Spur Of The Moment Vegetable Soup Recipes

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

VERY VEGGIE SOUP

Steps:

• Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
• While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
• Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.

SPUR-OF-THE-MOMENT VEGETABLE SOUP

Steps:

• Place a large Dutch oven or soup pot over medium heat; add in butter and or oil.
• When the butter is melted, or the oil is hot, toss in the carrots, onion, celery, garlic, ginger, rosemary, and thyme.
• Season with salt and decrease heat to low, and give the ingredients a couple of turns to coat them with butter or oil.
• Cover the pot and cook for 15-20 minutes, stirring a few times, until the vegetables are very soft but not colored.
• Remove the lid, pour in the chicken broth, increase heat, and bring to a boil.
• Toss in the potato cubes and adjust the heat so that the soup is at a simmer.
• Partially cover the pot and let the soup simmer gently for another 20 minutes or until the potato can be mashed easily with a spoon.
• You may serve the soup as is or puree it; remove the rosemary and thyme sprigs.
• If serving as is, taste soup and adjust seasoning with salt and pepper.
• Or puree the soup in a blender or food processor, or use a food mill or immersion blender.
• Taste it for salt and pepper and reheat it before serving.
• If you find the soup a little too thick for your taste, when you're reheating it, pour in enough additional chicken broth or water to get the texture you like.

EVERYDAY VEGETABLE SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

HEARTY OXTAIL SOUP

Steps:

• In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.