Cold Vegetable Soup Recipes
COLD VEGETABLE SOUP
This for all you veggie lovers! It's a creamy cold soup that can substitute as a tasty, unusual smoothie for those on a low-carb or low-fruit diet. It's also yeast-free, wheat-free, and dairy-free.
Provided by Jainene
Categories Smoothies
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
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.
VEGAN VEGETABLE SOUP
Turn a bounty of garden vegetables into a healthy soup that's dairy-free and easy to make and stash away for the cooler months ahead.
Provided by Martha Stewart
Categories Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
- In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
Nutrition Facts : Calories 182 g, Fat 6 g, Fiber 4 g, Protein 6 g
HEARTY WINTER-VEGETABLE SOUP
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
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.
COLD, SPICY, VEGETABLE SOUP (TAKE A LOOK NO COOK)
This easy, summer, blender soup has a tex mex style. It's low calorie, healthy, and filling. The only fat comes from the yogurt. Has a spicy smoky flavor! Fat does help the body absord the nutrients. I you like you can drizzle the soup with olive oil or add a dollop of yogurt. I've made this with and without yogurt both are delish!
Provided by Rita1652
Categories Onions
Time 15m
Yield 3 1/2 cups, 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 127.9, Fat 2.5, SaturatedFat 1.1, Cholesterol 5.3, Sodium 53.3, Carbohydrate 24.8, Fiber 6.4, Sugar 15.8, Protein 6
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