VERY GOOD FOR YOUR HEALTH AND MINE VEGETARIAN LEMON, PEPPER SOUP
Mmmm, nothing like a good bowl of veg soup! This is the famous Indian Chef Sanjeev Kapoor's recipe. Like him, I believe that good soup is easy to make if you take care to choose the freshest ingredients, especially those that are in season. Beautifully garnished, any soup would look as pretty as a bride with a veil over her charming face;-) Add a few croutons in the centre of your soup for a contrasting texture and a complementary flavour! Scoop up your soup from a special cook with a wonderous look, looking up from his favourite cookbook(Ah I'm in a Scooby Dooby good mood n playing with words;-) )
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, prepare vegetable stock.
- For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved.
- Your veg.
- stock is ready.
- Now keep this aside and proceed.
- Heat oil in a saucepan.
- Add carrot, cabbage and mushrooms and stir well.
- Add capsicum, tomato and salt.
- Stir-cook for 10-15 minutes till the veggies are tender.
- Then, add the stock and let it come to a boil.
- Lower heat, stir in the crushed peppercorns and remove from flame.
- Add bean sprouts and lemon juice.
- Stir well and serve hot on a cold windy winter night.
Nutrition Facts : Calories 99.9, Fat 2.9, SaturatedFat 0.4, Sodium 44.9, Carbohydrate 17.9, Fiber 5.7, Sugar 10.7, Protein 4.7
VEGETABLE, RICE, AND LEMON SOUP
Categories Soup/Stew Egg Onion Rice Appetizer Lemon Celery Carrot Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.
ROASTED RED PEPPER SOUP
Really tasty soup. Delicious and warming on a cold autumn day.
Provided by daisydoo40
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
- Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
- Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
- Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
- Serve with a drizzle of olive oil or splash of cream.
TRI-COLOUR SWEET PEPPER SOUP
I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.
Provided by The_Swedish_Chef
Categories Peppers
Time 1h
Yield 8-10 cups
Number Of Ingredients 7
Steps:
- NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
- Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
- Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
- Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
- Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
- Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
- If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
- Serve immediately.
Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8
LEMON GINGER CHICKEN NOODLE SOUP
Traditional chicken noodle soup is refreshed with lemon juice, ginger and herbs for flavor the whole family will enjoy.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add carrots, celery, onion, ginger and garlic; cook 5 minutes or until onions are softened, stirring constantly.
- Add broth and chicken; bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Add noodles. Cover and simmer 10 to 12 minutes or until noodles are tender. Stir in lemon juice, parsley and peas, if desired. Season to taste with salt and pepper.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 14.2 g, Cholesterol 57.8 mg, Fat 8.6 g, Fiber 2.8 g, Protein 22.3 g, SaturatedFat 1.9 g, Sodium 721.5 mg, Sugar 4.3 g
More about "very good for your health and mine vegetarian lemon pepper soup food"
VEGETABLE PEPPER AND LEMON: A DIET SOUP RECIPE - …
From boldsky.com
Estimated Reading Time 2 mins
LENTIL SPINACH SOUP WITH LEMON - HEALTHY FLAVORFUL RECIPE ...
From toriavey.com
MEATLESS STUFFED PEPPER SOUP - VEGGIE INSPIRED
From veggieinspired.com
RED PEPPER SOUP RECIPE - NDTV FOOD
From food.ndtv.com
GOLDEN LENTIL SOUP - MAKE MINE LEMON
From makeminelemon.com
VEGAN ROASTED RED PEPPER SOUP - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
CHICKEN LEMON RICE SOUP (AVGOLEMONO SOUP) - MOM TO MOM ...
From momtomomnutrition.com
RAMANI'S RECIPES: LEMON PEPPER SOUP
From ramanisrecipes.blogspot.com
LEMON PEPPER CHICKEN SOUP - THE FOOD IN MY BEARD
From thefoodinmybeard.com
CHICKPEA NOODLE SOUP WITH PARSLEY AND LEMON - OCCASIONALLY ...
From occasionallyeggs.com
ROSEMARY PARSNIP CASSEROLE THANKSGIVING RECIPES
From tfrecipes.com
VERY GOOD FOR YOUR HEALTH AND MINE VEGETARIAN LEMON PEPPER ...
From cookingtoday.net
ASPARAGUS SUMMER SOUP RECIPES
From tfrecipes.com
LEMON SPRING VEGETABLE SOUP - PUMPKINANDPEANUTBUTTER
From pumpkinandpeanutbutter.com
SLOW COOKER POTATO AND CORN CHOWDER - GET ... - GET CROCKED
From getcrocked.com
EGG LEMON SOUP RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
ROASTED RED PEPPER SOUP - THE STINGY VEGAN
From thestingyvegan.com
VEGETARIAN STUFFED PEPPER SOUP RECIPE | CHEFDEHOME.COM
From chefdehome.com
A LEMON, SALT AND PEPPER ARE ALL YOU NEED TO SOLVE THESE ...
From tips-and-tricks.co
LEMON PEPPER SOUP - RECIPES - COOKS.COM
From cooks.com
RED PEPPER SOUP - OLIVEMAGAZINE
From olivemagazine.com
EASY CHICKEN SOUP RECIPE WITH LEMON AND PEPPER
From wonkywonderful.com
LEMON CHICKEN GNOCCHI - SALT & LAVENDER
From saltandlavender.com
10 SURPRISING HEALTH BENEFITS OF NIGERIAN PEPPER SOUP ...
From drhealthbenefits.com
RED LENTIL SOUP WITH LEMON - A VIRTUAL VEGAN
From avirtualvegan.com
LEMON CHICKEN SOUP - EASY LEMON CHICKEN NOODLE SOUP
From howsweeteats.com
LEMON SHAKE AND BAKE CHICKEN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
LEMON CHICKEN ORZO SOUP - DAMN DELICIOUS
From damndelicious.net
10 MAGICAL HEALTH BENEFITS OF NIGERIAN PEPPER SOUP – YOU ...
From youmustgethealthy.com
LEMON CHICKPEA ORZO SOUP (VEGAN ... - THE SIMPLE VEGANISTA
From simple-veganista.com
CREAMY LEMON CHICKEN NOODLE SOUP - GIMME SOME OVEN
From gimmesomeoven.com
5 SECRETS FOR YOUR BEST-EVER PLANT-BASED SOUP - FOOD NETWORK
From foodnetwork.com
ROASTED RED PEPPER SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
VEGETARIAN STUFFED PEPPER SOUP (STOVE TOP AND SLOW …
From peasandcrayons.com
INSTANT POT VEGAN STUFFED PEPPER SOUP - PROFUSION CURRY
From profusioncurry.com
CREAMY VEGAN SPINACH SOUP WITH LEMON - THE CLEVER MEAL
From theclevermeal.com
VEGAN STUFFED PEPPER SOUP EASY PLANT-BASED RECIPE
From planted365.com
VEGAN ROASTED GARLIC AND LEMON SOUP RECIPE
From thespruceeats.com
VEGETARIAN SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HEALTHY CROCKPOT DINNERS RECIPES - FOOD NEWS
From foodnewsnews.com
VEGAN STUFFED PEPPER SOUP - THE HEALTHY FAMILY AND HOME
From thehealthyfamilyandhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love