HARVEST VEGETABLE SOUP
This Mediterranean Harvest Vegetable Soup recipe is vegan and gluten free. It's made with parsnips, carrots, beans, kale, and fresh herbs!
Provided by Christine Rooney
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Mince 6 cloves garlic and 1 onion (or 2 shallots). Chop 1-2 stalks of celery into small pieces.
- Chop 4-5 carrots and 1-2 parsnips into slices.
- Roughly chop 2-3 cups of kale.
- Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium. Add 1 Tbsp. oil. Once the oil is heated add the garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
- Add the carrots and parsnips to the pan along with a generous pinch of salt and pepper. Saute for 7-8 minutes, stirring often to prevent sticking. The vegetables should soften slightly.
- Add 4 cups of vegetable broth to the pan and cover. Bring to a boil and then reduce to a simmer for 20 minutes or so. Stir occasionally.
- After 20 minutes or so remove the cover from the pan. Add 1 (drained)14.5 oz. can of diced tomatoes (or petit diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. Italian seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sugar, and another pinch of salt and pepper. Add the kale to the pot. Stir all of the ingredients together.
- Cover once again and simmer for another 10 minutes or so.
- Taste the soup and adjust spice levels to taste. The vegetables should be softened and easily pieced with a fork.
- Serve the soup with crusty bread and garnish with Parmesan cheese (optional).
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
HEALTHY HARVEST SOUP
Powerhouse whole grains and autumn vegetables simmer to perfection in this comforting, vegan-friendly soup. To make the squash easier to peel and chop, pierce and microwave for a minute or two. Any type of bean or winter squash would be delicious in this soup.
Provided by Cynthia Phillips
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
- Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
- Stir kale into soup; simmer until kale is tender, about 10 minutes.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 39 g, Fat 4.5 g, Fiber 8.3 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 600.6 mg, Sugar 5.2 g
CREAMY HARVEST VEGETABLE SOUP
Delicate, rich and yummy. A blustery day kind of soup and perfect for celebrating Mabon, or the Autumnal Equinox.
Provided by Sasha Kamen
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- 1. Boil sweet potatoes in broth until soft. Reduce heat to low or simmer.
- 2. Start hacking at the squash. Toss in pieces as you get them peeled and chopped.
- 3. Take a break and get a glass of wine.
- 4. Finish butchering the %&$#@! squash.
- 5. Add the rest of the squash and stir in syrup and honey. If getting too thick, you can add a little more water. Simmer until squash is soft.
- 6. Strain soup and mash vegetables, apples, etc. with a potato masher, or put through a potato ricer, or blend with a stick blender.
- 7. Return vegetable mixture to the hot broth and stir to blend.
- 8. Add a little of the hot soup to the cream in a measuring cup. Then slowly add cream mixture to the hot soup stirring constantly.
- 9. Correct the seasoning, adding salt and white pepper if necessary. Ladle into bowls and garnish with a dash of ground nutmeg.
WINTER HARVEST VEGETABLE SOUP
Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.
Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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