THICK AND CREAMY VEGETABLE SOUP
This is another recipe from the Anne of Green Gables cookbook. Delicious vegetable soup is perfect on a cold day! Please note all times are approx. If you find they need adjusting please let me know
Provided by Psalm AKA Typo Qween
Categories Potato
Time 1h
Yield 6 8 ounce servings, 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop onion and celery into tiny pieces.
- Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
- Chop carrots and potatoes into small pieces. Add peas and set aside.
- Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
- After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
- Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
- Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
- Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.
THICK VEGETABLE SOUP.
Warm creamy and flavoursome vegetable soup
Provided by dumpling82
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Finely slice both onions and fry in a little oil until soft.
- boil the kettle and measure 2 pints and add the 3 stock cubes. add this to the onions
- chop the carrots, turnip and potatoes, add to the pan, add salt and pepper to season
- leave to boil gently until everything is soft.
- when soft blend the soup until it looks like a puree.
- put back on the hob and add as much or as little frozen veg as you wish to have and simmer gently for 10 mins, add salt and pepper to season.
- serve hot and spiral a little cream over the top for decoration
- if you want it thinner add more vegetable stock little at a time
VERSATILE VEG SOUP
A basic soup recipe that can be adapted to whatever needs using up in the fridge
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 5
Steps:
- Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
- Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
THICK VEGETABLE SOUP
Make and share this Thick Vegetable Soup recipe from Food.com.
Provided by Laka
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour cold water over carrots, celery, cauliflower and broccoli, sprinkle with Vegeta and cook for 15 minutes until vegetables are tender.
- Portion of the cooked vegetables together with the liquid puree in a blender and pour back into the soup pot. Cook for 2-3 minutes and bring to a boil.
- Add sliced celery stalk, and continue to cook for 1-2 minutes, then remove from heat and stir in the olive oil.
- Light advice: carrots, cauliflower, broccoli and celery can be replaced with other vegetables of your choice.
- A little secret: if you want a thicker soup, cook a small potato (cubed) with the vegetables.
Nutrition Facts : Calories 546.7, Fat 12.1, SaturatedFat 2.1, Sodium 611.1, Carbohydrate 97.5, Fiber 38.4, Sugar 37, Protein 36.2
THICK CROCK POT TOMATO VEGETABLE SOUP
Make and share this Thick Crock Pot Tomato Vegetable Soup recipe from Food.com.
Provided by dale7793
Categories Chicken Breast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add the first 12 ingredients to the crock pot (except extra kidney beans).
- Stir well.
- Cook on low for 8 hours.
- Before serving stir in the chicken, rice, extra kidney beans and peas.
- Allow to heat through and serve.
- I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
- This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).
Nutrition Facts : Calories 425.3, Fat 2.7, SaturatedFat 0.6, Cholesterol 34.2, Sodium 396.5, Carbohydrate 70.9, Fiber 18.7, Sugar 14.6, Protein 33.3
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
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