How To make Vegetable Soup
8 c Chicken broth (see recipe)
1/3 c Olive oil
1/4 c Chopped parsley
4 ea Garlic cloves
1/4 lb Pancetta or unsmoked bacon
3 c Shredded cabbage
1 ea Medium onion, finely chopped
2 ea Carrots, finely chopped
1 ea Celery stalk, finely chopped
1 ea Potato, peeled, chopped
2 ea Zucchini, finely chopped
1 ea Large tomato, chopped
1/4 lb Mushrooms, finely chopped
1/4 lb String beans finely chopped
4 ea Pieces prosciutto rind
1 x Salt, to taste
1 x Pepper, to taste
1/2 c Grated Parmesan cheese
There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.
How To make Vegetable Soup's Videos
Vegetable soup | Cooksmart | Sanjeev Kapoor Khazana
A winter delicacy, vegetable soup is a heartwarming and delish recipe which rejuvenates and energizes your mind and body, making you feeling fresh and warm.
VEGETABLE SOUP
Ingredients
1½ carrots, peeled
6-7 broccoli florets, cut into smaller pieces
1 tsp oil
1 tsp finely chopped celery
1 spring onion bulb
3 tbsps rice, soaked
3-4 cups vegetable stock
Salt to taste
Crushed black peppercorns to taste
Juice of ¼ lemon
7-8 fresh dill leaf sprigs
Method
1. Heat oil in a non-stick pan.
2. Cut carrots into small pieces.
3. Add celery to the pan and saute well.
4. Roughly chop spring onion bulb and add alongwith carrot pieces and saute well.
5. Add rice, vegetable stock, salt and crushed peppercorns, stir to mix and simmer till the rice is cooked.
6. Add broccoli and lemon juice and stir to mix.
7. Roughly chop dill sprigs, add and mix well.
8. Serve piping hot.
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Vegetable Soup Recipe/ Veg Soup/ Soup Recipe
#VegSoupRecipe
Veg Soup
Ingredients
Butter – 1 teaspoon
Finely chopped garlic – ½ teaspoon
Chopped onion – ½
Beans – 5
Small carrot – 1
Cabbage
Capsicum
Salt
Corn flour – 1 tbl spoon
Pepper – ½ teaspoon
The BEST & EASIEST Creamy Vegetable Soup #Shorts #soup #vegetarian
Vegetable Soup Perfection with Promolac! | Promolac Veg Stock Powder
Vegetable Soup Perfection with Promolac! | Promolac Veg Stock Powder
#StockPowderMagic #FlavorfulStockPowder #StockPowderDelight #StockPowderCreations #StockPowderElevated #StockPowderSensations
Lentil Vegetable Soup is great for weeknight dinners
Get the Recipe:
⭐️ Here's a delicious and easy lentil vegetable soup with a rich and hearty tomato base and nourishing green or brown lentils.
This recipe is made with simple ingredients, excellent for weeknight dinners and meal prep, and a healthy and wholesome homemade meal.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
2 carrots
1 onion
1 stalk celery
1 teaspoon cumin
4 cloves garlic
6 cups vegetable broth
2 cans (15-ounce each) diced tomatoes
1 cup lentils uncooked, green or brown
1 teaspoon thyme dried
1 teaspoon oregano dried
1½ teaspoons salt or more to taste
¼ teaspoon black pepper or red pepper flakes
5 ounces spinach (about 4 to 5 cups)
Metric:
2 tablespoons extra virgin olive oil
2 carrots
1 onion
1 stalk celery
1 teaspoon cumin
4 cloves garlic
1,5 liters vegetable broth
800 grams diced tomatoes
220 grams lentils uncooked, green or brown
1 teaspoon thyme dried
1 teaspoon oregano dried
1½ teaspoons salt or more to taste
¼ teaspoon black pepper or red pepper flakes
150 grams spinach (about 4 to 5 cups)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Mixed Vegetable Soup Recipe | Healthy Vegetarian Soup | Mix Veg Soup | Kanak's Kitchen
Mixed Veg Soup Recipe by Chef Kanak. Made quick and served hot, especially for chilly winters. Enjoy. Do like, comment and share the recipe with your friends.
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