SUMMER VEGETABLE MINESTRONE SOUP RECIPE BY TASTY
Here's what you need: oil, carrots, celery, onion, salt, black pepper, potato, garlic, diced tomato, vegetable stock, zucchinis, cannellini bean, spinach, elbow pasta
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
- Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
- Bring to a boil.
- Place the lid on the pot, and simmer for 45 minutes.
- Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
- Allow to cool before serving.
- Enjoy
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
SUMMER CELERY SOUP RECIPE
Heat the olive oil in a large saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and turned translucent, about...
Provided by GloriousSoupRecipes.com
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the wine, lemon juice, and bay leaf. Bring to a boil over high heat and boil until the wine has reduced by half. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, and simmer partially covered for 40 minutes until the vegetables are very tender. Remove the bay leaf and discard. 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. Once pureed, stir in the thyme, basil, and parsley. Return to a simmer over medium heat and cook for 5 minutes to infuse the flavor of the herbs. Season to taste with salt and pepper before serving.
SUMMER CELERY SOUP
This soup is light, delicious and so easy to make.
Provided by Karen Mitchell
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over medium-high heat. Stir in the onions, celery, and potatoes. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the wine, lemon juice, and bay leaf. Bring to a boil over high heat and boil until the wine has reduced by half.
- Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, and simmer partially covered for 40 minutes until the vegetables are very tender. Remove the bay leaf and discard.
- 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. Once pureed, stir in the thyme, basil, and parsley. Return to a simmer over medium heat and cook for 5 minutes to infuse the flavor of the herbs. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 21.5 g, Cholesterol 5.6 mg, Fat 7.6 g, Fiber 3.9 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 1140.9 mg, Sugar 5.2 g
LATE SUMMER CUCUMBER SOUP
Serve this hot if the weather is less than summery or, on a hot day, it is equally good served very cold in chilled soup bowls.
Categories Soups Summer soup Starters
Yield Serves 4
Number Of Ingredients 9
Steps:
- To prepare for this, chop the cucumber into chunks (thankfully no need to peel) and the same with the potato. Slice the spring onions (including the green part), while the lettuce leaves can just be separated and washed, and the leaves torn. Now in a medium-size saucepan melt the butter and add all the prepared vegetables, stirring them around a bit. Then, keeping the heat low, pop a lid on and let them sweat gently for 10 minutes. After that pour in the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the lid back on so it can simmer gently for another 20 minutes. When the time is up, use a stick blender to purée the soup, making sure there are no escaped bits of cucumber that the blades didn't catch - it will finish up a magnificent fresh green colour, very pretty. Reheat gently and serve in warm soup bowls with some cream swirled into each one and a few chives sprinkled over.
CELERY SOUP
Steps:
- Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
- Cook, stirring, until onion is tender, 8-10 minutes.
- Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8-10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
COLD SUMMER SOUP
Steps:
- Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.
Nutrition Facts : Calories 158 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 404 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 3 grams, Sugar 16 grams
COZY CELERY SOUP
Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It's a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.
Provided by Kristen Stevens
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more.
- Add the celery, potatoes, and stock to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are soft.
- Add the parsley to the pot (if using) then blend the soup either with an immersion blender or in small batches in your blender. Season to to taste with salt and pepper. Serve with a dollop of sour cream and some fresh dill over top.
Nutrition Facts : ServingSize 2 ½ cups, Calories 277 kcal, Sugar 10 g, Sodium 566 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 38 g, Fiber 6 g, Protein 10 g, Cholesterol 24 mg, UnsaturatedFat 4 g
SUPER EASY CREAMY CELERY AND APPLE SOUP
A super easy recipe for this light and deliciously creamy soup perfect for fall and winter.
Provided by Karon Grieve
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- Toss the onion into a large pan with the olive oil and cook on medium heat for about 5 minutes till translucent but do not brown.
- Add the garlic and cook for one more minute.
- Add the celery, apple, thyme and potato and the stock and seasoning.
- Cover and simmer for 20 minutes.
- Using an immersion blender puree the soup in the pan or carefully transfer to a blender.
- Serve with a spoonful of Greek yogurt or cream and a few pieces of grilled and crumbled bacon or pancetta and a few celery leaves.
Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 111 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SUMMER VEGETABLE SOUP WITH PESTO
This summer vegetable soup is healthy yet totally satisfying - perfect for a rainy day or cool summer night.
Provided by Jennifer Segal
Categories Soups
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots and celery and cook, stirring often, until the onions are soft and translucent and the vegetables are partially cooked, about 10 minutes. Turn the heat down to medium-low if the onions start to brown. Stir in the tomato paste and cook, stirring often, for 2 minutes more.
- Add the chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil. Add the orzo, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer and cook until the orzo is cooked and all the vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves. Taste and adjust seasoning if necessary. (Remember, it will taste a little bland without the pesto and Parmigiano-Reggiano.)
- Ladle the soup into bowls and garnish with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The orzo make soak up much of the broth while in the freezer; if necessary, thin the soup out with a bit of water or broth while reheating.)
Nutrition Facts : Calories 215, Fat 9g, Carbohydrate 26g, Protein 11g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 727mg, Cholesterol 1mg
CHILLED CELERY SOUP
Steps:
- Wash leek well in a bowl of cold water, then lift out and drain.
- Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
- Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
- Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.
LOADED SUMMER SQUASH CASSEROLE
My family loves my version of squash casserole. A lot of recipes use a cream of mushroom soup but I use cream of celery instead because it adds great flavor to the dish. The great thing about this recipe is it's versatility. You can easily manipulate texture and taste. Want a thicker dish? Increase the amount of squash and herb...
Provided by Julie Jarrell Bailey
Categories Side Casseroles
Time 1h
Number Of Ingredients 11
Steps:
- 1. PRE-HEAT OVEN TO 350-degrees. Melt butter over medium heat in large pot.
- 2. Chop squash into chunks. (thick slices are equally fine if that's your preference). ADD to pot of melting butter.
- 3. Rough chop onion. ADD to pot of melting butter.
- 4. ADD salt & pepper to taste. I use about 1 tsp salt and 1/2 tsp pepper. STIR ingredients together to coat with salt & pepper. Turn heat to LOW. COVER pot with lid and allow to cook for about 10 minutes until slightly soft. Don't over-cook or the squash becomes mushy.
- 5. ADD Cream of Celery Soup, the sour cream and 1 c. of the shredded cheese.
- 6. CRUSH the Ritz Crackers. ADD half of the crushed crackers and the herbed stuffing mix to the squash, soup, sour cream and cheese mixture. STIR well.
- 7. Spray casserole dish with butter-flavored spray cooking oil. POUR mixture into the casserole dish. (I used an 8x8 in this photo but a larger casserole dish also works)
- 8. Sprinkle top with the cheese and remaining bread crumbs.
- 9. COVER with foil and BAKE at 350-degrees for approximately 30-minutes or until mixture is golden-brown and bubbly. (OPTIONAL): TOP with BACON. Return to oven un-covered for additional 10-minutes.
- 10. REMOVE from oven. Let sit for 5 to 10 minutes and serve warm. Top with chopped chives before serving (optional).
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