soups in winter?

Howdy, I've never been a big fan of soups, we only ate them when we were ill as kids so i always associate them with being sick lol, i work in a very cold place and fancy giving them a go this year at work, so i have 2 questions if i may? firstly do you guys have any good suggestions or recipes for a nice low carb non fishy soup please? and secondly are there any reasons from health of tasty perspective why its not a great idea to reheat soups in a microwave please?

I like this one in winter and reheats well in the microwave from chilled,just make sure it's piping hot and all is good.

https://lowcarbdiabetic.forumotion.co.uk/t23-cream-of-chicken-and-mushroom-soup

I make Thursday soup ,I shop on Thursday afternoon so I use up all the veg I have left to onion garlic and raw chilli ,usually I will have some peppers ,a bit of cauliflower ,broccoli ,use the stalk of both these .You can put in a small piece of celeriac and or Swede ,one or two veg stock cubes depending on how much veg you have. Cover with water and bring to the boil It should take about half an hour in a heavy pan or 15 mins in a pressure cooker.Blitz and serve with a swirl of cream and a sprinkle of fresh herbs if you have them
CAROL

We love soups but so many shop bought are very carby so you have to be careful. I have been promising myself to make this fantastic cream of mushroom soup for ages and hope to make it soon. Check this video out, the guy is a great presenter and clearly loves his food, some good tips for all.

i really fancy making them from stuff, its lways more fun than buying

carty wrote:I make Thursday soup ,I shop on Thursday afternoon so I use up all the veg I have left to onion garlic and raw chilli ,usually I will have some peppers ,a bit of cauliflower ,broccoli ,use the stalk of both these .You can put in a small piece of celeriac and or Swede ,one or two veg stock cubes depending on how much veg you have. Cover with water and bring to the boil It should take about half an hour in a heavy pan or 15 mins in a pressure cooker.Blitz and serve with a swirl of cream and a sprinkle of fresh herbs if you have them
  CAROL

Great idea, thanks Carol. I especially like it when you mention use the stalk of the cauliflower and broccoli, all too often people discard these but so many recipes say they are ideal in soups.

Jan  

Hi Andy

If you are concerned about microwaves (I'm not) you could get a food flask to carry food you have heated at home on the hob. They are great for soups, stews, currys etc.

Quick Broccoli and Stilton Soup

I think Paul has also put this quick and easy soup recipe up but as it's still chilly thought members and readers may wish to give this recipe a try.  

Ingredients - Serves Four
25g butter
1 onion, chopped
2 x 500g packs Waitrose Frozen Broccoli
750ml vegetable stock, made with Kallo Organic Vegetable Stock Cubes
200g Blue Stilton

Method
1. Heat 25g butter in a large pan and gently cook 1 onion, chopped, for 4-5 minutes until softened.
2. Add 2 x 500g packs Waitrose Frozen Broccoli and cover with 750ml vegetable stock made with Vegetable Stock Cubes, as instructed on the pack.
3. Bring to the boil, then simmer for 12-15 minutes or until the broccoli is very tender.
4. Crumble 200g Blue Stilton into the soup and stir until melted.
5. Season generously and blend in batches until smooth.

Great tasting soup ....just right for this time of year.
(More details can be found at Waitrose.com/home/recipes site)

All the best Jan

Very cold weather so made a soup . just put some onions leeks carrots peppers in a pan fried them for a minute or two then added some stock and cooked for about 30 minutes in a large pan . a bit of double cream I had left in the fridge and it tasted ok . I am not a good cook but it turned out ok . Don't forget seasoning though I nearly did oops .

I'm getting to love soup again although I prefer them with some substance rather than pure liquid. Tasty and ideal for work.

Ingredients:
Serves Four
For the soup.
75g/3oz butter
1 onion, finely chopped
50g/2oz streaky bacon, cut into small pieces
2 garlic cloves, finely chopped
1 leek, white only, finely chopped
1 stick celery, finely chopped
2 thyme sprigs, leaves picked
700g/1lb 8oz celeriac, peeled and cut into small cubes
1 litre/1¾ pint chicken stock
200ml/7floz double cream
salt and white pepper

For the garnish (optional).
4 rashers pancetta
25g/1oz butter
1 tbsp olive oil
50g/2oz celeriac, peeled and finely julienne'd
1 slice white bread, cut into 1cm/¼ dice
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp double cream

Preparation method:
1.For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
2.Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter.
3.Season with with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.

For the optional garnish.
Fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienne'd celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream

Also posted here with more relevant links
http://thelowcarbdiabetic.blogspot.co.uk/2015/10/cream-of-celeriac-soup.html

All the best Jan

Well, now November is here perhaps some of us will start thinking more about soups. There is nothing so welcoming as a bowl of warm tasting soup and this 'Creamy Cauliflower Soup' is just so easy. It's rich and tasty and an easy option after a busy day at work or play.

Ingredients:
Serves Two
3.5g carb per serving
2 cups Cauliflower flowerettes
50 g Butter
½ cup Cream
1 Garlic clove
2 tbsp Parmesan cheese (grated or sliced)
Salt and Pepper to taste

Instructions:
Boil cauliflower until soft.  Drain cauliflower (put the drained excess water aside) and place in a blender with butter, cream, Parmesan cheese, and garlic . Blend cauliflower etc until smooth. Add salt and pepper to taste. Thin the soup down with excess cauliflower water if you prefer a thinner soup.
This Creamy Cauliflower Soup can be stored and served for tomorrow's lunch. Note that the carb count is based on 2 serves. If you choose to thin your soup with the excess cauliflower water, the recipe could easily stretch to 3 or 4 servings.

