Chunky Vegetable Soup Recipes

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:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Steps:

• Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
• Heat the oil and butter in a large stockpot and add the sliced vegetables. Saute about 3 minutes.
• Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil. Cover, reduce the heat and boil gently for 20 minutes.
• Mince the garlic and herbs together in a food processor fitted with a steel chopping blade. Add the herb mixture to the stockpot, mix well, season with pepper and serve.

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

Steps:

• Simmer everything except the tomatoes and the red lentils until very soft, then add tomatoes and simmer for 10-20 minutes.
• Turn down the heat then add the red lentils, cooking until the lentils mix in to the rest of the broth. Simple but delicious!

Steps:

• Melt the butter in a large saucepan, then add all the prepared vegetables.
• Stir to coat and season with salt and pepper.
• Cover the pan and leave the vegetables to sweat over a low heat for 10 minutes, stirring occasionally.
• Add the vegetable stock and the milk.
• Bring to the boil, then turn the heat down low and simmer for 20-25 minutes, or until vegetables are cooked.
• Check the seasoning before serving.
• Serve with chopped herbs, grated cheese and crusty bread.