Soups For Parties And Large Gatherings

Soups are an ideal food to serve to a large amount of people. They're filling, healthy for the most part and taste great. They are also a really simple way to feed a large group without trying too hard.

Doesn't everyone love soup?

Chilled soups can be prepared a day or two in advance and will only require serving in bowls or cups.

Warm soups can also be made in advance, ideally the day before needed. Re-heating on the hob is a simple process and so even warm soups are ideal for serving to a large group of people.

These soups can be served year round for any occasion, just make sure that you have a large enough pot to cook them in!

Below are recipes catering for 8 - 50 people. 

Serves 40-50

2.3 kg black beans

3 large onions

4 large garlic cloves

1.8 kg canned plum tomatoes

3 chipotle chilli peppers

2 large bunches coriander

2 tablespoons salt 

You will need a 20 litre / 4 gallon cooking pot for this recipe.

• finely chop the onions, garlic, coriander and chipotle 
• drain and reserve the canned tomato juice and chop the tomatoes
• rinse the beans and place then into the pan
• cover with cold water leaving 10cm at the top of the pan
• slowly bring to the boil and skim
• add the onions and garlic
• lower the heat and simmer until the onions have softened (around 15 mins) 
• add the tomatoes and juices
• add the chipotle and half the coriander
• simmer for 1 hour stirring occasionally
• add the salt and simmer for a further 30 minutes or until beans are soft
• add the remaining coriander
• stir

If desired, this soup can be garnished with sour cream and/or some grated hard cheese. 

Serves 40-50

6 tablespoons olive oil

350g spring onions OR leeks

4 cucumbers

8 tablespoons fine polenta

3.7 litres hot turkey stock

4 bunches watercress

12 ripe avocados

1.4 litres natural yogurt

salt and pepper 

• trim and slice the spring onions or leeks
• peel the cucumber, quarter lengthways and cut into chunks
• trim the watercress and disgard any coarse stems
• heat the oil in a large pan
• add the spring onions or leeks and soften
• add the cucumber and cook for 10 minutes on a medium heat
• stir occasionally
• stir in the polenta and pour in just under half of the turkey stock
• bring to the boil then simmer for 10 minutes
• stir occasionally
• turn off the heat
• place a 1/4 of the watercress into a liquidiser with a ladle of the stock
• liquidise until a green puree is achieved
• transfer to a large bowl
• repeat the liquidising process 3 more times
• once all the watercress has been pureed and placed into the bowl, liquidise the remaining soup and return it to the pan with any leftover stock 
• remove the flesh from 4 of the avocados, chop and liquidise with 1/3 of the natural yogurt
• liquidise until smooth
• add 1/3 of the pureed soup from the pan to the avocado and yogurt and liquidise again until totally smooth
• whisk the mixture from the liquidiser into the contents of the pan
• repeat this process for the remaining 8 avocados
• once all the pureed avocado, yogurt and soup has been whisked together in the pan, add the watercress puree and stir in
• season with salt and pepper
• transfer to a large bowl or container

Make sure that the bowl is covered tightly with cling film or tin foil and chill for up to 48 hours. A lidded container would be the most suitable to keep this soup in.

Serve immediately once placed into bowls as the soup will begin to lose it's colour due to oxidation.

Serves 10

2 litres lamb stock

75g pearl barley

225g carrots

450g leeks

225g turnips

2 onions

3 sticks celery

3 tablespoons parsley

• peel and dice the carrots, celery, leeks and turnips
• finely chop the parsley and onions 
• wash the barley in cold water 
• bring the stock to the boil
• add the barley to the stock and simmer for 10 minutes
• add the vegetables and simmer for 50 minutes
• season and stir in the chopped parsley 

Serves 10

110g butter

225g onions

900g brussel sprouts

175g unsweetened chestnut puree

1/4 teaspoon nutmeg

1/2 teaspoon caster sugar

150ml sherry

1/1 litre chicken stock

275ml double cream

4 teaspoons parsley

salt and pepper

handful of fresh chestnuts 

• finely chop the onions
• trim the brussel sprouts
• chop the chestnuts roughly
• grate the nutmeg
• finely chop the parsley
• heat the butter in a pan and soften the onions
• add the sprouts, chestnut puree, nutmeg, sugar and sherry 
• cover and simmer for 40 minutes
• add the stock, bring to the boil and simmer for 10 minutes
• liquidise and then sieve
• season
• serve with cream, chopped parsley and a sprinkle of chestnuts 

Serves 8-10

1 ripe watermelon

4 glasses port

225g raspberries

25g fresh ginger

icing sugar to taste

natural yogurt to garnish 

• peel and de-seed the watermelon
• puree and sieve the raspberries
• peel and grate the ginger
• put the watermelon into a liquidiser with the port
• liquidise until a puree is formed
• place in a bowl and add the raspberry puree, ginger and icing sugar
• cover and refrigerate for at least 12 hours
• serve chilled and garnish with natural yogurt