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Blender soup recipes


Dean Lofthouse
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One recipe that I've always enjoyed with crusty roll is the follow:

 

4 decent sized spuds

2 sweet potato

2 white onions

1 red onion

 

Put it all in a pot and add two 3/4 pint jugs of hot water each with veggie stock cubes (2 in total dissolved) and then fill the rest of the pot with hot water until its below the level of the veggies. Boil for 30mins then blend :)

 

Depending on how you like the thickness of your soup this way makes it quite thick ( add a little more water before blending if you prefer it thinner but its easy to go overboard so use caution). Add seasoning if you prefer, abit of salt and curry powder does it for me :thumbup:

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well Dean, im well into making soup, here is my favorite.

 

Roasted tomato and garlic.

 

the Roast tom and garlic is easy, just roast loads of toms and garlic still in skin for about 20 mins, while they are cooking chop and onion and a small carrot and soften in a pan in a little oil, then add a pint of chicken stock and simmer, when the tomatoes and garlic(squeeze out of its skin) are done chuck them in the pan too, simmer for 10 mins then blitz. strain through a sieve and then eat, mmmmmmmm

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