Mushroom Coriander & Lime Soup 🍄 🌿 🥣

You can use fresh or bottled ingredients for this, you work with what you’ve got. You can also substitute lime for lemon if you’d like.

Shit you’ll need:

  • 300g chopped mushrooms or equivalent in canned or frozen.
  • 2tblspns lime or lemon juice. You can also include the zest if you’re using fresh fruit.
  • 2tsp dried coriander, or equivalent.
  • 500ML vegetable stock.
  • 1tsp salt.
  • 1tsp powdered garlic.
  • A chopped onion.
  • 2tsps cracked black pepper.
  • 2tblspns olive oil.
  • 1tblspn of Worcester sauce.

You can either either enjoy this soup blended or chunky. Everything can go in all at once into your slow cooker for around ninety minutes on auto. It also works well served over rice if you choose not to whizz the fuck out of it, or enjoyed from a large mug if you do.

If you want a creamier soup, add a can of coconut milk, or your desired equivalent.

Lemon & Rice Soup 🍋 🍚 🥣

I am approaching the end of my November soup challenge. I did use previously posted soup recipes as part of the thirty days, but I will admit I have enjoyed creating mess in my kitchen and having soup at the end of it. Yesterday I used pasta, and today I’m using rice. Lemon is bloody lovely in savoury dishes, and this mishmash is inspired by asian cuisine, and I cannot wait to shove it in me gob.

Shit you’ll need:

  • 2cups of rice, doesn’t matter if it’s long grain or basmati, use whatever you have available.
  • 4tblspns of concentrated lemon juice.
  • 2tsp dried flaked chilli.
  • 1tsp salt.
  • 1tsp ground ginger.
  • 1tsp garlic.
  • 1tsp cracked black pepper.
  • A chopped onion.
  • 2tblspns olive oil.
  • 1ltr vegetable stock.
  • 1 can of coconut milk (400g).

If you have fresh lemons, you could grate and add the zest into the mix, but I don’t so I’m using concentrated stuff.

Add everything to your slow cooker aside from the coconut milk. Allow it to cook through until the rice is softened, it will take a couple of hours most likely on auto. Add the coconut milk, and allow to heat through for another half an hour. If you want a spicier soup, increase the amount of chilli you use, or add some other hot stuff of your choosing. It’ll produce a beautifully aromatic and spicy filling soup.

Cream of Tomato & Basil Soup 🍅 🥣

I found an unexpected jar of passata in my cupboard! I thought I had run out, but obviously not so HERE WE GO.

NONE OF THAT NEON ORANGE BULLSHIT.

Shit you’ll need:

  • One jar/carton of passata, 680g (approx), or the equivalent in tinned chopped tomatoes whizzed up to fuck in a blender.
  • 75g basil purée or the equivalent in dried/fresh. You can also use basil pesto here. Half a 190g jar should do it.
  • 1tsp salt.
  • 1tsp cracked black pepper.
  • 1tsp garlic.
  • 2 vegetable stock cubes.
  • 170g water.
  • 2tblspns of olive oil.
  • 200ml coconut milk, or your desired equivalent.

Doing its thing in me slow cooker..

Pour the passata into your slow cooker, and add all the ingredients except the coconut milk, or it’s equivalent. Stir well, and set it to auto for a couple of hours. Stir it every so often and when your kitchen smells fucking fantastic, stir the coconut milk through the soup, and serve immediately. Last time I made this, I’d made some croutons to go with it. NOM NOM FUCKING NOM.

Red Lentil & Potato Soup 🥣 🥔

I finally got me paws on more red lentils! I’m using up the last of me fresh spuds, although it’s totally fine to make this with spuds in any medium be they canned, flaked, frozen, whatever.

Shit you’ll need:

  • Some spuds. I used five medium sized ones, unpeeled.
  • An onion, chopped. Cheat and use frozen chopped ones like I do.
  • A cup of red lentils.
  • 750ML vegetable stock.
  • 1tsp salt.
  • 1tsp cracked black pepper.
  • 1tsp garlic.
  • 1tsp thyme.
  • 1tsp rosemary.
  • 2tblspns of olive oil.
  • A can of coconut milk, 400ML.

If you pre soak your lentils the night before, it will save time, but it’s not essential as you can just add time to the slow cooker.

