General
You can make soup out of anything. Although it is nice, you don’t need to make stock – you don’t even need tinned stock.
It's all about the bones if you can be bothered
Marigold powdered vegetable stock is fantastic and reasonably healthy (much better than most stock cubes so it is worth while sleuthing it out). For a basic soup fry some onions on some butter or olive oil with the lid on for a good 5-10 minutes at low heat so the onions release all their liquid. Then add some vegetables of your choice (could be leftovers from Sunday lunch or could be chopped up fresh vegetables, or a tin of tomatoes or sweet corn or frozen peas – seriously – anything) and stir them around in the oniony oil. Make the stock according to the instructions and then cover the vegetables with the stock. Cook until the vegetables are soft and then blend with your hand blender. Add more stock if the consistency is too much like baby food and then some salt and pepper if you think they are required. You can top soup with chopped herbs or sour cream/yoghurt/creme fraiche or just plain old cream to make it lovely and delicious.
Alternatively you can get a recipe out of a book. Most cook books have a soup section the thing to do is to understand that soup making is an art, not a science.
In my bread making classes we always make soup so if you want to learn more about soup, please come to a bread making class. If you think it would be fun to attend a class dedicated to soup let me know and if there is enough interest I can set one up. Keep reading to find some great soup recipes.
This page has the following sub pages.
