Sally Schneiders French Winter Vegetable Soup Food

WINTER VEGETABLE SOUP

Winter Vegetable Soup image

Provided by Trisha Yearwood

Time 45m

Yield 6 servings

Number Of Ingredients 7

Ingredients

Two 14-ounce cans chicken broth
3 red potatoes (about 4 ounces each), peeled and diced into 3/4-inch pieces
One 14-ounce can diced tomatoes
One 10-ounce package frozen lima beans
2 tablespoons finely chopped onion
Salt and pepper
One 12-ounce can cream-style corn

Steps:

In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.

Nutrition Facts : Calories 170, Fat 1 grams, Cholesterol 0 milligrams, Sodium 1162 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 7 grams, Sugar 6 grams

SALLY SCHNEIDER'S FRENCH WINTER VEGETABLE SOUP

Sally Schneider's French Winter Vegetable Soup image

From her classic cookbook, "A New Way to Cook." This is a thick and savoury soup. Along with some toast, it makes a satisfying meal on a cold winter day. It begins with water, rather than a broth base, making this an ideal recipe for those trying to reduce their sodium intake.

Provided by blucoat

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 cups water
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 medium onion, cut into 1/4-inch dice
2 medium yellow fin potatoes (about 3/4 pound) or 2 medium yukon gold potatoes, peeled and cut into 1/4 inch dice (about 3/4 pound)
3 medium leeks, white and pale green parts only, thinly sliced and rinsed to remove grit
3 -4 medium carrots, peeled and cut into 1/4 inch dice (8 ounces)
3 medium parsnips, peeled and cut into 1/4 inch dice (6 ounces)
2 medium turnips (8 ounces) or 1/2 rutabaga, peeled and cut into 1/4 -inch dice (8 ounces)
1 small celery root, peeled and cut into 1/4 inch dice (8 ounces)
1 small fennel bulb, trimmed, cored, and cut into 1/4 inch dice
2 garlic cloves, smashed
fresh ground black pepper

Steps:

In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.
Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.

Nutrition Facts : Calories 130.4, Fat 7.1, SaturatedFat 1, Sodium 665, Carbohydrate 16.4, Fiber 3.8, Sugar 5.5, Protein 2

WINTER VEGETABLE & LENTIL SOUP

Winter vegetable & lentil soup image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Supper

Time 40m

Number Of Ingredients 9

Ingredients

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

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

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Web Jan 12, 2016 This Provençal style soup makes the most of the vegetables that are good in the winter – carrots, parsnips, spinach, green beans – …
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n a large soup pot (5 1/2 - 6 quarts), heat olive oil over medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute more. Add celery, carrots and parsnips and cook, stirring, for 3-4 minutes. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Raise heat under pot to medium-high and bring stock to a boil. Lower heat to medium-low and simmer for 10 minutes. Add potatoes and green beans and simmer an additional 10-15 minutes, or until vegetables are tender.
Add frozen peas and kidney beans and simmer 5 minutes. Add tomatoes by hand-crushing them into the soup, adding the juice as well. Add the spinach. Simmer 10-15 minutes more, to allow flavours to blend. If soup is too thick, add a bit more chicken stock to thin.
Taste soup and add salt and pepper, as needed. You may also like to stir in a few more fresh thyme leaves at this point.

Sally Schneiders French Winter Vegetable Soup Food

WINTER VEGETABLE SOUP

SALLY SCHNEIDER'S FRENCH WINTER VEGETABLE SOUP

From her classic cookbook, "A New Way to Cook." This is a thick and savoury soup. Along with some toast, it makes a satisfying meal on a cold winter day. It begins with water, rather than a broth base, making this an ideal recipe for those trying to reduce their sodium intake.

WINTER VEGETABLE & LENTIL SOUP

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

HEARTY WINTER VEG SOUP

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

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