Chop your spuds into small pieces, unpeeled. Add them to the slow cooker, and pour over the vegetable stock. Add everything but the coconut milk to the pot, stirring until things have melted. Cook on auto for two hours until the lentils have softened, and your spuds have gone soft.

You can either add the coconut milk for a creamier texture at this point and leave it unblended, OR you can shove it all in your food processor and blend until it’s smooth.

Scoff the bloody lot with some bread, and collapse into a food coma at your earliest convenience.

Parsnip Soup 🥣

I fucking love roasted parsnips. This means I am using leftover ones to create this wonderful concoction. I have never made parsnip soup without first roasting them, so I erm….ROAST THEM FIRST! Or not, it’s up to you, it’s just I think they will taste nicer.

Previously well roasted parsnips.. 🤤

Shit you’ll need:

  • Some parsnips, obviously. I used a bag of Waitrose a little less than perfect brand, £1 for a 1kg. I love their a little less than perfect range, you can lots of fresh veg for waaaay less. I’m getting less and less able to chop stuff though 😦
  • Olive oil or butter.
  • 500ML vegetable stock.
  • 1tsp powdered garlic or equivalent.
  • 1tsp salt.
  • 1tsp ginger.
  • 1tsp flaked chilli.
  • A chopped onion.
  • 400ML of coconut milk.

Chop up your leftover roast parsnips into small pieces, and dump them in yer slow cooker. Add the rest of the ingredients except the coconut milk, and let them simmer their arses off in your slow cooker for a couple of hours on auto. Your kitchen will smell fucking amazing for the duration.

After those couple of hours have passed, pour the contents into a food processor, and whizz the fuck out of it whilst slowly adding the coconut milk. Serve with crusty bread, or just do what I did and drink it straight from a bowl like some manner of heathen. 😎

Peanut Soup 🥜🥣

This also doubles as a sauce, and reminds me heavily of satay sauce in that medium.

Shit you’ll need:

  • 1 cup of peanut butter.
  • 500ML vegetable stock.
  • 1tsp salt.
  • 1tsp cracked black pepper.
  • 1dstspn flaked chilli.
  • 1tsp powdered ginger.
  • 1tsp garlic powder.
  • 1dstspn of honey.
  • 1 cup of polenta.
  • 1/2 a cup of tomato purée.
  • A chopped onion.
  • A can of coconut milk 400ML.

You don’t need to add extra oil as your peanut butter will have enough in it already. Turn your slow cooker up to high, and combine the peanut butter with tomato purée in the bottom of your slow cooker until it heats up and starts to melt together. Add the honey and do the same thing. Pour the stock in, and stir slowly. There might be lumps that float around initially, but they will melt. Add the chopped onion, seasoning and spices, and turn the slow cooker down to auto for an hour.

After an hour, add the cup of polenta, and keep stirring it until the soup thickens up. Polenta is bloody brilliant for thickening up soups, and it’s versatile as fuck for other stuff. When that has melted in, pour on the coconut milk, and let the soup sit on low for another hour.

Enjoy as soup, or use it as a sauce for skewer foods, to pour over rice, or a sauce in a wok/skillet/variation thereof with chicken or a veggiesaurus equivalent.

Curried Banana Soup 🍌 🥣

Not gonna lie. I’ve never made banana soup before. I’ve put banana in vegetable curries before, along with mango and courgette, and it’s worked really well, but not just soup. So here we fucking go..

It doesn’t look like much, BUT BY GODS IT IS FANTASTIC.

Shit you’ll need:

  • Some ripe bananas. I mean this shit isn’t going to work without them. I used four of the buggers.
  • A chopped onion.
  • 500ML vegetable stock.
  • 1tsp salt.
  • 400ML can of coconut milk.
  • 1tsp garlic.
  • 1tsp garam masala.
  • 1tsp turmeric.
  • 2tblspns olive oil.
  • 2tblspns of lemon or lime juice.

You will also need a blender/hand blender/food processor-y whizzy thing. Yes that’s a technical term. Don’t argue.

This is also a bit fiddlier than other sooooooops. You will need to pre fry your onions in the olive oil and seasoning, spices, and your lemon or lime juice. When they have softened and caramelised, peel and chop your bananas. OBVIOUSLY you need to peel them first because well you’re going to look a bit daft if you don’t. Add the chopped bananas to the mix in the frying pan, and let the spices absorb and soften them a little.

