QUICK AND EASY CREAMY VEGETABLE SOUP - INSPIRED TASTE
This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian or vegan version of this soup, replace chicken stock with vegetable stock. For the best flavor, we recommend one that’s heavy on mushrooms. Instead of the cream, use coconut milk.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield Makes 4 to 5 Servings
Number Of Ingredients 12
Steps:
- Chop the onion, carrots, and celery into 1/2-inch chunks. Chop the potatoes into 1/2-inch chunks, but set aside from other vegetables.
- Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and the celery around in the oil. Sprinkle with a 1/2 teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet; 5 to 10 minutes.
- Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5 minutes. (Add more oil if the pot seems dry).
- Pour in the stock and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork; about 15 minutes.
- Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
- Stir in the half-and-half. Taste for seasoning and adjust with more salt and pepper if necessary.
Nutrition Facts : Calories 234, ProteinContent 6 g, CarbohydrateContent 41 g, FiberContent 7 g, SugarContent 8 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 6 mg
ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…
Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.
Provided by Sainsbury's
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
Nutrition Facts : Calories 302 calories, FatContent 10.1 grams, SaturatedFatContent 3.3 grams, SugarContent 9.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 26.2 grams, FiberContent 8.3 grams, ProteinContent 22.5 grams
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Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.
Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.
Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.
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