Whats your best vegetable soup recipe?

Answer 1

u choose
http://search.allrecipes.com/recipe/quick.aspx?q1=vegetable+soup&lnkid=65
this is by far the best recipe site i have ever found.

Answer 2

Sautee some onions in a little oil till opaque. Add a couple of cloves of garlic then add all your veggies. Start with the veggies that will take longer to cook & then add the others. All your veggies should be about the same size. Cook them down a little & add a few cups of vegetable stock you can purchase at any grocer. Bring to a boil reduce heat & cover. Let simmer for a half an hour. A small handfull of rice is nice to add before the boil.
When we have leftover veggies we just put them in a zip lock bag & stick it in the freezer. When we get a good supply we make soup. Peas, carrots, beans, corn almost anything. You can even add meat but please brown it with the onions first & don't cook it all the way through. Remove the meat while you cook the veggies. After turning the heat down to simmer add the meat back.

Answer 3

What do you make when you are cleaning out your refrigerator vegetable drawer?
Why vegetable soup of course!


Here is a simple recipe for vegetable soup using ingredients that I had on hand but of course you can substitute what you have on hand. This is easy to make and can be served as a starter or with a piece of hearty bread as a main course.

Most of the vegetable soup recipes I've seen call for just water, but I had an extra 4 cups of chicken stock leftover from another recipe, so I decided to try it and it work out fine. In fact, it gave the soup some extra richness.








INGREDIENTS


1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley





PREP WORK Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.


HOW TO MAKE AT HOMEHeat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes.

Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt & pepper.

Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.

Season to taste and serve.

Answer 4

My favourite soup is sweetcorn and chicken soup. I use fresh sweetcorn and not the tinned ones. I remove the kernels from the sweetcorn (three or four) using a sharp knife, put it in a cooking pan with enough boiling water to make a soup for four. I chop up some chicken meat and marinade it with a little bit of soya sauce, salt, sugar, wine and cornstarch. After the sweetcorn soup has been boiling for a few minutes (just long enough to cook the kernels), put the chicken meat in and stir it well. If you wish, you could add a slice or two of ginger in the soup at the beginning but this is optional. When the chicken meat is cooked, taste the soup to see if a bit more salt of soya sauce (not too much or it will give the soup a funny taste and a strange colour) is needed. If the soup looks too thin, then mix a little cornstarch with some milk and stir into the soup. Wait for it to come to the boil again and it is ready to serve. My best friend says it is the best soup in the world and I trust my friend's taste.

Answer 5

For vegetable soup start with chicken or beef stock, then empty the refrigerator into the pot! Can't hardly go wrong with that and it helps clean out the fridge. Dice up carrots, celery, onions, throw in some canned beans and whatever else comes to mind. Season to taste.

Answer 6

I cheat - I use 2 big cans of tomato soup, 1 large can of mixed veggies - drain - and 1 can of stewed tomatoes - put it in a pot.
Fry up a lb. of hamburger meat and cut up an onion and bell pepper and fresh mushrooms and cook them all together - then pour into soup. Add a little water, stir, and simmer until hot.
Eat with crackers and cheese on top.

Answer 7

Slow roasted Root vegetable soup on Delia Smith's website.

Answer 8

Vegetable Soup (originated in Israel)

2 litres (3pints) boiling water
2 chicken stock cubes
2 large carrots diced
2 large celery stalks sliced
1 large potato diced
225g (8oz) marrow or pumpkin diced
1 medium parsnip diced
2 medium onions chopped
4 teaspoons salt
4 level tablespoons barley parboiled
2 level tablespoons of rolled oats

Place all ingredients in large saucepan. Bring to boil, them remove scum. Lower heat. Cover pan and simmer 1 hour.

Answer 9

Roasted pumpkin and coconut, cut rough pieces of pumpkin , put in a large roasting dish with 2 cut onions, 1 stick of bruised lemongrass, 2 nuts of ginger, 2 cloves of garlic,a sprinkle of groung cumin, salt, fresh ground black pepper. Roast in oven 40-60 mins on 180 degrees, take out and pour in a pot, add 1 litre of chicken stock, puree with a stick blender, add 1 cup cream, check seasoning, sprinkle with fresh chopped coriander (cilantro)

Answer 10

Brussels sprouts soup - peel & halve brussels sprouts,cover with stock, bring to the boil & simmer for 10 minutes, allow to cool slightly, liquidise and serve.