AU BON PAIN 12 VEGGIE SOUP RECIPE RECIPES

Steps:

• In a heavy bottomed soup pot, heat the oil over medium heat and sauté onion, celery, and carrots until they begin to sweat and soften, approximately 5—7 minutes.
• Add the garlic, curry powder, chili powder, and sugar; cook and stir until fragrant, about 1 minute more.
• Add the canned ground tomato and the vegetable stock and then bring the stock to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 20 minutes.
• Then, let the mixture cool slightly before removing it from heat and using an immersion blender to purée ingredients to your preferred consistency.
• Return the soup to low heat; add the lentils, red peppers, cabbage, diced tomato, and navy beans. Continue cooking the soup on a low simmer until the lentils are softened, about 15 minutes. Season with salt and pepper.

Steps:

• In a heavy bottomed soup pot, heat the oil over medium heat and sauté the onion and celery until they begin to sweat and soften, approximately 5—7 minutes.
• Add the chopped asparagus (reserve the tops), peas, and garlic; cook about 1 minute more.
• Add the vegetable stock and bring it to a boil. Partially cover the pot, reduce the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Remove the soup from heat and use an immersion blender to puree the ingredients to your preferred consistency. Return the soup to low heat and add the heavy cream, chives, Parmigiano-Reggiano, fresh lemon juice, salt, and pepper to taste. Bring the soup to a low simmer for five minutes before serving with the reserved asparagus tops.