Chunky Winter Vegetable Soup Food

CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES)

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
• Grab a large sheet pan sheet (or use two smaller ones) and spread 1/2 tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
• Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
• Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
• Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another 1/2 cup if you want a looser or thinner consistency) and remaining 1/4 teaspoon each of salt and black pepper. Stir to combine.
• Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
• Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don't have an immersion blender, just mash some with a potato masher.
• To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.

CHUNKY VEGETABLE SOUP (FROM FOOD DOCTOR/ A LIST DIET)

Steps:

• Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.
• Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.
• Add the rest of the vegetables and seeds.
• Heat them together in the oil for another five minutes or so.
• Add just enough stock to cover the vegetables and simmer for ten minutes.
• Add the remaining stock and the bay leaf.
• Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.
• Serve.
• Store the remaining portions you want to keep in the refrigerator or freezer.

ALL-IN-ONE CHUNKY WINTER BROTH

Steps:

• Tip the canned tomatoes into a saucepan along with the stock, bring to the boil, then turn down the heat and throw in the carrots. Gently simmer the soup until the carrots are cooked, about 15 minutes.
• Stir in the pulses and spinach and heat until the spinach has wilted. Spoon in the pesto and gently mix into the soup. Serve with some crusty bread.

WINTER VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan on med-high heat.
• Sauté onion until translucent.
• Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
• Add vegetable stock and bring to a boil.
• Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
• Let cool slightly, puree and enjoy!

WINTER VEGETABLE SOUP

Steps:

• Add all of the vegetables, stock, water and bay leaves to a large pot and bring to the boil.
• Reduce the heat and simmer until the vegetables are quite soft.
• Allow the vegetables to cool a little then puree in a food processor in batches until smooth. (Added January 2007: Include 2 cups of the cooking liquid reserving the rest to adjust the thickness later.).
• Return to the heat and stir in the pepper and soy sauce or salt.
• If using, stir in the yogurt taking care to not let the soup boil. (Added January 2007: If the soup is too thick for your taste, stir in a bit of the reserved cooking liquid.).
• Serve sprinkled with chopped chives.

HOMEMADE CHUNKY VEGETABLE SOUP

Steps:

• Place all the vegetables and chopped tomatoes in a very large pan. Add the garlic, bacy leaf, salt and vegetable stock. Bring to the boil and simmer for 1-1.5 hours, until the vegetables are tender.
• 20 minutes before the end of the cooking time, add the pasta shapes and dried oregano.
• When the soup is cooked, remove the bay leaf and discard. Season to taste and serve. (If a thick soup is preferred, place half the vegetalbes in a liquidiser and puree, then stir back into the remaining vegetables).