Appleveggiesoup Recipes

SIMPLE VEGGIE SOUP

Simple Veggie Soup image

This is an easy and delicious veggie soup recipe.

Provided by Jenn Fry Delan

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 15

Ingredients

1 (32 ounce) can chicken broth
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (10 ounce) bag fresh spinach
½ head cabbage, or to taste, shredded
3 carrots, chopped
2 zucchini, diced
1 onion, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can chopped tomatoes
4 cloves garlic, chopped
1 bay leaf
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon dried oregano

Steps:

Stir chicken broth, tomato-vegetable juice cocktail, spinach, cabbage, carrots, zucchini, onion, red bell pepper, tomatoes, garlic bay leaf, salt, pepper, basil, and oregano together in a large pot; bring to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 16.2 g, Cholesterol 2.2 mg, Fat 0.6 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 889.6 mg, Sugar 8.9 g

VERY VEGGIE SOUP

Very Veggie Soup image

Provided by Ree Drummond : Food Network

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 tablespoons salted butter
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
4 cloves garlic, peeled
2 small turnips, peeled and chopped
1 yellow onion, chopped
1 small rutabaga, peeled and chopped
1-inch piece fresh ginger, chopped
1 teaspoon ground allspice
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
8 cups chicken or vegetable stock
4 thyme sprigs
1 cup or more vegetable oil, for frying
4 small shallots, thinly sliced
Minced fresh parsley, for garnish

Steps:

Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.

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