Veggie Soup
1 3/4 cups water
2 tablespoons water
1/2 cup brown rice, uncooked
1 medium green pepper, chopped and seeded
1 small onion, chopped
1 stalk celery, sliced
1 yellow squash, chopped
2 medium carrots, sliced
1 tablespoon vegetable oil or olive oil
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, chopped
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley, chopped
1/2 teaspoon pepper
Bring 1 3/4 cups of water to a boil in a 2-quart pot. Add brown rice, cover and cook over low heat for 50 minutes.
In a large pot, heat oil over medium heat and add chopped vegetables and the remaining water.
Cook until softened.
Add chicken broth, basil, parsley and pepper and cook over medium-high heat until it comes to a boil.
Reduce heat to low, cover and cook 30 minutes.
Add cooked brown rice and heat over low another 5 minutes.
ENJOY!!! : )I need a good, quick and easy vegetable soup recipe, does anyone have one?
Peel 2 potatoes %26amp; 2 carrots and chop into chunks. Boil for 5 minutes then add to a pan of diced onion and celery. Cook until onion is soft then add a pint of vegetable stock, mustard seeds, salt, pepper, tomato puree, worcestershire sauce and simmer for a few minutes. Add some peas and sweetcorn and corn flour to thicken if necessary. You can either leave it chunky or blitz in the blender for a smooth soup.I need a good, quick and easy vegetable soup recipe, does anyone have one?
鈥asy, Easy Veggie Soup鈥?br>
Don't want to spend hours making a homemade soup? Grab a can of Campbell's tomato juice and be done cooking in minutes.
1 large can V-8 vegetable juice
1 large can Campbell's tomato juice
2 large packages of frozen mixed vegetables
1 large package of frozen green beans
1 small package of frozen lima beans
3 cans small whole potatoes, diced
1 cube beef or chicken bouillon base
1 tsp hot sauce
Seasonings to taste
Water as desired
Place all ingredients in large stock pot and simmer on low heat 3 to 4 hours. Taste occasionally and add water and seasoning as needed.
Enjoy this easy Campbells tomato juice soup recipe.
鈥uick and Easy Vegetable Soup鈥?br>
INGREDIENTS:
* 1 (14 ounce) can chicken broth
* 1 (11.5 ounce) can tomato-vegetable juice cocktail
* 1 cup water
* 1 large potato, diced
* 2 carrots, sliced
* 2 stalks celery, diced
* 1 (14.5 ounce) can diced tomatoes
* 1 cup chopped fresh green beans
* 1 cup fresh corn kernels
* salt and pepper to taste
* Creole seasoning to taste
DIRECTIONS:
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
鈥asy Hamburger Vegetable Soup鈥?br>
1 lb. of ground beef
1 cup of chopped onion
1 cup of diced potatoes
1 cup of sliced carrots
2 - 16oz. cans of tomatoes
1 cup of sliced celery
1/4 cup of rice
3 cups of water
4 teaspoons of salt
1/4 teaspoon of basil
1/4 teaspoon of thyme
1 bay leaf
Brown the ground beef and onions and drain the fat.
Add the remaining ingredients and bring to boil.
Cover and simmer for 1 hour.
鈥ASY VEGETABLE SOUP鈥?
1 lb. ground beef
1 clove minced garlic
1 c. sliced carrots
1/4 c. uncooked rice
3 1/2 c. water
1 tbsp. flaked parsley
1/4 tsp. dried basil
1 c. frozen green beans
1 c. chopped onion
15 oz. kidney beans
1 c. sliced celery
36 oz. stewed tomatoes
5 cubes beef bouillon
1 tsp. salt
1/8 tsp. pepper
Cooking time: 55 minutes. Cook ground beef, onion and garlic in a Dutch oven until browned, about 5 minutes; drain off fat. Add all other ingredients except green beans. Bring to a boil then reduce and simmer, covered, 40 minutes. Add green beans and cook 10 minutes more. Serve with toaster rolls - a delicious meal on a cold winter evening. Handy tip: if I have it on hand, I will substitute canned beef stock for water and bouillon.
鈥UICK EASY VEGETABLE SOUP鈥?
2 bottles tomato juice
2 pkgs. frozen mixed veggies
1 onion
2 stalks celery
Salt %26amp; pepper
Put all ingredients in a large saucepot and cook over medium heat until boiling. Reduce heat and simmer until of consistency you desire.
I can give you a real old fashioned vegetable soup, but if you are stressed for time here is one that is great for people with no time:
1 Frozen package of sliced carrots
1 Frozen package of mixed vegetables
1 Frozen package of string beans
1 Frozen Pkg of Kale or Spinich
1 Fresh onion chopped up
1 Medium Size Can of Crushed Tomatoes
1 Bunch of Fresh Parsley (chopped)
1/4 Cup of Olive Oil
1 Can of Swanson's Chicken Broth, or a Bullion Cube of Chicken Broth
Pepper and Salt
1 Clove of Garlic Minced Up
In a large pot add olive oil, onion garlic then add all vegetables, tomatoes, and chicken broth, parsley, pepper and salt. Then add some more water and simmer for 3/4 of an hour to an hour. Serve with a Tuna Sandwich or Homemade Pizza...or a wrap of some kind.
i have a quick one- will just take 2 mins
just give a call to home delicvery restaurent %26amp; order
combine prepackaged vegetable stock, a bag of mixed frozen vegetables, a couple of potatoes or sweet potatoes to thicken. You can also add a can of white beans such as cannelini to this mix. Season to taste and simmer for 15 minutes until veggies are tender. Serve chunky or partially blitzed with a stick blender.
