Following on from richt's food polls I thought a home made soup recipe thread would be useful with the colder days and dark nights fast approaching.
I don't have any but I know many of you do so post them here!

Many variants but this is my mum's recipie. Adjust the quantity of the ingredients to suit the portion size you're making but it freezes really well for a quick fix on a cold winter afternoon after clearing the path of snow.

Ingredients
1kg of Shin Beef (Stewing can be used but the more fat on the beef the tastier)
5 Carrots
1/2 Swede
1 Parsnip
6 Large King Edward Potatos
2 Leeks
2 Large Onions
1/2 a cup of lentils
2 Veg stock cubes
Salt and Pepper

Method (hard this)
Fill a large pan with water, bring to the poil stick the veg cubes in. Chop everything to your desired size chunk and stick it in the pan and simmer for 5 hrs (works in a slow cooker too). Add the lentils and season with salt and pepper. Make sure there is enough water to cover the ingredients and skim any crud forming on top for the first hr or so.
Hints and tips
Don't sear the meat
Add plenty of Salt
The longer you cook it the tastier it is
Leave in the pan overnight to cool - it tastes better the next day.

Courgette soup:
Easy:

Big pan (tall if possible)

Some onions, some garlic - how much - doesnt matter experiment - I just cover the base of the pan
Fry gently for as long as it takes you to fill the pan about 4/5ths full with roughly chopped courgettes (mixture of green and yellow if possible)
Stir all that round while you peel some potatoes - how many - nearly fill the pan up.
At the same time fill pan up with veggie stock (use a cube)
Bring to boil - put in some tomatoes - doesnt matter how ripe or how many - if you dont like tomato's they are not essential - we always have some that are "turning"

Simmer till spuds are done adding some salt and pepper.

Liquidise quite roughly.

Serve with crusy bread and tons of freshly milled black pepper.

4/5ths full?
That is a lot of courgettes!

Whatever veg you have lying around, either grated or finely sliced (food processor)

Some Olive Oil and finely chopped onions (optional) into pan then herbs of choice, and add veg.

Just about cover with water, and veg stock.

Cook until softened.

Put it in blender (food processor again)

Serve....

When you have an allotment you soon learn a number of courgette recepies and how to use up the huge quantities!

Those who went on the FISO golf annual will attest to the quality of Mrs Knulpuk's Courgette loaf

Courgette frittata, pickle, fritters, griddled with feta and mint, baked n stuffed, I could go on

I have some red cabbage, some turnips some rhubarb and some Jerusalem artichokes - here goes....

Not too sure about the rhubarb

Got a nice and simple carrot and beetroot recipe that was made the other day - PM me if interested (Not sure it is every ones cup of tea)

post it here!?


I love Carrot soups, so would have a crack at this

Yep. Just post it here and people can give it a try.