Coyotes Vegetable Soup Recipes

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.

Steps:

• Put broth or stock into a very large soup or stock pot. Peel and smash garlic cloves and add them to the broth. Peel ginger root, mince into very small pieces and add to the broth. Bring the contents of the pot just to the boiling point. Dice onion, slice carrots and add to the pot. Turn down the heat and simmer for approximately 20 minutes. Chop cabbage roughly into bite-sized pieces. Cut potatoes into a uniform dice and add to pot. Cook for another 15 minutes. Slice mushrooms uniformly if large or cut in quarters if small and add to pot along with Kosher salt. Simmer just until the potatoes and mushrooms are tender. Roughly chop the raw spinach and add it to the hot soup. It won't take long to wilt. Taste and correct the seasoning, adding salt and pepper.

Steps:

• Dissolve the bouillon in the hot water.
• Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
• Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.