Potato and leek soup. Making it it tonight. Can’t wait!!
Make some for me too, please
Do you add bacon too?
Roasted butternut squash with carrot and red pepper, needs a good kick of ginger and black pepper.
Miso or Thai Tom Yum(?)
Chicken soups. Especially the never plain ones with few ingredients.
Split pea with a mountain of crackers
Carrot Orange soup - hear me out, this is awesome. Coarse chop onions and sauté in a soup pot. Add a bunch of chopped carrots and cook with some veg stock. When tender use stick blender to make smooth and add orange juice, salt and pepper to taste. My wife makes this whenever someone is sick or has a surgery and feels weak. It is a magic soup!
Potato stew! Potatoes, onions, carrots, celery, no blending or milk
Red chilli and bean soup!
- 1 red capsicum
- 1 medium onion
- 1 celery stick
- 1 medium carrot
- 1 clove garlic
- 2 tbsp olive oil
- 1/2 tsp chilli powder
- 400g can tomatoes
- 2 tbsp tomato puree
- 700ml vegetable stock
- 1 can mixed beans
- 25g kale leaves, shredded
- Chop capsicum, celery, carrot, and onion. Crush garlic.
- Heat oil in large pan, add chopped vegetables, saute for 5 minutes but don’t colour the vegetables.
- Add chilli powder and cook for a minute.
- Blend the tomatoes and add to the pan with puree and stock. Bring to the boil and simmer for 10 minutes.
- Drain and rinse the beans, stir into the soup with kale. Cook for a few minutes until the beans have warmed and the kale wilted.
- Season with pepper and serve.
Love this soup! Usually swap the kale for spinach though.
capsicum
Tell me that you’re from Oz without saying that you crack tins.
Serious now, I do something similar with chickpeas instead of beans. Plus some pork butt - it goes great with both kale and peppers!
All my fellow mushroom soup lovers should make some Hungarian mushroom soup sometime. So good.
My favorite soups that I occasionally make are duck pho, lobster bisque (it has been way too long since I’ve made this one, but it’s a lot of work), fish chowder, French onion soup, and Hungarian mushroom soup.
Sometimes I turn leftover rice into avgolemono, a delicious lemony Greek soup.
Chicken soup and lentil soup. Especially lentil soup, I can’t recommend it enough. Look up merdzimek chorbasy or turkish version of it (dunno how to spell it correctly but the name is same).
Do you happen to have a link to the Mushroom soup recipe you made or something similar?
Here’s one I really like. What I found makes it is that the mushrooms are fried first. https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/
Not for soups, but a tip for frying mushrooms and getting rid of the mushrooms texture that a lot of people hate is parboiling it in salt water for 3-5 minutes before going in a very hot pan.
Of if there is no time for that, salting it at the end of the cooking process helps it now reabsorb the moisture it sweats out!
I make this cream-based Cajun chicken noodle soup. It’s bonkers good with a slight afterburn counterbalanced by the cream. 11/10 amazing.
When I’d make it for the restaurant, we’d go through half of it just from the staff performing “quality control checks.”
Khao soi
A potato and beef soup known locally as “Slavic soup” (sopa eslava). Likely brought to my chunk of South America by Polish immigrants, and then adapted to local tastes.
might as well share the recipe
- 500g potatoes, preferably creamier ones, skin on
- some veg oil
- 150g of some soft beef cut, cut into thin strips
- a medium onion, peeled, diced small
- salt, black pepper, smoked paprika
- 2 tbsp soy sauce
- 2 tbsp ketchup
- milk cream to taste; I typically use homemade sour cream, but even half-and-half works fine
- Leave the potatoes boiling in some water.
- In the meantime, in a separated large pot, use the veg oil to brown the meat. High fire.
- When the meat is browned turn the fire to low, add the diced onion, and let it cook until transparent.
- When the potatoes finished boiling, peel and blend them with some of their cooking water (a cup of water is enough). Then transfer the blend to the pot with the meat and onion.
- Add salt, paprika, pepper, soy sauce, ketchup. Let it boil again, then turn off the fire.
- Add cream, mix it well, then add the parsley for garnish.
Notes:
- You could peel and dice the potatoes before boiling them, I guess. It’s faster, but I feel like it loses some flavour.
- This recipe also works great if you sub the beef with sausages, bacon, or even button mushrooms.
- If you’re vegan and/or lactose intolerant: it’s fine to simply omit the milk cream.
Other soups I really enjoy are
- chicken, leeks, carrots, rice
- ramen of all types
- beet soup
- lovage soup
