water, salt, bay leaf, some spices and/or soup mix boil, blend, and voila Smile

I loove this super easy tomato soup though:

Saute some onions if you want.

1 can of tomato sauce
A few spoonfuls of tomato puree
2 spoonfuls of sugar
Salt and pepper
Water
Some milk if you want it milchig.

Throw all into a pot and bring to a boil over low heat. Yum
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Thanks for all the great recipes -- keep 'em coming!

Greeneyes, I made your broccoli soup tonight and 3 out of 4 children liked it, as did DH. I added some unsweetened soymilk for added creaminess and made it with 1/2 chicken & 1/2 veggie broth, along with chicken consomme powder (Osem) for added flavor. It was YUM!