VEGETABLE RECIPE IDEAS RECIPES

Name: Garden Vegetable Soup
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6 to 8 servings
Ingredients: 4 tablespoons olive oil; 2 cups chopped leeks, white part only (from approximately 3 medium leeks); 2 tablespoons finely minced garlic; Kosher salt; 2 cups carrots, peeled and chopped into rounds (approximately 2 medium); 2 cups peeled and diced potatoes; 2 cups fresh green beans, broken or cut into 3/4-inch pieces; 2 quarts chicken or vegetable broth; 4 cups peeled, seeded, and chopped tomatoes; 2 ears corn, kernels removed; 1/2 teaspoon freshly ground black pepper; 1/4 cup packed, chopped fresh parsley leaves; 1 to 2 teaspoons freshly squeezed lemon juice

GARDEN VEGETABLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK

Garden Vegetable Soup Recipe | Alton Brown | Food Network image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
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.

Nutrition Facts : Calories 255 calorie, FatContent 12 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 1385 milligrams, CarbohydrateContent 33 grams, FiberContent 6 grams, ProteinContent 6 grams, SugarContent 8 grams

MOROCCAN VEGETABLE STEW RECIPE | BBC GOOD FOOD

Moroccan vegetable stew recipe | BBC Good Food image

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

Provided by Justine Pattison

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 18

Ingredients

1 tbsp cold-pressed rapeseed oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
¼ tsp ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
375g sweet potatoes, peeled and cut into chunks
juice 1 large orange plus peel, thickly sliced with a vegetable peeler
50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
½ small pack coriander, roughly chopped, to serve
full-fat natural bio-yogurt, to serve (optional)

Steps:

Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

Nutrition Facts : Calories 482 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 15 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium

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