Do you think it is worth making soup or easier just to eat the ready made tin variety?

I've never attempted it personally. I just use the tins.





Have you ever? And do you know a recipe for Mulligatawny soup? Because I would definitely attempt to make that!Do you think it is worth making soup or easier just to eat the ready made tin variety?
It really depends on if it is just you eating or not. All recipes you can half anyhow but if it's just you eating then maybe it's a better idea to buy in tinned. (unless you plan on eating it for a week or freezing it, LOL)











Mulligatawny Soup --











INGREDIENTS


1/2 cup chopped onion


2 stalks celery, chopped


1 carrot, diced


1/4 cup butter


1 1/2 tablespoons all-purpose flour


1 1/2 teaspoons curry powder


4 cups chicken broth


1/2 apple, cored and chopped


1/4 cup white rice


1 skinless, boneless chicken breast half - cut into cubes


salt to taste


ground black pepper to taste


1 pinch dried thyme


1/2 cup heavy cream, heated











DIRECTIONS


Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.





Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.





When serving, add hot cream.Do you think it is worth making soup or easier just to eat the ready made tin variety?
Soup is really easy to make and tastier than tinned. Try this recipe for mulligatawny soup -











Ingredients


2 tbsp olive oil


1 large onion, finely chopped


2 large carrots, diced


1 parsnip, diced


1 potato, diced


50g/2oz basmati rice


125g/4oz lamb fillet, diced


2 tbsp mild curry paste


1.2 litres/2 pints vegetable stock


small bunch chopped fresh coriander


salt


freshly ground black pepper





Method


1. Heat the oil in a large saucepan and add the onion. Cook for 3-4 minutes, until softened, then add the carrots, parsnip, potato, rice and lamb and cook for one minute.


2. Stir in the curry paste, then add the stock and mix well. Season with salt and freshly ground black pepper.


3. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, or until the vegetables are tender.


4. Pulse a hand blender in the soup a couple of times to pur茅e it slightly, then stir in the coriander.


5. Ladle the soup into warm bowls and garnish with a few coriander leaves.


6. Serve with warm naan bread.
It's actually incredibly easy (especially if you have a slow cooker) and infinitely better than anything you can buy canned. The two in my opinion aren't even comparable, fresh food, properly seasoned, lacking preservatives is always better tasting and better healthwise. The sodium content contained in them alone is worth the effort to make something that's actually good for you. You can always make a big pot of soup one weekend and freeze leftover into portions to enjoy later, most soups freeze very well.
It's more work, but it's so worth it to make your own soup. It tastes better and you're not eating all of those preservatives! This is Emeril's recipe:








Ingredients





* 4 tablespoons ghee or clarified butter


* 1 1/2 pounds diced boneless, skinless chicken thighs


* 2 tablespoons garam masala


* 1 3/4 teaspoons salt


* 2 cups small diced onions


* 1/2 cup small diced carrots


* 1/2 cup small diced celery


* 2 tablespoons minced garlic


* 2 tablespoons minced ginger


* 2 cups peeled, cored and diced Granny Smith apples


* 1 cup peeled and diced Yukon gold potatoes


* 1 cup peeled and diced sweet potatoes


* 1 cup dried red lentils


* 6 cups chicken or beef stock


* 3/4 teaspoons freshly ground black pepper


* 3/4 cup diced zucchini


* 3/4 cup diced yellow squash


* 1 cup tightly packed baby spinach


* 1 (14-ounce) can unsweetened coconut milk


* 1 cup peeled, seeded and chopped tomatoes


* 1 tablespoon apple cider vinegar


* 3 cups steamed white basmati rice


* 1/2 cup toasted, finely ground cashews


* 1/4 cup chopped fresh cilantro leaves





Directions





Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.





While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.
Mulligatawny soup





INGREDIENTS (Nutrition)


1/2 cup chopped onion


2 stalks celery, chopped


1 carrot, diced


1/4 cup butter


1 1/2 tablespoons all-purpose flour


1 1/2 teaspoons curry powder


4 cups chicken broth


1/2 apple, cored and chopped


1/4 cup white rice


1 skinless, boneless chicken breast half - cut into cubes


salt to taste


ground black pepper to taste


1 pinch dried thyme


1/2 cup heavy cream, heated


DIRECTIONS


Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.


Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.


