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How To make Farmhouse Vegetable Soup(English)
2 lb Potatoes
1 lb Carrots
1 lb Onions
1 Leek
2 Sticks of celery
2 oz Butter
1 pt Lamb stock
Bouquet garni Salt and pepper
Peel and coarsely chop the carrots, onions, leek and celery. Melt the butter in a large saucepan and add the chopped vegetables. Saute for 10 minutes, stirring occasionally, until the vegetables are soft. Peel the potatoes and cut into small chunks. Put the potatoes, bouguet garni, stock, and salt and pepper into the saucepan with enough water to cover the vegetables. Bring to the boil and simmer for 45 minutes. Remove th~ bouduet garni and serve. The potatoes thicken the soup and may disappear into the liquid. The vegetables may be diced or finely chopped, using a food processor, ii preferred.
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How To make Farmhouse Vegetable Soup(English)'s Videos
Traditional Irish Vegetable Soup/A Taste of Home/Traditional Vegetable Broth
TRADITIONAL IRISH VEGETABLE SOUP
#traditionalirishsoup #vegetablesoup #atasteofhome
Hi guys, welcome to Marks Irish Kitchen where i do family friendly recipes everyone can enjoy. Todays video is for a traditional Irish vegetable soup or broth. This is a simple soup and more known as being from the North of Ireland. This soup has been made for generations as a hearty and healthy way to keep people fed. It is a cheap wholesome soup that is really simple to make. Its known in Ireland as a comfort food plus its a great way to top up your 5 a day.
Although i make mine with vegetable stock, it is traditionally made with either a “soup bone” which is a shin of beef or some chicken bones and meat off the carcass.
INGREDIENTS
180g (3/4 cup) soup mix *(see below)
1 large carrot washed and sliced
1 large leek washed and sliced
3 stalks soup celery ( if you cant get soup celery use as dark a celery as you can) you will be using the leaves as well.
1-1.5 litres of stock depending on how thick you like your soup.
Handful flat leaf parsley
METHOD
Spray a large saucepan with some low calorie oil and add the leeks,carrots and celery and cook for 3-4 minutes.
Then add the barley mixture (you can soak the barley mixture overnight before using to cut down on the simmering time).
Then add the stock and the parsley. Season to taste but go easy on the salt as the barley mixture is quite salty.
Simmer for 2.5-3 hours until the barley and peas mixture is softened and plumped up(this will be less approx 1 hour if the barley mixture has been soaked).
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Soup mix
7 parts dried barley
1 part dried red lentil
1 part yellow split peas
1 part green split peas
.5 part marrowfat peas.
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Best Chicken and Vegetable Soup | Supergolden Bakes
This Hearty Chicken Vegetable Soup is perfect for chilly days! Packed with vegetables and easy to make on the stove or your Instant Pot. Syn Free on Slimming World and easy to customise!
Full recipe on SupergoldenBakes.com
Rustic Vegetable Soup
Marco Pierre White show us how to make the perfect Rustic Vegetable Soup.
The BEST Vegetable Soup Recipe
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
4 large potatoes medium chopped
3 large carrots medium chopped
3 medium celery stalks medium chopped
3 cups bell peppers medium chopped
2 medium zucchini medium chopped
1 medium onion finely chopped
2 cups corn fresh or frozen
6 cups vegetable stock low sodium
28 oz can diced tomatoes low sodium
3 bay leaves
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp salt
Ground black pepper to taste
1 tbsp avocado oil
1 medium garlic clove grated
1/3 cup dill or parsley finely chopped
Parmesan cheese and yogurt for garnish
????Printable recipe:
►DIRECTIONS:
1. Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
2. Add potato, carrot, celery, pepper, stock and diced tomatoes; stir. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
3. Add zucchini and corn, cover and simmer for 5 more minutes. Turn off heat, add grated garlic and dill.
4. Serve hot garnished with Parmesan cheese and yogurt.
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My name is Olena Osipov and I have spent the last 11 years making it my mission for you to cook quick and easy healthy meals for your family. I grew up in Ukraine watching my grandma cook with real food. Now I combine her recipes with a sprinkle of my nutrition education and budget and time-saving skills (as a mom of 2), to help you eat healthy while living a busy life! Read more about me
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Vegetarian Vegetable Soup (Recipe in Description)
Vegetarian Vegetable Soup
Ingredients
6 dried shiitake mushrooms (rehydrate, rinse, slice into chunks)
1 potato (peel, cut into chunks)
1 carrot (peel, cut into chunks)
¼ cabbage (cut into chunks)
1 green onion (slice thin, separate whites from greens)
1-inch knob fresh ginger (peel, slice into thin strips)
2 tablespoon vegetable oil
1 quart water
1 teaspoon sugar
½ teaspoon fine sea salt
2 teaspoons soy sauce
2 teaspoons vegetable or mushroom bouillon powder
¼ teaspoon ground black pepper
Instructions
Heat up oil in a medium-size pot. Add whites of green onions and ginger. Saute until fragrant.
Add shiitake. Toss in the aromatics for a few seconds.
Add water. Bring the pot to a boil.
Add carrots. Simmer on medium for 25 minutes.
Add potatoes. Simmer for 5 minutes or until fork tender.
Add cabbage. Turn off heat.
Season to taste with sugar, salt, soy sauce, vegetable or mushroom bouillon powder, and ground black pepper.
Garnish with remaining green onions.
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#soup #vegetarian #easyrecipes #vegetables
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