CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
- Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
- Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams
ANY VEGETABLE SOUP
When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt butter or heat oil in a large, heavy-bottomed pot over medium-high. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, herb sprigs, if using, and bay leaves; cook 1 minute more. Add root vegetables, water or stock and 1 teaspoon salt. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove, and discard herb sprigs, if using, and bay leaves. Add greens and simmer until they are tender, 5 to 10 minutes.
- Using an immersion or regular blender, purée soup until smooth. If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and red-pepper flakes or grated cheese, if desired.
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
More about "melissas 3 step veggie soup food"
CHICKEN AND VEGETABLE SOUP - MELISSA'S HEALTHY KITCHEN
From melissashealthykitchen.com
Estimated Reading Time 2 mins
VEGETABLE SOUP WITH HERBS DE PROVENCE — MELISSAS …
From melissas.com
Ratings 1Servings 4Cuisine French/ItalianCategory <P>Soup & Stew</P>
SERIOUSLY GOOD VEGETABLE SOUP - COOKIE AND KATE
From cookieandkate.com
HEALTHY VEGETABLE SOUP (EXTRA TASTY!) | RECIPETIN EATS
From recipetineats.com
VEGETABLE SOUP — MELISSAS PRODUCE
From melissas.com
15-BEAN VEGETABLE SOUP - MELISSATRAUB.COM
From melissatraub.com
INSTANT POT VEGETABLE SOUP - HEALTHY & FLAVORFUL! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
PASTA E FAGIOLI - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
FAVA BEAN VEGETABLE SOUP — MELISSAS PRODUCE
From melissas.com
MELISSA | HEALTHY + BALANCED RECIPES ON INSTAGRAM: "FOLLOW …
From pinterest.com
7 HOMEMADE SOUPS THAT HELP REDUCE FOOD WASTE - MELISSAS …
From melissas.com
MELISSA'S 3 STEP VEGGIE SOUP - PINTEREST
From pinterest.com
MELISSA'S CURRIED VEGETABLE SOUP - POWER OF 5 LIFE
From powerof5life.com
VEGGIE ALBONDIGAS SOUP — MELISSAS PRODUCE
From melissas.com
EASY VEGGIE SOUP – WITH LOVE, MELISSA
From withlovemelissashop.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
THREE SISTERS SOUP - MOON AND SPOON AND YUM
From moonandspoonandyum.com
ROASTED VEGETABLE SOUP — MELISSAS PRODUCE
From melissas.com
ZUPPA FRANTOIANA (TUSCAN BEAN AND VEGETABLE SOUP)
From smh.com.au
EASY HOMEMADE VEGETABLE SOUP - INSPIRED TASTE
From inspiredtaste.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love