When serving, add hot cream.
It is worth it to make yourself, does not have to be complicated. That way, you know you are using fresh ingredients without all of the preservatives %26amp; artificial crap that goes into cans.





mulligatawny soup:





Yield: Makes 8 first-course or 4 main-course servings








1/4 cup vegetable oil


3 cups chopped onions (about 1 pound)


5 garlic cloves, chopped


1 1/2 tablespoons garam masala


1 1/2 teaspoons ground coriander


1 teaspoon turmeric


1/2 teaspoon cayenne pepper


2 bay leaves


2 cups dried red lentils


8 cups low-salt chicken broth





2 cups diced cooked chicken


1 cup canned unsweetened coconut milk


3 tablespoons fresh lemon juice





2 cups cooked basmati rice


Lemon wedges








Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and saut茅 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.





Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.





Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.





Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and saut茅 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.





Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.





Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.
I make alot of soups but have not heard of this one? Try recipes.com





I do make a favourite of mine: Hamburger Soup


- brown 1 lb ground beef - drain


- chop your veggies, onion, carrot, celery, cabbage, froz peas, froz corn (or whatever other veggie you like)


- add large can crushed tomatoes, diced tomatoes, stewed tomatoes


- put everything in lge pot - bring to a boil - simmer until veggies tender


- spices: salt, pepper, dry dill, little Italian spice or Oregano





I choose the amount of ingredients by the size of the pot I am using. Most cases I make enough so I can freeze the excess.





You will find homemade goes a long way - tastes much better - no additives - and is alot cheaper.
It's worthwhile for many reasons! It's alot healthier (way too much sodium in all packaged soups) and it's a good way to use leftover veggies. You can even freeze the water that's left when you steam your veggies, and then use all that water for the base of your soup (with all the nutrients in there from the veggies). ... Plus, its ALOT cheaper to make soup. Get some freezer zip-lock or tupperware containers, and freeze batches of it to heat up later.......
Making soup is easy and taste far better you know what has gone into making it and we only use organic veg never add salt. The problem is with many bought ready meals they are full of rubbish and are not that good for you. I prefer to make my own and yes it takes time and yes you have to wash up but no more than if you use bought soup. I use one pan and wooden spoon and the blender. And the rewards are well worth washing the one extra item i.e. the blender I cannot believe people admitting to being so lazy about washing up.
I love to make my own soups. It is much better for your health. I find that it is more expensive for the cans and I really don't want the added sodium, fats, preservatives. You get my drift. I eat soup everyday, so once a week I prepare enough to last me for a week. I love being able to control what fresh ingredients I add. Try it! Good luck! Oh, when you make, try adding fresh herbs like cilantro, rosemary and basil. The dried stuff just doesn't compare.
Making soup is easy and tasty.





I do cheat and use store bought broth which helps with clean up.





If I am being thrifty, I make the broth from scratch. You can toss all the ingredients in the pressure cooker and you'll have broth in no time. I strain the broth and then use it to make soup.
I think store bought soups have to much salt and preservatives, not as good as home made. I like to make home made soup and freeze at least 1/2 of the batch. That way when I am hungry for my favorite soup, I take a batch out of the freezer. Perfect for a busy day and you don't have time to cook.
i am always making my soup on my own. the tin can water thinned stuff is not good for you :). try to make one yourself and you will taste the difference!!


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thanks
I've always had the ready made tin soups





I do like homemade soups


Just i never get enough time to make them and to be honest i prefer the chunky veg and meat ready made soups you can buy. I could never make soup as nice as that.


plus i am lazy lol
definitely definitely worth making your own, unless you hate cooking. so much healthier - less sodium and weird ingredients.





i've never had mulligatawny, but it looks like a lot of people like this: http://allrecipes.com/Recipe/Mulligatawny-Soup-I/Detail.aspx
SOUP is much better. :D It is easy. Put loads of vegetables in a pot with water. Season it. Cook for a long time. Then grind/blend the vegetables into a purr茅 and mix with the water you cooked the vegetables in: soup :D
Definitely, make your own! My papa used to work in the very early mornings, and when we got home from school on nasty, cold winter days, he'd have tea and homemade soup waiting for us! What a treat!


Look up Mulligatawny soup on Recipes.com
It's definitely much easier to eat the tin variety but not nearly as worth the sacrifice of your time to make it yourself from scratch. The flavors can't be compared as homemade surpasses the tin variety.
It's much better for you, as you know exactly what's in it. It isn't that difficult and, whilst some can take a long time to cook, others can be ready in the same time it takes to heat a can.
buy the carton ones





ive never bothered making it myself%26gt; hassle of making, more expensive, washing up afterwards, finding a container
Its quicker to buy tins of course...but i make mine and then freeze in containers. and yes soup does freeze. Muligatawney soup should easily be found on a food recipe website
it's deff worth making it.
I think its best to make your own , it allows you to be creative