QUICK AND EASY VEGETABLE SOUP RECIPE | How To Make Healthy Vegetable Soup in NO TIME!
Hey Guys! Learn how to make this quick and easy vegetable soup recipe. It is a very healthy vegetable soup that you can incorporate into any day. Prep it ahead of time or make it on the spot in no time.
I'll leave the recipe below, but it's also included in my free ebook, so grab that too to get even more healthy recipes to try out at
QUICK AND EASY VEGETABLE SOUP RECIPE
1/2 sweet onion (chopped)
1 garlic clove (chopped)1 rib celery (chopped)1 carrot (chopped)
6 baby potatoes or small red potatoes equalling about a cup chopped (unpeeled)
3 to 4 cups vegetable broth (using Better than Bouillon Vegetable Base adds the best flavor) plus more for sautéing onions and garlic
1 can of beans like garbanzo, black, or kidney beans (drained)
1 can of diced tomatoes
1/4 cup frozen peas1/4 cup frozen corn1/4 to a 1/2 jalapeño (sliced) for garnish
large handfuls of spinach per servingsalt and pepper to taste
In a medium soup pot add onions, garlic and a little bit of broth and sauté for 3 minutes. Add in the celery and carrot, adding more broth if sticking to the pan and sauté for 3 more minutes stirring occasionally.
Add in the 3 to 4 cups of broth, and the potatoes. Bring to a medium boil and then reduce to a simmer for 10 to 15 min- utes until all the veggies are tender. You can slightly cover the pot to help cook the veggies quicker.
Once the veggies are tender, add in diced tomatoes, beans, peas, corn, and desired salt and pepper. Turn off the heat and cover for a few minutes before serving.
Divide soup into desired serving bowls and add a hefty handful of fresh spinach to each bowl. If desired, top with a few slices of jalapeño for a kick.
* If you’d like to bulk up this soup, you could always add in some left over brown rice, gluten free pasta, or additional beans.
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Curried Cauliflower Soup | Easy + Healthy Soup Recipe
Curried Cauliflower Soup Recipe:
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This delicious Curried Cauliflower Soup is a comforting, warming, and nutritious soup that is perfect for a chilly winter evening. This soup is easy to make, packed with flavor, and can be enjoyed as a healthy lunch or dinner option.
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A roasted tomato soup recipe that’s creamy, rich, and loaded with fresh tomatoes. Serve alongside buttery, grilled “cheese” for a comforting meal. Vegan, Gluten-Free.
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The Best VEGETABLE BEEF SOUP That You EVER Ate!! ~ You Will LOVE This!
If you ever take the time to make this soup, you will never want to make it any other way! Low and slow is the way to go to make this soup and have your beef very tender!
In the video I made a double batch. We love to have it two days in a row plus a little for a few lunches.The recipe below makes a smaller pot than what I used. A dutch oven is fantastic for this recipe.
Vegetable Beef Soup
1 1/2-3/4 lbs beef (such as stew meat or a chuck roast) trimmed and cut into dice sized pieces
cooking oil
2 medium onions, diced
4-5 carrots, peeled and diced or sliced
3-4 stalks celery, cleaned and diced or sliced
4-5 cloves minced garlic or 1 teaspoon granulated garlic (to taste)
water and/or beef stock (enough to cover well) plus 2-3 more for after the vegetables go in
2 teaspoons salt (to taste) NOTE* if you are using beef stock you will want to adjust for salt
1 teaspoon black pepper (to taste, if possible freshly ground is best)
1 Tablespoon Italian seasoning (to taste)
Vegetables that I added (they are optional though recommended for a hardy soup):
peas, fresh, frozen or canned
corn, fresh, frozen or canned
1 or 2 14.5 oz.cans of diced or petite diced tomatoes
green beans, fresh, frozen or canned
NOTE* If using canned vegetables, add in potatoes first and the canned vegetables during last 15-20 minutes
1-1 1/2 lb red potatoes, diced into bite sized pieces (white potatoes are also good) Russet potatoes can get too mushy if over cooked.
OPTIONAL INGREDIENTS:
1/2 cup of QUICK barley
1 diced turnip or 2-3 diced parsnips
2-3 Tablespoon tomato paste
bay leaf (don't forget to remove it before serving)
1-1 1/2 cups chopped spinach (I forgot to add into mine)
Instructions:
In a dutch oven heat oil over a medium-high heat. When pot is hot add beef, don't crowd the beef or it won't sear correctly. Best to work in batches. Keep the beef moving, remember, you are not cooking it through, you are simply searing it as you would a roast. Do not walk away during this process. Keep it moving in the pan. This will not take long, 3-4 minutes. Remove meat to a bowl and set aside.
