VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
POTATO POBLANO SOUP
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.
WILD MUSHROOM SOUP "CAPPUCCINO"
Soup makes for a cheerful party hors d'oeuvre when served in a small vessel like an espresso cup. With a dollop of whipped cream, it looks like a frothy cappuccino. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h5m
Yield serves 12 to 14 (about 7 cups).
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, melt butter. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes., Add mushrooms and cook until tender and any moisture has evaporated., Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add, vegetable broth and bring to a low boil. Reduce heat to a simmer,, cover and cook 20 minutes. Stir in cream and cook an additional 10, minutes, stirring often., Serve in an espresso cup garnished with creme fraiche and parsley.
Nutrition Facts : Fat 16 g fat (10 g saturated fat), Cholesterol 55 mg cholesterol, Sodium 1,224 mg sodium, Carbohydrate 9 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
CREAMY POTATO SOUP
This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
WORLD'S BEST POTATO SOUP
Cheesy, hearty potato soup that's better than the restaurants.
Provided by Elizabeth Goldsberry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
- Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g
More about "potato cappuccino soup recipes"
THE BEST POTATO SOUP RECIPE - COOKING CLASSY
From cookingclassy.com
5/5 (308)Calories 441 per servingCategory Main Course
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
- Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
PERFECTLY CREAMY POTATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Servings 4
22 BEST POTATO SOUP RECIPES | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
OUR 10 BEST POTATO SOUPS OF ALL TIME TO KEEP YOU FULL …
From allrecipes.com
POTATO SOUP RECIPES
From allrecipes.com
SIMPLE OLD-FASHIONED POTATO SOUP - MY HOMEMADE …
From myhomemaderoots.com
EASY POTATO SOUP RECIPE (30 MINUTES!) FROM THE FOOD …
From thefoodcharlatan.com
SWEET POTATO TAPIOCA DESSERT SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Author Young Sun Huh for Food Network KitchenSteps 6Difficulty Easy
28 POTATO RECIPES FOR DINNER THAT YOU'LL EAT RIGHT UP
From seriouseats.com
SWEET POTATO SOUP - SIMPLE BUT GREAT! | RECIPETIN EATS
From recipetineats.com
POTATO SOUP RECIPE - BBC FOOD
From bbc.co.uk
CREAMY CHICKEN POTATO SOUP RECIPE | KITCHN
From thekitchn.com
LEEK CAPPUCCINO SOUP - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
TRADITIONAL IRISH POTATO SOUP - IRISH AMERICAN MOM
From irishamericanmom.com
CAULIFLOWER AND POTATO SOUP RECIPE WITH MINI CHEESE TOASTIES …
From smh.com.au
POTATO SOUP | BBC GOOD FOOD
From bbcgoodfood.com
POTATO CAPPUCCINO SOUP – RECIPES NETWORK
From recipenet.org
CHUNKY MUSHROOM AND POTATO SOUP RECIPE WITH CRISPY BACON
From smh.com.au
RECIPE: VEGETABLE CAPPUCCINO WITH CREAM STEP BY STEP WITH …
From handy.recipes
MUSHROOM CAPPUCCINO SOUP RECIPE BY DURGESH TYAGI - NDTV FOOD
From food.ndtv.com
OUTBACK POTATO SOUP - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love