Melissas 3 Step Veggie Soup Recipes

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ANY VEGETABLE SOUP



Any Vegetable Soup image

When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons butter or olive oil
1 large onion, 3 shallots or 2 leeks, white and light green parts only, chopped
2 celery stalks, diced
3 garlic cloves, chopped
3 rosemary, thyme or sage sprigs (optional)
2 bay leaves
3 pounds mixed root vegetables (any combination of potato, sweet potato, turnip, rutabaga, parsnip, carrot, celery root, fennel bulbs), peeled and cut into 1-inch chunks
2 quarts water or stock, more as needed
Fine sea salt, to taste
1 quart fresh greens (kale, spinach, mustard, Swiss chard), or 1 (10-ounce) package frozen greens, thawed
Juice of 1/2 lemon, plus more to taste
Red-pepper flakes or other chile flakes (optional)
Grated Parmesan or pecorino (optional)

Steps:

  • Melt butter or heat oil in a large, heavy-bottomed pot over medium-high. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, herb sprigs, if using, and bay leaves; cook 1 minute more. Add root vegetables, water or stock and 1 teaspoon salt. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  • Remove, and discard herb sprigs, if using, and bay leaves. Add greens and simmer until they are tender, 5 to 10 minutes.
  • Using an immersion or regular blender, purée soup until smooth. If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  • To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and red-pepper flakes or grated cheese, if desired.

MELISSA'S 3-STEP VEGGIE SOUP



Melissa's 3-Step Veggie Soup image

This is Melissa McCarthy's recipe from Good Housekeeping Magazine. I tried it because DH is having Bariatric Surgery in May and he has to eat healthy purees post operativelly. He actually likes it, so I thought I would post it. Easy and delicious.

Provided by mandabears

Categories     Vegetable

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

2 (16 ounce) bags frozen broccoli, I use chopped
1 (16 ounce) bag frozen succotash
2 quarts chicken stock
salt
ground black pepper
garlic powder

Steps:

  • Mix broccoli, succotash and 2 quarts chicken stock in a large stockpot(about 7-8 quarts).
  • Season with salt, pepper, garlic powder and seasoning to taste.
  • Partially cover pot and bring to boil over medium heat.
  • Reduce heat to simmer for 15-20 minutes.
  • Puree with an immersion hand blender until slightly chunky.

Nutrition Facts : Calories 112.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 4.8, Sodium 263.9, Carbohydrate 16.8, Fiber 3.8, Sugar 3.5, Protein 7.8

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