RECIPE FOR SPICY VEGETABLE SOUP RECIPES

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ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES



Zingy & spicy parsnip soup recipe | Jamie Oliver recipes image

I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.

Total Time 50 minutes

Yield 4

Number Of Ingredients 12

1 onion
2 cloves of garlic
1 x 5cm piece fresh ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500 ml semi-skimmed milk
750 ml organic vegetable stock
1 fresh red chilli
optional: crusty bread, to serve
optional: extra virgin olive oil

Steps:

    1. Peel the onion, garlic and ginger, and roughly chop.
    2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
    3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
    4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
    5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
    6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

Nutrition Facts : Calories 293 calories, FatContent 11.3 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 2.91 g salt, FiberContent 12.4 g fibre

SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES



Spicy Thai Coconut Chicken Soup Recipe | MyRecipes image

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Provided by David Bonom

Total Time 32 minutes

Yield Serves 4 (serving size: about 1 1/3 cups)

Number Of Ingredients 15

2 teaspoons canola oil
1 cup sliced mushrooms
½ cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 ¼ cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
½ cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

  • Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Nutrition Facts : Calories 224 calories, CarbohydrateContent 15 g, CholesterolContent 58 mg, FatContent 9 g, FiberContent 1.1 g, ProteinContent 22.7 g, SaturatedFatContent 4.5 g, SodiumContent 463 mg

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This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. —Lynnette Davis, Tullahoma, Tennessee
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ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 293 calories per serving
    1. Peel the onion, garlic and ginger, and roughly chop.
    2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
    3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
    4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
    5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
    6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.
See details


SPICY BEEF VEGETABLE STEW RECIPE: HOW TO MAKE IT
This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. —Lynnette Davis, Tullahoma, Tennessee
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 177 calories per serving
  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
See details


GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 25 minutes
Category main-dish
Calories 255 calorie per serving
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
See details


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From foodnetwork.com
Reviews 4.7
Total Time 2 hours 5 minutes
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  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
See details


SPICY BEEF VEGETABLE STEW RECIPE: HOW TO MAKE IT
This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. —Lynnette Davis, Tullahoma, Tennessee
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 177 calories per serving
  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
See details


GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
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Reviews 4.6
Total Time 1 hours 25 minutes
Category main-dish
Calories 255 calorie per serving
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
See details


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Reviews 4.7
Total Time 2 hours 5 minutes
Calories 462 calorie per serving
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
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l make a lot of Thai dishes, and this was the most flavourful of any lve ever made (over 40 yrs !) l followed the recipe, but reduced the stock + coconut milk as l wanted it to be a Thai curry (rather than this soup recipe).
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Perfectly acceptable beef vegetable soup. I wouldn't call it "spicy" by any stretch of the imagination. I doubled the cayenne and it still wasn't "spicy", but was nice and tasty. I cooked it all day …
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Great vegetable soup. My husband loves onions and hates corn, so I sauteed a small onion in the stockpot as my first step. Then I used spicy Hot V-8, and it gave the soup a spicy kick. I also …
From allrecipes.com
See details


SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES
l make a lot of Thai dishes, and this was the most flavourful of any lve ever made (over 40 yrs !) l followed the recipe, but reduced the stock + coconut milk as l wanted it to be a Thai curry (rather than this soup recipe).
From myrecipes.com
See details


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