Homemade Chunky Vegetable Soup Food

CHUNKY VEGETABLE SOUP

Steps:

• Heat the oil gently in a large pan and add the chopped oinion.
• Cook for 3 minutes then add the garlic for another 2 minutes.
• Add the courgette, carrot, leek and celery and cook for 10 minutes more.
• Pour in the vegetable stock, tomatoes and puree and stir to mix and add the kale.
• Cover the pot and let it all simmer for 20 minutes.
• Add the smoked paprika and balsamic vinegar and season to taste.
• Toss in the fresh herbas and cook for just 5 minutes more.
• Serve with shavings of parmesan cheese and a few extra herb leaves.

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 VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

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).

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.

CHUNKY WINTER VEGETABLE SOUP

Steps:

• Cook onion in the oil in a large saucepan for 5-7 minutes or until tender.
• Add the remaining ingredients except salt and pepper.
• Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
• Remove bay leaf.
• Season to taste with salt and pepper.
• Serve hot.

CHUNKY VEGETABLE SOUP

Steps:

• Simmer everything except the tomatoes and the red lentils until very soft, then add tomatoes and simmer for 10-20 minutes.
• Turn down the heat then add the red lentils, cooking until the lentils mix in to the rest of the broth. Simple but delicious!

CHUNKY VEGETABLE/BEAN SOUP

Steps:

• In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
• Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
• Add salt, black pepper and cayenne pepper.
• Adjust seasonings to taste.
• When serving, sprinkle each serving with grated Parmesan cheese.
• Serve hot.