VEGGIE SOUP RECIPES
VEGGIE POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Lunch
Total Time 05 hours 50 minutes
Prep Time 20 minutes
Cook Time 05 hours 30 minutes
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.
Nutrition Facts : Calories 207 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch
VEGGIE TORTELLINI SOUP - INSPIREDTASTE.NET
We love this quick and easy tortellini soup made with store-bought cheese-filled tortellini pasta, garlicky broth, and veggies. I usually buy cheese-filled pasta for this soup recipe, but you can use whatever you love. Consider spinach, sausage, chicken, and even vegan fillings. Most (if not all) are available in larger grocery stores here in the US.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Serves 4 (large bowls)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot like a Dutch oven over medium heat. Toss in the onions and carrots, and then cook, occasionally stirring them, until they begin to soften, about 5 minutes.
- Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.
- Pour in the stock, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.
- Stir in the tortellini and kale, and cook for another 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this makes the broth a little creamy, you can leave this out if you prefer the plain broth).
- Taste the soup, and then season with additional salt as needed. For an extra pop of flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 268, FatContent 8.1g, SaturatedFatContent 2.6g, CholesterolContent 23.7mg, SodiumContent 1369.4mg, CarbohydrateContent 41.3g, FiberContent 3.3g, SugarContent 7.9g, ProteinContent 9.3g
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ITALIAN VEGGIE BEEF SOUP RECIPE: HOW TO MAKE IT
My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving
- In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
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VEGGIE TORTELLINI SOUP - THE PIONEER WOMAN
Oh, is this a delightful soup! And the best thing is that (get ready) it takes less than twenty minutes to get on the table.
From thepioneerwoman.com
Total Time 16 minutes
Category main dish, soup
From thepioneerwoman.com
Total Time 16 minutes
Category main dish, soup
- In a medium pot over medium-high heat, bring the broth to a gentle boil. Stir in the tomato paste. Add the frozen vegetables and return to a gentle boil. Add the tortellini and cook for 3 to 5 minutes. Add the heavy cream and parsley and cook for another 2 minutes. Taste and adjust the seasoning with salt and pepper. Garnish with parsley and basil and serve.
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44 EASY SOUP RECIPES - OLIVEMAGAZINE
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
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Be bowled over by our nourishing soups. Our warming recipes range from classic minestrone and vibrant tomato soup to blends such as celeriac, hazelnut and truffle.
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Using veg raw to make a salsa as well as cooking it in the stew is incredibly resourceful and delicious.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 636 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 636 calories per serving
- Preheat a griddle pan to high.
- Peel the onions, scrub the sweet potatoes and deseed the peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veg into 4cm chunks and halve the remaining tomatoes, then chargrill, working in batches.
- Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin and paprika.
- Peel, roughly chop and add the garlic, finely grate in the lemon zest, and add the grilled veg bit by bit as they’re ready, stirring regularly.
- Tip in the beans (juices and all), and 1½ tins’ worth of water, then add around 1 tablespoon of chilli sauce (or to your liking). Season with sea salt and black pepper and simmer for 30 minutes, or until thickened and reduced.
- Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions.
- Pick 2 sprigs of mint leaves and very finely chop with the salsa veg, then toss with the lemon juice and season to taste with salt and pepper.
- Warm the tortillas on the griddle and ripple a good few shakes of chilli sauce through the yoghurt. Serve the chilli with the black rice, salsa, yoghurt and tortillas, and pick over the mint leaves. Enjoy!
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