Welcome – Vegetable Soup Recipes
Posted by Tom on Jan 18, 2010
Hey everyone!
Right, so I decided to stick this site up to share my favourite vegetable soup recipes with you all! The page is updated about 3 times a week so you know there’s always going to be recipes that you want!
I’ve been practising the art of soup making (I use to term ‘art’ loosely here, aha!) since I was about 16. It took me 6 years to perfect my recipes and share them on here with you all (here’s a hint to how old I am 
! My uncle was a chef and my Dad has always been ace when it comes to the kitchen, which is where I picked up my passion for cooking great food. Specifically soup.
Vegetable soups are such a great source of vitamins, nutrients and all other essential resources your body needs – It all depends on the vegetables you use. So start flicking through my vegetable soup recipes and start making these lush dishes now!
Also, I’m in the process of writing a book at the moment – You’ll be able to find all the recipes you find here and more when I release it! A mailing list will be out shortly for those who are interested 
.
Take it easy everyone!
- Tom
Curried Parsnip Soup
Posted by Tom on Feb 3, 2010
This is one of my vegetable soup recipes that I haven’t actually cooked in awhile, however I stumbled across my notes for curried parsnip soup today and thought I’d share it all with you. I made this back in November so it’s still fresh!
Ingredients:
* 1 Parsnip
* 1 Onion
* 1 Garlic Clove
* 1 litre Vegetable Stock
* 45g Butter
* 1 tablespoon Plain Flour
* 150ml Whipping Cream
* Black Pepper
* Parsley
* 1 tablespoon Coriander Seeds
* 1 tablespoon Cumin Seeds
* 1 teaspoon Turmeric
* Quarter of a teaspoon of Fenugreek seeds
* Tip of a teaspoon of dried red chili flakes
This took me around 50 minutes to make and serves 4.
Step 1:
First we need to make the curry spice mix. Stick the Coriander Seeds, Cumin Seeds and Fenugreek seeds into a frying pan and dry fry until they are roasted and start to becoming aromatic. Tip these into a bowl, add the Turmeric & chili flakes and start to grind it into a powder. Tip this into an airtight container and put it to one side.
Step 2:
Get yourself a pan and add the butter, cut the onion into little chunks, the parsnip into bigger chunks and halve the garlic. Add them to the pan and sweat them with the lid on. Do this for 10 minutes, stirring occasionally. Add the flour and a tablespoon of our previously prepared spice and cook for a further 2 minutes, stirring. Pour in the stock and bring to the boil to simmer for around 15 minutes. We need the parsnips to be tender so check with a fork and simmer for longer if needed.
Step 3:
Get a hand blender and begin to liquidise the soup. The best consistency to have this soup is that similar to double cream. If you can, make some more vegetable stock and stir this in if it seems too thick, just use the hand-blender to merge it all together. Serve into bowls, stir in the cream and add some chopped parsley.
This is probably one of my spiciest vegetable soup recipes that I have added to the site so far. Curried parsnip soup can be a bit too much to handle for this with milder tastes so you can always add a bit less than a teaspoon in Step 2 if you wish. Or more, if you swing that way!
- Tom
Mashed Potato Soup
Posted by Tom on Feb 1, 2010
Potatoes are generally one of the main elements when it comes to general vegetable soup recipes and I don’t feel they get enough recognition. I was cooking a roast dinner last week and while mashing my potatoes I started having a brainwave – The little lightbulb went off and I started experimenting with Mashed Potato Soup!
I found some recipes around the net and aftertrying a couple of them out none of them really tickled my fancy, so after a bit of experimenting I present to you my own Mashed Potato Soup recipe! Get in.
This is such an easy recipe and should only take you around 15 minutes. Serves 4.
Ingredients:
* 225g (8oz) Potatoes
* 480ml Milk
* 240ml Cream
* 1 garlic clove
* Half an onion
* Salt & Pepper
* Butter
* Fresh Parsley
Step 1:
Preperation is key for vegetable soup recipes. First thing we need to do for our mashed potato soup is peel the potatoes! Get yourself a big bowl and tip them in, start mashing until they are starting to get fairly smooth. Finely chop the onion half and mash up the garlic clove (you can get utensils for this but I forget what they are called, I’ll find out and keep you posted). Scoop the mash into the saucepan followed by the onion and garlic. Put in some salt & peppers, stir the pan around and pour in the milk and cream. Whisk until smooth.
