Winter Vegetable Soup With Coconut Milk Pear Recipes

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VEGETABLE SOUP WITH COCONUT MILK



Vegetable Soup With Coconut Milk image

A nice heartwarming soup for winter. Just a little different:) This serves 8 @ 1.5 points each for those on W W. I have listed points values beside each ingredient.

Provided by Jogreen

Categories     Coconut

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 potatoes (2)
500 g pumpkin (0 I like to use butternut pumpkin)
4 carrots
4 parsnips
3 onions
2 teaspoons salt
1 garlic clove
1 tablespoon curry powder
1 (440 ml) can coconut milk (8)

Steps:

  • Chop all the vegetables roughly and place in a large saucepan.
  • Add enough water to just cover the vegetables and add the salt and garlic.
  • Bring to a boil then reduce to a simmer and cook for about 45minutes until the vegetables are soft.
  • Keep topping up the water to JUST cover the vegetables if necessary.
  • Stir in the curry powder and mix well.
  • Remove from heat and puree the mixture. I use a stick blender. Do Not Tip Out The Water!
  • Stir in the coconut milk and reheat gently.
  • Enjoy!

Nutrition Facts : Calories 199.3, Fat 12.2, SaturatedFat 10.6, Sodium 615.6, Carbohydrate 22.3, Fiber 3.3, Sugar 4.5, Protein 3.7

HEARTY WINTER-VEGETABLE SOUP



Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

  • Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
  • Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

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