Thursday, January 7, 2010
What is the best vegetable soup recipe?
Vegetable Soup
1 carrot, sliced and diced
1 large onion, sliced and diced
1/2 red capsicum, sliced and diced
1/2 green capsicum, sliced and diced
1 cup green beans, sliced
1/2 parsnip, chopped
5 garlic cloves, sliced
2-3 celery ribs, sliced (optional)
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can 4 bean mix or cannellini beans
3 teaspoons chicken stock
6-8 cups water
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon mixed herbs
1/2 teaspoon chili flakes
1. Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do!
2. Add all vegetables to dutch oven or similar pan.
3. Add tinned tomatoes and tin of bean mix.
4. Mix stock with hot water and add.
5. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot.
6. Add herbs and mix well.
7. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.What is the best vegetable soup recipe?
Italian Vegetable SoupSUBMITTED BY: Jackie
';Makes a lot and is very, very good.';
Original recipe yield:
8 servings
INGREDIENTS
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni
DIRECTIONS
Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Wine Tip
Try with a Pinot Grigio .What is the best vegetable soup recipe?
red onion soup. red indians love it.
take one can of Cambells Beef Vegetable Soup. Heat over medium heat. Put into a bowl. Eat.
500 gr mixed frozen vegetable plus 1 fine chopped onion cook on low with 25 gr of butter. When vegetable is done add 1 spoon of flower, and 1 L of hot water and let cook on low another 30 min. Add salt and pepper as you like and leave on side to settle next 10 min. In separate bowl mix well 2 whole eggs with 250gr creams and add this to soup. decorate with fine chopped parsley and bon appetite
Garden Vegetable Soup
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
**************************************鈥?br>
Hunter's Minestrone
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
What I created in my crockpot today:
1.Soak dry beans overnight in salt water.
2.Add beans to crockpot, cover in water.
3.Chop well and add: bell pepper, cilantro, tomato, onion, carrots and jalepenos.
4.Season with 1 tsp of each: marjoram, cumin, crushed red pepper, garlic powder and onion powder. Also add a bit of salt and pepper and 2 cap fulls of olive (or veg) oil.
5.Cook on high for 4 hours and on low for 4 hours.
ENJOY!
1 carrot, sliced and diced
1 large onion, sliced and diced
1/2 red capsicum, sliced and diced
1/2 green capsicum, sliced and diced
1 cup green beans, sliced
1/2 parsnip, chopped
5 garlic cloves, sliced
2-3 celery ribs, sliced (optional)
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can 4 bean mix or cannellini beans
3 teaspoons chicken stock
6-8 cups water
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon mixed herbs
1/2 teaspoon chili flakes
1. Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do!
2. Add all vegetables to dutch oven or similar pan.
3. Add tinned tomatoes and tin of bean mix.
4. Mix stock with hot water and add.
5. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot.
6. Add herbs and mix well.
7. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.What is the best vegetable soup recipe?
Italian Vegetable SoupSUBMITTED BY: Jackie
';Makes a lot and is very, very good.';
Original recipe yield:
8 servings
INGREDIENTS
1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni
DIRECTIONS
Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Wine Tip
Try with a Pinot Grigio .What is the best vegetable soup recipe?
red onion soup. red indians love it.
take one can of Cambells Beef Vegetable Soup. Heat over medium heat. Put into a bowl. Eat.
500 gr mixed frozen vegetable plus 1 fine chopped onion cook on low with 25 gr of butter. When vegetable is done add 1 spoon of flower, and 1 L of hot water and let cook on low another 30 min. Add salt and pepper as you like and leave on side to settle next 10 min. In separate bowl mix well 2 whole eggs with 250gr creams and add this to soup. decorate with fine chopped parsley and bon appetite
Garden Vegetable Soup
4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
**************************************鈥?br>
Hunter's Minestrone
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
What I created in my crockpot today:
1.Soak dry beans overnight in salt water.
2.Add beans to crockpot, cover in water.
3.Chop well and add: bell pepper, cilantro, tomato, onion, carrots and jalepenos.
4.Season with 1 tsp of each: marjoram, cumin, crushed red pepper, garlic powder and onion powder. Also add a bit of salt and pepper and 2 cap fulls of olive (or veg) oil.
5.Cook on high for 4 hours and on low for 4 hours.
ENJOY!
Vegetable/Fruit Juice recipes?
I have a blender, and I wish to start making my own juices, i have just started a diet, and would like to incorporate vegetable drinks into it, but i have no idea what to start with, and what actually goes together, and recipes would be great ta xVegetable/Fruit Juice recipes?
A blender is good for whole fruit juices : either you don't have to peel them or can easily peel (eg strawberry and banana).
