Mary Berry Winter Vegetable Soup Food

HEARTY WINTER-VEGETABLE SOUP

Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

HEARTY WINTER VEG SOUP

Hearty winter veg soup image

The perfect soup for those warm cosy nights - it's vegetarian and a good source of calcium, folic acid and vitamin C, too!

Provided by Good Food team

Categories Dinner, Lunch, Main course, Soup, Starter, Supper

Time 25m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
2 garlic cloves , crushed
1 swede , peeled and cut into chunks
4 large carrots , peeled and cut into chunks
3 sprigs thyme , leaves removed and roughly chopped
850ml vegetable stock
500ml semi-skimmed milk
2 x 410g cans mixed beans in water, drained

Steps:

Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 mins.
Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.

Nutrition Facts : Calories 307 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 0.99 milligram of sodium

WINTER VEGETABLE SOUP

Winter Vegetable Soup image

With the liberal use of root vegetables, this Australian soup shows its British origins. In preparing the soup, feel free to make substitutions in the vegetables, for example using sweet potatoes instead of white one. Just remember to keep the approximate volume the same. January 2007: I have finally made this soup and added both indgredients and directions to improve the final dish. Changes made since the first two reviews are noted.

Provided by justcallmetoni

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 onions, chopped
2 stalks celery, sliced
2 potatoes, diced
2 large carrots or 3 small carrots, peeled and sliced
1 large parsnip, peeled and sliced
10 ounces butternut squash
2 bay leaves
1/4 teaspoon thyme (added January 2007)
1/4 teaspoon marjoram (added January 2007)
2 cups vegetable stock
4 cups water
1 cup nonfat yogurt (optional) or 1 cup soy yogurt (optional)
ground black pepper
soy sauce or salt
chopped chives (to garnish) (optional)

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.

Nutrition Facts : Calories 102.9, Fat 0.2, SaturatedFat 0.1, Sodium 39.6, Carbohydrate 24.1, Fiber 4, Sugar 4.5, Protein 2.6

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