Cold Spicy Vegetable Soup Take A Look No Cook Recipes

SPICY VEGETABLE SOUP

Spicy Vegetable Soup image

A soup that hits the spot no matter what time of year. You can add as many types of vegetable as you like. Cooking the raw vegetables with the oil and spices before you add any type of broth intensifies the flavor of the soup. Store bought broth works fine. Need to consider salt content when using store bought broth.

Provided by LOUISE GOLDEN

Categories Stocks

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 diced onion
5 potatoes (about 2 cups diced)
2 carrots (about 1 cup diced)
celery (about 1 cup chopped)
14 1/2 ounces green beans
2 cups frozen corn
8 ounces fresh spinach
14 1/2 ounces petite diced tomatoes
10 ounces Ro-Tel diced tomatoes with peppers
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 bay leaves
6 -8 cups chicken stock or 6 -8 cups beef stock

Steps:

Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
In a large stock pot saute onion in vegetable oil.
Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
corn, green beans, bay leaves and stock.
Add water if needed.
Bring to a boil and then simmer for two to three hours.
The last hour simmer with a lid on stock pot.

Nutrition Facts : Calories 215.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.3, Sodium 803.9, Carbohydrate 39.7, Fiber 6.4, Sugar 6.4, Protein 8.9

SPICY VEGETABLE SOUP

Spicy Vegetable Soup image

This thin soup has sweet, sour and spicy flavours. The coconut milk tones down the chilli! This recipe is from Indonesia. It's borrowed from "The World of Spice" and is posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

300 ml boiling water
4 tablespoons desiccated coconut
1 tablespoon sunflower oil
1 onion, thinly sliced
1 garlic clove, crushed
1 inch piece gingerroot, peeled and grated
2 green chilies, finely chopped
1 teaspoon turmeric
1 1/4 liters vegetable stock
2 teaspoons brown sugar
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 leek, thinly sliced
2 ounces green beans, chopped
salt (or soy sauce)
1 lemon, juice of

Steps:

Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
Add salt and soy sauce to taste; stir in lemon juice just before serving.

Nutrition Facts : Calories 120, Fat 5.2, SaturatedFat 1.8, Sodium 59.2, Carbohydrate 18.6, Fiber 3.1, Sugar 9.6, Protein 2

COLD, SPICY, VEGETABLE SOUP (TAKE A LOOK NO COOK)

Cold, Spicy, Vegetable Soup (take a Look No Cook) image

This easy, summer, blender soup has a tex mex style. It's low calorie, healthy, and filling. The only fat comes from the yogurt. Has a spicy smoky flavor! Fat does help the body absord the nutrients. I you like you can drizzle the soup with olive oil or add a dollop of yogurt. I've made this with and without yogurt both are delish!

Provided by Rita1652

Categories Onions

Time 15m

Yield 3 1/2 cups, 2 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon fresh cilantro, I favor or 1 teaspoon fresh parsley
4 -6 leaves fresh basil
1 clove garlic
2 lbs tomatoes, rough chopped
1/8 cup diced vidalia onion
1/8 cup diced celery
1/8 cup diced carrot
1 tomatillo, cut into 4
1 lime, juice of
1/2 chipotle chile in adobo (seeds removed)
1/3 cup yogurt
3 ice cubes
salt and pepper to salt
2 slices basil leaves or 2 slices cilantro

Steps:

Put all soup ingredients into blender and blend till smooth.
You can serve as is or chill for an hour.
Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.

Nutrition Facts : Calories 127.9, Fat 2.5, SaturatedFat 1.1, Cholesterol 5.3, Sodium 53.3, Carbohydrate 24.8, Fiber 6.4, Sugar 15.8, Protein 6

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