Roast Parsnip Soup

This is another roast vegetable soup recipe called roast parsnip soup. I made this at the same time as cooking a casserole.

Peel and slice the parsnips, I had about 6 large and place into an oiled roasting tin

Peel and dice 5 garlic cloves and add to the parsnips.

Sprinkle with salt and pepper and olive oil.

Toss these around with a spoon so all the vegetables have oil on.

Roast in an oven on a medium heat until they are soft, about 1 hour.

Blend all the parsnips in a blender with the addition of Vegetable stock.

Put into a pan.

Dilute with stock or milk or some cream or a combination of these, after it is all blended to the desired consistency

Taste and add salt and black ground pepper.

Variations
I fried 4 garlic cloves in olive oil with 4 teaspoons of curry powder and added this to the soup for Roast Parsnip soup Recipe with curry flavouring.

Enjoy

Has anyone roasted any other vegetables for soup?

Crazycupcakes

Roasted Tomato Soup

This soup recipe for roasted tomato soup is so easy. I took about 24 large tomatoes. Cut them into 1/4s and placed in a roasting tray.
I peeled about 6 cloves of garlic and then cut then fine and sprinkled on top of the tomatoes.
I sprinkled with salt and black pepper.
I sprinkled some olive oil over about 2 tablespoons and tossed the tomatoes so that they all got covered with oil.
I placed them in a medium oven, at the top to roast for about 30 minutes until the tomatoes are soft.
If you are cooking a casserole do the tomatoes at the same time.
Remove from the oven.


The roasted tomatoes.
I put all the tomatoes in a blender and added some stock made from Swiss Bouillon. It was about 2 pints.
The tomatoes from the blender can be left rustic with skin and seeds or you can sieve them out. I kept them in as below.

I added some milk to thin the soup. Single or double cream can be added to make a richer soup.
This soup is delicious in flavour. The roasted tomatoes have such a different flavour . The roasting makes the flavour so intense.
It made about 9 soup portions.
The next one I am going to try is roasted Parsnip soup .
Thanks for reading
Crazycupcakes

Mushroom and Celery Soup

It has been really cold in the UK so making soup has become a priority.

I make a pan full which makes about 8 good sized portions.

I had a question recently about how many portions my recipes make.

It is not easy to answer that but I will try.

I usually make soup for lunches so they are really a meal in themselves and a large portion, so usually 8. This may be the equivalent of 12 to 14 small portions to serve as a meal starter.

The soups can always be made thinner in consistency by adding more stock or water. This may then increase the portions. All my recipes freeze so stock up the freezer in portions ready to reheat in the microwave.

This is my latest recipe for Mushroom and Celery Soup

Ingredients

2 large potatoes peeled and diced

1 bunch of celery, sliced

2 cups of chopped mushrooms about 24 ( more will add more flavour)

1 onion peeled and fine diced

3 cloves of garlic peeled and fine diced

1 leek sliced fine

olive oil for frying

salt and pepper

2 to 3 teaspoons of Swiss bouillon stock or another type of vegetable stock cube or fresh vegetable stock with 2 pints of water

Method

1. Heat the olive oil on a low to medium heat in a large pan.

2. Cook the garlic and onions for 5 minutes do not heat too high , let the vegetables sweat.

3. Add the leek and potatoes cook for 5 mins

4. Add the mushrooms and cook for 5 mins.

5. Add the celery and cook for 5 mins.

6. Add stock to cover, about 2 pints.

7. Cook until soft about 15 mins.

8. Season with salt and pepper to taste.

9. Blend all the soup. I use a Dualit blender for this.

10. Serve

Variations

1. Add about 1/2 pint of double cream for Cream of Mushroom and Celery Soup recipe

2. Garnish with grated apple, celery leaves, grated cheese, natural yogurt.

3. Cut stale bread into cubes and fry in olive oil, season and garish the Mushroom and Celery Soup with these croutons.

4. Add crispy bacon as a garnish or add some chopped bacon at the start to the recipe.

Hope you enjoy this recipe. Please let me know if you make it and create any of your own variations.

