EASY GINGER VEGETABLE SOUP
Make and share this Easy Ginger Vegetable Soup recipe from Food.com.
Provided by Glitterhoof
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large pot and add ginger. Sauté for a minute or so.
- Add carrots and celery and sauté until they begin to sweat.
- Add soy sauce/tamari and water and bring to gentle boil.
- Add cabbage and sprouts and cook until the vegetables are just tender and the cabbage begins to wilt.
Nutrition Facts : Calories 52.9, Fat 1.7, SaturatedFat 0.3, Sodium 400.6, Carbohydrate 8.2, Fiber 2.4, Sugar 4.3, Protein 2.6
ROOT VEGETABLE & GINGER SOUP
Winter soup. Nourishing and counts as 2 of 5-a-day.
Provided by hillaccounting
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Fry chopped onion and grated ginger in olive oil for 5 minutes until soft.
- Add vegetable stock, bring to the boil, then simmer for 30 mins until veg is tender.
- Add 50 ml milk and season well.
- Blend the soup and serve with black pepper and lots of crusty bread.
ROOT VEGETABLE SOUP
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Provided by Melissa Clark
Categories easy, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
- Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
- To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams
WINTER ROOT VEGETABLE SOUP
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
TURKEY GINGER NOODLE SOUP
I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try, and it didn't disappoint. -Adina Monson, Nanaimo, British Columbia
Provided by Taste of Home
Categories Lunch
Time 4h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.
Nutrition Facts : Calories 351 calories, Fat 6g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN GARLIC GINGER HEALING SOUP
Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).
Provided by replank
Categories Chicken Breast
Time 50m
Yield 1 large pan!, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pan.
- Add fresh garlic, fresh ginger, and onion.
- Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
- Add the chicken broth, water, chicken, and carrots.
- Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
- Add spinach and let cook for 5 minutes just before serving.
- Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
ROOT-VEGETABLE SOUP WITH ORANGE, GINGER, AND TARRAGON
A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add onion and 3/4 teaspoon salt, and cook until onion is softened, about 6 minutes (do not let brown). Add parsnip, rutabaga, celery root, thyme, and broth. Bring to a boil, and reduce heat. Cover, and simmer until vegetables are tender, 15 to 20 minutes.
- Discard thyme. Puree soup in batches in a blender until smooth (fill blender only halfway), and transfer to a clean pot.
- Finely grate enough peel of 1 orange to yield 1/2 teaspoon zest. Working over a bowl, cut segments of orange free of membranes, and set aside. Squeeze juice from membranes into a bowl, then squeeze enough juice from remaining orange to yield 1 cup total. Just before serving, reheat to warm. Stir in orange zest, juice, ginger, and water, plus more to thin to desired consistency. Season with salt, and garnish with orange segments, tarragon, and pepper.
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