But I’ve never made it before. Anyone have any easy recipes? I just want something simple. I made cornbread but am out of cooked beans. So I need something to eat with my cornbread
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Google Zero Point soup. Lots of good recipes.
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Thank you 
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It makes a delicious difference to add a bit of single cream when heating homemade soup.
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My fav soup is throwing a bunch of veggies in a boiling pot of water with a stick of butter and some salt.
Can’t go wrong.
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Try simmering whatever vegetables you have on hand in chicken stock, And add whatever seasoning sound good to you
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five potatoes, peeled and chopped, two cans of stewed tomatoes, one can of lima beans, one can of green beans, two carrots, peeled and chopped, one yellow onion, peeled and chopped. two teaspoons of minced garlic, three cans of beef bouillon…one teaspoon salt, one teaspoon black pepper. good luck.
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I gently fry one diced onion in some oil in a saucepan.
Not burnt just softened.
Then I pour in one cup of soup mix.
(Lentils and beans)
I also add a tablespoon of tomato paste two cups of stock and a can of crushed tomatoes.
I let this simmer on low heat for one hour.
Adding more stock if needed.
Then I add half a bag of frozen vegetables and hear them up.
Then one teaspoon of chilli is added and soup is seasoned.
Stir !
Add some boiled macaroni and voila it’s a fabulous minestrone!
Enjoy @Loke !if it’s something you may like.
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I would use vegetable or chicken broth, add celery, carrots, . Well that’s a start.
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I wish I could make something but I don’t want to clean after
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Mushroom soup-(not a veg, but a tasty soup)
Method
- STEP 1
Put the onions, garlic, mushrooms, and stock into the soup maker, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
- STEP 2
Once the cycle is complete, season well, and stir in the cream. Blend briefly again until the soup is creamy, then serve in bowls topped with the parsley and more cream if you like.
Pea soup
Ingredients for 4
2 tsp oil
1 small onion, chopped
1 clove garlic, crushed
450 g frozen peas
550 ml hot vegetable or chicken stock
120 g Philadelphia Light
freshly ground black pepper to taste
Instructions
1 Step
Heat the oil in a medium sized saucepan and fry the onion and garlic for 1 minute until softened, add the peas with the stock and simmer for 5 minutes.
2 Step
Add about three quarters of the Philadelphia and pepper and remove from the heat. Puree using a hand blender or liquidiser until fairly smooth. Serve hot with the remaining Philadelphia spooned on top or alternatively chill and serve as a cold soup.
Leek and potato soup
1 tsp vegetable oil
1 onion , sliced
8 oz/ 225g potatoes, cubed
2 medium leeks, sliced
2 pints/1.2 litres vegetable stock
5fl oz/150 ml double cream or crème fraiche
salt and freshly ground black pepper
Preparation
Heat oil in a large pan and add onions, potatoes and leeks. Cook for 3-4 minutes
until starting to soften
Add vegetable stock and bring to the boil. Season well and simmer till vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in clean pan, stir in cream or crème fraiche, heat through and serve.
basic vegetable soup:
A
1 large onion, peeled and chopped
1 stick of celery, chopped
1 leek, peeled and chopped
1 tablespoon of oil
B
2 medium-sized carrots, peeled and chopped
2 medium-sized potatoes, peeled and chopped
2 tablespoons of red lentils
1 vegetable stock-cube
1 litre of water
Put ingredients in part A into a large saucepan and cook gently until the onion is browned very lightly. Add ingredients from part B to the pan, stir and cook for about 30mins, stirring gently from time to time. add more water if you need. you can mash the ingredients up if you like a smooth soup or leave it chunky
serve with some crusty bread.
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Thank you for all the info
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