Spicy 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:

• 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.

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.

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 HAMBURGER VEGETABLE SOUP

Steps:

• In a large stock pot add carrots, potatoes, old bay seasoning and enough water to boil, and boil for 10 minute.
• Meanwhile brown ground beef and drain off any fat.
• Once potatoes and carrots have boiled for 10 mins add.
• beef,corn,greenbeans,peas,V8 juice and salt and pepper to taste, Bring to boil again then simmer for 15 minutes.

SPICY VEGETABLE SOUP

Steps:

• Cook pasta according to packet instructions. Once cooked drain, pour boiling water over them to remove excess starch, and leave to cool
• In a hot pan of a little sunflower oil, add chopped potatoes. Add all other ingredients except for the water, vegetables and pasta and cook for 3-4 minutes. Add a small dash of the water until a thick sauce develops from the spices. Add the sliced garlic and seasoning and cook for 5-8minutes.
• Add the vegetables, and coat in the thick sauce. Add the water (gradually add the water throughout the recipe depending on how thick/thin you want your soup).
• Once the veg and potatoes are soft, turn the heat off and allow to cool for 2-3minutes. In a food processor add the mixture gradually until it becomes smooth. Add more water here if its too thick.
• Once all the mixture has been processed, return to a saucepan and heat the soup through. Add the cooked pasta, combine ingredients and cook until hot.
• Serve in a bowl accompanied with chunky crusty bread and butter.

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 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 BEEF VEGETABLE SOUP

Steps:

• Sauté meat in oil, till brown, add onions and garlic and then sauté till onion is cooked.
• In large pot add all other ingredients except the pasta.
• Bring to a boil, add your meat and onions.
• Reduce heat, cover and simmer for 1 hour.
• Add pasta and cook for 10 minutes or until pasta is cooked.

SPICY LENTIL VEGETABLE SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
• Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
• Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
• If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

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 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 BEEF VEGETABLE STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are 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.