Showing posts with label Vegetarian soup. Show all posts

Slow Cooker Broccoli Cheddar Soup

Sunday, August 5, 2018
0 Comments
Tag : ,
+
This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation!


Ingredients

  • 4 cups broccoli florets cut into small bite sized pieces
  • 1/2 yellow onion diced small
  • 2 cups shredded carrots
  • 4 cups chicken stock (or vegetable stock)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp nutmeg
  • 3 TBSP unsalted butter
  • 1/3 cup all purpose flour
  • 1 cup half and half
  • 2 cups shredded cheddar cheese (see note)

Instructions

  1. Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
  2. Turn the slow cooker to high.
  3. In a small saucepan melt the butter.  Slowly whisk in the flour.  Get a cup of liquid from the slow cooker.  Very very slowly add it to the sauce pan whisking it in as you go.  Then very slowly whisk in the half and half.
  4. Add the flour/butter/half and half mixture to the crock pot and stir it in to combine.  Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.
  5. After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!

    https://www.wineandglue.com/slow-cooker-broccoli-cheddar-soup/

VEGETARIAN UDON NOODLE SOUP

Wednesday, July 18, 2018
0 Comments
Tag : ,
+
vegetarian udon noodle soup


INGREDIENTS
  • 1 tbsp sesame oil
  • 4 cloves of garlic, finely chopped
  • 1 thumb of ginger, finely chopped
  • 1/2 green Serrano chilli, finely chopped
  • 1 celery stick, finely chopped
  • 3 scallions, finely chopped
  • 1 large broccoli head, cut into florets
  • 5.3 oz mushrooms, sliced thinly
  • 1 5oz can of sliced waterchestnuts
  • 5 tbsp soy sauce
  • 3 tbsp teriyaki sauce
  • 6 cups of vegetable stock
  • 6oz udon noodles
  • 1 handful of cilantro, finely chopped
METHOD
  1. Begin by placing a large saucepan on a medium heat and adding in the sesame oil. When it's nice and hot, throw in the garlic, ginger, scallions, chilli, celery and broccoli and fry away for around 3 minutes, stirring regularly.
  2. Then add in the mushrooms and water chestnuts and fry for a further 2 minutes. This is so that the mushrooms don't get over fried and loose their texture.
  3. Next, add in the soy sauce, teriyaki sauce and vegetable stock and bring the soup to the boil. Then turn the heat down and simmer for 10 minutes.
  4. Meanwhile, if you've used dried noodles, you'll want to cook them now according to the instructions on the packet.
  5. Finally, add the noodles to your soup and serve up with a handful of chopped cilantro in each bowl!


https://pescetarian.kitchen/udon-noodle-soup/

Vegetarian Tom Yum Soup

0 Comments
Tag : ,
+
This vegetarian tom yum soup recipe is light, flavourful, spicy and hearty all at the same time. A mix of meaty Asian mushrooms are poached in a fragrant broth of lemongrass and lime leaves and soured with lime juice. A spoonful of chili paste is stirred in at the end for a bit of heat to warm you up and you’ve got a nourishing, steaming bowl of soup that’s great for chilly weather.


    Ingredients
  • 5 cups (1.2 litres) water
  • 2 stalks of lemongrass
  • 2 shallots, peeled and cut in half
  • A piece of galangal about 4 cm (1.5 inches) long, cut into slices
  • 4 kaffir lime leaves, ribs removed
  • 1 medium tomato, cut into 8 wedges and seeds removed
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoons Asian chili paste
  • 250 grams (9 oz) mixed Asian mushrooms (I used shimeji, shiitake and baby oyster but other varieties or white button mushrooms will do), larger ones sliced
  • 3 – 4 tablespoons lime juice (about 2 limes)
  • 5 cherry tomatoes, halved or quartered
  • A small handful of fresh cilantro
    Instructions
  1. Bring the water to a boil in a medium-sized pot.
  2. Meanwhile, smash the lemongrass lightly with the back of your knife or a pestle and cut it into 3 or 4 pieces to fit in your pot.
  3. Add the lemongrass, shallots, galangal, lime leaves and chopped tomato to the water and boil for 5 minutes or until you have a fragrant, herbal broth. Smash the tomatoes with your spoon as they cook so that they meld into the broth.
  4. Add the soy sauce, sugar, chili paste and mushrooms. Bring the soup back to the boil then turn off the heat. If you’re using button mushrooms, you may want to boil the soup for a couple of minutes until they’re soft.
  5. Add the lime juice and taste the broth. Adjust the seasonings to reach a balance of salty, sweet, spicy and sour, if necessary. Finally add the cherry tomatoes.
  6. Serve the soup into bowls, avoiding the lemongrass, galangal and lime leaves as they are not edible. Garnish with some fresh cilantro.


