Versatile Veg Soup Food

VERSATILE VEG SOUP

Versatile veg soup image

A basic soup recipe that can be adapted to whatever needs using up in the fridge

Provided by Good Food team

Time 25m

Number Of Ingredients 5

Ingredients

200g chopped vegetables such as onions, celery and carrots
300g potatoes, cubed
1 tbsp oil
700ml stock
crème fraîche and fresh herbs, to serve

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

CUSTOMIZABLE VEGETABLE SOUP

Customizable Vegetable Soup image

Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check out our step-by-step guide.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Yield Makes 10 cups

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup chopped onion or other allium (leeks, shallots, scallions)
1 tablespoon minced garlic (from 3 cloves)
3/4 cup diced carrot
1/2 cup diced celery
Kosher salt
1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
1 tablespoon tomato paste, optional
1 Parmesan rind (optional), plus finely grated Parmesan for serving
2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
8 cups low-sodium chicken or vegetable broth, or water
1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
Fresh herbs, such as flat-leaf parsley or basil, for serving
Simple Crostini, for serving

Steps:

In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
Stir in oregano or thyme and/or tomato paste or Parmesan rind.
Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Chunky Vegetarian Vegetable Soup (Fast and Easy) image

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

Ingredients

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

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

VERSATILE HERBED CHICKEN VEGETABLE SOUP

Versatile Herbed Chicken Vegetable Soup image

This is a great, light chicken soup recipe that's ideal for using up leftover rice, pasta, veggies, and/or chicken. You can also use fresh, of course, but I've found that it's a great way to use up those little bits of leftovers. It's very easy to put together and tastes great every time. In addition to the herbs called for, you might also try adding 1 tsp rosemary, crushed garlic, dill weed, and/or red pepper flakes. Just about any herbs or spices will be lovely in this soup - use your imagination! Also, you can experiment with the vegetables. Try adding/substituting brussels sprouts, asparagus, turnips, any beans, spinach, or shredded cabbage. Anything goes, which is what makes the recipe so versatile! (If using canned stock, you may want to add a bouillon cube or tsp of bouillon powder to kick up the stock a bit.) The result is fragrant and goes wonderfully with a nice, crusty bread.

Provided by Candiss

Categories Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

7 cups chicken stock
2 carrots, thinly sliced
1 stalk celery, finely diced
1 leek, halved lengthwise and thinly sliced
1 cup peas, thawed if frozen
2 cups cooked rice or 2 cups pasta (long grain white or brown or wild rice, or rotini, lg seashell, bowtie or other sturdy pasta shapes)
2 cups cooked chicken meat, sliced or cubed
2 teaspoons chopped tarragon, fresh or dry
1 tablespoon chopped parsley, fresh or dry
salt and pepper

Steps:

Put the chicken stock in a large pot and add the carrots, celery, leek, and herbs.
Bring to a boil; Reduce heat to low, partially cover, and simmer gently for 10 minutes, until the vegetables are tender.
Stir in peas, rice/pasta, and chicken and continue cooking for another 10 minutes.
Season with salt and pepper to taste.

Nutrition Facts : Calories 336.2, Fat 5.5, SaturatedFat 1.5, Cholesterol 12.6, Sodium 636.4, Carbohydrate 54.5, Fiber 4, Sugar 11.4, Protein 15.9

QUICK AND VERSATILE VEGETABLE SOUP

Quick and Versatile Vegetable Soup image

Make and share this Quick and Versatile Vegetable Soup recipe from Food.com.

Provided by Raelene

Categories < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 onion, chopped
1 (28 ounce) can stewed tomatoes
1 cup carrot, chopped
1/2 cup green pepper, chopped
4 dried dried Chinese mushrooms, soaked & chopped
4 stalks celery, chopped
1 (10 ounce) can mixed beans
2 cups non fat chicken stock
1 tablespoon dry onion soup mix
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

Soak Mushrooms in hot water for 20 minutes, drain remove stem and chop.
Chop all vegetables and put in large pot with all ingredients except mushrooms and beans.
Bring to a boil, reduce heat add mushrooms and beans and let simmer until vegetables are cooked.
You can choose the vegetables to your own taste and even omit beans.

Nutrition Facts : Calories 136.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 3.6, Sodium 988.1, Carbohydrate 26.4, Fiber 4.5, Sugar 15.2, Protein 6.2

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