VEG ALL VEGETABLE SOUP RECIPE RECIPES
VEGETABLE SOUP - IRISH STYLE RECIPE | ALLRECIPES
A thick vegetarian soup made from a selection of fresh vegetables. Suitable for any time of the year but designed for an Irish winter!
Provided by COLMRYAN
Categories Vegetable Soup
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to a boil and cook until the vegetables are tender. Drain off water and puree vegetables in a blender or using a stick blender.
- Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.
Nutrition Facts : Calories 197.6 calories, CarbohydrateContent 45.2 g, FatContent 0.4 g, FiberContent 7 g, ProteinContent 5 g, SaturatedFatContent 0.1 g, SodiumContent 53.5 mg, SugarContent 5.8 g
VERSATILE VEG SOUP RECIPE - BBC GOOD FOOD
A basic soup recipe that can be adapted to whatever needs using up in the fridge
Provided by Good Food team
Categories Lunch, Soup
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
- Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.
Nutrition Facts : Calories 218 calories, FatContent 7 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 6 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium
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Calories 32 calories per serving
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- Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
- Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
- Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
- Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
- Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.
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VERSATILE VEG SOUP RECIPE - BBC GOOD FOOD
A basic soup recipe that can be adapted to whatever needs using up in the fridge
From bbcgoodfood.com
Total Time 25 minutes
Category Lunch, Soup
Cuisine British
Calories 218 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Lunch, Soup
Cuisine British
Calories 218 calories per serving
- Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.
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- Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there’s no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
- Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
- Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
- Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
- Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.
See details
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