Purely Vegatable Soup Recipes

PUREED VEGETABLE SOUPS

Steps:

• In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
• Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.

PUREED VEGETABLE SOUP

Steps:

• Gather the ingredients.
• In a large pot, combine the vegetables and broth. Bring to a simmer over high heat, reduce the heat, and simmer partially covered, until all of the vegetables are very tender.
• Using an immersion blender, puree the soup until smooth, seasoning with salt and pepper.
• Stir in the cream if desired, and serve hot in bowls, garnished with a tad of Sriracha, if desired.

PURELY VEGATABLE SOUP

Steps:

• Put all ingredients into a large pot. Be sure that liquid is almost to the top of the veggies. If not, add some water. You don't want to cover your veggies with the liquid because the cabbage will cook down quite a bit. You don't wantto have more broth then veggies. Bring to a low simmer. Simmer for about 30 minutes then check to see if veggies are tender.
• Bring to a low simmer and cook for about 30 minutes. Check to see if veggies are tender - if not, continue to cook and check every 10 minutes or so. The cook times will vary depending on the type of veggies you use and the cut size of the pieces.

HOMEMADE VEGETABLE SOUP

Steps:

• Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.