Veggie Soup?!
Answers: its the latest craze at work (all dieting) i keep getting differing feedback on how to make it? Ive never made soup before, and today ive bought traditional winter veg to 'have a go', has anybody got a fool proof recipe or method for me please?
winter vegetable soup
Serves 4
? white / green cabbage
1 large onion
2 cloves garlic
2 medium carrots
1 -2 medium potatoes
1 litre vegetable stock
2 tablespoon vegetable oil
Handful of fresh herbs (e.g. parsley, thyme leaves) or dried equivalent (use sparingly, if dried!)
1 cupful of red lentils or yellow split peas - whatever you've got in stock
Salt & pepper to taste
Method
Peel the onion and chop it finely. Peel and crush the garlic.
Heat the oil in a large soup pan and gently sauté the onion and garlic (covered) for 5 minutes.
Chop the potatoes and add to the pan. Cover and cook for 10 minutes. Stir occasionally, to make sure they don't burn.
Add to the pan with the stock and the lentils / split peas. Cook for 30 minutes, until the pulses are almost ready.
Wash the cabbage and chop it. Add it to the pan and stir well. Add extra water if the mixture has got too dry. Cover and simmer gently for about 5 minutes, until the cabbage is soft.
Remove from the heat and add the herbs. Liquidise until smooth. Add more water, if the soup is too thick.
Season with salt and pepper to taste.
bbc website
Soup: Vegetable. (by Dune 25/1/08)
1 lb. stew beef, cubed
1 lb. ox tails
Beef soup bone (if available)
1 tsp. seasoning salt
1 tsp. black, white and cayenne pepper
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves
1 bay leaf
Dash of sugar
1 med. onion, chopped
1 c. celery, chopped
3 c. of diced white potatoes
1 (20 oz.) bag frozen mixed vegetables or leftover vegetable in refrigerator
1 can stewed tomatoes
1 can tomato paste
In large stock pot, add meat, seasonings, onion, celery and cover with water. Bring to boil, reduce to simmer and cook for 2 hours or until tender. Skim excess fat from surface. Add remaining ingredients. Cover and simmer 25 minutes or until vegetable are tender and soup has rich, thick appearance.
You could omit or substitute what ever you wish more or less.
Here's a simple, and quick vegetable soup for you to try. You can add diced cooked chicken breast for added protien. And use whole wheat or multi grain pasta for added nutrition.
Vegetable Soup:
2 tablespoons olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped
1 Idaho potato, peeled and diced
1 cup chopped zucchini
1 cup chopped canned tomatoes
6 cups roasted vegetable stock (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas
Heat oil in large heavy pot. Add onion and celery and cook until tender. Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot.
I am not sure what winter veg mixture is, but this is a really easy recipe. You have to taste as you go, but I can get you pretty close.
Dice up 1 large yellow onion, 1 bell pepper, and 2 cloves of garlic. Sautee this in olive oil with about 1 tsp. each salt and pepper. Once the veggies are about 3/4 the way softened add 2 large cans of diced tomatoes, 2 boxes of vegetable stock, 1 cubed zucchini, 2 stalks of sliced celery (leaves included), 2 sprigs of fresh thyme, a bay leaf, and about 1 tbsp each salt, pepper and oregano. Let this simmer for about 1/2 hour on a low heat. Bring to a boil and add 1 can drained white beans and about 3/4 c. small pasta. I like ditalini. It's a nice thick veggie soup.
Use all the above veggies, but you can substitute the chicken/meat for lentils...high in protein=]
x
When I make vegetable soup I go to the cabinet and see what I have. Start with some potatoes. Peal and dice. Boil till tender. Add some canned tomatoes. Add what ever vegetables you like. Canned green beans, carrots, English peas, corn and anything you like. (If you add fresh vegs. cook some before adding). Seasoning to taste and add a little butter. Simmer till done.
Wonderful pot of soup!
nfd
for Veg soup, I get some fresh celery, carrots, onions, turnip, garlic, and a collection of fresh herbs: parsley, thyme, and basil.
Steam everything up in a pot. Save the broth. Discard the steamed herbs.
Mash the cooked veg and add to the broth in a stock pot.
Now, add a can of kidney beans, rinsed, and a can of cici (garbanzo) beans, also rinsed, a can of whole tomatoes, and one pound of cut up Yukon gold or Sierra gold potatoes.
Bring to a boil, and simmer until potatoes are soft.
Season to taste.
Keeps a day or two in the refrigerator.