Spicy Green Vegetable Soup Food

SPICY VEGETABLE SOUP

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.

SPICY VEGETABLE SOUP

Steps:

• Heat the butter or oil in the pot and add the diced onions. Cook, stirring occasionally, for 10-12 minutes until the onions begin to brown and soften.
• Add the garlic and hot cherry peppers to the onions and cook for 1 minute until fragrant.
• Pour in 1 cup of the vegetable stock and scrape up anything stuck to the bottom. Add the remaining 5 cups vegetable stock and bring to a boil.
• Add the tomatoes, beans, potatoes, thyme, and season liberally with salt and pepper. Bring to a boil and then reduce heat and simmer for 30-40 minutes or until the potatoes are cooked through. Taste and season again to your preference.
• Right before serving, add the fresh or frozen peas to the pot and cook for 3-5 minutes or until they are bright green and cooked through.
• Ladle the soup into bowls and garnish with parmesan cheese, if desired. Enjoy!

GREEN VEGETABLE SOUP

Steps:

• Heat the oil in a large pan- Cook the onion and leek over low heat, stirring occasionally, for 5 minutes.
• Add the celery, carrot, and garlic, then cover and cook for another 5 minutes.
• Add the water, potato, parsnip, kohlrabi or turnip, and green beans- Bring to a boil, lower the heat and cover, simmer for 5 minutes.
• Add the peas, zucchini, and small cannellini beans and season to taste- Cover and simmer for about 25 minutes, until all vegetables are tender.
• Meanwhile, make the pesto: Put all the ingredients in a food processor and process until smooth, scraping down the sides as necessary (Alternatively, pound together using a pestle and mortar.).
• Add the spinach to the soup and simmer for 5 minutes- Stir a spoonful of the pesto into the soup.
• Ladle into bowls and serve the remaining pesto separately.

SPICY VEGETABLE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

SPICY VEGETABLE SOUP

Steps:

• Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
• Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
• Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
• Add salt and soy sauce to taste; stir in lemon juice just before serving.

VEGETABLE SOUP WITH MIXED GREENS

Steps:

• Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
• Cool completely and store in the refrigerator for a make-ahead meal.
• To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.

SPICY VEGETABLE-GROUND BEEF SOUP

Steps:

• Cook first 4 ingredients in a Dutch oven over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles; drain.
• Stir spaghetti sauce and next 5 ingredients into beef mixture; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
• Add mixed vegetables and diced tomatoes with green chiles to beef mixture; return mixture to a boil.
• Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

SPICY VEGGIE & LENTIL SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours., Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.

SPICY WINTER VEGETABLE SOUP

Steps:

• Pre-heat your oven to 200C / gas mark 6 ready for the vegetables. Meanwhile, peel and roughly chop your sweet potatoes, carrots, onion, sweet peppers, garlic cloves and chilli (remove seeds if you prefer less spice). Place all of these in a roasting tray. Drizzle with some olive oil and sprinkle on a good amount of paprika & pepper. Use your hands and toss the vegetables around, making sure all are evenly coated. Place the roasting tray in to the oven for 30-35 minutes, turning halfway through.
• Now for the base of the soup. Take your vegetable stock cube and dissolve in hot water following the instructions on the packet. Take a large saucepan and place on your hob over a medium to high heat. Add your two tins of chopped tomatoes and your kidney/butter beans. Stir these together and then add a tbsp of brown sugar, a dash of Worcestershire sauce and a tsp of English Mustard. Stir together before adding your vegetable stock a tsp of Tomato Puree and a sprinkle of dried Marjoram. Stir again, turn down the heat slightly, cover and let it simmer away.
• After your 30-minutes are up, remove your roasted vegetables from the oven and add to the saucepan. Stir around and season to taste. Leave to simmer until you are satisfied that everything is cooked through.
• Serve with a slice of crusty bread and a grinding of pepper.

SPICY AND CREAMY VEGETABLE SOUP

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.

SPICY VEGETABLE BEEF SOUP

Steps:

• Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
• Stir in pasta and cook 10 minutes more, until pasta is tender.

SPICY SOUTHWESTERN VEGETABLE SOUP

Steps:

• Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
• Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
• Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
• Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

SPICED ROOT VEGETABLE SOUP

Steps:

• Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
• Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
• Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.

SPICY THAI VEGETABLE SOUP

Steps:

• Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
• Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

SPICY VEGETABLE SOUP

Steps:

• Heat a deep pot and dry-fry the chilli flakes for a few seconds until they release their aroma. Then add the olive oil. As soon as it heats up add all the vegetables: potatoes, carrot, swede, celery, and lentils. Also add the garlic granules. Cook until everything is well hot, stirring occassionally so that the vegetables do not stick to the bottom of the pan.
• Add the chicken stock, the milk, the ginger and the salt & pepper. Stir well and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft. Blend until smooth using a stick blender. Serve hot.

HEARTY VEGETABLE SOUP

Steps:

• In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
• Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.