Soup Recipe

InvisibleJim said:

Chilli Soup​



Ingredients:


  • 1 cup fresh green chillies, de-stalked and chopped, or red dry chillies (keep seeds)
  • 1 lb (450 g) tinned or fresh tomatoes
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 inch (2.5 cm) fresh ginger, chopped
  • 1 green pepper, chopped and de-seeded (optional)
  • Salt

Spices:


  • 1 teaspoon mustard seeds
  • 1 tablespoon dry fenugreek leaves
  • 1 teaspoon mustard powder

Method:


  1. Boil 2 ½ pints (1.5 litres) water, and add all the ingredients. Simmer for a minimum of 30 minutes, maximum 1 hour.
  2. Strain, if you want to serve as a consommé, or you can serve it as it is, with the vegetables.
  3. Or you can purée the soup after cooking. Simmer for a further 20 minutes minimum.
  4. Salt both soups to taste, and a final touch can be achieved by adding any bottled chilli sauce (Tabasco, for instance) to taste.

Serves: 4–6

This will put some hairs on your chinny-chin-chin! (or maybe take them off.)
Click to expand...
warrafok. I eat green chillies (in one form or other, sauteed or minced etc) every other day and I don't think I would make this soup. LOL.

If you buy green chilies from Indian sub-continent shops for this soup, then respect.
 
Sideshow Bob said:
warrafok. I eat green chillies (in one form or other, sauteed or minced etc) every other day and I don't think I would make this soup. LOL.

If you buy green chilies from Indian sub-continent shops for this soup, then respect.
Click to expand...
I've had this recipe since the mid 90s. We made it one time with a pint glass of green cayenne chillies from one of the Indian grocers in Cardiff where I lived at the time.

I still like hot food but I don't go out of my way for the heat like I did back then😂
 
This was quite good:

One‑Pot Spinach Beef Soup

Prep time: 10 minutes
Cook time: 20 minutes

​
Ingredients

  • 250 g lean mince
  • 2 garlic cloves, minced
  • 1 litre beef stock
  • 1 × 410 g tin diced tomatoes
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 100 g bow‑tie (farfalle) pasta
  • 100 g baby spinach
  • Grated Parmesan or hard cheese, to serve
Instructions

  1. Brown the mince
    In a 3–4 litre pot, cook the mince and garlic over medium heat for 5–7 minutes, breaking it up until browned.
    Drain excess fat if needed.
  2. Add liquids and seasoning.
    Add the 1 litre beef stock, entire tin of tomatoes (with liquid), basil, oregano, pepper and salt.
    Bring to a gentle boil.
  3. Cook the pasta
    Add the 100 g pasta, stir, and cook uncovered for 8–10 minutes, stirring occasionally, until just tender.
  4. Add spinach
    Stir in the 100 g spinach and cook for 1–2 minutes, until wilted.
  5. Serve
    Taste and adjust the seasoning if needed, and serve hot with grated cheese.
 
We'll be trying this one out this evening:

Quick Chicken & Noodle Soup

Serves: 4
Total time: ±30 minutes

Ingredients

  • 30 ml extra‑virgin olive oil
  • 2 medium carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves (fresh or dried)
  • Salt and black pepper, to taste
  • 1.4 litres good‑quality chicken stock
  • 450 g chicken breast tenders, diced
  • 225 g wide egg noodles
  • Small handful fresh parsley, chopped
  • Small handful fresh dill, chopped
Optional:

  • Up to 500 ml water if you prefer a brothier soup
Method

  1. Heat a large pot over medium heat. Add the olive oil.
  2. As you chop them, add the carrots, parsnip, onion, and celery to the pot in that order.
  3. Add bay leaves and season with salt and black pepper. Cook for 3–4 minutes until softened.
  4. Pour in the chicken stock and bring to a boil.
  5. Add the diced chicken. Return to the boil, then reduce to a steady simmer and cook for 2 minutes.
  6. Add the egg noodles and cook for a further 6 minutes, or until noodles are tender and chicken is cooked through.
  7. Remove from the heat. Stir in the parsley and dill. Remove bay leaves.
  8. If desired, add water to thin the soup slightly. Taste and adjust seasoning. Serve hot.
 
If you have the time, make your own stock first, and lots of it. You can freeze it. Then you use the stock in whatever soup you plan on making.

I made this once and I didn't want to leave the kitchen as the smell was amazing. Every time you use a bit of stock, that smell resurfaces.

 
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