Cold Spicy Vegetable Soup Take A Look No Cook Recipes

SPICY VEGETABLE SOUP

Steps:

• Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
• In a large stock pot saute onion in vegetable oil.
• Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
• Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
• corn, green beans, bay leaves and stock.
• Add water if needed.
• Bring to a boil and then simmer for two to three hours.
• The last hour simmer with a lid on stock pot.

COLD, SPICY, VEGETABLE SOUP (TAKE A LOOK NO COOK)

Steps:

• Put all soup ingredients into blender and blend till smooth.
• You can serve as is or chill for an hour.
• Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.

COLD VEGETABLE SOUP

Steps:

• Put all ingredients in a blender. Begin briefly on ice crusher mode to break up the strawberry and peas--I wouldn't go beyond 30-45 seconds.
• After frozen items are broken up, add the spices. Feel free to experiment with whatever flavors strike your fancy.
• Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit.
• When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch).
• The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary.
• If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.

SPICY VEGETABLE SOUP

Steps:

• Slice green onions, put in a pot and start to sauté with cooking spray.
• Cut green pepper stem ends off and cut in half, take the seeds and membrane out. Cut the green pepper into bite size pieces and add to pot.
• Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
• Clean carrots, cut into bite size pieces, and add to pot.
• Slice mushrooms into thick slices, add to pot.
• Add small amount of red or cayenne pepper now (if you like it spicy).
• Use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
• Use about 12 cups of water (or 8 cups and the vegetable juice), cover and put heat on low.
• Let soup cook for a long time - two hours works well.
• Season to taste with salt and pepper.

SPICY WINTER VEGETABLE SOUP

Steps:

• Pre-heat your oven to 200C / gas mark 6 ready for the vegetables. Meanwhile, peel and roughly chop your sweet potatoes, carrots, onion, sweet peppers, garlic cloves and chilli (remove seeds if you prefer less spice). Place all of these in a roasting tray. Drizzle with some olive oil and sprinkle on a good amount of paprika & pepper. Use your hands and toss the vegetables around, making sure all are evenly coated. Place the roasting tray in to the oven for 30-35 minutes, turning halfway through.
• Now for the base of the soup. Take your vegetable stock cube and dissolve in hot water following the instructions on the packet. Take a large saucepan and place on your hob over a medium to high heat. Add your two tins of chopped tomatoes and your kidney/butter beans. Stir these together and then add a tbsp of brown sugar, a dash of Worcestershire sauce and a tsp of English Mustard. Stir together before adding your vegetable stock a tsp of Tomato Puree and a sprinkle of dried Marjoram. Stir again, turn down the heat slightly, cover and let it simmer away.
• After your 30-minutes are up, remove your roasted vegetables from the oven and add to the saucepan. Stir around and season to taste. Leave to simmer until you are satisfied that everything is cooked through.
• Serve with a slice of crusty bread and a grinding of pepper.

SPICY VEGETABLE SOUP

Steps:

• Note: I try to make my soup the day before.
• For some reason it always taste good the next day.
• Cook ground beef,onion,bell pepper and garlic over medium heat,stirring until meat is crumbled and no longer pink.
• Drain fat from pan.
• Add water,celery,sugar,salt, black pepper,carrot and mushrooms.
• Bring to a boil, cover and reduce heat and simmer, stirring often.
• After 20 minutes of cooking stir in tomatoes,chiles and mixed vegetables, return to boil.
• Cover and simmer for another 10 minutes.
• Serve with garlic bread.

SPICY AND CREAMY VEGETABLE SOUP

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
• Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.