ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
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.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
RUSTIC FALL VEGETABLE SOUP
Provided by Kelsey Nixon
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
- Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
- Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.
Nutrition Facts : Calories 272 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 8 milligrams, Sodium 483 milligrams, Protein 12 grams, Sugar 7 grams
AUTUMN VEGETABLE SOUP
This hearty soup is a rare find. It is absolutly delicious. I you want to impress anyone...make this!!!
Provided by Tara in Southwester
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
- Add the rest of the ingredients EXCEPT the milk.
- Boil for 25 minutes.
- Puree soup with blender, return to heat and add milk.
- DO NOT BOIL!
- Just heat through.
- Recipe may be doubled.
AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS
A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Number Of Ingredients 13
Steps:
- Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
- Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
- For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.
Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium
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15 COZY SOUPS FULL OF FALL FLAVOR - ALLRECIPES
From allrecipes.com
Author Mary Claire LagrouePublished Sep 14, 2020Estimated Reading Time 3 mins
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AUTUMN VEGETABLE SOUP - FLAVOR THE MOMENTS
From flavorthemoments.com
4.3/5 (16)Total Time 40 minsCategory SoupsCalories 166 per serving
- Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
- Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
- Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
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#60-minutes-or-less #time-to-make #course #preparation #occasion #bisques-cream-soups #soups-stews #fall #dietary #seasonal
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