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
CROCK POT EASY VEGETABLE-BEEF SOUP RECIPE - FOOD.COM
Make and share this Crock Pot Easy Vegetable-Beef Soup recipe from Food.com.
Total Time 3 hours 50 minutes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet brown beef. Drain off fat.
- Transfer meat to 3 1/2- to 4-quart slow cooker. Add the remaining ingredients to the cooker.
- Cover; cook on low-heat for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours.
Nutrition Facts : Calories 381.1, FatContent 19.1, SaturatedFatContent 7, CholesterolContent 78.1, SodiumContent 1307.5, CarbohydrateContent 26, FiberContent 5.4, SugarContent 9.4, ProteinContent 28.6
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