[Caretaker]

This year I am going to grow veg to make soup, now that sounds easy until you look at the seed displays.
I have got so far carrots, parsnips, tomatoes, carrots oh I said that now what else can I grow ?
Leave out mushrooms, tried them last year and still waiting for them to grow.
Question 2:- How do I keep soup is there a special knack to this ?
All help would be very welcome.
Reg and Pat
 

[mumofstig]

onions garlic if you like it, swede, pumpkin soup is lovely and sweetcorn makes a lovely chowder

I freeze my soups in single portions in those 'chinese takeaway' style plastic containers, so that they can go straight from the freezer into the microwave

[Yorkie]

Don't forget spuds and leeks.

And I do what MoS suggests too - make a massive amount (1lb of liquid / stock per 1lb of chopped veg as a rule of thumb), and freeze individually.  My plastic trays are cheap poundland ones so I stick them in the microwave for only a minute or two - enough to get the lids off without cracking them, then bung the soup in a saucepan to heat through.  It's done in 5 mins. 

[Lardman]

can I say the "c" word (courgette) about 80% of mine end up as soup. I have a French friend who made some rather nice jerusalem artichoke soup.

Why not have a look around the shops and see what the commercial producers make.

[Hobnails]

You can bottle soup!
 A fter last year's bumper tomato crop and after making our needs for Ketchup, Chutney and Pasta Sauce we had enough fruit left to make 31 litres of tomato and basil soup - which we are enjoying in these winter months.
It has kept well and without any demand on scarce freezer capacity.
I believe fruits bottle up well, but  am told that  bottling vegetables should be avoided.

One of our favourite soups is Pumpkin/Squash soup and we use a simple recipe from Floyd on France.

Happy to type it out  and mail it on if it's of any use to you.

[zazen999]

Beans, french that you leave on the plants to dry....

[Trillium]

All my soups have some celery in them. You'd need only a few plants for soupmaking. I find homegrown celery not quite as nice to eat fresh, but its great for souping and adds a nice flavour.

[Babstreefern]

I've made a lovely leek and potato soup (with onions and garlic added in).  Mmmmm!!!

[LivvyW]

Broccoli soup with parmasan cheese.

[Loubs]

This year I'm growing beetroot for Borscht, squashes for butternut squash & greyere soup, and lots of spinach for cream of spinach soup.

You could also grow lots of herbs for flavour - basil, thyme, sage, mint, oregano, chives, coriander & parsley.

[lacewing]

Artichoke soup is lovely, if you can put up with the rolling thunder storm that can follow.

[grenhouse]

What can't you put in soup!

Broad beans, courgettes, broccoli, leeks, onions, beetroot are all definites for soups. Celery, carrots and onions always form a good starting point for any soup.

And just to liven up any soup, herbs, lots of them! Mint (and peas/beans), Oregano/Basil/Thyme (vegetable or tomato). I'm salivating at writing this. Nothing like summer in a bowl!

Steve

[Lottiegob]

We grew so many parsnips I had to make cream of parsnip soup- so delicious on a cold winter day!    I also made French onion soup in the autumn.  

[strangerachael]

Last year I grew celery leaf - tastes like celery but just very small leaves - wonderful for adding to stocks, soups and stews. It has overwintered very well too.
It is worth roasting your veg first - gives a much more intense flavour.

[viettaclark]

No-one has mentioned sweet potatoes yet! Luvverly with leeks and onions.....