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12 Responses to “Can I make soup(s) with cauliflower, carrots, fennel, asparagus, celery and leeks?”

1. brandyman_uk Says:
   February 26th, 2010 at 3:00 am

   use the veg and loose the fennel its too strong in flavour onions ok for the soup but leave the rest for another day
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2. stacy j Says:
   February 26th, 2010 at 3:08 am

   sounds tasty to me but be carefull with fennel it has a strong flavour to it.
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3. Julie R Says:
   February 26th, 2010 at 3:31 am

   If you log on to the UKTV FOOD website, they have recipes for everything. Just type in your ingredients and recipes will come up. Good luck!
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4. meme Says:
   February 26th, 2010 at 4:07 am

   You can make soup with all these ingredients except the fennel
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5. Nathalie K Says:
   February 26th, 2010 at 4:45 am

   Everything would work well together…..except for the fennel you should bake it…with butter & some sliced leek
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6. otis b. driftwood Says:
   February 26th, 2010 at 5:35 am

   why not [leave out the fennel] personally i make up a recipe as i go,experiment i bung almost anything in with some delicious results
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7. Holly Golightly Says:
   February 26th, 2010 at 5:52 am

   Hold the lentils ginger fennel, and basil for another day!,
   Chop your veggies
   In large pot melt 4 tbs butter, brown onion and garlic
   add flour and stir utill thickened
   slowly pur in 1 cup half and half (or cream, or milk, what ever you have)
   stir
   pour in one can of chicken stock (or veggie)
   add veggies and cook on low until tender, serve with crusty rolls
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   I make this once a month, easy way to use up veggies and it still tastes terrific!

8. frackledJJ Says:
   February 26th, 2010 at 6:19 am

   There is a carrot-ginger soup that a friend of mine always makes. She loves it. I personally don’t like ginger too much, which is why I don’t have the recipe, but it’s sort of a creamy, orange-colored soup. I guess best way to go about it would be to make a broth with the leeks, celery and a huge amount of carrots. When everything is cooked through, puree it with a mixer. Grind ginger and put it, add salt, pepper and other herbs and spice in to taste, and if you want to make it a little creamier, add a little cream and mix well. For extra taste, add corriander/ curry/cinnamon/ginger.
   This recipe would also work for a creamy cauliflower soup. (minus the bit about the extra taste)

   Asparagus soup: peel the asparagus, cut into 1-inch pieces, and boil in water with white wine and /or lemoin juice and a good bit of butter. When the asparagus is cooked through, take it out of the broth, take the pot off the heat and add an egg for every two people you prepare to serve, mixing it in very quickly and very well (you might want to add the eggs one after another – its easier to get creamy that way). Let it cool for ten minutes while stiring. Add chopped parsley and asparagus and warm back up. Do not let it boil. Serve.

   I don’t know wether you eat meat, but making a broth with celery, carrots and leeks always is a good starting point for chicken-noodle soup or beef noddle soup. For both, you sinmply cut the chicken/beef into small pieces and add them to the broth, and later put in the noodles, let them cook through and voila: Chicken (or beef) noodle soup.

   Hope that helped.
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   Experience

9. Hound Lover Says:
   February 26th, 2010 at 6:32 am

   Here is my veggie soup recipie…you can totally use what you’ve got…maybe requiring a quick trip to the store.

   3 cans of FF chicken broth
   2 cans of beef broth
   2 green zucchinis
   2 yellow zucchinis
   2 large sweet onions
   1 head of green cabbage
   A bunch of baby carrots
   Handful of peas
   Couple cloves of fresh garlic (minced)
   1 small can of tomato paste
   1 large can of stewed tomatoes
   A bunch of basil (I use dried)
   A bunch of oregano (dried)
   A bunch of Italian Seasoning
   Salt and pepper to taste
   4 tbs of olive oil
   Side note: You can put whatever veggies you want in there, but make sure to use the cabbage for sure. It doesn’t taste like anything, but it really fills you up.

   Cut all of your veggies into small soup size pieces. Sauté all veggies in a non stick sauté pan using the olive oil as a coater. Some people tell you to use Pam or nonstick cooking spray, but I think the OO makes your veggies taste better (hence the 2 pts). Don’t over cook them, but sauté them enough so that they are soft to the touch. I also add some pepper to the mix.

   Once they are cooked and a little bit cooled down, separate the veggies into two piles. In a food processor, blend ONE pile of your veggies into a mooshy mess….like really mooshy with hardly any chunks.

   In a LARGE soup pot, place all of your broth, BOTH piles of veggies (mooshed and unmooshed), your seasoning, garlic, the tomato paste and stewed tomatoes into the pot and simmer for about an hour.

   Once you think it’s done, taste it and add more seasoning if you need it.

   This recipe is for a GIANT batch, so make sure to buy some of those ziplock storage thingies so you can freeze it.
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10. louisesept1970 Says:
    February 26th, 2010 at 7:05 am

    winter vegetable soup recipe

    Serves 4

    1 tablespoon olive oil
    2 cloves garlic
    1 small onion
    2 small carrots
    1 small leek
    1 small turnip / parsnip or ¼ swede
    ½ white / green cabbage
    1 tin of tomatoes
    1 tablespoon tomato puree
    1 litre of vegetable stock
    2 handfuls of soup pasta – a quick-cook, small pasta shape will do

    Method
    Peel the onion and chop finely.

    Heat the oil in a large pan and add the onion. Sauté gently for 5 minutes.

    Peel and crush the garlic. Wash the carrots and chop finely. Add both to the pan and continue to sauté.

    Trim the top and roots off the leek. Cut in half lengthways and wash under running water, fanning the layers, to remove all mud and grit. Chop the leek into 1 cm slices. Add to the pan.

    Peel the turnip / parsnip / swede and chop into small dice. Add to the pan with the vegetable stock. Simmer gently for 20 minutes, until the root veggies are fairly soft.

    Shred the cabbage finely and add to the pan. Add the pasta and tomato puree and continue to simmer for 5 minutes.

    If your tomatoes are already roughly chopped, add the whole tin to the pan. If they are whole, add the juice to the pan. The roughly chop the tomatoes and stir into the soup.

    Continue to simmer until the pasta is cooked. Season with salt and pepper to taste.
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11. Joan F Says:
    February 26th, 2010 at 7:51 am

    If you want to make a tasty vegetable soup any vegetables will be fine.

    Just taste it up with salt, pepper, chili, garlic.

    Fennel tastes like aniseed and that would not probably go with it. So I would leave that out.

    But any vegetables, even peppers will go. I put tomato puree and tinned tomato in too. I also get some pasta and crush it up and add that. It makes the soup thicker.

    Don’t forget to put pepper and use gravy browning or something tasty for the sauce (liquid part)
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12. Christine L Says:
    February 26th, 2010 at 8:11 am

    I make soup with just about anything left over. I would saute the onion in a little olive oil. Then add all your veggies and crushed garlic and ginger and basil.Then add some chicken or veg stock.Home made,or a stock cube in hot water. then use what is left to season to taste, be careful to add a little at a time as you can add but not take away.I think I would like to come for supper.
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