moon
Vegan Munchkin
Posts: 62
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soup?
Feb 20, 2008 7:55:49 GMT
Post by moon on Feb 20, 2008 7:55:49 GMT
any one got a good receipe for soup that you can freeze?
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soup?
Feb 20, 2008 11:04:28 GMT
Post by vegandaze on Feb 20, 2008 11:04:28 GMT
I think most are fine to freeze, except carrot! I have tried to freeze carrot based soup and it separates and looks gross
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moon
Vegan Munchkin
Posts: 62
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soup?
Feb 20, 2008 11:26:17 GMT
Post by moon on Feb 20, 2008 11:26:17 GMT
wont be trying carrot then Im also looking for tinned or packet soups that are vegan,know or any? i really like soup as you might have already guessed! but my son is recovering from stomach ulcers so he needs food that is gentle on his stomach,so im gunna stock up on soups
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soup?
Feb 20, 2008 11:36:54 GMT
Post by charlielikesfolk on Feb 20, 2008 11:36:54 GMT
[Everything's available at your local Tesco]
French Onion Soup Recipe details Sweet and restorative, this soup is light and easy to make.
Serves:6
Preparation time:15 minutes
Cooking time:1 hour, 30 minutes
Ingredients For the soup 50 g butter (get an alternative!) 1.5 kg large Spanish onions, thickly sliced 4 clove garlic, thinly sliced 1 tsp soft brown sugar 2 tbsp plain flour 1.8 litre good vegetable stock 3 tbsp Madeira, sherry or brandy 1 tbsp red wine vinegar 2 sprigs fresh thyme 1 bay leaf 1 small stick celery Worcestershire sauce (optional) Salt and freshly ground black pepper For the bread and cheese (and again!) garnish 6 2.5cm thick slices cut from a baguette 2 tbsp French mustard 150 g coarsely grated gruyere or emmental cheese (ye again!)
Method The secret to the success of this soup is in the long, slow cooking of the onions. Don't stint on this and don't try to hurry things along by raising the heat. The cooking needs to be long and slow to release the sugars in the onions and to slowly caramelise them - if you cook over too high a heat you will char the onions and make the soup bitter and indigestible rather than sweet and restorative Melt the butter in a large pan over a medium heat and add the onions and a pinch of salt. Stir to coat. Cook over a medium heat for 5 minutes, stirring once or twice, until the onions begin to soften - but do not let them brown. Add the garlic, reduce the heat to very low, cover, and cook the onions for 15-20 minutes until very soft and golden. Stir frequently. Uncover, raise the heat slightly, and stir in the sugar. Cook for up to 20 minutes, uncovered, until the onions turn a deep, rich brown, but again stir often to prevent burning. Stir in the flour and cook for 1-2 minutes, then gradually add the hot stock. Add the Maderia, sherry or brandy, the red wine vinegar and season to taste. Tie the thyme, bay leaf and celery together and add to the pan. Simmer for about 15-20 minutes. Discard the herb bundle. Add a few drops of Worcestershire sauce, if liked. Preheat the oven to 160C, 325F, Gas 3. Place the bread on a baking tray and bake for 10-15 minutes until dry and lightly browned. Spread the toasts with mustard. Preheat the grill to hot. Ladle the soup into six heatproof bowls or one large heatproof bowl. Arrange the bread slices on top, sprinkle with the grated cheese, and grill until the cheese is melted and browned. Cook's tip You can prepare the soup to the end of step 4 up to 24 hrs in advance. Cool, leaving in the herb bundle for flavour, and refrigerate. When ready to serve, reheat and continue with the recipe. You can toast the bread a day ahead and store in an airtight tin.
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soup?
Feb 20, 2008 11:52:04 GMT
Post by Pob on Feb 20, 2008 11:52:04 GMT
Some of the Baxters soups are vegan - and they are labelled. Some of them are relatively low in salt, too (compared to other soups). Ones that spring to mind are Autumn Vegetable, Tomato and Butterbean, Mediterranean Tomato, Minestrone.