You need a juicer for proper juicing as you don't need to remove apple skins and all the pulp or pith and skin etc is removed by the machine. My favourite juice is orange and beetroot. In juicing terms you need 3-4 oranges to 1 beetroot. With a blender you can make a nice natural smoothie: try one banana, 5 strawberries and about 100ml of fruit juice (apple or orange) and drink slowly (or you get a sugar rush!)Vegetable/Fruit Juice recipes?
Buy a juicer. You will get a recipe book with it. You will have a much better choice of fruits and veggies. Add protein powder and flax for added nutrition. Good luck on you diet.
1 love strawberry and all other fruits blend together this also goes with all veggies
well i can giv u 1 for fruit
1 apple chopped up
handful of strawberries
some ice cubes crushed
some milk
some still lemonade
blend it all together its really nice
A blender is good for whole fruit juices : either you don't have to peel them or can easily peel (eg strawberry and banana).
You need a juicer for proper juicing as you don't need to remove apple skins and all the pulp or pith and skin etc is removed by the machine. My favourite juice is orange and beetroot. In juicing terms you need 3-4 oranges to 1 beetroot. With a blender you can make a nice natural smoothie: try one banana, 5 strawberries and about 100ml of fruit juice (apple or orange) and drink slowly (or you get a sugar rush!)Vegetable/Fruit Juice recipes?
Buy a juicer. You will get a recipe book with it. You will have a much better choice of fruits and veggies. Add protein powder and flax for added nutrition. Good luck on you diet.
1 love strawberry and all other fruits blend together this also goes with all veggies
well i can giv u 1 for fruit
1 apple chopped up
handful of strawberries
some ice cubes crushed
some milk
some still lemonade
blend it all together its really nice
Does anybody have a good vegetable dip recipe?
I need a good vegetable dip recipe, but I don't have any sour cream. Any ideas?Does anybody have a good vegetable dip recipe?
USE RANCH DRESSING INSTEAD OF SOUR CREAM
FRESH VEGETABLE PLATTER WITH DIP
DIP:
1 c. sour cream
1 c. mayonnaise
1/4 c. chopped capers
3 tbsp. chopped chives
1 tbsp. fresh dill
1 minced garlic clove
1 1/2 tsp. paprika
2 tbsp. chopped parsley
1 tbsp. lemon juice
VEGETABLES:
Cucumber spears
Carrot sticks
Green pepper slices
Celery sticks
Radishes
Cauliflowerets
Combine all ingredients for dip, and blend well. Place in refrigerator for 2 hours. Arrange fresh vegetables on platter and serve with dipDoes anybody have a good vegetable dip recipe?
This one is easy and delicious:
Veggie and Chip Dip
2 cups light sour cream
2 teaspoons dried dill weed
1/2 teaspoon seasoning salt
1 teaspoon worcestershire sauce
--Stir all together and chill. Serve with raw veggies and potato chips.
Hope this helps!
Hummous- its chickpeas and sesame paste. It's great with veg. very garlicky and lovely,
http://www.youtube.com/watch?v=W4uSf0d5y鈥?/a>
you'll need chickpeas, sesame paste, garlic, lemon juice, and a blender.VERY easy
http://www.youtube.com/watch?v=W4uSf0d5y鈥?/a>
this lady talks you through it- she is American and the recipe is so easy.
Here is a non video recipe, so simpel- get tahini( the sesame paste ) from any good supermarket, or make yoursefl from sesame seeds.
http://allrecipes.com/Recipe/Hummus-III/鈥?/a>
Aother one I do regualr and it's good, is curry mayo.
Just add curry powder to mayonnaise, beat til blended and season with salt and peper and cucumber dices, very small.
Use the best curry powder you can get. It's REALLY good.
You can make a soysauce, honey and peanut butter dip- blend all ingredients together to make a rich smoothe paste.
This is very Asian, they do this in Malaysia a lot, Add red chilli flaked to the dip. This dip should be light brown in colour, the colour of the peanute butter, and thick enough, like cool-whip thick.
Plain yogurt, like Indian raita is very good too- chop cucumber into tiny pieces and add to the yoghurt with a spoon of sugar and spoon of salt.
If you make a dark curry gravy for a dip- curry paste, with stewed eggplants and tomatoes, and puree, then the raita acts as a perfect balance.
This curry paste-eggplant, tomato dish is an actual dish in India.
INGREDIENTS (Nutrition)
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons Beau Monde 鈩?seasoning
1 tablespoon dried dill weed
1 tablespoon dried parsley
1 tablespoon minced onion
DIRECTIONS
Mix together mayonnaise, sour cream, Beau Monde seasoning, dill, parsley, and minced onion. Blend well. Refrigerate for 4 hours before serving.
Hi Mic, you could try adding different herbs and spices to mayonnaise, i like a plain garlic mayo. or finely dice some de-seeded cucumber and tomatoes that have been skinned add to plain live yogurt with a dash of chilli powder for a raiita. liquidise some shop bought bolognaise sauce to serve hot or cold. Cook some of the vegetables that you are serving and liquidise or pass through a seive stir before serving do not make too watery or it will separate. All the best and I hope this helps .Rab
USE RANCH DRESSING INSTEAD OF SOUR CREAM
FRESH VEGETABLE PLATTER WITH DIP
DIP:
1 c. sour cream
1 c. mayonnaise
1/4 c. chopped capers
3 tbsp. chopped chives
1 tbsp. fresh dill
1 minced garlic clove
1 1/2 tsp. paprika
2 tbsp. chopped parsley
1 tbsp. lemon juice
VEGETABLES:
Cucumber spears
Carrot sticks
Green pepper slices
Celery sticks
Radishes
Cauliflowerets
Combine all ingredients for dip, and blend well. Place in refrigerator for 2 hours. Arrange fresh vegetables on platter and serve with dipDoes anybody have a good vegetable dip recipe?
