SOUPE D' AUTOMNE (AUTUMN SOUP)
A delicious soup from a community fund raiser cookbook printed in the 90's - the cookbooks that have members sharing their best recipes. A wonderfully favourable soup that is a real winner at our house.
Provided by Gerry
Categories Low Cholesterol
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large soup pot brown ground beef, add onions and celery simmer until tender, stirring frequently.
- Add remaining ingredients except tomatoes.
- Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are done.
- Add tomatoes and simmer another 10 minutes.
- Serve with freshly baked bread or rolls for a hearty meal.
AUTUMN GOLD SQUASH SOUP
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
- Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
- In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
AUTUMN SOUP
I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
AUTUMN SOUP
This recipe was given my daughter by her mother-in-law, Merilyn. It is a low cost soup...but hardy and very nutrious as well as really tasty. Note from Chef, since several reviewers thought it was too much barley I have changed the recipe and have reduced by half the amount originally posted. Corrected Oct 2012.
Provided by CarrolJ
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large kettle.
- Cook until vegetables and the barley are tender.
- Option:can be placed in a slow cooker on low for 8-9 hours if wished.
- .
Nutrition Facts : Calories 258.5, Fat 12, SaturatedFat 4.6, Cholesterol 51.5, Sodium 650.5, Carbohydrate 20.7, Fiber 4.9, Sugar 6.4, Protein 17.5
VEGGIE-PACKED AUTUMN MINESTRONE
Provided by Jeff Mauro, host of Sandwich King
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
- Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
- Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.
AUTUMN SOUP
Make and share this Autumn Soup recipe from Food.com.
Provided by Shannon 24
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, add onions. Cook until tender.
- Stir in remaining ingredients.
- Heat through.
- Enjoy!
AUTUMN VEGETABLE SOUP
This hearty soup is a rare find. It is absolutly delicious. I you want to impress anyone...make this!!!
Provided by Tara in Southwester
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
- Add the rest of the ingredients EXCEPT the milk.
- Boil for 25 minutes.
- Puree soup with blender, return to heat and add milk.
- DO NOT BOIL!
- Just heat through.
- Recipe may be doubled.
AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS
A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Number Of Ingredients 13
Steps:
- Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
- Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
- For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.
Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium
PRETTY AUTUMN SOUP
Carrots, squash and sweet potato combine to make a healthy and colorful soup, which I especially enjoy during the fall. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.
Nutrition Facts : Calories 166 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 190mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
AUTUMN SAUSAGE SOUP
Plain and simple. This soup has no spice in it, gets its flavor from the farmer sausage and green pepper.
Provided by Calee
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut sausage into 1 inch pieces, then in half again.
- In a frying pan heat oil cook sausages for 3 minutes.
- Add diced potatoes cook for 2 minutes set aside.
- In a large soup pot add beef stock, carrots celery, rutabaga, onion.
- Boil 20 minutes or until vegetables are tender.
- Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
- Simmer for 10 minutes.
- Add green pepper and parsley simmer another 5 minutes.
AUTUMN SOUP WITH PISTOU
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a soup pot or casserole cook the bacon over moderate heat, stirring occasionally, until it is golden. With a slotted spoon transfer to a plate lined with paper towel.
- Pour off all but 2 tablespoons fat from the pan and add the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 minutes. Add the chicken stock or broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 minutes. Add the beans and tomatoes and simmer, stirring occasionally, for 5 minutes. Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente. Let stand off heat, covered, for 5 minutes.
- Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream. Puree until well blended. Add salt to taste.
- Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts.
More about "autumn soup food"
65 EASY FALL SOUPS - BEST AUTUMN SOUP RECIPES TO MAKE
12 AUTUMN FOOD IDEAS FOR THOSE ALMOST WINTER MONTHS
From glowhabits.com
- Pumpkin French Toast. This one is an absolute favorite of mine. Not only will this one have your kitchen smelling like autumn, but it’s a recipe that is guaranteed to have your guests asking for more.
- Apple Cinnamon Cream Cheese Roll-Ups. Ok. Can we just agree that this one unarguably sounds delicious? This autumn food recipe is especially fun to prepare on a chilly Saturday morning.
- Pumpkin Pie Quinoa Parfait (with Gingersnap Pecan Streusel) Changing things up, and ending this section with something on the lighter side, we strongly suggest trying out this option.
