THICK AND CREAMY VEGETABLE SOUP
This is another recipe from the Anne of Green Gables cookbook. Delicious vegetable soup is perfect on a cold day! Please note all times are approx. If you find they need adjusting please let me know
Provided by Psalm AKA Typo Qween
Categories Potato
Time 1h
Yield 6 8 ounce servings, 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop onion and celery into tiny pieces.
- Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft-about 5-7 minutes.
- Chop carrots and potatoes into small pieces. Add peas and set aside.
- Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. Mash tomatoes and seasonings with wooden spoon.
- After onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
- Bring soup to boil and then turn to medium. Boil gently to cook vegetables-about 15 minutes.
- Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back into saucepan. Stir in the milk.
- Heat over medium BUT DON"T LET IT BOIL. Ladle soup into bowls and sprinkle the green onions on top.
THICK VEGETABLE SOUP
Make and share this Thick Vegetable Soup recipe from Food.com.
Provided by Laka
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour cold water over carrots, celery, cauliflower and broccoli, sprinkle with Vegeta and cook for 15 minutes until vegetables are tender.
- Portion of the cooked vegetables together with the liquid puree in a blender and pour back into the soup pot. Cook for 2-3 minutes and bring to a boil.
- Add sliced celery stalk, and continue to cook for 1-2 minutes, then remove from heat and stir in the olive oil.
- Light advice: carrots, cauliflower, broccoli and celery can be replaced with other vegetables of your choice.
- A little secret: if you want a thicker soup, cook a small potato (cubed) with the vegetables.
Nutrition Facts : Calories 546.7, Fat 12.1, SaturatedFat 2.1, Sodium 611.1, Carbohydrate 97.5, Fiber 38.4, Sugar 37, Protein 36.2
THICK VEGETABLE SOUP.
Warm creamy and flavoursome vegetable soup
Provided by dumpling82
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Finely slice both onions and fry in a little oil until soft.
- boil the kettle and measure 2 pints and add the 3 stock cubes. add this to the onions
- chop the carrots, turnip and potatoes, add to the pan, add salt and pepper to season
- leave to boil gently until everything is soft.
- when soft blend the soup until it looks like a puree.
- put back on the hob and add as much or as little frozen veg as you wish to have and simmer gently for 10 mins, add salt and pepper to season.
- serve hot and spiral a little cream over the top for decoration
- if you want it thinner add more vegetable stock little at a time
THICK CROCK POT TOMATO VEGETABLE SOUP
Make and share this Thick Crock Pot Tomato Vegetable Soup recipe from Food.com.
Provided by dale7793
Categories Chicken Breast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add the first 12 ingredients to the crock pot (except extra kidney beans).
- Stir well.
- Cook on low for 8 hours.
- Before serving stir in the chicken, rice, extra kidney beans and peas.
- Allow to heat through and serve.
- I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
- This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).
Nutrition Facts : Calories 425.3, Fat 2.7, SaturatedFat 0.6, Cholesterol 34.2, Sodium 396.5, Carbohydrate 70.9, Fiber 18.7, Sugar 14.6, Protein 33.3
VEGGIE STOUP (THICK, VEGETABLE SOUP)
I've been craving a good wholesome Vegetable soup and decided to throw a bunch of things in a pot and see what comes out and it is surprisingly good.
Provided by kristen.kuehter
Categories Rice
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions and garlic for 20 minutes on low, or until onions are translucent. Add peas, corn, green beans, tomatoes and onion/garlic mixture in a large pot, and bring to a simmer. Brown ground beef and cook white rice, when done, add to pot with the beef stock and tomato paste, sauce and simmer for 1 hour.
Nutrition Facts : Calories 248.6, Fat 7.7, SaturatedFat 2.9, Cholesterol 30.8, Sodium 1418.7, Carbohydrate 31.2, Fiber 4.2, Sugar 5.1, Protein 14.6
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