Mediterranean Vegetable Soup Food

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

THE ULTIMATE MEDITERRANEAN VEGETABLE SOUP IN THE SOUP MAKER

Steps:

• Start by chopping up your vegetables into small bite sized chunks and placing them into the bottom of your soup maker.
• Add the tinned tomatoes and if there is not much water in them dilute them a little bit.
• Add the water and seasoning too.
• Cook on a basic soup setting for 25 minutes without blending so that you have tasty chunky soup.
• Once cooked stir in the soft cheese and then serve!

MEDITERRANEAN WHITE BEAN SOUP

Steps:

• In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
• Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
• Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
• Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

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!

CHUNKY MEDITERRANEAN TOMATO SOUP

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

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).

28 MEDITERRANEAN VEGETARIAN RECIPES

Steps:

• Choose your preferred Mediterranean vegetarian recipes.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

SOUP MAKER: CHUNKY MEDITERRANEAN VEGETABLE SOUP RECIPE

Steps:

• Add the diced vegetables to the soup maker, along with the salt.
• Add the stock, either up to the maximum 1600-1800g for a Soup maker or the full 1 Litre of stock if you are cooking this in a saucepan. Use more or less liquid, depending on how much soup you are looking for.
• Select the chunky setting and wait until it's ready.
• Serve with fresh bread.

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.

20 BEST MEDITERRANEAN VEGETARIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mediterranean recipe in 30 minutes or less!

ROOT VEGETABLE SOUP

Steps:

• Slice all of the vegetables into small chunks.
• Place vegetables into a large skillet or soup pot, and add enough water to cover them completely. Bring to a boil, and cook until vegetables are softened, about 10-15 minutes.
• Transfer the softened vegetables to a food processor or blender. Add the chili pepper and parsley. Reserve the cooking liquid. Process the vegetables, chili pepper, and parsley until smooth, and then add the mixture back to the pan with the water.
• Season with salt and pepper to taste. Bring the mixture back to a boil, reduce heat and simmer for 10 minutes. Serve hot.

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.

WHOLE30 MEDITERRANEAN VEGETABLE SOUP

Steps:

• Heat a large pot over medium heat
• Add avocado oil and coat the bottom. Add the frozen veggies and stir 3-4 minutes to start to defrost the veggies
• Add the rest of the ingredients and bring to a simmer (about 5-6 minutes).
• Reduce heat to low and cover. Cook 10-15 minutes
• Serve hot

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Preheat grill or grill pan to medium-high heat.
• Toss the zucchini, squash, tomatoes, onion, and bell pepper with the olive oil, salt, oregano, garlic powder, and thyme in a large mixing bowl.
• Thread the vegetables onto skewers.
• Place them on the grill and cook them for 3 to 5 minutes or until grill lines have formed. Flip them over and grill for another 3 to 5 minutes until charred. Remove immediately and place on a large plate or cutting board. Allow vegetables to cool for 1 to 2 minutes.
• Remove the vegetables from the skewers. Drizzle the lemon juice over the top. Top with optional parsley, if using.
• Serve immediately.

MEDITERRANEAN VEGETABLE SOUP WITH COUSCOUS

Steps:

• Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
• When you're ready to eat, fill the container almost to the top with water, seal, shake, removethe lid, and microwave for 2 minutes.
• Season with salt, reseal, gently swirl, and enjoy.

MEDITERRANEAN SOUP

Steps:

• Press ''SAUTÉ'' function and let the appliance preheat for 2 minutes. Stir together, extra virgin oil, onion, celery, carrots, zucchini and potatoes. Once vegetable is browned, press ''CANCEL'' and switch to ''SOUP''. Used the setting MED. Add all the other ingredients to the cooking pot: vegetable stock, tomatoes, bay leaves, fresh thyme, red lentils, salt and pepper and. Stir to combine. Close the lid until you hear a ''click'', plug the appliance. NOTE: In any setting, the time can be changed by pressing the ''+'' and ''-''. NOTE: These presets is for reference only. Actual cooking times may vary. Press START button to accept the setting. Note: Refer to the ''COOKING PROGRESS DISPLAY'' section to monitor cooking stages. Once cooking time is over, the appliance will beep 5 times and automatically switch to WARM mode. Let the appliance cool down completely. For a quick release; carefully turn the steam release vent to the ''release '' position . Do not try to force the lid open. WARNING: Use extreme caution when opening the lid and as hot steam will escape and may cause scalding. Use protective oven mitts or gloves to avoid burns or serious personal injury. Always use utensils to handle hot food. WARNING: DO NOT attempt to open the lid before cooking time is over and pressure is completely released from the appliance. This may cause serious injuries. Turn the lid clockwise to UNLOCK. Remove the lid. Transfer the soup into bowls, add fresh parsley and fresh parmigiano-reggiano cheese on top and serve.