COZY AUTUMN WILD RICE SOUP - GIMME SOME OVEN
From gimmesomeoven.com
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
- Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
AUTUMN SOUP - TRIED AND TASTY
From triedandtasty.com
- Add quinoa to the soup and cook an additional 5 minutes until heated throughout. Remove bay leaf before serving.
AUTUMN SQUASH SOUP - THE LAST FOOD BLOG
From thelastfoodblog.com
- Preheat the oven to 200 degrees C/ 392F.Add the squash to a large baking tray, drizzle over 1 and a half tablespoons of the olive oil. Scatter over half a teaspoon each of sea salt and cracked black pepper, then add the thyme. Mix well then roast in the oven for 20 to 25 minutes, until the squash is tender.
- Whilst the squash is roasting heat the remaining oil in a large saucepan. Add the onion and cook for 10 minutes over medium heat, stirring often. Add the carrot and the garlic and cook for another 5 minutes.Now add the spices, and cook for about a minute, then if the squash is done add it to the saucepan. Remove any hardened sprigs of thyme before you add the squash to the pan.
- Pour in the vegetable stock, add the salt and pepper. Bring to the boil then reduce the heat and simmer for 15 minutes. Check the seasoning, you may need a little more salt.Blend the soup with a hand-held blender then serve immediately. Serve with a dollop of natural yoghurt, some pumpkin seeds, a pinch of red chilli flakes and some crusty bread.
AUTUMN VEGETABLE SOUP | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
COPYCAT PANERA AUTUMN SQUASH SOUP | FOODTALK
From foodtalkdaily.com
8 HEALTHY SOUPS TO MAKE FOR FALL : FOOD NETWORK | FOOD ...
From foodnetwork.com
AUTUMN SOUP | THE BIO FOODS WILD MUSHROOMS AND EVOO
From thebiofoods.shop
AUTUMN SOUP | VINTAGE RECIPE CARDS
From vintagerecipecards.com
AUTUMN SOUP RECIPES & IDEAS | NEW IDEA FOOD
From newideafood.com.au
VEGAN CREAMY AUTUMN SOUP - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
EARLY AUTUMN SOUP IN THE INSTANT POT - HURRIED HEALTH NUT
From hurriedhealthnut.com
AUTUMN SOUP RECIPE BY MICROWAVE.LADY | IFOOD.TV
From ifood.tv
AUTUMN SOUP RECIPE BY MICROWAVERINA | IFOOD.TV
AUTUMN LENTIL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
IFOOD.TV
From ifood.tv
AUTUMN SOUP RECIPE BY WHATS.COOKING | IFOOD.TV
From ifood.tv
TOP 20 AUTUMN RECIPES - BBC GOOD FOOD
秋日南瓜湯 - 廣式靚湯 : AUTUMN SOUP – PUMPKIN SOUP IN CHINESE …
From yingchen.life
初秋湯水 —— 南瓜雪耳腰果湯(素食) : AUTUMN SOUP – …
From yingchen.life
SATISFYING FALL SOUPS | FOOD & WINE
From foodandwine.com
AUTUMN VEGETABLE SOUP - RECIPE - FINECOOKING
From finecooking.com
AUTUMNAL SOUPS - BBC FOOD
From bbc.co.uk
AUTUMN SOUP RECIPES - BBC GOOD FOOD
AUTUMN SOUP - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
IS AUTUMN SQUASH SOUP GOOD FOR YOU? – FOOD & DRINK
From smallscreennetwork.com
AUTUMN SOUP ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
17 BEST AUTUMN SOUP RECIPES IDEAS | SOUP RECIPES, FALL ...
From pinterest.ca
AUTUMN SOUP RECIPE BY BUDGET.GOURMET | IFOOD.TV
From ifood.tv
AUTUMN SOUPS - MIDWEST LIVING
From midwestliving.com
120 BEST AUTUMN SOUP RECIPES IDEAS | SOUP RECIPES, SOUP ...
From pinterest.ca
CLEAN FOOD AUTUMN HARVEST SOUP - EATING BIRD FOOD
From eatingbirdfood.com
TRUESOUPS AUTUMN BUTTERNUT SQUASH SOUP 8LB 4 | KRAFT HEINZ ...
From kraftheinzfoodservice.ca
AUTUMN SOUP RECIPES: 4 HEALTHY SOUP RECIPES FOR THIS FALL ...
From danfefoods.com
AUTUMN SOUP - RECIPE DETAILS
From fatsecret.com
FOOD: COLD AUTUMN WEATHER BEGETS WARM AUTUMN SOUP | THE ...
From thestarphoenix.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love