This one is easy and delicious:
Veggie and Chip Dip
2 cups light sour cream
2 teaspoons dried dill weed
1/2 teaspoon seasoning salt
1 teaspoon worcestershire sauce
--Stir all together and chill. Serve with raw veggies and potato chips.
Hope this helps!
Hummous- its chickpeas and sesame paste. It's great with veg. very garlicky and lovely,
http://www.youtube.com/watch?v=W4uSf0d5y鈥?/a>
you'll need chickpeas, sesame paste, garlic, lemon juice, and a blender.VERY easy
http://www.youtube.com/watch?v=W4uSf0d5y鈥?/a>
this lady talks you through it- she is American and the recipe is so easy.
Here is a non video recipe, so simpel- get tahini( the sesame paste ) from any good supermarket, or make yoursefl from sesame seeds.
http://allrecipes.com/Recipe/Hummus-III/鈥?/a>
Aother one I do regualr and it's good, is curry mayo.
Just add curry powder to mayonnaise, beat til blended and season with salt and peper and cucumber dices, very small.
Use the best curry powder you can get. It's REALLY good.
You can make a soysauce, honey and peanut butter dip- blend all ingredients together to make a rich smoothe paste.
This is very Asian, they do this in Malaysia a lot, Add red chilli flaked to the dip. This dip should be light brown in colour, the colour of the peanute butter, and thick enough, like cool-whip thick.
Plain yogurt, like Indian raita is very good too- chop cucumber into tiny pieces and add to the yoghurt with a spoon of sugar and spoon of salt.
If you make a dark curry gravy for a dip- curry paste, with stewed eggplants and tomatoes, and puree, then the raita acts as a perfect balance.
This curry paste-eggplant, tomato dish is an actual dish in India.
INGREDIENTS (Nutrition)
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons Beau Monde 鈩?seasoning
1 tablespoon dried dill weed
1 tablespoon dried parsley
1 tablespoon minced onion
DIRECTIONS
Mix together mayonnaise, sour cream, Beau Monde seasoning, dill, parsley, and minced onion. Blend well. Refrigerate for 4 hours before serving.
Hi Mic, you could try adding different herbs and spices to mayonnaise, i like a plain garlic mayo. or finely dice some de-seeded cucumber and tomatoes that have been skinned add to plain live yogurt with a dash of chilli powder for a raiita. liquidise some shop bought bolognaise sauce to serve hot or cold. Cook some of the vegetables that you are serving and liquidise or pass through a seive stir before serving do not make too watery or it will separate. All the best and I hope this helps .Rab
Can you give me the best vegetable soup recipe you have?
Something that has roast in it. ThanksCan you give me the best vegetable soup recipe you have?
I cook a roast in the crockpot and I put 4 beef bojien cubes in it and a pack of onion soup I cook it all night long till it is nice and tender and then I take the meat out and cut it up in small slice and put it back in the crock pit and then I had my Tomato juice and carrots and Potatoes and green beens and you can any veg table you want.I salt and pepper it and let it cook for a few more hrs to soften the Potatoes,I cheat I bake my potatoes in the Microwave till soft and then throw them in the soup,alot fast that way.Good LuckCan you give me the best vegetable soup recipe you have?
allrecipes.com
It's the best place i have found anywhere !!
It's free and it gives you other peoples opinions so you can read what other people thought of it/added to it ...before you buy the stuff and possibly waste your time and money!~
The very best vegetable soup in the world does not use roast. This is my favorite way to do it:
In a large soup pot, put 2 or 3 fresh pork steaks, a quart of water, a large can of V8 juice, a chopped onion, baby carrots, diced potatoes, a couple chicken bouillion cubes, garlic to taste, chopped parsley, and a head of cabbage, chopped. Bring to a boil, turn to simmer, cover and cook till everything is done, stirring periodically. Then take the meat out, remove it from the bone and cut into bite sized pieces before returning it to the pot. Add a can of whole kernel corn and a can of English peas. Heat to a simmer and cook for 5 minutes or so. If you like okra, also add some sliced okra. Adjust seasonings of salt and black pepper. Creole seasoning is good too if you like some heat..
Make a skillet of crusty cornbread or serve with warmed French bread.
Here is Paula Deans recipe, I tried it about 3 weeks ago and it delish!
The Lady and Sons Beef Vegetable Soup Recipe
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface鈥攊t will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
4 diced potatoes
1 onion, chopped fine
3 carrots, grated
1 cup celery, chopped fine
1 regular tin cream of corn
1 cup milk
2 Tbsp butter
2 tbsp flour
salt and pepper to taste
1 cup mushrooms, sliced
Saute mushrooms, celery and onions. Gently cooked diced potatoes and carrots, and add sauted veg. Melt butter, add flour and seasonings. Stir in milk to make a roux. Add to vegetable mix. Heat through and serve with baking powder biscuits.
