VEGETABLE SOUP PUREE RECIPES

Name: Moroccan roasted vegetable soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Cuisine: Moroccan
Ingredients: 1 red onion, cut into 8 wedges; 300g carrot, cut into 2cm chunks; 300g parsnip, cut into 2cm chunks; 300g peeled butternut squash, cut into 2cm chunks; 1 small potato, cut into 2cm chunks; 2 garlic cloves; 1 tbsp ras el hanout; 1 ½ tbsp olive oil; 1.3l hot vegetable stock; 6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD

Moroccan roasted vegetable soup recipe | BBC Good Food image

Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix

Provided by Good Food team

Categories Lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 10

Ingredients

1 red onion, cut into 8 wedges
300g carrot, cut into 2cm chunks
300g parsnip, cut into 2cm chunks
300g peeled butternut squash, cut into 2cm chunks
1 small potato, cut into 2cm chunks
2 garlic cloves
1 tbsp ras el hanout
1 ½ tbsp olive oil
1.3l hot vegetable stock
6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.
Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

Nutrition Facts : Calories 187 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 10 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium

CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES

Chicken Vegetable Soup Recipe | Allrecipes image

Quick and easy to make and very yummy as well!! This a very savory soup!! Serve with crackers.

Provided by CORWYNN DARKHOLME

Categories Vegetable Soup

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 boneless skinless chicken breasts, cut into 1 inch pieces
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons margarine
1 (10 ounce) package frozen diced carrots
4 cups tomato-vegetable juice cocktail
4 cups water
1 ½ cups farfalle pasta
1 tablespoon Italian seasoning
1 (10 ounce) package frozen chopped spinach

Steps:

In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning.
Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.

Nutrition Facts : Calories 98.1 calories, CarbohydrateContent 13.5 g, CholesterolContent 6.1 mg, FatContent 2.8 g, FiberContent 3.2 g, ProteinContent 5.4 g, SaturatedFatContent 0.5 g, SodiumContent 319.2 mg, SugarContent 5.2 g

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