Winter Vegetable Soup With Coconut Milk And Pear Food

WINTER VEGETABLE SOUP

Steps:

• In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.

WINTER HARVEST VEGETABLE SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

WINTER VEGETABLE SOUP WITH COCONUT MILK & PEAR

Steps:

• Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
• Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
• Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
• If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

WINTER VEGETABLE SOUP WITH COCONUT MILK AND PEAR

Steps:

• 1. Melt the butter in a Dutch oven over medium. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring until the vegetables begin to soften, about 8 minutes. 2. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until the cabbage begins to soften, about 3 minutes. 3. Scoop 1/4 cup of coconut cream from the top of the can and set aside. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium, stirring to scrape up any browned bits. 4. Reduce the heat to low, cover and cook at a bare simmer, stirring until the squash is very soft, 20 minutes. 5. Puree in batches in a blender. If the soup is too thick, add more chicken broth until thinned. Season to taste. 6. Ladle the soup into bowls, drizzle with the reserved coconut cream, sprinkle with the chopped thyme.

SLOW COOKER WINTER VEGETABLES WITH COCONUT MILK AND SAMBAL

Steps:

• Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
• Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

WINTER VEGETABLE SOUP

Steps:

• For soup, heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender. For toast toppers, cut 6 slices bread and toast them. Spread 1/2 oz goat cheese on top of each; sprinkle with chives. Pour soup into 6 large bowls; float toast on top.

WINTER VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan on med-high heat.
• Sauté onion until translucent.
• Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
• Add vegetable stock and bring to a boil.
• Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
• Let cool slightly, puree and enjoy!

WINTER VEGETABLE SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
• Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
• Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.