I cook a roast in the crockpot and I put 4 beef bojien cubes in it and a pack of onion soup I cook it all night long till it is nice and tender and then I take the meat out and cut it up in small slice and put it back in the crock pit and then I had my Tomato juice and carrots and Potatoes and green beens and you can any veg table you want.I salt and pepper it and let it cook for a few more hrs to soften the Potatoes,I cheat I bake my potatoes in the Microwave till soft and then throw them in the soup,alot fast that way.Good LuckCan you give me the best vegetable soup recipe you have?
allrecipes.com
It's the best place i have found anywhere !!
It's free and it gives you other peoples opinions so you can read what other people thought of it/added to it ...before you buy the stuff and possibly waste your time and money!~
The very best vegetable soup in the world does not use roast. This is my favorite way to do it:
In a large soup pot, put 2 or 3 fresh pork steaks, a quart of water, a large can of V8 juice, a chopped onion, baby carrots, diced potatoes, a couple chicken bouillion cubes, garlic to taste, chopped parsley, and a head of cabbage, chopped. Bring to a boil, turn to simmer, cover and cook till everything is done, stirring periodically. Then take the meat out, remove it from the bone and cut into bite sized pieces before returning it to the pot. Add a can of whole kernel corn and a can of English peas. Heat to a simmer and cook for 5 minutes or so. If you like okra, also add some sliced okra. Adjust seasonings of salt and black pepper. Creole seasoning is good too if you like some heat..
Make a skillet of crusty cornbread or serve with warmed French bread.
Here is Paula Deans recipe, I tried it about 3 weeks ago and it delish!
The Lady and Sons Beef Vegetable Soup Recipe
2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface鈥攊t will pick up a lot of the fat.
*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
4 diced potatoes
1 onion, chopped fine
3 carrots, grated
1 cup celery, chopped fine
1 regular tin cream of corn
1 cup milk
2 Tbsp butter
2 tbsp flour
salt and pepper to taste
1 cup mushrooms, sliced
Saute mushrooms, celery and onions. Gently cooked diced potatoes and carrots, and add sauted veg. Melt butter, add flour and seasonings. Stir in milk to make a roux. Add to vegetable mix. Heat through and serve with baking powder biscuits.
Recipes for vegetable soups?
I am following a weight watchers diet and need some recipes for free soups pleaseRecipes for vegetable soups?
As a chef, I suggest the principle of less is more. Great broccoli soup needs broccoli, water and salt to taste. Boil the broccoli in enough water to cover it, (yes, stems and all but leaves). when the broccoliis almost tender, ladle out most of the water and keep it for thinning the soup. Use a food processor to atomise the broccoli and bring back to the boil. Add the broth as needed to get a creamy cconsistency Then add salt to taste and my ';secret ingredient'; a teaspoon or two of lime juice. There's no fat oil or complications. Bon Appetite.
Also how about a nice pumpkin leek and potato soup. The ratio should be 5 pumpkin, 2 leek 1 potato. boil, atomise get the creamy consitency etc etc...
To give these soup a nice garnish sqirt some low fat sour cream or low fat yoghurt. (Admittedly I use full fat cream but the amount to be used is minimal.
Another little ';secret'; always serve soup piping hot, a nice fresh Keiser roll would make the dish a very nice entree'Recipes for vegetable soups?
This is a good recipe for a vegetable soup I make all the time :
Ingredients
* 2 cups canned, peeled tomatoes, with juice
* 2/3 cup tomato paste
* 2 teaspoon garlic
* 2 teaspoon serrano chile, finely chopped (or red pepper flakes)
* 2/3 teaspoon fresh oregano
* 2/3 teaspoon cumin
* 2/3 teaspoon kosher salt, plus 2 teaspoons
* 3 cups chicken broth
* 3 cups beef broth
* 2 cups diced potatoes
* 3/4 cup diced carrots
* 1/2 cup diced onion
* 1 bunch or 2 cups bok choy, chopped
* 1/2 cup diced celery
* 1/2 cup green beans
* 1/2 cup diced okra
* 1/2 teaspoon freshly cracked black pepper
* 1/4 cup lime juice, or balsamic vinegar
Directions
Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Fill a large pot with about 2 pints of water.
Put in:
2 chicken stock cubes and 1 vegetable stock cube
then roughly chop and throw in:
4 chopped carrots
1/4 of a white cabbage
1/2 small parsnip
1 onion
5 brussel sprouts
half celery stick
very small piece of turnip
a cup of lentils
salt %26amp; pepper
Let it simmer away for about an hour, then blend to a smooth vegetable and lentil soup. Its absolutely delicious and filling, but very low fat and made with all good nutitious vegetables.
My husband doesnt like ANY vegetables at all, and still absolutely loves this soup. It is very tasty, got to be tried to be believed.