Transfer the frying pan contents into your slow cooker, and pour the stock on top. Turn it up to high, and let it heat through until it starts to bubble. Once that happens, shove the contents into your whizzy thing with the coconut milk, and blend until smooth. You can then return it to the slow cooker, and allow it to heat on low until you’re ready for it. This will produce a thick satisfying soup.

Serve with a handful of flaked almonds on top, which are totally optional, duh.

Lentil & Butter Bean Soup 🥣

I have an alarming amount of butter beans in my flat. I don’t mean just lounging around, or free range, they’re just hanging out in my cupboards. I have one can of them left, but most of my reserves are in dry format, they’re just sitting there in plastic film.

Anyway I digress.

You may wish to tweak the amount of chilli and pepper you use in this as it’s got a bit of a kick to it.

Before I added the stock, obviously…

Shit you’ll need:

  • A can of butter beans (400g approx). If you’re using dried ones, they will need to pre soak.
  • 1 cup of lentils. I am using green ones because I don’t have any red ones.
  • A can of coconut milk, 400g.
  • 1tsp flaked chilli.
  • 1tsp salt.
  • 1dstspn cracked black pepper.
  • 1tsp turmeric.
  • A chopped onion.
  • 500ML vegetable stock.
  • 2tblspns olive oil.
  • 1tsp garlic powder.

This is an easy one again. I mean, most of my soups are easy to be fair, but when all you have to do is dump all the stuff in a slow cooker and let it do its thing, that means it’s really fucking easy mate.

So please do exactly that. Now, because you need to let your lentils cook through properly, it’s going to need a couple of hours on auto. Keep your eye on it every half an hour just to make sure nothing sticks, and to stir it a bit. Never neglect your soup, it will be unhappy and we can’t have that.

It can also be served over rice too. That’s what I did the first time I made this.

Apple & Stilton Soup 🍎 🥣

This one is absolutely bursting with flavour. It’s a favourite, and with the dreadful festering (festive) season coming upon us (not a fan) Stilton comes out even more than usual in the shops. The ONLY things about this time of year I actually like, are the cold weather, and the cheese I can get.

Yes I know it looks like a shit-heap. It won’t taste like one though.

Shit you’ll need:

  • Three apples, chopped and cored.
  • 150g Stilton cheese. Saint Agur is also fine if you can’t get Stilton.
  • 1tsp salt.
  • 1dstspn cracked black pepper.
  • 1tsp basil.
  • 1tsp oregano.
  • 500ML boiling water.
  • 2tblspns olive oil.
  • 400ML can coconut milk.

DO NOT PEEL THE APPLES. DO NOT.

Remove their cores and chop into chunks, putting them into your slow cooker with the seasoning and herbs. Break the Stilton up, and add it to the mix. Add the olive oil and the water, and heat it up on high for half an hour. After that, add the can of coconut milk, and switch the slow cooker on auto for an hour and a half to two hours. The key is to wait for the apples to soften and melt down a little, as if you were stewing them.

Once they are soft, you can either leave the soup as it is, or shove it in a food processor to smooth it out a bit. Regardless of what you do, it will taste bloody MARVELLOUS.

Mid stewing stage

This makes a good starter soup, but it’s also fine for pigging out on too. I tend to do the latter.

No Peel Leek & Potato Soup 🥔 🥣

This is no peel because you can absolutely cheat and use instant mash if you want to. Instant mash is just dehydrated flaked potato, and is very helpful if you can’t peel things and want mash. In this case it’s perfect for making soup.

Plaaaaaaceholder.

Shit you’ll need:

  • Two fresh leeks, chopped.
  • One packet of instant mash – Smash comes in 176g packets.
  • 1tsp salt.
  • 1dstspn cracked black pepper.
  • 500ML vegetable stock.
  • 50g butter.
  • 400ML can of coconut milk.

Add the instant mash, salt, pepper, and vegetable stock to a slow cooker. Stir until it thickens, and add the butter and leeks. Let it simmer its arse off in the slow cooker for an hour on auto. You’re looking to get it to the point where the leeks soften and separate their layers. Once you’ve reached that point, add the coconut milk, and let it cook for another hour on low.

If you want to be extra piggy, add a massive dollop of creme fraîche to your bowls when you serve it up. This should absolutely be served with crusty bread rolls that crumble into the soup, or you know, get lost down yer boobs like it does with me.

Photos forthcoming, this week has been awful and I’m trying to catch up on soup recipes for you.