Low Fat Carrot and Zucchini Soup Recipe. See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Why settle for canned soup when you make your own heartier fresh-tasting soup without all those additives? This carrot and zucchini soup is pureed to make a deliciously filling soup to warm you on cool Autumn days. Enjoy with a slice of crusty whole-grain bread. See Full Nutritional GuidelinesHide Full Nutritional Guidelines. Mushroom-Barley Soup. 1.
Put the olive oil in a large, deep pot over medium-high heat. When hot, add the mushrooms and carrots and cook, stirring occasionally, until they begin to brown, about 10 minutes. Add the barley and continue to cook, stirring frequently, until it begins to brown, about 5 minutes; sprinkle with a little salt and pepper.2. Gazpacho, 12 Ways — Mark Bittman. The “recipes” here (a few of which take some artistic license with the term “gazpacho”) amount to little more than lists of ingredients and quantities because the method doesn’t bear repeating twelve times: combine everything in a blender or food processor, process to your desired texture (keep reading), chill in the refrigerator if you like, garnish, and eat.
These will each serve four. For a completely smooth soup, turn on the machine and let it run. If you prefer some chunks, pulse the machine—this works best with a food processor; or, if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand, and stir them together. GREEN GAZPACHOS1. Instant Pot tomato soup. Shiitake Dashi. Recipe provided by Kate Jacoby and Rich Landau, chefs at Vedge in Philadelphia.
Hear more in The Key 3 segment recorded at their restaurant. Recipe note from Rich Landau: "This is called a dashi. In Japanese cooking dashi is made from fish and kombu seaweed. Obviously, we're not going to use the fish. Vegetable Broth Base. A good vegetable stock is an important ingredient to have on hand, but supermarket offerings don’t taste like vegetables, and traditional homemade versions are expensive and time-consuming to make.
In our recipe, we grind a selection of fresh vegetables, salt, and savory ingredients to a paste that we can store in the freezer and reconstitute as needed. Leeks provide good allium flavor, and a small amount of freeze-dried onions support the fresh flavor of the leeks. Tomato paste and soy sauce provide an ultimate boost. Long-simmered vegetable broth tends to be murky and off-tasting. After testing, we realized we prefer the clean, fresh flavor—not to mention the ease—of vegetable broth made by stirring boiling water into a paste of vegetables and herbs, which can be conveniently stored in the freezer. Ingredients Directions 1. 2.
Recipe: The Easiest Chicken Pho You Will Ever Make (Really) Moroccan Spiced Chickpea Soup Recipe : Dave Lieberman. Vegan Black Bean Soup Recipe. The River Cottage’s Vegetable Bouillon (a.k.a. Souper Mix) Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 209 Save ▴ Harvest Black Bean Soup. The soup is good fresh from the pot, but even better for a day or 3 or 4 in the fridge.
Refrigerates up to 6 days and freezes for 4 months. A soup meant for using up those survivors of the vegetable bin turns them into prime assets when they're browned then cooked with black beans. Believe it or not, pumpkin pie spices are the making of this soup. Who knew dried beans practically light up when simmered with a generous helping of these fresh ground so-called "sweet" spices. Try it; you'll see. Milk Street — Christopher Kimball’s Milk Street. Paul Bertolli's Cauliflower Soup Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Louise’s Favorite Bone Broth or Vegetable Broth. Bone broth is a wonderful way to nourish and heal your digestive tract and energize your body; it provides an easily digestible source of vitamins, minerals, and protein.
If you’re vegetarian, you can leave out the bones and meat scraps and create a healing vegetable elixir to sip during the day. You can also include just bones and no vegetables, if you like. This broth can be used to sip, or used in recipes for more flavorful grains, soups, and more! Note: gather your ingredients at your own pace Take a large paper shopping bag; open and place it in one of the freezer drawers. Over the course of the week or several weeks, throw all bones and meat scraps in the bag in your freezer drawer. Vegetable Soup. Share on Pinterest It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it.
I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Finally I’ve gotten around to trying it homemade and I will never want another can again, it’s 100 times better homemade. Red Lentil Soup With Lemon Recipe. Cabbage & white bean soup Recipe on Food52. Garden Vegetable Soup Recipe : Alton Brown. Bread and Onion Soup. When I have no vegetables on hand, I make this soup, which requires only onions and leftover bread.
Grated Gruyère, one of my mother’s favorite additions to the soup, is a great flavor enhancer. Ingredients 1/4 cup vegetable oil4-5 slices leftover bread, cut into 1/2-inch cubes (2-2 1/2 cups)1 1/2 tablespoons peanut oil2 medium onions, thinly sliced (about 3 cups)5 cups homemade chicken stock or low-salt canned chicken broth1/4 teaspoon salt, or to taste1/2 teaspoon freshly ground black pepper1 cup grated Gruyère or Emmenthaler cheese1 tablespoon minced fresh chives Instructions 1. 2. 3. 4. 5. 6.
Potato Leek Soup Recipe. Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step. You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will be creamier. Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option)*2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1/4 cup chopped fresh parsleySprinkle of Tabasco sauce or other red chili sauceWhite or black pepper to taste.
Black bean soup + toasted cumin seed crema. Soupe au chou-fleur, carotte et cumin : Recette de Soupe au chou-fleur, carotte et cumin. Basic Green Soup. This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Ingredients. Garbanzo Bean (Chickpea) Soup Recipe with Garlic, Sumac, Olive Oil, and Lemon (Slow Cooker or Stovetop) Ever since I rediscovered it when I made Fattoush, I've been loving the flavor of Sumac, the maroon-colored spice you see sprinkled on top of this soup, but if you don't have any Sumac, don't let that stop you from making the soup if you like hummus, falafel, or any of the other tasty things made with garbanzo beans.