Do you like casserole go to this link for my latest casserole

BEEF CASSEROLE WITH GUINESS AND HORSERADISH SAUCE

Thanks for reading

Crazycupcakes

PARSNIP SOUP RECIPE

This Christmas there are lots of parsnips in the shops. This is a really good soup for Christmas lunch. Make it thinner and add a swirl of cream. Garnish with some fresh green herbs, slices of orange or satsuma and a sprinkle of ground cloves.
It can be made before the day and will reheat well

Ingredients
2 onions diced
2 tablespoons of olive oil or the equivalent in butter
2 chopped cloves of garlic
1 teaspoon of ginger powder
1 teaspoon of ground cardamom
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 litre--2 pints of stock, either homemade or a vegetable or chicken stockcube
1 kilo--2 lbs--4 very large parsnips peeled and chopped into small cubes
salt and pepper to taste
1 apple peeled and grated for the garnish
basil or parsley chopped for the garnish



Method
Fry the onions in the oil-butter for about 5 minutes, I prefer not to brown the onions but let them cook and sweat in the oil-butter.
Add the garlic and cook for 2 more minutes
Add all the spices. I did not have the cardamom so I just left it out.
Add the stock
Add the cubed parsnips
Bring to the boil and simmer for 1 hour.
I used a Pressure cooker for this soup so the cooking time was cut to 5 minutes. It makes it a cheaper way to prepare soup. I brought the soup up to pressure, turned down the heat, cooked for 5 minutes and then just turned it off and then I let the pressure reduce on its own.
I put all the soup in a blender
Add salt and pepper to taste
Grate the apple and use as a garnish with the fresh herbs
Enjoy

Please check out the archives for these really good soup recipes

CATALAN SOUP RECIPE
BROCCOLI SOUP RECIPE
CHICKEN STOCK RECIPE
SWEET POTATO AND CHICKPEA SOUP
LEEK AND POTATO SOUP RECIPE
TOMATO SOUP RECIPES
CELERY SOUP RECIPE
MUSHROOM SOUP RECIPE
PEA and HAM SOUP

Also check out the links for more cupcakes recipes and casseroles

Thanks for reading and have a good Christmas

Crazycupcakes

Pumpkin Soup

It is the time of the year when Halloween is approaching and I decided to make Pumpkin Soup. It turned out to be very smooth and creamy in texture and a fantastic colour. I think this soup would be great to give as hot treat on Halloween in a take-away mug with a plastic spoon. This is the recipe I have used along with suggested variations on the soup.
Ingredients
2 tablespoons of butter or olive oil
2 onions peeled and finely diced
2 small pumpkins or 1 large, deseeded, peeled, the seeds removed and the flesh diced
3 cloves of garlic peeled and diced
1 tablespoon of ground coriander (not the green leaf coriander)
salt and pepper
2 pints of chicken stock or vegetable stock either homemade or a stock cube
Method
Heat the oil or butter in the pan gently on a medium heat, do not heat very high.
Add the onions and garlic, sweat in the pan for about 5 to 10 minutes.
Add the chopped pumpkin and sweat ,cook for about 5 to 15 minutes with the lid on until the pumpkin starts to go soft.
Add the stock and simmer on a low heat until the pumpkin is soft and cooked.
Puree or blend the soup until it is smooth.
Add salt and pepper to taste.
Add the ground coriander.
Garnish
1. Stir in some creamed coconut as a swirl.
2. Add fresh basil leaves.
3. Serve with crunchy crisps for a texture.
4. Serve with thin crispy toast.
5. Garnish with the grated zest of an orange and pieces of fresh orange .
6. Use ground cumin instead of coriander.
7. Sprinkle toasted pine nuts on the soup.
8. Add curry powder for a spicy variation



The pumpkin in the pan getting ready to cook with the lid on.

The cooked pumpkin soup.

The completed pumpkin soup served with a swirl of creamed coconut and fresh basil leaves.

Thanks forreading and enjoy Halloween.

Crazycupcakes.

