Autumn Vegetable Soup Food

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS

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.

RUSTIC FALL VEGETABLE SOUP

Steps:

• In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
• Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
• Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

AUTUMN VEGETABLE SOUP

Steps:

• Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
• Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
• Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
• Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!

ROASTED AUTUMN VEGETABLE SOUP

Steps:

• Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

AUTUMN VEGETABLE SOUP

Steps:

• Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

PEAR AND AUTUMN-VEGETABLE SOUP

Steps:

• Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
• Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
• Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
• Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.

ROASTED AUTUMN VEGETABLE SOUP

Steps:

• Preheat oven to 400 degrees.
• In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
• Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
• Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

AUTUMN VEGETABLE SOUP

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 SOUP

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.

AUTUMN TOMATO AND ROOT VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
• Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.
• Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.