HEARTY VEGETABLE SOUP
Steps:
- Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
- Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
ROOT VEGETABLE SOUP
Steps:
- Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the chile powder and more olive oil.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
HEARTY ROOT VEGETABLE SOUP
I've received many recipe requests for this beefy soup loaded with winter veggies. If you're feeding a larger group, simply double the ingredients. -Arlene Adams, Grafton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Stir in the broth, potatoes, turnip, carrot, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 10 minutes.
Nutrition Facts :
VEGAN - HEARTY ROOT SOUP
I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!
Provided by DragonShoes
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan add all ingredients and bring to a boil.
- Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered.
- Add additional water if needed.
- When done you can mash a little with the potato masher or eat as is.
HEARTY ROOT VEGGIE SOUP
For a simple dinner, present this flavorful and healthful soup with some warm crusty bread and a mixed green salad. I have added a can of white kidney beans (undrained) in the last 5 mins for that bit extra.
Provided by Annacia
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-low heat.
- Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth.
- Bring to boil.
- Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
- Transfer 4 cups soup to processor.
- Puree until almost smooth.
- Return puree to pot.
- Add remaining 2 cans broth; bring to simmer. Season with salt and pepper.
- Ladle soup into bowls and serve.
Nutrition Facts : Calories 157.6, Fat 2.9, SaturatedFat 0.4, Sodium 367.1, Carbohydrate 31.9, Fiber 6.3, Sugar 13.1, Protein 3.9
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
WINTER ROOT VEGETABLE SOUP
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
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- In a very large, heavy-bottomed Dutch oven or soup pot, add the onions and olive oil. Saute the onions over medium heat, stirring often, for 5 minutes.
- Next, add the thyme, salt, ground black pepper, bay leaves, carrots, celery, and rutabaga. Stir well to combine and place a lid on the pot. Allow to cook for 5 minutes.
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- Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
- Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
- Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.
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- Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
- Grab a large baking sheet (or use two smaller ones) and spread over a little bit of oil over to lightly grease. Spread veggies out onto pan and roast about 30 minutes or until tender, turning once.
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- Prepare the garlic for roasting: chop about 1/2 inch off the root end to expose the garlic cloves. Place the garlic root side up on a sheet of aluminum foil, and sprinkle 1 tablespoon of the olive oil over the garlic. Wrap the garlic tightly in the foil, and place it in the oven. It will take 35 to 45 minutes to get good and soft. Set aside to cool when done roasting. When the garlic has cooled, squeeze the good stuff out of the skin and it is ready to use.
- Spread the chopped carrots and parsnips in a roasting pan. Spread 1 tablespoon of the olive oil over the vegetables, and add salt and pepper to taste. Toss the veggies to combine with the olive oil.
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- Preheat the oven to 425 F/ 220 C/ gas mark 7. Peel and chop all the vegetables into similar size (large) chunks. Place in a large bowl (including whole, peeled garlic), season and coat in the oil.
- Transfer the vegetables to a large roasting sheet lined with parchment paper, add the bay leaf and roast for 30 minutes turning over halfway.
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- In a large pan soup pan, saute the onion and celery in butter or olive oil. When the onions are soft, add the garlic and fresh herbs. Mix until the garlic is soft, about a minute. Then add te parmesean cheese rind and chopped root vegetables. Mix well before adding the stock.
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