Why you should make your own soup

Now a point from the Big Souper. At only £1.25 for 600g of soup from Sainsbury New convent garden soup these days why should I make my own Soup you ask? I also looked at a Waitrose own a low fat soup at, its £1.50 for 350ml  of a cauliflower and celery soup.

Well I wonder if you have ever heard of a Radish Soup from the New Convent Garden Soup Company. No you haven’t is the answer. Also at over 942 calories for 600ml of the Vegetable Soup and containing 31g of the not to good stuff is as follows:

  • Fat (6.6g)
  • Saturates (3.8g)
  • Sugars (18g)
  • Salt (2.6g)

The Waitrose low fat soup for an equivalent 600g is over 585 calories and contains an equivalent 18g of the not to good stuff is as follows:

  • Fat (5.5g)
  • Saturates (2g)
  • Sugars (7.5g)
  • Salt (3g)

So I think the problem is pre-prepared food. Whereas if you make your own soup its between 1 and 1.2 litres of soup (up to double the amount bought) with fewer calories and a fraction of the not so so good stuff.

So take the time and if you make it yourself, from natural products, it will be way, way better for you.

A Radish Soup

The humble radish. its is edible I am told and it is a root vegetable. Its part of the  of the Brassicaceae (Mustard) family of vegetables from pre-roman times. Mostly to be found, eaten raw, in a posh and crunchy salad.

This is a smooth, easy to make and tasty everyday soup. It takes extra flavours really well, so you can put in various tasty sauces to suit if you want too.

Serves: 4

Approximate Calories: 271 (68 –  calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (other types of oil will do)
  • 1 medium onion, finely chopped
  • 4 to 5 medium potato, chopped
  • 200g of White or Red Radish
  • salt and pepper to taste
  • 1 tbsp of mixed herbs
  • 1 tsp of bouillion
  • 1 vegetable stockpot
  • Add hot water to (level 1 or 2 in the soupmaker whichever suit you)

Method

  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

 

Shiny midweek quickie

Making a quick soup in the morning is one of favourite things to do, time sometimes does not allow this.

My quickie on Wednesday morning turned out brilliantly. I went for some basic soup ingredients and cobbled together this soup on the fly. I had only about twenty minutes before Jane came down form her shower and we were off to work so I had to work fast, no reference works for me. I chopped and I poured and I squeezed the ingredients to get them all in the soup kettle and left it to cook on it own.

When we returned from work…..  Well it was delicious, I can tell you.

Serves: 4

Approximate Calories: 480 (120 –  calories per serving) 

Ingredients

  • 1 tbsp of rapeseed oil (other types of oil will do)
  • 2 cloves of garlic, crushed (to taste)
  • 1 onion, finely chopped
  • 1 medium potato, chopped
  • 3 carrots, finely chopped
  • 1 can of tinned tomatoes
  • 1 plum tomato chopped
  • 1 red or green chilli, chopped
  • salt and pepper to taste
  • 1 tbsp of Worcester sauce
  • 2 tab tbsps of balsamic vinegar
  • 2 stockpots (1 chicken and 1 vegetable)
  • Add hot water to (level 1 or 2 in the soupmaker whichever suit you)

Method

  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

Who Doesn’t like Celery

Its the Weekend!

Here is a question for you. Why is it that during the week I can sleep through to the alarm. Yet on Saturdays and Sundays I am up with the bleeding larks? Now its a weekend and I can have a long lie in. Here I am then up early with the rest of the family having their deserved long lie in, the house is like a morgue this morning.

So I think that we are having Chilli tonight and so I begin the preparation for that hot and mincey delight for dinner now as it can grow in flavour throughout the day. At the same time my thoughts began to wander towards lunchtime. I check the veg draw and a large head of Celery jumps into view and so I begin….

Serves: 4

Approximate Calories: 382 (95.5 –  calories per serving) if you add the butter: Calories 522 – 130.5 per serving)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 or 2 cloves of garlic, crushed (to taste)
  • 1 onion, finely chopped
  • 1 medium potato, chopped
  • 1 whole celery (about 6-7 stalks), finely chopped
  • Optional (1 knob of butter)
  • 1 tsp of mixed herbs
  • salt and pepper to taste
  • 1 vegetable stockpots (chicken or bouillon will do)
  • Add hot water to (level 1 or 2 in the soupmaker whichever suit you)

Method

  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so, then blend when done until smooth.
  • For a thinner soup add more water, for a thicker soup add less water.
  • (Optional – serve with crusty bread or a bagel, don’t forget to add the calories for these if you have them).

PS The chilli was a total and delicious success

The BigSouper Returns Soup or Minestrone my style

Having recently been on holiday, working hard at work, looking after the family, building a new website I felt I needed to return to soup making. Also soup is sometimes put on the back burner if the summer weather is too hot.

So to get myself back into it I thought I would go down the Soffrito / Italian Minestrone style route for today’s efforts. So after a summer of excess and hard work I am back on the soup trail.

Serves: 4

Approximate Calories: 588 (150 calories per serving – add about 150 calories if you have the bread) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 25 grams of butter
  • 1-2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 medium potato, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 can of chopped tomatoes
  • 1 handful of peas
  • 1 handful of broad beans
  • 2 teaspoons of Oregano

To make the base heat the oil in frying pan, add the butter, onions, garlic, potato, carrots and green pepper and soft fry for about 4 minutes. Then add the chopped tomatoes, peas and broad beans and continue to cook for about 10 more minutes on a low heat.

IMG_6995

Then add the following to the soup maker or pan

  • 6 splashes of Worcestershire Sauce
  • 1 Knorr beef stock pot (Chicken or Vegetable stockpots will do as well)
  • Add hot water to (level 2 in the soup-maker the higher) or 750 ml into the pan

Method:

  • Set the soup maker to smooth.
  • Alternatively put all of the ingredients into a saucepan when ready and bring to the boil, then simmer for 20 minute’s or so then blend when done until smooth.
  • For a thinner soup add more water for a thicker soup add less water.
  • Optional – Crusty bread as desired (I add a splash or two of hot sauce)