Hey all, (Sneaks,I presume will have little interest in this specific one, as it related to veggies)

As I hibernate and pump out penultimate and final chapters this month, I seem to have taken to having my veggies as a noodle soup. Now, one can be lazy and use those Chinese soup powders that come in packs but bleearrgh I dont wanna consume MSG, and all those E numbers.

Any ideas for a soup base that I can make myself - today am trying out some garlic, ginger, chillies, lemon and mint with some paprika - dont know how it'll turn out.

But any thoughts on nice and tasty soup bases/flavours that will go with lots of veggies and noodle and that wontneed me consuming E numbers or MSG - most welcome!!

Thanks :)

Hi,
Just an idea, though it is a bit late for your today's meal. But maybe for tomorrow or any other day, you could try tomato and basil soup (my fav, quick and cheap one). Recipe is at: http://www.bbcgoodfood.com/recipes/9311/tomato-and-basil-soup Instead of tinned tomatoes I use the real ones and boiled water instead of stock.
Hope it helps.

Jamie Oliver on his 30 minutes meals made a soup as you described, check it out here: http://www.channel4.com/programmes/jamies-30-minute-meals/episode-guide/series-1/episode-9

I'd recommend looking for some stock cubes or powders that don't contain additives, you can get some good ones that are "all natural" and are not too expensive. Dissolve some in hot water then add to that base all the kinds of things you suggested yourself. I find that without that stock base it can taste a bit watery or something. How did your soup turn out anyway?

E

hey guys, my soup turned out quite good actually, but it does need something more! Will check out the resources you suggest :)

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Not a noodle soup, but this is my current favourite. so easy and SO cheap to make!

http://www.mydaily.co.uk/2010/08/27/apples-persian-onion-soup/

As for noodles, how about trying a tom yum paste?

OMG I am the SOUP QUEEN! This week i have made....

1) tomato, chilli and basil soup

just get 1 onion, chop and fry off, add chilli flakes, add 1 tin of plum tomato and fill the tin with water x2 and add, then add fresh basil, whizz it all up and optional creme fraiche

2) chicken soup - I just chucked in onion, leek, carrot, parsnip and chicken stock (all left over from sunday roast), tarrogan, black pepper, cooked it, whizzed it all up and then add left over chicken.

3) Cauliflower, broccoli and stilton soup

just chucked onion, broccoli, leeks, cauliflower in a huge pan with left over chicken stock, cooked it, whizzed it up (with black pepper), added stilton (actually I think it was danish blue cheese, it was on offer!) and a dash of creme fraiche.

They were all yummy and as you know I HATE veg!

Just a couple of suggestions. If you add the chilli flakes before the onion you can impart more of the spicyness to the oil, which gives you the quick obvious heat (rather than the slow-build, back of the tongue heat.) You can then add slow-build heat with some Cayenne pepper.

For the chicken soup I always like to add a potato to give it a thicker texture. Not sure about using carrots mind.


Bug: How about making a curry base? If you dropped the mint from your current recipe and added onion, cumin, coriander, garam masala and tomatoes you could make yourself a decent curry base to use.

oh yeah, I did use potatoes in the chicken soup! I can't physically eat veg, I HATE it, so the carrot whizzed is my only way to get veg - hence why I added it and I wanted to use up all the leftovers from my sunday roast :-)

I use chilli flakes that are in oil - in a jar??? anyway, its quite spicey, depending on how much you add. Although I don't usually fry the onions - I prefer not to use oil so I put them in a bit of water until they're softened.

oh yummmm thanks you guys such lovely tips!!! Stars for all!!

I'm big fan of parsnip and ginger soup but I don't think thats going to be a huge success with noodles.

Doesn't MSG occur naturally in broccoli?

Yup, http://www.bbc.co.uk/news/magazine-10773893

Aha! Thats what I remember from. I think he made a sprout ice cream sundae for some kids as well.

the main way I get all my veg is the wonderful creation of the grater. I made a shepherds pie last week and it had grated carrot, grated parsnip, grated courgette, very finely chopped onions (pretty much grated), same with mushrooms, and peas - these were a concession for hubby and I wasn't very happy & tomato puree.

That's got to be my months worth of veg - surely!

I do the same for spag bolognase, lasagne, cottage pie, casseroles. You name it, it won't have any texture (up)