Add a little more oil to pan and add the onions. Sauté for 4-5 minutes. Add in the carrots and celery continue to sauté for another 4-5 minutes. If using fresh minced garlic add it in last and sauté only one more minute longer (This time I used my DIY granulated garlic as I was out of fresh garlic).
Add the beef back into the pan. Pour in enough water or beef stock to cover the the whole mixture. Approximately 5-6 cups, no need to be exact, simply enough to cover about 1 inch over the mix. You will add more liquid later as needed. Bring up to a full boil and let it boil for only a minute or two, then immediately turn the heat down to a medium low simmer (as shown in the video), adjusting the heat as needed. This is when I add in my seasonings. Cover and let it simmer for about 30 minutes, stirring it once or twice during that time and adjusting the heat as necessary. A low simmer is important to maintain at this stage as this is what makes the beef so tender. Rushing this stage will make the beef tough and chewy.
Remember to taste through out the cooking time and adjust seasonings to your taste. As you add in vegetables you will find it necessary to adjust for seasoning. It is better to use less at first and add in as you go, remembering that in cooking, you can add it in but you can't take it out.
If using frozen vegetables add them at this stage as I did in the video. (NOTE* when I am adding frozen vegetables I temporarily turn my burner to medium high to accommodate the frozen vegetables. Only for a minute or two, I then turn it back down to a low simmer. Don't forget and walk away with the burner not adjusted back down. When simmering, there is no need to stand over it, simply set a timer and check on it about every fifteen minutes and give it a stir.
Add in the tomatoes. After approximately 20 minutes I add in the potatoes and the barley. Check in another 20 minutes. It may need longer. Don't forget to adjust your seasonings as needed. The soup is done when the vegetables are tender. Different times for different pots. No worries.
Serve with a nice crusty bread, garlic bread or of course crackers. Stays good in the refrigerator for up to 4 days. Enjoy!
Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper
2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter
Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.
The FASTEST Homemade Chicken Soup You Can Make
Can you REALLY make chicken soup that tastes homemade in 15 min? Yes, and I'll show you how. Save 33% on your first Native Deodorant Pack - normally $39, you’ll get it for $26! Click here and use my code LAGERSTROM #AD
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-- RECIPE --
▪Olive oil
▪600g (2 10oz bags) frozen precut mirepoix mix (carrot, onion, celery)
▪3g or 1tsp garlic powder
▪2g or 1tsp black pepper
▪1-2g or 1tsp dried oregano
▪75g or 1/4c chicken better than bouillon
▪2 900g/32oz boxes chicken stock (1800g/64oz total)
▪150g or 1 1/3c orzo (sub frozen rice for GF or even broken down ramen noodles)
▪150g or 3-4 large swiss chard leaves, chopped (or other leafy green of choice)
▪450g/1lb rotisserie chicken meat (or baked chicken thighs), chopped
▪2-3g or 1tsp turmeric
▪150g or 1 1/4c frozen peas
Add generous squeeze of olive oil into a large preheated heavy bottomed pot over high heat followed by mirepoix. Stir and cook for 1-2 mins until thawed and starting to soften.
Add garlic powder, pepper, and oregano (feel free to eyeball it). Stir and fry for about a minute until fragrant. Stir in chicken bouillon paste. Stir in chicken stock. Add orzo (if subbing for frozen rice wait to add until later). Bring soup to a simmer.
About 4-5 minutes from when orzo/pasta is done cooking, stir chard/greens. Reduce heat to medium/med-low and cook until greens are tender and orzo is cooked to al dente.
Stir in turmeric, frozen peas, and chopped chicken just to heat through. If using frozen or pre-cooked rice, add it during this step. Taste for seasoning and adjust with salt if needed. I usually add a large pinch of salt or 2 at this step. Be sure to stir salt in well to dissolve before adding more.
Garnish with black pepper, a drizzle of olive oil, a squeeze of lemon juice, and fresh dill if you have it.
IF USING CHICKEN THIGHS:
Salt boneless, skinless thighs and lay out on a sheet tray. Bake at 450F/230C for 13-15 min.
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CHAPTERS
0:00 Intro - SPEED SCRATCH
0:45 Getting right into it
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5:17 Adding the chicken and finishing the soup
7:55 Let’s eat this thing
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