Sainsbury do a lovely Extra Thick Vegetable soup (3 for a pound at the moment) which is in a white sauce, so a bit reminiscent of cream of chicken soup.
I tend to have soup and toast for lunch quite a lot if there are no leftovers from the previous night's dinner.
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soup?
Feb 23, 2008 7:47:43 GMT
Post by wobblymoo on Feb 23, 2008 7:47:43 GMT
I make soup regulary and always make extra so I can freeze some. I have frozen, tomato, leek and potato, vegetable, butternut squash, and split pea soup. Some of them do look horrible when they defrost but heating them through usually makes them mix back together and of course they still taste great Denise
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soup?
Feb 28, 2008 19:17:22 GMT
Post by charlielikesfolk on Feb 28, 2008 19:17:22 GMT
ooo also, chickpea curry, with ready made sauce (from any supermarket!) with a tad extra water in the pan = great soup to save!
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soup?
Mar 4, 2008 14:28:00 GMT
Post by harmonycorruption on Mar 4, 2008 14:28:00 GMT
Hearty Vegetable Soup ******************************************* Ingredients
- 1 dash of olive/ veg oil - 1 onion (med probably) chopped - 3-6 garlic cloves - 2 bay leaves - pinches of: savoury, basil, oregano, cumin powder, chilli flakes and thyme - All the vegetables you can handle (courgette, potatoes, carrots, celery, cabbage, etc.) - 4-5 cups of stock (I used about 1 litre of water to 2 cubes, but you can use w/e stock form you like) - 4-6 tomatoes finely chopped or 1 large tin - 1/2 cup of pot barley ***************************************************
1) In a big pot, saute the onions, garlic and herbs in oil. 2) Add the stock and barley and bring to a boil. Once boiling reduce to a covered simmer for at least 30 minutes. 3) Chop all the veggies that take longer to cook (carrots, potatoes...). Add everything else gradually as you get them chopped. Add tomatoes last. 4) Simmer for another 30 minutes. **************************************************** To make this even more filling, you could add vegan sausages, chopped up. How much is a cup? just add *some* barley, but not too much.
If you end up with only a little left in the pan in the following day\ 2 days (if you don't freeze it) you could stick some dumplings in it.
This probably isn't that helpful, but it's a really tasty soup and barley is really good for you!
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moon
Vegan Munchkin
Posts: 62
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soup?
Mar 5, 2008 10:55:43 GMT
Post by moon on Mar 5, 2008 10:55:43 GMT
thanx everyone,all suggestions i will try
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jippia
Newbie
Rahma's aunt
Posts: 39
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soup?
Jul 8, 2008 12:54:36 GMT
Post by jippia on Jul 8, 2008 12:54:36 GMT
Butternut squash and sweet potato soup is delicous and easy to freeze.
For one pan 7 liter pan I use: - one large butternut squash (about 2 kilos) or other variety - equal amount of sweet potatoes (2 kilos) - about 500 grams of carrots - 6 thin leeks - 6 onions - 6 gloves of garlic - vegetable stock cubes or powder for 3 liters of soup (usually 5 or 6 cubes) - 4 tablespoons of curry powder - a good dash of chilipowder or 2 teaspoons of sambal (pepper paste) - 2-3 liters of water.
Wash and peel the vegetables. Cut them into small pieces and the leeks into small rings. Leave the garlic intact. Pour 3 liters of water into the pan. Add stock cubes and spices and stir well. Add all the vegetables and stir again. Bring up to the boil and let is simmer over a small heat for twenty minutes or until the vegetables are tender. Stir occasionally. Remove from fire and puree the soup using a hand blender. Taste and add spices or salt if desired. Heat the soup once more and stir well.
Makes about 16 bowls of soup. I make one pan and freeze what I have left. You can vary with spices and herbs, omit carrots or leeks and start with half the amounts of spices if you are not keen on hot and spicy food.
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