VEG SOUP RECIPES EASY RECIPES

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44 EASY SOUP RECIPES - OLIVEMAGAZINE



44 Easy Soup Recipes - olivemagazine image

A bowl of warming soup is the best comfort food on a cold day. Bake a fresh batch of bread (bread recipes included) to go with your soup (try tomato, parsnip, chowder and laksa) for an easy midweek dinner, or heat up for a quick lunch

Provided by Janine Ratcliffe

Number Of Ingredients 1

EASY SOUP RECIPES - BBC GOOD FOOD



Easy soup recipes - BBC Good Food image

Make one of our easy soup recipes for a wholesome, filling lunch or a simple starter. These are packed with wholesome ingredients and plenty of flavour.

Provided by Good Food team

Number Of Ingredients 1

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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
  • 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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EASY VEGETARIAN SOUP RECIPES - OLIVEMAGAZINE
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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
  • 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.
See details


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Pack in the nutrients over the colder months with our vibrant veggie soup ideas, from supergreen pea and spinach to creamy tomato and spiced parsnip
From olivemagazine.com
See details


MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES
Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 184 calories per serving
    1. Pour the stock into a pan and bring to the boil.
    2. Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
    3. Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
    4. Stir in the miso paste and a good splash of soy sauce to taste.
    5. Add the tofu and let it stand for a few minutes before serving.
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    1. Brush the mushrooms clean, then finely slice.
    2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
    3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
    4. Spoon out 4 tablespoons of mushrooms, and keep for later.
    5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
    6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
    7. Pour in the cream, bring just back to the boil, then turn off the heat.
    8. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
    9. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.
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EASY VEGETABLE BEEF SOUP RECIPE | ALLRECIPES
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