recipes on making vegetable soup?

Answer 1

Farmer's Market Vegetable Soup
Prep: 30 min.
Cook: 8 to 9 hrs. (low) or 4 to 4-1/2 hrs. (high) Slow Cooker: 3-1/2 or 4 qt.

Ingredients
1/2 of a small rutabaga, peeled and chopped (2 cups)
2 large roma tomatoes, chopped
2 medium carrots or parsnips, chopped
1 large red-skinned potato, chopped
2 medium leeks, chopped
3 14-ounce cans vegetable broth
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried sage, crushed
1/2 to 1/4 teaspoon pepper
1/2 cup dried bow-tie pasta
3 cups torn fresh spinach
Garlic Toasts (see recipe, below; optional)

Directions
1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.

4. Makes: 4 servings

5. Garlic Toasts: Brush both sides of eight 1/2-inch baguette slices with 1 tablespoon garlic-flavored olive oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with 2 teaspoons grated Parmesan cheese. Broil for 1 to 2 minutes more or until lightly toasted.

Cream of Vegetable Soup
Start to Finish: 25 minutes

Ingredients
Desired vegetable (see variations, below)
1-1/2 cups chicken broth or vegetable stock
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
Seasoning (see variations, below)
1/4 teaspoon salt
Dash black pepper
1 cup milk, half-and-half, or light cream

Directions
1. In a large saucepan cook desired vegetable, covered, in a large amount of boiling water according to directions in each variation. Drain well. Set aside 1 cup cooked vegetables.

2. In a food processor combine the remaining cooked vegetables and 3/4 cup of the chicken broth. Cover and process about 1 minute or until smooth. Set aside.

3. In the same saucepan melt butter. Stir in flour, seasoning, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.

4. Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining 3/4 cup broth. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper.

5. Makes 4 servings (4-1/2 cups)

6. Cream of Potato Soup: Cook 5 medium potatoes, peeled and cubed, and 1/2 cup chopped onion as directed in Step 1 about 15 minutes or until tender. Drain. Reserve 1 cup of potato-onion mixture. Process remaining mixture as directed in Step 2, except use all of the broth. Use 1/4 teaspoon dried dill or basil, crushed, in Step 3.

7. Cream of Cauliflower-Cheese Soup: Cook 4 cups fresh or loose-pack frozen cauliflower florets as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup cauliflower florets. Process remaining cauliflower florets as directed in Step 2. Use 1/2 teaspoon celery seeds in Step 3. Stir in 1/2 cup shredded American cheese along with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.

8. Cream of Broccoli-Cheese Soup: Cook 4 cups fresh or loose-pack frozen chopped broccoli as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup of broccoli. Process remaining broccoli as directed in Step 2. Use 1/4 teaspoon lemon-pepper seasoning in Step 3. Stir in 1/2 cup shredded American cheese with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.

A to Z Vegetable Soup 4 servings Start to Finish: 45 minutes
Ingredients
1 tablespoon cooking oil or olive oil
2 cups mixed, cut-up fresh vegetables, such as sliced small zucchini, carrots, celery, and chopped red onions
2 14-1/2-ounces cans reduced-sodium chicken broth
2 cloves garlic, minced
1 15-ounce can cannellini or Great Northern beans, rinsed and drained
1/2 cup packaged dried alphabet-shaped pasta or tiny shells
2 tablespoons fresh small oregano leaves
1 ounce Parmesan cheese, thinly sliced (optional)

Directions
1. In a large saucepan heat oil over medium-high heat. Add mixed vegetables. Cook, uncovered, about 10 minutes or until vegetables are crisp-tender, stirring occasionally. Remove half the vegetables; set aside.

2. Stir chicken broth and garlic into remaining vegetables in saucepan. Bring to boiling. Stir in beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves.

3. To serve, ladle soup into four bowls. Top each with reserved vegetables. Sprinkle each serving with Parmesan cheese slices, if desired. Makes 4 servings.

Answer 2

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Answer 3

Hi Sonia

Here's a great recipe for you.

Occasionally for lunch you just wanna snarf some soup down and you ain't got the time to make something gourmet. I'm telling you it's ok. Don't stress out.

Check out my "Aint No Thang Vegetable Soup of Love."

It'll only take you 15 minutes to put it together.

Remember, turn on your radio. Cooking is fun, dammit.

Here are the ingredients.....

2 large carrots, peeled and chopped
1 large potato, peeled and chopped
4 oz cabbage, shredded
2 oz peas
2 oz sweetcorn
1 large onion, chopped
2 pints water
1 vegetable stock cube
Pepper (a lot of it)

Waddya Do Next?

You grab all the vegetables in a large pan with the water.
Cover and bring to a boil.
Add the stock cube and simmer for 1 hour.
Dump the black pepper in there.

Allow to cool, then place in a food processor or liquidizer on high speed

Ya'll should love this. It's quick. It's easy. And it's done. Enjoy.

Dontell

Answer 4

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/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 5

I truly only know only about tomato soup,which I feel is very common,Peel the tomato and get it boiled in a container,add ajinomoto salt,pepper,and little sweetness by adding brittle sugar.About other vegetable soup I have to contact my better half.I wish after preparing a delicious soup do e-mail for tasting.

Answer 6

thick and chunky veg soup

1 large onion
2 carrots
2 large potatoes
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

Answer 7

Cut into bite sized chunks:

1 onoin
1 whole leek
1 potato
2 sticks of celery
2 carrots (medium)

Fry in a big knob (heehee) of butter the onion, carrot, potato.

After 5 mins add 1 pint of vegetable stock. Simmer for 10 mins.

Add leek and celery. Simmer for 5 mins.

Add salt and pepper. Liquidise.

Lovely. Add water to obtain souplike texture.

Answer 8

The best way to make veg soup is to boil all your veg together and get a blender and blend the whole lot with a vegi stock cube salt and pepper its worked for me for the last 16 years

Answer 9

cut all the vegies you have into bite size cubes and equal portion of each combine them all together with some chopped ginger and garlic and a stock cube add some macaroni and water and boil till done add ur seasoning and its ready to eat

Answer 10

Try these -
http://www.vegetarian-and-low-calorie-recipes.com/vegetarian-soup-recipes.html

Answer 11

heres 2 I LOVE and its easy! Happy cooking =)