Recipe(tried): Vegetable Soup (no meat), Spinach Soup, Carrot Soup, Leek and Potato Soup, Cauliflower and Broccoli Soup, Mexican Bean Soup with Lime Butter

Hi, i have several veg soup recipes but to be honest i don't really measure i just kinda chuck in what i need and also measurments are u.k but hope it's of help anyway. didn't know if you wanted mixed veg soup, two kinds of veg, blah blah, so here's a couple i make

NOTE - A U.K pint is 600 mililitres, also i always use Knorr stock cubes if you can find them.
The Mexican Bean soup at the bottom of the page is absolutely delicious but if people are fussy and only like very plain food best stick on one of the simpler one's. I have plenty more as i make alot of soup so let me know if you have any questions or these aren't quite what you were looking for.

K
--------------------------------------------------
Vegetable Soup
Serves 8

50 ml / 2 fl oz oil
2 onions
3 carrots
1 swede
2 potatoes
3 sticks of celery
7 oz can of tomatoes
4-oz haricot beans
1 bay leaf
S & P
3pts veg stock

Heat the oil and fry all the vegetables for 10 mins. Add tomatoes, beans, bay leaf and salt and pepper. Pour in the stock and bring to the boil. Simmer for 20 mins, or until veg is tender. Remove the bay leaf; puree the vegetables if liked. Return to pan and heat through.

--------------------------------------------------
Spinach Soup
Serves 6

1oz butter
1 onion chopped
1 1/2 lb. spinach
2 pts veg stock
1 potato chopped
1/2 tsp. nutmeg
2 tbsp. lemon juice
S & P
75ml/3fl oz single cream
3 bacon slices - cooked with onion

Melt butter, fry onion and bacon for 5 mins. Add spinach and fry for 3 mins. Pour in the stock, add potato, nutmeg, lemon juice and S & P. Bring to the boil and simmer for 20 - 25 mins. Puree then stir in cream.
--------------------------------------------------
Carrot Soup
Serves 4
1 1/2 lb. chopped carrots
1 1/2 pts. veg stock
2 tbsp. butter
1 tbsp flour
S & P
2 tsp. tomato puree
6 fl oz / 175 ml single cream
1 tbsp. chopped parsley/coriander

Put the carrots and the stock in the pan and bring to the boil. Simmer for 20 mins, strain, reserve the stock and puree the carrots. Melt the butter in a saucepan, stir in the flour and slowly add stock. Return the pureed carrots to the pan and season. Simmer, add tomato puree and cream. Garnish with parsley/coriander.
------------------------------------------------
Leek and Potato Soup
Serves 4-6

2 oz butter
1 lb. leeks
2 large potatoes
1 1/2 pt veg stock
1 bouquet garni
1 sprig mint
S & P
2 fl oz cream (optional)
Pinch of paprika

Melt the butter and fry the vegetables for 5 mins. Pour in the stock and bring to the boil. Simmer for 15 mins. Add bouquet garni, mint, salt and pepper and simmer for another 30 mins. Remove bouquet garni. If pureeing then sprinkle with paprika and stir in cream.
-----------------------------------------------
Cauliflower Soup

1/2 head of cauliflower
About the same amount of Broccoli
1 Leek
1 onion
2 carrots
1 pint (600 ml) vegetable stock (Knorr is best)
1 tbsp Philadelphia soft cheese (cream cheese)
Dash of dark Soy sauce
Fresh ground black pepper

1.Chop onion, leek, cut cauliflower and broccoli into florets, taking off the tough stalks. Peel and chop the carrots.
2.Melt a little butter in a pan and fry the onion gently for 5 mins. Add the leek, carrots, cauliflower and broccoli.
3.Add the stock to the vegetables. Bring to the boil and simmer for 20 mins.
4.Add the cream cheese to the liquidiser with some of the vegetables and stock from the pan (about 2 - 3 ladle fulls should be enough) and liquidise till smooth. Return to the pan, heat through, add the soy sauce, and check for seasoning adding pepper as necessary.
-------------------------------------------------
Mexican Bean Soup with Lime Butter

1 onion
2 cloves of garlic
30ml (2 tbsp) olive oil
pinch of dried chillies
5ml (1tsp) ground coriander
5ml (1tsp) ground cumin
2.5ml (1/2 tsp) ground cinnamon
900ml (1 1/2 pts) vegetable stock
300ml (1/2 pt) tomato juice
5 - 10ml (1-2tsp) chilli sauce
2 x 400g/14oz cans red kidney beans
30 ml (2 tbsp) fresh coriander
Salt and Pepper

Lime Butter
50g (2oz) unsalted butter, softened
grated zest and juice of lime

Garnish
A few tortilla chips
1 Avocado
A few sprigs of fresh coriander

1.Beat the lime juice into the butter. Using greaseproof paper, roll the butter into a log. Put into the fridge to cool for about 2 hrs
2.Peel and chop the onion. Peel and mince the garlic. Heat the oil in a pan and add the onion, garlic, chilli, and spices. Fry gently for 5 mins
3.Add the stock to the pan along with the tomato juice, chilli sauce and beans. Simmer for 20 mins
4.Puree in a food processor and return to the pan. Stir in the fresh coriander and heat through. Taste for seasoning; add Salt and pepper as necessary.
5.Unwrap the butter and cut into discs. Peel, stone and chop the avocado. Ladle the soup into bowls, add a disc of butter, tortilla chips, avocado and a sprig of coriander.