Butternut Squash Soup - this is a delicious one:
serves 6
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
^^^^^^^^^^^^^^^^^^^
Best Cream Of Broccoli Soup
serves 6
2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
^^^^^^^^^^^^^^^^^^^^^^
I like to use this basis for my beef vegetable soup, but you can just omit the beef I guess. Take a big jar of V8 and add about 2 or 3 beef boulion cubes and 1 packet of french onion soup mix. Add a big bag of your favorite mixed vegetables, (add this all to your crockpot or big pot on the stove). Always turns out good for us. If you want to use beef (just for future reference, just add 1lb cooked ground beef. simple enough but soo yummy. It's something about all the different veggie flavors in the V8, and it doesnt taste like tomato juice!
basically get a pan and put chopped apples in and then mix it in with milk
and then pour one bottle of oil
and on a seperate pan make cucumber with lettuce and then add rice and popcorn
leave for 5 minutes and keep adding coca cola every minute
mix them both together after 10 minuted and put in the fridge and eat
You can put virtually any point-free veg in but the best are the ones with a strong flavour, so carrots, onions, tomatoes, celery are good, marrow, courgettes etc aren't.
google titskin disease
As a chef, I suggest the principle of less is more. Great broccoli soup needs broccoli, water and salt to taste. Boil the broccoli in enough water to cover it, (yes, stems and all but leaves). when the broccoliis almost tender, ladle out most of the water and keep it for thinning the soup. Use a food processor to atomise the broccoli and bring back to the boil. Add the broth as needed to get a creamy cconsistency Then add salt to taste and my ';secret ingredient'; a teaspoon or two of lime juice. There's no fat oil or complications. Bon Appetite.
Also how about a nice pumpkin leek and potato soup. The ratio should be 5 pumpkin, 2 leek 1 potato. boil, atomise get the creamy consitency etc etc...
To give these soup a nice garnish sqirt some low fat sour cream or low fat yoghurt. (Admittedly I use full fat cream but the amount to be used is minimal.
Another little ';secret'; always serve soup piping hot, a nice fresh Keiser roll would make the dish a very nice entree'Recipes for vegetable soups?
This is a good recipe for a vegetable soup I make all the time :
Ingredients
* 2 cups canned, peeled tomatoes, with juice
* 2/3 cup tomato paste
* 2 teaspoon garlic
* 2 teaspoon serrano chile, finely chopped (or red pepper flakes)
* 2/3 teaspoon fresh oregano
* 2/3 teaspoon cumin
* 2/3 teaspoon kosher salt, plus 2 teaspoons
* 3 cups chicken broth
* 3 cups beef broth
* 2 cups diced potatoes
* 3/4 cup diced carrots
* 1/2 cup diced onion
* 1 bunch or 2 cups bok choy, chopped
* 1/2 cup diced celery
* 1/2 cup green beans
* 1/2 cup diced okra
* 1/2 teaspoon freshly cracked black pepper
* 1/4 cup lime juice, or balsamic vinegar
Directions
Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Fill a large pot with about 2 pints of water.
Put in:
2 chicken stock cubes and 1 vegetable stock cube
then roughly chop and throw in:
4 chopped carrots
1/4 of a white cabbage
1/2 small parsnip
1 onion
5 brussel sprouts
half celery stick
very small piece of turnip
a cup of lentils
salt %26amp; pepper
Let it simmer away for about an hour, then blend to a smooth vegetable and lentil soup. Its absolutely delicious and filling, but very low fat and made with all good nutitious vegetables.
My husband doesnt like ANY vegetables at all, and still absolutely loves this soup. It is very tasty, got to be tried to be believed.
Butternut Squash Soup - this is a delicious one:
serves 6
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
^^^^^^^^^^^^^^^^^^^
Best Cream Of Broccoli Soup
serves 6
2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
^^^^^^^^^^^^^^^^^^^^^^
I like to use this basis for my beef vegetable soup, but you can just omit the beef I guess. Take a big jar of V8 and add about 2 or 3 beef boulion cubes and 1 packet of french onion soup mix. Add a big bag of your favorite mixed vegetables, (add this all to your crockpot or big pot on the stove). Always turns out good for us. If you want to use beef (just for future reference, just add 1lb cooked ground beef. simple enough but soo yummy. It's something about all the different veggie flavors in the V8, and it doesnt taste like tomato juice!
basically get a pan and put chopped apples in and then mix it in with milk
and then pour one bottle of oil
and on a seperate pan make cucumber with lettuce and then add rice and popcorn
leave for 5 minutes and keep adding coca cola every minute
mix them both together after 10 minuted and put in the fridge and eat
You can put virtually any point-free veg in but the best are the ones with a strong flavour, so carrots, onions, tomatoes, celery are good, marrow, courgettes etc aren't.
google tit
Has anyone got a good vegetable soup recipe? No potato cos that makes it smell too much. Thanks?
I've never heard anyone say potatoes make their soup smell. That's the weirdest thing I've ever heard. And why is everyone pureeing their vegetable soup? Whatever happened to pieces of vegetables that you could see and identify in a nice bowl of fresh hot stock?
Start with diced vegetables. Carrots, onions, garlic and celery are a must. Others can be any variety of colors of bell peppers, corn, sweet peas, cut green beans, zucchini (courgettes across the pond). Lentils, beans, rice or pasta are not a bad addition. Things like the lentils, beans, rice or pasta will have to be precooked and added at the end. I would not add the more delicate vegetables that are likely to disintegrate or fall apart - like peas, green beans, zucchini - until the very end.
