Golden Vegetable Soup Recipes

GOLDEN BEET SOUP

Steps:

• Heat the oil in a dutch oven or a heavy bottomed large pot. Add the leeks, season with salt and cook for about 3 minutes, until they are tender.
• Add the carrots, celery and garlic. Season with salt and pepper and cook for another 3-5 minutes, until the carrots have softened.
• Add the beets, season with salt and pepper, cook for another 3-5 minutes, until they are starting to soften. Pour in 1 cup of chicken broth, bring to a boil, reduce to a simmer and cook, covered for 10-15 minutes, until the beets have softened even more. Since they take a lot longer than the potatoes to cook through, this will give them a head start in cooking, so they finish cooking at the same time. The broth should mostly become absorbed by all the vegetables.
• Pour in the remaining 5 cups of broth and the water. Adjust the amount of water depending on how thick/thin you like your soup to be. Bring to a boil.
• Add the potatoes, reduce to a simmer and cook the soup for about 5-7 minutes.
• Add the bell pepper and continue cooking just until the potatoes and beets are both cooked through.
• Add the zucchini and cook for 3-5 minutes.
• Garnish the soup with fresh herbs. You can also serve the soup with sour cream, just like traditional Borsch. If you're not serving the soup with sour cream, it might be a good idea to add a Tablespoon or two of freshly squeezed lemon juice at the end, for a bright note of acidity.
• Leftovers reheat really well, so make sure to make a big pot and you can enjoy it two days in a row, or make it in advance for a a convenient and very nutritious meal to serve to your family or guests.

GOLDEN VEGETABLE SOUP

Steps:

• Melt the butter and cook the vegetables for a few minutes, stirring every now and then.
• Add the turmeric, cook for 1 minute.
• Add the stock, bring to the boil and simmer for 20 minutes.
• Serve garnished with the chives.

EASY VEGETABLE SOUP RECIPE

Steps:

• Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
• Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
• Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

GOLDEN CHICKEN VEGETABLE SOUP WITH CHICKPEAS

Steps:

• 1 In a large soup pot over medium heat, heat the oil until shimmering
• 2 Add the carrots, celery and onion and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes
• 3 Stir in the ginger, garlic, salt, pepper and turmeric and cook for 1 minute more
• 4 Add the broth and bring to a boil
• 5 Reduce the heat to medium-low and add the chicken
• 6 Simmer, uncovered, until the chicken is cooked through, 20 to 25 minutes
• 7 Transfer the chicken to a plate
• 8 Add the chickpeas and green beans to the pot, increase the heat to medium-high and return the broth to a boil
• 9 Reduce the heat to medium-low and simmer, uncovered, until the green beans are tender, about 10 minutes
• 10 While the green beans are softening, use two forks to tear the chicken into bite-size pieces
• 11 When the green beans are tender, return the chicken, with any accumulated juices, to the pot
• 12 Stir in the spinach and cook until wilted, about 1 minute
• 13 Remove from the heat, ladle into bowls and serve hot

GOLDEN YELLOW SPLIT PEA SOUP

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
• Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
• Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.