Soup Archives

This is the list of soups that I have made.
They all have recipes to make them and can be found in the ARCHIVES on the right.
Chestnut Mushroom Soup
Leek and Potato Soup
chicken Minestrone Soup
Mushroom and Oregano Soup
Minestrone Soup
Chickpea and Kabanos Soup
Leek, Chorizo and Bean Soup
Pumpkin Soup
Asparagus Soup
Ratatouille Soup
Celeriac Soup
Celery and Tarragon Soup
Tomato and Sage Soup
Tomato and Zucchini Soup
Spicey Cauliflower Soup
Oxtail Soup
Roasted Reds Soup
Ham, Bean and Vegetable Soup
Soup Stock
Spicey lentil Soup
Scotch Broth Soup
Parsnip Soup
Catalan Soup
Broccoli Soup
Sweet Potato and Chick Pea Soup
Leek and Potato Soup
Mushroom Soup
Pea and Ham Soup
Thanks for coming by. What is your favourite soup? please let me know
Crazycupcakes

Chicken Noodle Soup

This Chicken Noodle Soup recipe is so easy. I made chicken stock from the carcass left over from the weekend roast chicken.
To make stock
Remove all the meat from the chicken carcass and cut small.
Put the chicken carcass in a large pan with salt , pepper, some dried herbs and water( any veg such as onions or leeks will ad flavour to the stock).
Bring to the boil with the pan lid on and simmer for about 1 hour.
Sieve the stock so you are left with a delicious stock.
Add some dried noodles to the stock, some frozen or fresh peas and the chicken meat.
Bring to the boil and then simmer.
Cook until the noodles are soft.
Serve

Thanks for coming by
Crazycupcakes

Chorizo Minestrone vegetable Soup

This time of the year with cold wet winds calls for a robust soup with textures and big flavours. this is my version of a minestrone or vegetable soup,Chorizo Minestrone vegetable Soup.

The ingredients above are,

6 cloves of garlic chopped fine
olive oil
salt and pepper
1 onion diced fine
3 parsnips peeled and diced to bite size
4 carrots peeled and diced to bite size
10 sticks of celery sliced and chopped to bite size
8 tomatoes(skinned-drop in boiling water until the skin splits and remove) chop
1 tin of chickpeas or use the frozen type
1/2 a chorizo sausage sliced and cut to bite size pieces
dried or fresh oregano
about 3 tablespoons of tomato puree to thicken the soup
about 2 pints of stock, I use homemade chicken stock but cubes and Swiss bouillon are good.
Method
1. Take a large pan and add olive oil to fry vegetables. Heat to a medium heat and add the garlic and onions. I usually prepare the next vegetables whilst these cook and sweat. I put the lid on the pan so they sort of steam and fry.
2. Add the carrot, parsnips, celery, tomato, chickpeas and sausage, stir and cook on medium heat for about 5 minutes.
3 Add about 2 pints of stock, salt and pepper , dried herb or fresh oregano.
4. Mix together and bring to the boil. Turn the heat to a simmer. Put on the lid and cook until it is all tender.
5 Add about 3 tablespoons of tomato puree to thicken the soup. Add more stock or water if it is too thick in texture.
Variations
1. garnish with fresh herbs
2. serve with garlic bead
3. serve with grated cheese
5. add other types of vegetables which are in season such as cabbage, potatoes, broccoli, cauliflower, peas, green beans, courgette /zucchini.
6. Use different beans instead of chickpeas
7. Leave out the sausage and use a vegetable stock for a vegan/vegetarian minestrone vegetable soup.
8. Serve with the zest of lemon and lemon juice for a zing.
9. Use a different herb such as lemon thyme, thyme, sage, tarragon and parsley.
10. add1 cup of red lentils and simmer until they are soft
11. Garnish with crispy bacon.
12. Add some pasta or rice for the last 15 minutes of cooking.

These links will give you more information on this soup
MINESTRONE SOUP and CHORIZO SAUSAGE
These videos are good as well.
Have a good time making soup, get back to me with any of your soup ideas through comments,
Thanks for coming by
Crazycupcakes