Cook your vegetables on a simmer in either chicken stock, or if you are trying for strictly vegetarian, vegetable stock or water. Season with kosher salt and fresh ground black pepper, a bay leaf and any herbs you choose. I like thyme and parsley, maybe some chives. Allow it to simmer, not boil for at least an hour. Taste. Adjust seasoning. A light drizzle of olive oil will help carry the flavor over the whole mouth.Has anyone got a good vegetable soup recipe? No potato cos that makes it smell too much. Thanks?
Good vegetable soup
Serves 4-6
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the base ingredients
2 tbsp olive or sunflower oil, or 30g/1oz butter
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
For the aromatics
1 bouquet garni
and/or 1-2 fresh red chillies, de-seeded and chopped
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc
For the main ingredients
1 potato, or other thickener if needed, peeled and cut into chunks
500g/18oz vegetables, prepared as appropriate and roughly chopped
For the liquid
1-1.5 litres/1戮-2戮 pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk
Seasonings
salt
freshly ground black pepper
Method
1. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
2. Add 1litre/1戮pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
3. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
4. Reheat when needed.Has anyone got a good vegetable soup recipe? No potato cos that makes it smell too much. Thanks?
Cook the vegetables in chicken stock or vegetable stock until they are soft then blend until they are as smooth or as lumpy as you like!
Wow, you think potatoes smell? That's funny!
Mix all the vegetables you like together and as you heat it, add water. The amount of water depends on how thick you want your soup . Add some spices if you want. Your soup is ready.....
veg soup
1 large onion
3 carrots
3 sticks celery
1/2 swede
1 leek
1/2 Celeriac
1 Pepper
1 1/2 pints veg stock
2 bay leaves
2 tsp mixed herbs
salt and pepper to taste
wash and peel all veg and dice as you like
putin a pan with the veg stock and bay leaves cook for 15 mins remove the bay leaves
remove some of the veg in to another bowl and blend down whats left in the pan add the veg that you removed add the mixed herbs and put back on the heat for 10mins taste it and add the salt and pepper if needed
Well whatever you like put it in a big pot........?!?!? boil it for 30min max .... then i put it in a blender, and keep adding a bit iof water , as sometimes the blender clogs due to the soup being too thick.... once done you have your soup.
My kids version of vegie soup aka Hamburger soup:
1-2 pounds ham meat
2 tblsp of worchshire sauce
seasoning salt to taste
3 containers of beef broth
carrots
onion
peas
corn
rotel whole tomato
green beans
any other vege that you want to add.
Brown the meat in the wor sauce and seaoning salt. Do not drain. Add 1 can of beef stock and the veges (if the are raw). Let simmer for 15 minutes on med heat, add the canned veges and more stock, simer another 10 minutes. If the liquid level is too low, add the rest of the beef stock and simmer a little longer, if there is still plenty of liquid, you don't need that other can.
This usually takes 20-30 in to cook once everything has been added. Eat with your favorite crackers.
My kids love it but refuse to call it vege soup so hence the name hamburger soup.
Enjoy
Here's really easy and delicious soup, if you like broccoli!
Cut up 2 heads of broccoli into florets, discard most of the stems. Steam in a cup of water till soft, add some stock, or a stock cube and some hot water, salt and ground black pepper, and blend till it becomes a thick puree. Serve with a dollop of plain yoghurt.
This is a weight loss soup but still warm and hearty, yummy!
And it does work because I did the regime for 2 months and lost a stone and a half : )
Ingredients
6 large onions (or 3 onions %26amp; 3 leeks if preferred)
2 green peppers
1-2 cans of tomatoes
1 bunch of celery
陆 a head of cabbage
1 packet of dried soup mix
1-2 cubes of oxo
Sensor to taste with salt, pepper, curry, parsley etc.
How to make the soup
Cut veg into small to medium sized pieces and cover with water or stock cube and water. The stock cube adds flavour and spices. Boil fast for 10 minutes. Reduce to simmer and continue to cook until veg is tender. Eat as much as you want whenever you want and at any time of the day. This soup will not add calories; the more you eat the more you will lose. If eaten alone for indefinite periods, you would suffer malnutrition. Fill a flask in the morning if you will be away from home in the day.
corn beans peas carrots spinache asparagus tomato goat meat and oregano. Boil, serve, eat.
Wash the following veg. Two courgettes, two carrots, two leeks, and slice and cut up a pepper.
Place in a pan. Add a can of tomato, and then fill the empty can twice with water and add it to the pan.
Add two crumbled up vegatable stocks cubes, and a good pinch of mixed herbs. Seasoning to taste. Bring to boil and simmer for about 20 mins. When cool blend it in a er ..blender, warm it up or keep for use next day or whenever in fridge.
large sliced leek
300 gms grated carrot
150 gms grated swede
2 small handfuls lentils
chicken stock cube
vegetable stock cube
salt %26amp; pepper to taste
Add water depending how thick or thin you want it - it's ready in two hours but much nicer if you leave it over night. It freezes well and it's a good base for other savoury dishes.
Start with diced vegetables. Carrots, onions, garlic and celery are a must. Others can be any variety of colors of bell peppers, corn, sweet peas, cut green beans, zucchini (courgettes across the pond). Lentils, beans, rice or pasta are not a bad addition. Things like the lentils, beans, rice or pasta will have to be precooked and added at the end. I would not add the more delicate vegetables that are likely to disintegrate or fall apart - like peas, green beans, zucchini - until the very end.
