Mediterranean Style Homemade Vegetable Soup Food

MEDITERRANEAN VEGETABLE SOUP

Steps:

• Place all the ingredients into a large soup pan except the croutons and cover.
• Bring the soup to the boil and then turn down to simmer for about 20 minutes, or until all the vegetables are tender.
• Puree the soup in a blender. Or, for a chunky soup puree half of the quantity
• Serve topped with the wholemeal croutons.

MEDITERRANEAN-STYLE HOMEMADE VEGETABLE SOUP

Steps:

• In a large pot like this one (affiliate) heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside from now.
• Add more olive oil, if needed and heat. Add the chopped parsley stems (stems only at this point), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
• Now add the chickpeas, tomatoes, bay leaves, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover only partway and cook for 15 more minutes.
• Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
• Finally, stir in the parsley leaves, lime zest, and lime juice.
• Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. Enjoy!

MEDITERRANEAN VEGETABLE SOUP

Steps:

• Heat a large saucepan coated with cooking spray over medium-high heat. Add onion, saute 3 minutes.
• Add zucchini and yellow squash, saute 3 minutes. Add water and the next 5 ingredients (water through broth), bring to a boil.
• Reduce heat, simmer 3 minutes.
• Serve with yogurt.

MEDITERRANEAN VEGETABLE SOUP

Steps:

• Rinse the slivered cabbage and chard. Steam for about 15 minutes in the water clinging to the leaves, adding a few tablespoons if necessary to keep the vegetables from scorching. When they are tender but not falling apart, set aside.
• Meanwhile, combine bacon or pancetta, garlic, parsley and onion, and saute gently in the oil in a heavy stockpot or soup kettle large enough to hold all the vegetables and stock until tender but not brown -- about 10 to 15 minutes.
• Add remaining vegetables to the pot along with the broth. Bring to a simmer, cover, and cook gently for 20 to 30 minutes, just until vegetables are tender. Add cabbage and chard with the beans. Stir and bring to a simmer. Taste and add salt and pepper if you wish. Stir in the rice and continue cooking for 15 minutes, or until rice is done. Remove from heat and serve with a spoonful of grated cheese on top.

MEDITERRANEAN CHICKEN-VEGETABLE SOUP

Steps:

• Saute onions, garlic, parsley, and olive oil over medium heat.
• Add cabbage and cook until softened.
• Transfer to a soup pot. Add green beans, celery, navy beans, tomatoes, zucchini, broth, and chicken.
• Simmer 30 minutes over low heat, covered.
• Add spinach and cook over low heat for 1 minute.
• Ladle into bowls and top each with 1 T. pesto (if desired).