Archive for the ‘Vegetable soup’ Category

Carrot Soup Crock Pot

December 17, 2013 5:18 pm
posted by Martin Boyle

Steven asks…

 Carrot Soup Crock Pot with a chicken carcass?

We had an oven roasted chicken for dinner last night, and now I want to use what’s left of it for a soup in the crock pot tonight. It was about a 5 1/2 pound chicken before it was cooked. Thanks for all your recipes and ideas.

Martin Boyle answers:

Carrot Soup

Chop up some celery, carrot and onion. Throw that in the crock pot with the chicken, cover with water and simmer on high for 3 hours or so. Then take the chicken out and remove the rest of the meat to put back in the soup, cook some egg noodles in plain boiling water then add them to the soup. Season with a few bouillon cubes, garlic powder and pepper. Carrot Soup with  chicken noodle’s ahoy.

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Broccoli Soup

December 6, 2013 12:09 pm
posted by Martin Boyle

Mary asks…

What can I do with curdled broccoli cheese soup?

I made a big pot of broccoli soup with cheese but the cheese curdled because the temperature was too high when I added it. What can I do with it to transform it into something new and edible?

Martin Boyle answers:

Broccoli soup with cheese transformation

Try this trick. Put the soup in a blender, on medium high. Add about 1 cup of very hot (scalding) milk through the feed tube. It may be enough to restore the broccoli soup. If that doesn’t work, use a strainer and consider it a broccoli bisque. You can even top it with diced cooked shrimp or crab and a dash of hot sauce and Old Bay. Top with extra cheddar cheese and shredded cooked chicken and serve with pita chips. Use it as an alfredo style pasta sauce after straining.

Here’s another broccoli soup recipe you might like to try:

Broccoli And Stilton Soup


  • 3 tablespoons garlic infused olive oil
  • 6 spring onions (finely chopped)
  • 2 teaspoons dried thyme
  • 1 kilogram frozen broccoli
  • 1250 ml hot vegetable stock (from concentrate or cube)
  • 200 grams crumbled or chopped Stilton cheese
  • freshly ground black pepper
  • 1 long fresh red chilli pepper (deseeded & finely chopped (optional))


  1. Put the garlic oil in a large pan over a medium heat, add the chopped spring onions and cook for a couple of minutes.
  2. Add the thyme and the frozen broccoli, and stir in the heat for a minute or so.
  3. Add the hot vegetable stock and the crumbled or chopped Stilton and bring to a bubble, then clamp on the lid and cook for 5 minutes.
  4. Liquidize in a blender (or failing that a processor) – in batches – then pour back in the pan and heat if it’s cooled too much while blending, and add pepper to taste.
  5. Scatter with a confetti of red chilli dice on serving, if you feel like it.

Additional info – for gluten free check that the stock cube or concentrate is one of the gluten free brands

Broccoli Soup Video

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