PUREE VEGETABLE SOUP RECIPES

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QUICK AND EASY CREAMY VEGETABLE SOUP - INSPIRED TASTE



Quick and Easy Creamy Vegetable Soup - Inspired Taste image

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

1 large onion
1 pound carrots, peeled (4 to 5 medium)
4 celery sticks
1 tablespoon olive oil
Salt
1/4 teaspoon crushed red pepper flakes
1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
3 garlic cloves, peeled and halved
3 cups chicken or vegetable stock, see how to make chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute 1/2 teaspoon dried thyme)
1/4 cup half-and-half, cream, or coconut milk

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

MOROCCAN ROASTED VEGETABLE SOUP RECIPE - BBC GOOD FOOD



Moroccan roasted vegetable soup recipe - BBC Good Food image

Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix

Provided by Good Food team

Categories     Lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 10

1 red onion, cut into 8 wedges
300g carrot, cut into 2cm chunks
300g parsnip, cut into 2cm chunks
300g peeled butternut squash, cut into 2cm chunks
1 small potato, cut into 2cm chunks
2 garlic cloves
1 tbsp ras el hanout
1 ½ tbsp olive oil
1.3l hot vegetable stock
6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.
  • Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

Nutrition Facts : Calories 187 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 10 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium

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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.
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