Cook your vegetables on a simmer in either chicken stock, or if you are trying for strictly vegetarian, vegetable stock or water. Season with kosher salt and fresh ground black pepper, a bay leaf and any herbs you choose. I like thyme and parsley, maybe some chives. Allow it to simmer, not boil for at least an hour. Taste. Adjust seasoning. A light drizzle of olive oil will help carry the flavor over the whole mouth.Has anyone got a good vegetable soup recipe? No potato cos that makes it smell too much. Thanks?
Good vegetable soup
Serves 4-6
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the base ingredients
2 tbsp olive or sunflower oil, or 30g/1oz butter
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
For the aromatics
1 bouquet garni
and/or 1-2 fresh red chillies, de-seeded and chopped
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc
For the main ingredients
1 potato, or other thickener if needed, peeled and cut into chunks
500g/18oz vegetables, prepared as appropriate and roughly chopped
For the liquid
1-1.5 litres/1戮-2戮 pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk
Seasonings
salt
freshly ground black pepper
Method
1. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
2. Add 1litre/1戮pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
3. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
4. Reheat when needed.Has anyone got a good vegetable soup recipe? No potato cos that makes it smell too much. Thanks?
Cook the vegetables in chicken stock or vegetable stock until they are soft then blend until they are as smooth or as lumpy as you like!
Wow, you think potatoes smell? That's funny!
Mix all the vegetables you like together and as you heat it, add water. The amount of water depends on how thick you want your soup . Add some spices if you want. Your soup is ready.....
veg soup
1 large onion
3 carrots
3 sticks celery
1/2 swede
1 leek
1/2 Celeriac
1 Pepper
1 1/2 pints veg stock
2 bay leaves
2 tsp mixed herbs
salt and pepper to taste
wash and peel all veg and dice as you like
putin a pan with the veg stock and bay leaves cook for 15 mins remove the bay leaves
remove some of the veg in to another bowl and blend down whats left in the pan add the veg that you removed add the mixed herbs and put back on the heat for 10mins taste it and add the salt and pepper if needed
Well whatever you like put it in a big pot........?!?!? boil it for 30min max .... then i put it in a blender, and keep adding a bit iof water , as sometimes the blender clogs due to the soup being too thick.... once done you have your soup.
My kids version of vegie soup aka Hamburger soup:
1-2 pounds ham meat
2 tblsp of worchshire sauce
seasoning salt to taste
3 containers of beef broth
carrots
onion
peas
corn
rotel whole tomato
green beans
any other vege that you want to add.
Brown the meat in the wor sauce and seaoning salt. Do not drain. Add 1 can of beef stock and the veges (if the are raw). Let simmer for 15 minutes on med heat, add the canned veges and more stock, simer another 10 minutes. If the liquid level is too low, add the rest of the beef stock and simmer a little longer, if there is still plenty of liquid, you don't need that other can.
This usually takes 20-30 in to cook once everything has been added. Eat with your favorite crackers.
My kids love it but refuse to call it vege soup so hence the name hamburger soup.
Enjoy
Here's really easy and delicious soup, if you like broccoli!
Cut up 2 heads of broccoli into florets, discard most of the stems. Steam in a cup of water till soft, add some stock, or a stock cube and some hot water, salt and ground black pepper, and blend till it becomes a thick puree. Serve with a dollop of plain yoghurt.
This is a weight loss soup but still warm and hearty, yummy!
And it does work because I did the regime for 2 months and lost a stone and a half : )
Ingredients
6 large onions (or 3 onions %26amp; 3 leeks if preferred)
2 green peppers
1-2 cans of tomatoes
1 bunch of celery
陆 a head of cabbage
1 packet of dried soup mix
1-2 cubes of oxo
Sensor to taste with salt, pepper, curry, parsley etc.
How to make the soup
Cut veg into small to medium sized pieces and cover with water or stock cube and water. The stock cube adds flavour and spices. Boil fast for 10 minutes. Reduce to simmer and continue to cook until veg is tender. Eat as much as you want whenever you want and at any time of the day. This soup will not add calories; the more you eat the more you will lose. If eaten alone for indefinite periods, you would suffer malnutrition. Fill a flask in the morning if you will be away from home in the day.
corn beans peas carrots spinache asparagus tomato goat meat and oregano. Boil, serve, eat.
Wash the following veg. Two courgettes, two carrots, two leeks, and slice and cut up a pepper.
Place in a pan. Add a can of tomato, and then fill the empty can twice with water and add it to the pan.
Add two crumbled up vegatable stocks cubes, and a good pinch of mixed herbs. Seasoning to taste. Bring to boil and simmer for about 20 mins. When cool blend it in a er ..blender, warm it up or keep for use next day or whenever in fridge.
large sliced leek
300 gms grated carrot
150 gms grated swede
2 small handfuls lentils
chicken stock cube
vegetable stock cube
salt %26amp; pepper to taste
Add water depending how thick or thin you want it - it's ready in two hours but much nicer if you leave it over night. It freezes well and it's a good base for other savoury dishes.
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