vegetable soup.?

Question

I have lots of sliced and diced vegetables. How do I make a tasty vegetable soup.

Answer 1

Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream

8 large red bell peppers
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 to 2 tablespoons cornstarch
1 cup sweet corn kernels, lightly roasted
Cilantro Lime Sour Cream, recipe follows

Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.

Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Cilantro-Lime Sour Cream:
1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves

In a mixing bowl, whisk all ingredients vigorously until light and creamy.

Answer 2

* 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 HOME

Heat 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.


Optional---if u're a veggie, then add vegetable stock instead of chicken stock...

Answer 3

OLD - FASHIONED VEGETABLE SOUP & MENU
If you dont hve the bone use chicke broth cubes added to the water
Homemade soup is wonderful to have on hand for hurried lunches or suppers. 1 to 2 tbsp. fat 4 c. water 1 med. onion, chopped 1 c. sliced carrots (2 or 3 med.) 1 c. cut-up celery & leaves (2 long stalks) 1 can (1 lb.) tomatoes (2 c.) 3 sprigs parsley, finely cut 1 tbsp. salt 1/2 bay leaf, crumbled 3 peppercorns 1/4 tsp. marjoram 1/4 tsp. thyme 1/2 c. barley
Cut meat off bone into small chunks. Brown in hot fat in large kettle. Add water and bone and simmer covered 1 1/2 to 2 hours. Remove bone and skim fat from top of soup. Add vegetables, salt, bay leaf and peppercorns tied in cheesecloth bag, marjoram and thyme; cook an additional 20 to 30 minutes, until vegetables are tender. Remove cheesecloth bag before serving. 6 to 8 servings.

NOTE: Pour soup in plastic container and freeze. Always ready to heat and serve.

Answer 4

Good vegetable soup
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
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.
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.
Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
Reheat when needed.

Answer 5

Vegetable Soup

Ingredients
200g chopped raw vegetables, such as onions
, celery and carrots
300g potato
1 tbsp oil
700ml stock
crème fraîche and fresh herbs, to serve


Method
Fry the chopped raw vegetables with the potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften.
Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to 1 month.

Answer 6

Everyday Vegetable Soup

INGREDIENTS
2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

DIRECTIONS
Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Answer 7

Generally I sautee up 1 diced yellow onion, 1 yellow squash, 1 bag of baby carrots, 1 stalk of sliced celery and a few cloves of garlic that you season with salt and pepper. Once they are softened add 1 can of diced tomatoes and a box of veggie stock. Then add 1 sprig of fresh thyme and a bay leaf. Let this simmer for about 30 minutes, then add 1 can of white beans and a few ditalini noodles. Taste for seasoning, you might need to add more salt and pepper.

Answer 8

Easy quick veggie soup: one or two cartons of Swanson Chicken Broth. Cut up veggies, some spices(ie. parsley, bay leaf, sage, thyme), cubes of chicken. You can also add a can of kidney beans and some tomatoes. I let mine cook for hours! The longer the better. About 15 minutes before serving, crank up the heat to a boil and drop in some noodles or rice. Cook till the pasta is done. It's even better the next day...so "leftover" is a good thing:-)

Answer 9

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
freshly grated Parmesan cheese (optional)


Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Answer 10

If you happen to caught a cold you will have to have chicken soup, considering that the enzymes and stuff in chicken soup can alleviation your cough, sore throat, and runny nose. Though your cold wouldn't go away in less than two weeks, you can remedy the symptoms. After a couple of days, when you're feeling higher, drink the vegetable soup to catch with nutrients. Get good soon! :)