Original idea here http://www.jmcphee.com/2015/08/20/low-carb-creamy-cauliflower-soup/

All the best Jan

carty wrote:I make Thursday soup ,I shop on Thursday afternoon so I use up all the veg I have left to onion garlic and raw chilli ,usually I will have some peppers ,a bit of cauliflower ,broccoli ,use the stalk of both these .You can put in a small piece of celeriac and or Swede ,one or two veg stock cubes depending on how much veg you have. Cover with water and bring to the boil It should take about half an hour in a heavy pan or 15 mins in a pressure cooker.Blitz and serve with a swirl of cream and a sprinkle of fresh herbs if you have them
  CAROL

This was known as scouse in my house without blitzing or cream.

Now this soup is lovely at this time of year ...


It's Roast Red Pepper & Tomato Soup

Ingredients
Serves Four

3 Deep red peppers, halved & de-seeded.
1 White onion, unpeeled & halved.
4 Cloves of garlic, unpeeled.
2 Sticks of celery, sliced & chopped.
500g Plum tomatoes.
450ml Vegetable stock.
2tbsp Olive oil.
2tbsp Tomato puree.
1tbsp Sundried tomato paste.
1tsp Flaked chilli.
25g Butter.
Salt & coarsely ground black pepper

Method:

1. Pre heat oven to 190/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
2. Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
3. Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
4. When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomatoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
5. Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil.

For more details about the benefits of red peppers and link to recipe see here
http://thelowcarbdiabetic.blogspot.co.uk/2015/09/red-peppers-good-nutrients-and-great.html

All the best Jan

Oh now that sounds good! I used to love some of the Thai taste combinations, like coconut and chilli, especially with lime juice. I have about half the ingredients, and it's shopping day tomorrow!

In many parts temperatures are still quite cool, so soups can be just great - including this creamy broccoli with leek one. It is " a super-easy low-carb soup that can be varied infinitely. It can be had as an entree, lunch or a light dinner with delicious sides like cheese chips or our egg muffins."

Ingredients:
4 servings

1 big leek
10 oz. (300 g) broccoli
8 oz. (225 g) cream cheese
3 cups (750 ml) water
3 oz. (85 g) butter or olive oil
1 handful fresh basil
½ garlic clove
Salt and pepper

For method, and more info on egg muffins, please use this link to Anne Aobadia at Diet Doctor
http://www.dietdoctor.com/recipes/creamy-broccoli-and-leek-soup

All the best Jan

i should think this does taste good . i still like the tomato soup best .

Method:
1. Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).
2. Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.
3. Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)
4. Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

This lovely recipe by Elise, with further links, can be seen here

http://www.simplyrecipes.com/recipes/cream_of_mushroom_soup/

Definitely warming and yummy

All the best Jan

Jan1 wrote:

Cream of Celeriac Soup

Very Tasty For the Autumn / Winter

Ingredients:
Serves Four
For the soup.
75g/3oz butter
1 onion, finely chopped
50g/2oz streaky bacon, cut into small pieces
2 garlic cloves, finely chopped
1 leek, white only, finely chopped
1 stick celery, finely chopped
2 thyme sprigs, leaves picked
700g/1lb 8oz celeriac, peeled and cut into small cubes
1 litre/1¾ pint chicken stock
200ml/7floz double cream
salt and white pepper

For the garnish (optional).
4 rashers pancetta
25g/1oz butter
1 tbsp olive oil
50g/2oz celeriac, peeled and finely julienne'd
1 slice white bread, cut into 1cm/¼ dice
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp double cream

Preparation method:
1.For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
2.Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter.
3.Season with with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.

For the optional garnish.
Fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienne'd celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream

Also posted here with more relevant links
http://thelowcarbdiabetic.blogspot.co.uk/2015/10/cream-of-celeriac-soup.html

All the best Jan

Yes, yes, yes I do know it's April BUT the weather for the weekend is forecast to get a little cooler - so you may just be pleased for a nice warming bowl of celeriac soup.

Be prepared

All the best Jan

Jan1 wrote:

Jan1 wrote:

Cream of Celeriac Soup

Very Tasty For the Autumn / Winter

Ingredients:
Serves Four
For the soup.
75g/3oz butter
1 onion, finely chopped
50g/2oz streaky bacon, cut into small pieces
2 garlic cloves, finely chopped
1 leek, white only, finely chopped
1 stick celery, finely chopped
2 thyme sprigs, leaves picked
700g/1lb 8oz celeriac, peeled and cut into small cubes
1 litre/1¾ pint chicken stock
200ml/7floz double cream
salt and white pepper

For the garnish (optional).
4 rashers pancetta
25g/1oz butter
1 tbsp olive oil
50g/2oz celeriac, peeled and finely julienne'd
1 slice white bread, cut into 1cm/¼ dice
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp double cream

Preparation method:
1.For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
2.Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter.
3.Season with with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.

For the optional garnish.
Fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienne'd celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream

Also posted here with more relevant links
http://thelowcarbdiabetic.blogspot.co.uk/2015/10/cream-of-celeriac-soup.html

All the best Jan

Yes, yes, yes I do know it's April BUT the weather for the weekend is forecast to get a little cooler - so you may just be pleased for a nice warming bowl of celeriac soup.

Be prepared

All the best Jan

Seems like it's winter around 11 months of the year in the UK, bring on the soup and blankets. Jeez, getting old ain't no music hall joke. Like many here I was brought up in a home with no central heating. When it got WELL below freezing paraffin heaters were fired up, good grief the condensation dripped off the ceilings (happy days) can't beat the good old days. What the kids of today miss.

Yes we used to get frost on the INSIDE of the windows. At least we had coal fires, and logs at Christmas and whenever Dad chopped a tree down. 

People I knew elsewhere used to take a shovelful of fire and put it into the bedroom grate. We had hot water bottles.