Thick Vegetable Soup Recipes

THICK AND CREAMY VEGETABLE SOUP

Steps:

• Chop onion and celery into tiny pieces.
• Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
• Chop carrots and potatoes into small pieces. Add peas and set aside.
• Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
• After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
• Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
• Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
• Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.

THICK VEGETABLE SOUP.

Steps:

• Finely slice both onions and fry in a little oil until soft.
• boil the kettle and measure 2 pints and add the 3 stock cubes. add this to the onions
• chop the carrots, turnip and potatoes, add to the pan, add salt and pepper to season
• leave to boil gently until everything is soft.
• when soft blend the soup until it looks like a puree.
• put back on the hob and add as much or as little frozen veg as you wish to have and simmer gently for 10 mins, add salt and pepper to season.
• serve hot and spiral a little cream over the top for decoration
• if you want it thinner add more vegetable stock little at a time

THICK VEGETABLE SOUP

Steps:

• Pour cold water over carrots, celery, cauliflower and broccoli, sprinkle with Vegeta and cook for 15 minutes until vegetables are tender.
• Portion of the cooked vegetables together with the liquid puree in a blender and pour back into the soup pot. Cook for 2-3 minutes and bring to a boil.
• Add sliced celery stalk, and continue to cook for 1-2 minutes, then remove from heat and stir in the olive oil.
• Light advice: carrots, cauliflower, broccoli and celery can be replaced with other vegetables of your choice.
• A little secret: if you want a thicker soup, cook a small potato (cubed) with the vegetables.

CHUNKY VEGETABLE SOUP

Steps:

• Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
• Before serving, mix cornflour with a little water and stir through the soup.

CHUNKY BEEF AND VEGETABLE SOUP

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

HEARTY VEGETABLE SOUP

Steps:

• In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
• Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.