SERIOUSLY GOOD VEGETABLE SOUP
This vegetable soup recipe is seriously so good! It's easy to make, and full of veggies and fresh flavor. If you're feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h
Number Of Ingredients 17
Steps:
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Nutrition Facts : ServingSize 1 bowl of soup made with sweet potato, green beans and kale, Calories 179 calories, Sugar 10.1 g, Sodium 959.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 6.6 g, Protein 2.8 g, Cholesterol 0 mg
CABBAGE-VEGETABLE SOUP
This winter soup is well-spiced and full of nourishing vegetables.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
- Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.
EASY HOMEMADE VEGETABLE SOUP
This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.
Provided by Adam and Joanne Gallagher
Categories Soup, Entree
Time 40m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Pour in the canned tomatoes and their juices as well as the stock/broth.
- Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 137, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g
VEGETABLE CARROT SOUP
This blended soup is loaded with vegetables, so it's delicious as well as good for you. Plus, its beautiful golden color adds a special touch to your table. -Bertha McClung, Summersville, West Virginia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. , Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.
Nutrition Facts : Calories 145 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 651mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
HEARTY VEGETABLE SOUP RECIPE
This Hearty Vegetable Soup recipe is not only healthy, but filling and satisfying. It's packed full of veggies including zucchini, carrot, celery and green beans. It's easy to make and you're going to love having this in your fridge (or freezer) for easy and healthy lunch options!
Provided by Becky Hardin - The Cookie Rookie
Time 50m
Number Of Ingredients 25
Steps:
- Heat a large sauté pan over medium heat and add the oil. When the oil is hot, add the butter. When the butter has melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite.
- In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses).
- Stir well and bring the mixture to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper.
- Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad.
- Enjoy!
EASY VEGETABLE SOUP RECIPE
Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.
Provided by Natalya Drozhzhin
Categories Easy
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
More about "vegetable carrot soup recipes"
BEST EVER VEGETABLE SOUP - IFOODREAL.COM
From ifoodreal.com
- Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
ROASTED CAULIFLOWER, CELERY AND CARROT CREAMY …
From archanaskitchen.com
4.9/5 (2.6K)Servings 4Cuisine ContinentalTotal Time 35 mins
CARROT AND PAPRIKA SOUP RECIPE - LOVEFOOD.COM
From lovefood.com
10 BEST JAMIE OLIVER CARROT SOUP RECIPES | YUMMLY
From yummly.com
10 BEST BROCCOLI CARROT SOUP RECIPES | YUMMLY
From yummly.com
CHINESE VEGETABLE SOUP - 3 EASY STEPS TO MAKE A TASTY …
From tasteasianfood.com
Estimated Reading Time 6 mins
- Prepare the chicken soup stock. A high-quality stock is the foundation of a bowl of good soup. Some of the best soup stock in the restaurant is prepared with a combination of chicken bone, pork bone, Chinese ham, as well as vegetables.
- Cut all the vegetables. The main vegetable used in this recipe is radish. Although you can only use radish alone with delicious soup stock, it is more wholesome if you include a combination of vegetables to make the Chinese vegetable soup more colorful and tasty.
- Simmer and season the soup. Once you have the got all the ingredients ready, you can start to boil the soup. Here are the steps: 1. Bring the filtered chicken stock to a boil again in the stockpot.
CARROT SOUP, EASY VEGAN CARROT SOUP RECIPE » …
From vegrecipesofindia.com
Estimated Reading Time 6 mins
- In a thick bottomed pan or pot, heat sunflower or olive oil on a low to medium-low flame. Add chopped onions and chopped garlic.
- Add the entire mixture with the liquids in a blender or grinder. You can even use an immersion blender to blend the carrots.
- Serve carrot soup in bowls or mugs. Garnish with some parsley or cilantro (coriander leaves). Top with some bread croutons if you like.
EASY VEGETABLE SOUP RECIPE - CHOWHOUND
From chowhound.com
- Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
- Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme.
VEGETABLE SOUP {HOMEMADE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
- Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
- Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
VEGETABLE SOUP - COOKING CLASSY
From cookingclassy.com
- Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
- Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*.
VEGETABLE SOUP - DINNER, THEN DESSERT
From dinnerthendessert.com
- In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent.
- Add in the rest of the ingredients and bringing to a boil, then reduce to a simmer for 30 minutes.
EASY CARROT & MIXED VEGETABLE SOUP - 5:2 DIET | TINNED ...
From tinnedtomatoes.com
Estimated Reading Time 5 mins
VEGETABLE CARROT SOUP RECIPES
From tfrecipes.com
HEALTHY CARROT SOUP RECIPES | EATINGWELL
From eatingwell.com
CARROT SOUP RECIPES | TASTE OF HOME
CARROT SOUP - HOW TO MAKE SOUP - VEGAN RECIPES - …
From youtube.com
CARROT SOUP RECIPES | BBC GOOD FOOD
VEGETABLE SOUP RECIPES | ALLRECIPES
From allrecipes.com
VEGETABLE BEEF SOUP (LOADED WITH FRESH VEGGIES!) - …
From spendwithpennies.com
EASY CHICKPEA HARISSA VEGETABLE SOUP | LAST INGREDIENT
From lastingredient.com
CARROT SOUP RECIPES | ALLRECIPES
From allrecipes.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