SPICED CELERIAC AND BUTTER BEAN SOUP
A beautiful aromatic soup made from the rather odd-looking celeriac, creamy butter beans, and a simple but tasty seasoning to give the hearty dish its bite.
Provided by Chefme
Categories Beans
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Warm the oil in a large pan, then fry the onion and garlic for three-four minutes until softening.
- Add the celeriac and mix ingredients well. Cook for a minute or so.
- Pour in just over half of the vegetable stock, and sprinkle in the cumin powder.
- Cover, reduce heat and cook for fifteen minutes, until celeriac is quite tender. Add half of the remaining stock, and leave to cool (roughly 30-40 minutes).
- Pour in the rest of the stock, then using a food processor or a hand-blender, puree the mixture to a smooth consistency.
- Transfer back to the pan, reheat and add the butter beans. Stir well, and season with freshly ground black pepper and a little cumin to taste.
Nutrition Facts : Calories 96.7, Fat 1.6, SaturatedFat 0.2, Sodium 254, Carbohydrate 16.8, Fiber 4.1, Sugar 1.2, Protein 4.5
SPICY BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
CREAMY CURRIED CARROT & BUTTER BEAN SOUP
A smooth blended vegetable soup with Indian spice to leave simmering for hours - perfect for feeding a crowd
Provided by Good Food team
Categories Lunch, Soup
Time 1h25m
Number Of Ingredients 11
Steps:
- Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.
- Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor. Tip it back into the pan (pour it through a sieve or a colander if you like), and stir in the remaining beans and grated carrot with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 mins.
- Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread.
Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
BUTTER BEAN SOUP
Make and share this Butter Bean Soup recipe from Food.com.
Provided by GingerlyJ
Categories Beans
Time 45m
Yield 1 pan, 2 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse the butter beans and put in a pan with plenty of water. Bring to the boil. Boil rapidly for 5-10 minutes skimming off any scum that appears. Turn down the heat, add the kombu, cover and simmer until the beans are soft (can be 1-2 hours depending on how old they are).
- Heat the oil in a pan and add the onion and celery. Cook until the onion is almost translucent. Add the black mustard seeds and cook until they start to pop. Add the cooked beans and kombu with the bouillon and water to cover. Simmer until everything is well cooked.
- Blend the soup with a hand-held blender or liquidiser. Add tamari to taste. Sprinkle with freshly chopped parsley once served.
Nutrition Facts : Calories 167.1, Fat 7.6, SaturatedFat 1.1, Sodium 285.9, Carbohydrate 20.7, Fiber 5.2, Sugar 3.2, Protein 5.3
SPICY BLACK BEAN SOUP
A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
CELERIAC SOUP
HFW recipe
Provided by kenzas
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).
- Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve.
SPICY BLACK BEAN VEGETABLE SOUP
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
- Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 26.9 g, Fat 3.4 g, Fiber 7.8 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 683.4 mg, Sugar 4.3 g
FRENCH ONION SOUP WITH CELERIAC
The rich, comforting, savory delight of a traditional French onion soup, made extraordinary with the addition of celeriac and a cheese-topped, buttery roasted garlic toast crust.
Provided by Cassandra
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
- Preheat the oven broiler.
- Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
- Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 55.4 g, Cholesterol 66.2 mg, Fat 28.7 g, Fiber 5 g, Protein 19.2 g, SaturatedFat 15.6 g, Sodium 979.1 mg, Sugar 7 g
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