Golden Vegetable Soup Recipes
GOLDEN VEGETABLE SOUP
A hearty soup from the Scottish/English border region. Some good veggie substitutions include pumpkin, corn, and potatoes.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 53.1, Carbohydrate 10.2, Fiber 3.2, Sugar 5.1, Protein 2.1
GOLDEN SOUP
I found this soup on the internet on a vegan website. It's vegan, fat free and low in calories. I've modified it a bit. The original recipe included 1/3 cup small pasta and 1 tsp mellow miso. Nutritional yeast is pretty strong so novices should add 1/2 the amount and taste the soup first.
Provided by kit in NO
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
- Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
- Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
- Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
- Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
- Taste and season with salt and freshly ground pepper, as needed.
Nutrition Facts : Calories 127.8, Fat 0.8, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 25.4, Fiber 6.2, Sugar 2.8, Protein 6.9
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