Has anyone got a good vegetable soup recipe? No potato cos that makes it smell too much. Thanks?!
Start with diced vegetables. Carrots, onions, garlic and celery are a must. Others can be any variety of colors of bell peppers, corn, sweet peas, cut green beans, zucchini (courgettes across the pond). Lentils, beans, rice or pasta are not a bad addition. Things like the lentils, beans, rice or pasta will have to be precooked and added at the end. I would not add the more delicate vegetables that are likely to disintegrate or fall apart - like peas, green beans, zucchini - until the very end.
Cook your vegetables on a simmer in either chicken stock, or if you are trying for strictly vegetarian, vegetable stock or water. Season with kosher salt and fresh ground black pepper, a bay leaf and any herbs you choose. I like thyme and parsley, maybe some chives. Allow it to simmer, not boil for at least an hour. Taste. Adjust seasoning. A light drizzle of olive oil will help carry the flavor over the whole mouth.
Answers: I've never heard anyone say potatoes make their soup smell. That's the weirdest thing I've ever heard. And why is everyone pureeing their vegetable soup? Whatever happened to pieces of vegetables that you could see and identify in a nice bowl of fresh hot stock?
Start with diced vegetables. Carrots, onions, garlic and celery are a must. Others can be any variety of colors of bell peppers, corn, sweet peas, cut green beans, zucchini (courgettes across the pond). Lentils, beans, rice or pasta are not a bad addition. Things like the lentils, beans, rice or pasta will have to be precooked and added at the end. I would not add the more delicate vegetables that are likely to disintegrate or fall apart - like peas, green beans, zucchini - until the very end.
Cook your vegetables on a simmer in either chicken stock, or if you are trying for strictly vegetarian, vegetable stock or water. Season with kosher salt and fresh ground black pepper, a bay leaf and any herbs you choose. I like thyme and parsley, maybe some chives. Allow it to simmer, not boil for at least an hour. Taste. Adjust seasoning. A light drizzle of olive oil will help carry the flavor over the whole mouth.
Wow, you think potatoes smell? That's funny!
Well whatever you like put it in a big pot........?!?!? boil it for 30min max .... then i put it in a blender, and keep adding a bit iof water , as sometimes the blender clogs due to the soup being too thick.... once done you have your soup.
Cook the vegetables in chicken stock or vegetable stock until they are soft then blend until they are as smooth or as lumpy as you like!
large sliced leek
300 gms grated carrot
150 gms grated swede
2 small handfuls lentils
chicken stock cube
vegetable stock cube
salt & pepper to taste
Add water depending how thick or thin you want it - it's ready in two hours but much nicer if you leave it over night. It freezes well and it's a good base for other savoury dishes.
Wash the following veg. Two courgettes, two carrots, two leeks, and slice and cut up a pepper.
Place in a pan. Add a can of tomato, and then fill the empty can twice with water and add it to the pan.
Add two crumbled up vegatable stocks cubes, and a good pinch of mixed herbs. Seasoning to taste. Bring to boil and simmer for about 20 mins. When cool blend it in a er ..blender, warm it up or keep for use next day or whenever in fridge.
corn beans peas carrots spinache asparagus tomato goat meat and oregano. Boil, serve, eat.
I HAVE A CRAZY VEGGIE SOUP RECIPE - YOU'LL BE SHITTIN' THROUGH THE EYE OF A FUCKIN' NEEDLE AFTER YOU'VE EATEN IT - AND YOUR FARTS WILL STINK FOR DAYS - WANNA TRY IT? STINKI SPUDS? ARE YOU SURE YOU'RE NOT ADDING SHI T TO YOUR SOUP INSTEAD OF SPUDS?
Mix all the vegetables you like together and as you heat it, add water. The amount of water depends on how thick you want your soup . Add some spices if you want. Your soup is ready.....
My kids version of vegie soup aka Hamburger soup:
1-2 pounds ham meat
2 tblsp of worchshire sauce
seasoning salt to taste
3 containers of beef broth
carrots
onion
peas
corn
rotel whole tomato
green beans
any other vege that you want to add.
Brown the meat in the wor sauce and seaoning salt. Do not drain. Add 1 can of beef stock and the veges (if the are raw). Let simmer for 15 minutes on med heat, add the canned veges and more stock, simer another 10 minutes. If the liquid level is too low, add the rest of the beef stock and simmer a little longer, if there is still plenty of liquid, you don't need that other can.
This usually takes 20-30 in to cook once everything has been added. Eat with your favorite crackers.
My kids love it but refuse to call it vege soup so hence the name hamburger soup.
Enjoy
Here's really easy and delicious soup, if you like broccoli!
Cut up 2 heads of broccoli into florets, discard most of the stems. Steam in a cup of water till soft, add some stock, or a stock cube and some hot water, salt and ground black pepper, and blend till it becomes a thick puree. Serve with a dollop of plain yoghurt.
Good vegetable soup
Serves 4-6
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the base ingredients
2 tbsp olive or sunflower oil, or 30g/1oz butter
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
For the aromatics
1 bouquet garni
and/or 1-2 fresh red chillies, de-seeded and chopped
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc
For the main ingredients
1 potato, or other thickener if needed, peeled and cut into chunks
500g/18oz vegetables, prepared as appropriate and roughly chopped
For the liquid
1-1.5 litres/1?-2? pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk
Seasonings
salt
freshly ground black pepper
Method
1. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
2. Add 1litre/1?pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
3. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
4. Reheat when needed.
This is a weight loss soup but still warm and hearty, yummy!
And it does work because I did the regime for 2 months and lost a stone and a half : )
Ingredients
6 large onions (or 3 onions & 3 leeks if preferred)
2 green peppers
1-2 cans of tomatoes
1 bunch of celery
? a head of cabbage
1 packet of dried soup mix
1-2 cubes of oxo
Sensor to taste with salt, pepper, curry, parsley etc.
How to make the soup
Cut veg into small to medium sized pieces and cover with water or stock cube and water. The stock cube adds flavour and spices. Boil fast for 10 minutes. Reduce to simmer and continue to cook until veg is tender. Eat as much as you want whenever you want and at any time of the day. This soup will not add calories; the more you eat the more you will lose. If eaten alone for indefinite periods, you would suffer malnutrition. Fill a flask in the morning if you will be away from home in the day.
veg soup
1 large onion
3 carrots
3 sticks celery
1/2 swede
1 leek
1/2 Celeriac
1 Pepper
1 1/2 pints veg stock
2 bay leaves
2 tsp mixed herbs
salt and pepper to taste
wash and peel all veg and dice as you like
putin a pan with the veg stock and bay leaves cook for 15 mins remove the bay leaves
remove some of the veg in to another bowl and blend down whats left in the pan add the veg that you removed add the mixed herbs and put back on the heat for 10mins taste it and add the salt and pepper if needed