The Souper Soup Thread [Merged]

Sesame seeds and seaweed make nice toppings.

I've made enough cabbage soup to feed a large Ukrainian family! 😂

Very loosely based on this recipe, but there's no room to fit the beans in. I'll do that when I portion it out, and will freeze some.

Courgette and pea soup.

Potatoes, *spinach, lemon juice, *coriander leaf. Green AF and delicious.

Poached chicken breast made the stock.

I can reimagine this with Indian spices.

** added

The "nutritionally rich" label is marketing bogus. I even messaged Sophie Morris on Insta about it 😂

Oh, please do Miamee!

Smoked bacon is great in soup! A poster here (?) recommended a soup along the lines of this, and it's lovely:

Celery and spinach, some potato. Plenty of white pepper, dried Greek herbs.

This was actually really good 👍

Next up on my soup rotation: erwtensoep, to guard against the upcoming colder weather. Going to keep the meat options simple; kielbasa perhaps.

Erwtensoep.

I used Masurian sausage, as that was what was available in Lidl. It needed cooking a long time, more than what the recipe (AI generated, so caveats apply) below suggests.

Erwtensoep (4 servings)

Ingredients

• 200 g dried green split peas, rinsed
• 1 medium celeriac (~250 g peeled), diced into 1–2 cm cubes
• 3 medium carrots, peeled and diced
• 3 sticks celery, sliced
• 2 bay leaves
• 1 tsp dried thyme (or 1 sprig fresh)
• ½–1 tsp smoked paprika (optional)
• 650 ml water or low-sodium chicken/vegetable stock
• 250–275 g Masurian sausage, cut into 1–1.5 cm chunky slices
• Salt: ~1 tsp (adjust at the end to taste)
• Black pepper: ~½ tsp freshly ground (adjust at the end to taste)
• Optional garnish: chopped parsley, pumpkin seeds, or a small dollop of yogurt

Instructions

1. Prepare the base:
   • In a medium-large pot, combine celeriac, carrots, celery, bay leaves, thyme, smoked paprika, and water/stock.
   • Bring to a gentle boil, then reduce heat to a light simmer.
2. Add split peas:
   • Stir in the rinsed green split peas.
   • Simmer uncovered for 40–50 minutes, stirring occasionally, until the peas start to soften.
   • If it gets too thick before the peas are tender, add a little extra water or stock.
3. Check for creamy texture:
   • Lightly press a few peas and some celeriac with the back of a spoon — they should soften but still hold shape.
   • At this stage, the soup should be thick but chunky.
4. Add the sausage:
   • Once the peas are mostly soft but still slightly chunky, add the Masurian sausage slices.
   • Simmer for 10–15 minutes until heated through.
5. Season:
   • Remove bay leaves.
   • Taste and adjust with salt and freshly ground black pepper.

@Dave_The_Sheep

Definitely!