Chunky Vegetable Soup From Food Doctor A List Diet Recipes

Steps:

• Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.
• Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.
• Add the rest of the vegetables and seeds.
• Heat them together in the oil for another five minutes or so.
• Add just enough stock to cover the vegetables and simmer for ten minutes.
• Add the remaining stock and the bay leaf.
• Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.
• Serve.
• Store the remaining portions you want to keep in the refrigerator or freezer.

Steps:

• Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
• To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
• Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Steps:

• Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
• Heat up the oil in a deep pan and fry off the onion
• Add a knob of butter and allow the onion to brown before adding the garlic
• Add the carrots, potatoes & parsnips and mix well
• Season with salt, pepper & a very light sprinkle of smoked paprika
• Cover the pan with a lid and leave to cook for a couple of minutes
• Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
• Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
• Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
• Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness