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A Variety of Soups ~ Chris Pullen
Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc

These recipes are based on the soups we used to serve at Swanage
Christian Centre at The Old Stable. They are creamed soups rather than
chunky, so quicker to make.
We always started with a good base with lots of flavour and liquidised
vegetables – very nourishing, especially for children who claim not to like
their veggies.

Suggested Varieties we enjoyed
Chicken and Leek Bacon and Lentil
Chicken and Mushroom Broccoli and Stilton
Chicken and Sweetcorn Butternut Squash and Carrot
Leek and Potato Mushroom
Tomato and spicy sausage

Ingredients
Quantities of the ingredients will depend on the number of servings you
require, and personal taste.
large onion/s, chopped and sautéed
large potatoes, diced.
add chopped vegetables for flavour and nourishment.eg leeks, celery etc.
(for light soups)
carrots, tinned tomatoes, swede etc (for coloured soups.)
add main ingredient – diced eg mushrooms if you are making mushroom
soup / chicken (thighs or cooked) / diced bacon / leeks / tinned tomatoes
and spicy sausage (peperami / chorizo depending on taste); broccoli and
stilton. or anything of your choice.

Method:
à add enough vegetable or chicken stock to cover ingredients, and
seasoning, herbs, garlic if liked. Cook until soft then blend together
à retain some of the main ingredients, diced and lightly cooked, to
add to the soup
à mix 3 or 4 tablespoons of dried semi skimmed milk powder and
some cornflour with required amount of water, to thicken if
necessary, add retained ingredients and simmer to thicken

All these soups will freeze well. I have always used margarine pots which
hold 2 portions, and take 5 minutes from frozen, to microwave and finish
in a saucepan to serve.
Enjoy!

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