Vegetable Soup Recipe

Spring Vegetable Soup Recipe

Soups aren’t only reserved for winter – you can now create this light vegetable soup which is perfect alternative to a carb-loaded meal.

Garnish with lemon for a super-sweet flavour, and enjoy with a side of toasted bread for extra texture.

RELATED: Easy Pumpkin Soup Recipe

Serves 4

Ingredients

2 tablespoons olive oil

1 onion

2 cloves garlic

2 potatoes

100g asparagus

100g cabbage

100g fresh peas

2 cups vegetable stock

2 tablespoons creme fraiche

Method

  1. Heat the oil, then fry the onion until glossy. Add the garlic and vegetables, then cook until golden brown.
  2. Pour the vegetable stock and bring the entire mixture to a boil. Simmer, and pour in the creme fraiche. Season with salt and pepper, and serve with a side of warm toast.

Image via Taste

May 27, 2015

Healthy Provencal Vegetable Soup

For a healthy lunch recipe, why not try a traditional French vegetable soup?

It’s the perfect meal if you’re feeling under the weather, and is ideal for even children on a cold, rainy day. Feel free to add some of your favourite pasta for a filling dish during the winter weather.

RELATED: Zurek or Polish Ryemeal Soup Recipe

Serves 4-6

Ingredients

200g broad beans

2 garlic cloves

1 tablespoon olive oil

1/2 onion (finely chopped)

1 celery stick (sliced)

2 carrots (diced)

1 potato

2 leeks

5 cups water

1 zucchini (sliced)

1 cup peas

1 cup green beans

2 tomatoes (peeled and sliced)

Spinach leaves

Basil leaves

Mixed herbs

Method

  1. Heat a pan of hot water over the stove, and add the broad beans. Boil for 10 minutes, then drain and add the garlic cloves and mixed herbs.
  2. Add the green beans, then cook until completely boiled. Set aside to cool down.
  3. In another pot, heat the olive oil and combine the onions and leeks. Cook for 5 minutes before adding the celery, carrots, garlic and other vegetables into the pot.
  4. Once the mixture has settled into a consistent boil, add the beans from step 1, potatoes, and 5 cups of water. Boil, and skim off any foam from the surface.
  5. Finally add the zucchini, peas, and tomatoes. Let the mixture simmer with the lid on for 25 minutes, or until the vegetables are tender. Serve with fresh basil.

Image via Hungry Poodle

May 18, 2015

Quick And Easy Winter Vegetable Soup

This low-calorie, vitamin-rich vegetable soup makes a delicious and filling lunch or dinner. Use the best canned tomatoes you can find, and top with a dollop of pesto for great flavour.

Ingredients
4 garlic cloves, chopped
2 carrots, halved lengthwise and thinly sliced
2 celery ribs, halved lengthwise and thinly sliced
2 leeks, halved and thinly sliced
1 fennel bulb, halved, cored and thinly sliced
1 can of whole tomatoes
2 bay leaves
Handful spinach or kale leaves
6 cups water
Leftover parmesan rinds
2 Tablespoons pesto

Method
1. Heat a little olive oil in a large soup pot. Add the garlic and cook over moderate heat, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the can of tomato, bay leaves and spinach or kale leaves, and cook until the vegetables are tender, about 5 minutes. Add the water and the parmesan rinds and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.

2. Discard the rinds and bay leaves. Season the soup with salt and pepper. Ladle into bowls, add a dollop of pesto and serve.

Hint: Use this vegetable soup as a base to add other ingredients like cooked beans or lentils.

Collect and freeze parmesan rinds when you finish grating cheese, then add to soups and casseroles to infuse the dish with savoury flavour.

July 21, 2013

Creamy Mushroom Soup With Poached Egg

Everything’s better with an egg on it! This creamy mushroom soup flavoured with thyme and chives is the perfect midweek meal or indulgent dinner for one.

Serves 4. Preparation time: 10 minutes, cooking time: 20 minutes

Ingredients
4 eggs
1 tbsp white vinegar
1 tbsp butter
1 onion, diced
1 clove of garlic, sliced
600g mushrooms, roughly chopped
½ cup dry white wine
2 large potatoes, peeled and diced
3 cups salt reduced chicken stock, plus one cup water
6 sprigs fresh thyme, stalks removed
1 cup evaporated milk
½ bunch chives, chopped
Salt and pepper to taste

Method
1. Heat saucepan and add olive oil, sweat the onions and garlic until translucent. Add mushrooms and thyme; gently cook while stirring occasionally for 2 -3 minutes. Add the wine and continue to simmer until liquid has reduced by half, then add chicken stock, water and potatoes. Simmer for 20 minutes or until mushrooms and potatoes are fully cooked.

2. With a hand blender, blend to a smooth consistency and add evaporated milk. Check seasoning.

3. For the poached eggs, bring a pot of water and vinegar to the boil, reduce heat to a simmer.

4. Crack each egg into a small bowl. Slowly lower the eggs into the water and cook for 2-3 minutes or to your liking. Remove eggs from water and place onto kitchen paper.

5. Ladle soup into bowls and place one egg into each soup bowl.

6. Garnish with chopped chives. Serve with crusty wholegrain bread.

What’s your favourite soup recipe?

July 11, 2013

Meatball And Tomato Soup

Gluten Free Meatball And Tomato Soup

Meatballs:

200g chicken mince

½ cup gluten free breadcrumbs (freshly made work well)

½ clove garlic, chopped

1 tbsp chopped parsley

2 tbsp grated parmesan

1 egg

Pinch salt

Soup:

1 red capsicum

Olive oil

1 tbsp butter

2 tbsp olive oil

1 clove garlic

2 x 400g tins Italian tomatoes, pureed

Pinch dried oregano

250ml water

Salt

Handful of dried gluten free pasta, any flat or small shape

Method:

Mix all the meatball ingredients together in a bowl and refrigerate until ready to use.

To make the soup, place the capsicum on a grill tray, drizzle with olive oil and roast until brown and blistered. Remove to a bowl and cover with plastic wrap.

Meanwhile, heat the butter and olive oil in a pot, add the garlic and cook for a few minutes on low heat until fragrant and lightly coloured. Add the tomatoes, oregano and water and season with salt.

When the capsicum is cool enough to handle, peel it and discard the skin, seeds and stem. Puree flesh, add to the soup and simmer for 30 minutes.
Roll the chicken mixture into small balls and add directly to the soup with the dried pasta. Ensure there is enough soup to just cover the meatballs, adding water if necessary.

Simmer for 10 minutes or until the meatballs are cooked through and the pasta is soft.

For Vegetarian meatballs, try the following:

2 tbs olive oil

1 onion, finely chopped

1 garlic clove, crushed

1 zucchinis, grated

1 large carrot, grated

100g (about 4 slices) gluten free bread, crusts removed

400g canned chickpeas, rinsed, drained

3 tbs crunchy peanut butter

1 egg yolk

Method:

Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.
Add softened vegetables, peanut butter and yolk. Process until mixture comes together.

Form the mixture into meatballs and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the meatballs, in batches if necessary, for 1-2 minutes each side until golden.

What are you making for dinner tonight?

August 15, 2011