GOLDEN SOUP
I found this soup on the internet on a vegan website. It's vegan, fat free and low in calories. I've modified it a bit. The original recipe included 1/3 cup small pasta and 1 tsp mellow miso. Nutritional yeast is pretty strong so novices should add 1/2 the amount and taste the soup first.
Provided by kit in NO
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
- Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
- Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
- Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
- Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
- Taste and season with salt and freshly ground pepper, as needed.
Nutrition Facts : Calories 127.8, Fat 0.8, SaturatedFat 0.1, Sodium 322.3, Carbohydrate 25.4, Fiber 6.2, Sugar 2.8, Protein 6.9
GOLDEN MUSHROOM SOUP
Make and share this Golden Mushroom Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
- Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
- Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
- Add the sliced mushrooms and spices.
- Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
- Add the soy sauce and stock.
- Cover and simmer 10 minutes.
- In a separate pan, mix the olive oil and flour to form a thick paste.
- Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
- Add the milk mixture to the soup.
- Stir in the lemon juice and red wine just before serving.
GOLDEN ONION SOUP
Mozzarella cheese gives this savory onion soup extra richness. It's simple to make and a joy to eat.-Salvatore Bertolino, Indiana, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan over medium-low heat, melt butter. Add onions; cook and stir until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute., Reduce heat. Add cheese; heat just until cheese is melted (do not boil).
Nutrition Facts : Calories 334 calories, Fat 26g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 702mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.
GOLDEN BEET SOUP
Provided by Selma Brown Morrow
Categories Soup/Stew Onion Appetizer Hanukkah Low Cal High Fiber Beet Fall Winter Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
- Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
- Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
- Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
QUICK GOLDEN SQUASH SOUP
This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine-which is really amazing because I was convinced I didn't like squash until I tried this recipe. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.
Nutrition Facts : Calories 294 calories, Fat 18g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 922mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.
GOLDEN POTATO SOUP
This is a thick, hearty soup. Kids love this because of the cheesy flavor.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h15m
Yield 5
Number Of Ingredients 12
Steps:
- In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
- In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
- Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 24.3 g, Cholesterol 57.4 mg, Fat 14.7 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 9 g, Sodium 1389.4 mg, Sugar 5 g
GOLDEN BEET SOUP
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes. Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
- Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.
Nutrition Facts : Calories 267 g, Fiber 13 g, Protein 8 g, SaturatedFat 1 g, Sodium 727 g
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