BIG WHITE VEGETABLE RECIPES

Name: Everyday Vegetable Soup
Prep time: 15 min
Total time: 1 h 15 min
Ingredients: 2 tablespoons olive oil; 2 cups chopped onions or thinly sliced leeks (whites only); 1 cup thinly sliced celery; 2 teaspoons Italian seasoning; Coarse salt and ground pepper; 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth; 1 can (28 ounces) diced tomatoes, with juice; 1 tablespoon tomato paste; 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

BIG-BATCH VEGETABLE SOUP RECIPE | MARTHA STEWART

Big-Batch Vegetable Soup Recipe | Martha Stewart image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, FatContent 4 g, FiberContent 5 g, ProteinContent 7 g

ROAST VEGETABLES MEGA MIX | VEGETABLES RECIPES | JAMIE ...

Roast vegetables mega mix | Vegetables recipes | Jamie ... image

Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 17

Ingredients

olive oil
350 g beetroot
2 lugs of balsamic vinegar
a few sprigs of fresh oregano or marjoram
500 g carrots
1 clementine
a few sprigs of fresh rosemary
400 g parnsips
a lug of white wine vinegar
2–3 sprigs of fresh sage
1 small teaspoon runny honey
350 g baby turnips
2 lugs of red wine vinegar
5 fresh bay leaves
2 bulbs of fennel
½ a lemon
a few sprigs of fresh thyme

Steps:

1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
3. Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
4. Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
5. Toss the beets with the balsamic vinegar and whole herb sprigs.
6. Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
7. Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
8. Toss the turnips with the vinegar and bay.
9. Toss the fennel with the lemon juice, then pick over the thyme leaves.
10. Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
11. Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
12. Once ready, give the tray a jiggle, then pile the veg on a platter.

Nutrition Facts : Calories 303 calories, FatContent 7.4 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 42.1 g carbohydrate, SugarContent 32.7 g sugar, SodiumContent 0.35 g salt, FiberContent 15 g fibre

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