How do i make veg soup? .........?

Question

can anyone give me any good food recipe site's'?

Answer 1

Try the food network they have the most phenomenal recipes from some of the worlds greatest chefs. The recipes are so good you will use it on a daily basis. I find my self depending on the recipes to get me through a pinch and they haven't failed me yet. I went to Martha Stewart recipes and she had over thirty vegetable soup recipes to choose from and that was only one of the many to choose from. www.foodnetwork.com
Vegetable Chowder
3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (about 2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
Hot pepper sauce, for serving (optional)
1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
4. With a slotted spoon, transfer 3 cups of the solids to a blender; purée until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.
Per serving: 313 calories; 8.5 grams fat; 10.5 grams protein; 54.3 grams carbohydrates; 7.8 grams fiber
Note: To freeze, cool chowder completely before transferring to airtight containers; leave 1 inch of space at the top. Defrost overnight in the refrigerator, then reheat over low heat (or in microwave).

Answer 2

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/1¾-2¾ 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/1¾pints 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.

Answer 3

This site has some great and healthy recipes including soups:
http://whfoods.org/recipestoc.php#recipes

The rest of the site is really good too, as it describes the healthies foods in the world.

Answer 4

INGREDIENTS
2 stalks celery, chopped
1 onion, chopped
3 tablespoons olive oil
4 cups chicken broth
2 cups beef broth
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1/3 cup uncooked alphabet pasta
1/3 cup quick-cooking barley
2 (15 ounce) cans mixed vegetables, with liquid
1 (11.25 ounce) can baby kernel corn, with liquid
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.
Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.
Add the mixed vegetables and the corn and bring the soup back to a boil. Then reduce the heat to low and allow the soup to simmer for 15 more minutes.

Answer 5

Here are a few sites, I hope this helps:
http://www.recipesource.com/soups/soups/20/rec2033.html
http://www.recipesource.com/soups/soups/19/rec1960.html
http://www.recipesource.com/soups/soups/19/rec1960.html
http://www.oliver1.com/recipes/vegsoup.htm

Answer 6

How about putting veg in a pot with stock

Answer 7

Allrecipes.com

Answer 8

fry the veg in olive oil : carrots, onion, swede, leeks, potato: add stock, tinned/chopped tomatoes and cook until it tastes good...

Answer 9

By putting it in a blender and chopping it all and add salt if you want to.