Step 2:
Slowly bring the soup to the boil stuirring occasionally. Once the boil has been reached, turn the heat down to simmer for 5 minutes. Taste and add more pepper if you feel it needs some. Give it a good final stir and then pour into bowls, sprinkling with a bit of parsley and put a small knob of butter in the middle.
This is going to be one of my vegetable soup recipes that’s going to surprise you. I know I have a bit of a thing for garlic but it really works well here. I never knew mashed potato soup would actually work, give it a try and let me know what your results are!
Tomato Cream Soup
Posted by Tom on Jan 25, 2010
I absolutely love tomato soup. I call this one tomato cream soup because it’s mainly tomato, and you can add the cream after if you want (hint: you should Of all my vegetable soup recipes this one is very special to me. I love most tomato based foods and tomato soup is the first soup I ever tasted, and the first one I ever made! Try this recipe out and see what you think:
* 1 fine chopped onion
* 1 fine chopped celery stick
* 2 fine chopped garlic cloves (trust me)
* 1kg (2lb) 4oz ripe tomatoes
* 2 pints (1.2 litres) vegetable stock
* 2 bay leaves
* 2 tbsp olive oil
* pinch of sugar
* 4 tbsp créme fraîche
* Handful of basil leaves
This tomato cream soup recipe takes about 1hr 30mins and serves four people.
Step 1:
Take a large saucepan and heat the olive oil. Add the carrot, celery, onion & garlic and fry them for 10 minutes. When they are lightly coloured add the tomato purée and stir in. Tip your tomatoes into the pan and add the bay leaves, followed by a sprinkle of sugar and season to taste. Stir the contents of the pan well, cover it and leave it to cook for 10 minutes on a gentle heat.
Step 2:
Take your stock and pour it into the pan. I usually heat and prepare vegetable stock just before I need to add it. Stir it in and bring it all to the boil. Cover the pan and cook gently for 30 mintues. Stir occasionally. After 30 minutes is over take the bay leaves out of the pan start to purée the soup with a hand blender. Once it is smooth pour the soup through a sieve to remove all seeds, skins etc.
Step 3:
Once you are happy that it has been sieved well enough put the soup back into the pan and heat once more. Have a taste and add some salt or pepper if you think it needs it. This is one of the darker coloured vegetable soup recipes, so if you think it needs some more colour and some extra tomato purée. Serve the soup hot and add some créme fraîche and basil leaves. I suggest you do this as it adds some excellent flavour.
And there it is! My tomato cream soup recipe. Sometimes people hold back on the garlic so if you feel that two cloves is too much then just add one, but I do love my garlic vegetable soup recipes.
- Tom
Autumn Vegetable Soup
Posted by Tom on Jan 20, 2010
Hey everyone, today I’m going to share with you my Autumn Vegetable Soup! This is definitely one of my favourite vegetable soup recipes and I hope you like it too. It takes around 30 to 40 minutes and serves 4.
Ingedients:
* 1 well chopped leek
* 2 well chopped carrots
* 1 peeled and chopped potato (small pieces!)
* 1 finely chopped garlic clove
* 1 tbsp well chopped rosemary
* 1/2 tsp sugar
* 425ml (3/4 pint) vegetable stock
* 2 x 400g cans chopped tomatoes
* 410g can chickpeas, drain and rinse
* 3 tbsp chopped fresh parsley
Step 1:
The first thing we need to do is get ourselves a large saucepan and add out leek, carrots and potato, followed by the garlic, rosemary, vegetable stock and the half teaspoon of sugar. If you want you can season with salt and pepper too. Begin stirring. Once it simmers cover the pan and cook gently for 15 minutes, or until you feel the vegetables have become tender.
Step 2:
Get yourself a blender or processor of some sort and being blending the tomatoes until they are smooth. Add these into the saucepan followed by the chickpeas and parsley. Keep heating gently while stirring every now and then. Do this for 10 more minutes while adding seasoning if you like (keep tasting to see if it needs it!) Once it’s ready to serve pour into bowls and add the chopped parsley.
I also find that this is one of the vegetable soup recipes that goes well with cheese on toast, so be sure to give that a try. I hope you enjoy my autumn vegetable soup, feel free to add comments and let me know what you think!
Enjoy!
- Tom