SPICY AND CREAMY VEGETABLE SOUP
This is my take on a Tuscan favorite.
Provided by nuttyflower
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
- Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
Nutrition Facts : Calories 120 calories, Carbohydrate 10.9 g, Cholesterol 17.4 mg, Fat 7.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 837 mg, Sugar 1.8 g
SPICY VEGETABLE SOUP
A soup that hits the spot no matter what time of year. You can add as many types of vegetable as you like. Cooking the raw vegetables with the oil and spices before you add any type of broth intensifies the flavor of the soup. Store bought broth works fine. Need to consider salt content when using store bought broth.
Provided by LOUISE GOLDEN
Categories Stocks
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
- In a large stock pot saute onion in vegetable oil.
- Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
- Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
- corn, green beans, bay leaves and stock.
- Add water if needed.
- Bring to a boil and then simmer for two to three hours.
- The last hour simmer with a lid on stock pot.
Nutrition Facts : Calories 215.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.3, Sodium 803.9, Carbohydrate 39.7, Fiber 6.4, Sugar 6.4, Protein 8.9
EASY, CREAMY VEGETABLE SOUP
Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.
Provided by CaliforniaJan
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.
Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1
CREAMY VEGETABLE SOUP
"This blended soup makes a great first course for a special meal," says field editor Valerie Jones of Portland, Maine.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. , Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.
Nutrition Facts : Calories 136 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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