Chunky Winter Vegetable Soup Recipes

WINTER VEGETABLE SOUP

Steps:

• In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

HEARTY WINTER-VEGETABLE SOUP

Steps:

• Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
• Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

CHUNKY WINTER VEGETABLE SOUP

Steps:

• Cook onion in the oil in a large saucepan for 5-7 minutes or until tender.
• Add the remaining ingredients except salt and pepper.
• Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
• Remove bay leaf.
• Season to taste with salt and pepper.
• Serve hot.

CHUNKY VEGETABLE SOUP

Steps:

• Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
• Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
• Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
• Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.

CHUNKY VEGETABLE SOUP

Steps:

• Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
• Before serving, mix cornflour with a little water and stir through the soup.

WINTER VEGETABLE SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
• Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
• Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.