ROOT VEGETABLE SOUP RECIPE - BBC FOOD
You can use any hard, starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. Serve with warm crusty bread. Each serving provides 223 kcal, 4g protein, 31.5g carbohydrates (of which 18g sugars), 7g fat (of which 1g saturates), 10g fibre and 1.4g salt.
Provided by Justine Pattison
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large non-stick saucepan and gently fry the onions for 6–8 minutes, or until softened and beginning to brown, stirring regularly.
- Add the vegetable chunks and cook for 5 minutes more, stirring occasionally. Stir in the garlic and cook for a few seconds more.
- Crumble over the stock cubes, add 1 litre/1¾ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan loosely with a lid and cook for about 20 minutes or until the vegetables are very soft, stirring occasionally. Some will soften more quickly than others. Remove the pan from the heat.
- Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper. Add a splash of just-boiled water if the soup is a little thick.
- Ladle into bowls, top with freshly chopped parsley, if using, and serve with the bread.
Nutrition Facts : Calories 223kcal, CarbohydrateContent 31.5g, FatContent 7g, FiberContent 10g, ProteinContent 4g, SaturatedFatContent 1g, SugarContent 18g
CHINESE CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES
We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better. I also serve this with steamed rice as a side dish for those who want it as well.
Provided by rlt11_NMC
Categories Chicken Soup
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
- Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.
Nutrition Facts : Calories 102.2 calories, CarbohydrateContent 8.1 g, CholesterolContent 27.9 mg, FatContent 3.5 g, FiberContent 3.3 g, ProteinContent 9.8 g, SaturatedFatContent 0.9 g, SodiumContent 206 mg, SugarContent 3.4 g
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