https://www.cilantroandcitronella.com/vegetarian-tom-yum-soup/

Broccoli Spinach Soup Recipe

0 Comments
Tag : ,
+
Broccoli Spinach Soup Recipe, vegetarian and paleo | CiaoFlorentina.com @CiaoFlorentina


Ingredients
  • 1 leek sliced
  • 3 cloves garlic sliced
  • 2 heads broccoli organic
  • 2 golden potatoes diced
  • 6 c vegetable stock or water organic
  • 3 c baby spinach packed organic
  • 5 sprigs thyme leaves only
  • 1 leaf bay
  • 2 tbsp extra virgin olive oil organic
  • Sea salt to taste
  • 1 pinch red pepper flake or to taste
  • Black pepper freshly cracked
  • 4 poached eggs organic
  • 4 tbsp fresh herbs for garnish
Instructions
  1. Slice and rinse the leeks well. Drain on paper towels.
    In a cast iron pot heat up the olive oil and sautéed the leek with a pinch of sea salt until translucent. Meanwhile dice the potato and broccoli into small pieces.
  2. Add the red pepper flakes, garlic and potatoes to the pot and toss to coat in the oil with the onions. Pour In the vegetable stock or water and bring to a simmer. Add the broccoli, thyme and bay leaf and allow them to simmer together until tender and cooked through but not mushy. About 10 minutes or so.
  3. Discard the bay leaf and using a hand-held blender purée the soup in the pot until smooth and creamy. Adjust seasoning to your taste with the sea salt and remove from heat.
  4. Add the baby spinach to the soup, give it a nice stir and cover with a lid for a couple of minutes. The spinach will wilt from the steam and the heat.
  5. Serve hot with a poached egg on top and a nice drizzle of golden extra virgin olive oil.


https://ciaoflorentina.com/broccoli-spinach-soup-recipe/

ONE-POT VEGETARIAN SPAGHETTI

Tuesday, July 17, 2018
0 Comments
Tag : ,
+
Vegetarian spaghetti with mushrooms and spinach makes an easy, healthy one pot pasta dinner that’s ready in 25 minutes!


INGREDIENTS
  • 2 teaspoons extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1 (8 oz.) package button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups low-sodium vegetable broth
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 10 oz. thin spaghetti noodles (I use whole wheat)
  • 3 cups fresh spinach or baby spinach
  • 1/4 cup grated Parmesan or Italian-style hard cheese, plus extra for serving
  • For serving: 1/4 cup fresh chopped basil or parsley (optional)

INSTRUCTIONS

  1. Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute for 5-7 minutes, until tender and the liquid from the mushrooms has been mostly cooked off.
  2. Add garlic and season with salt, pepper and red pepper flakes (if using) and saute another 30 seconds.
  3. Increase heat to high then add canned tomatoes and vegetable broth. Bring to a boil.
  4. Add spaghetti noodles and stir until they wilt and fit in the pot. Cover the pot, reduce heat to medium-low and cook for 5 minutes. (Your liquid should be at a low boil this whole time.)
  5. Remove lid and add fresh spinach, a couple of handfuls at a time, stirring to get the spinach mixed in and wilted.
  6. Remove from heat and let spaghetti sit, covered, for a few minutes
  7. Stir in Parmesan cheese, taste and adjust seasonings.
  8. Serve with fresh basil or parsley and extra Parmesan cheese, if desired.

https://www.familyfoodonthetable.com/one-pot-vegetarian-spaghetti/

INSTANT POT VEGETABLE SOUP – VEGAN

0 Comments
Tag : ,
+
Instant Pot Vegetable Soup is a classic homestyle recipe made with simple ingredients. It’s super easy to bring together making it an ideal weeknight dinner. This healthy & flavorful chunky vegetable soup is vegan, vegetarian, gluten free and allergy friendly! via @WYGYP


INGREDIENTS
3 cups vegetable broth
1 and 1/2 cups water
4 garlic cloves minced, or 1 and 1/2 teaspoons garlic powder
1 medium onion, I use sweet vidalia
5 yukon gold potatoes or about 2lbs potatoes of choice
4 celery ribs
4 medium carrots
1 (15oz) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon thyme
1/2 onion powder
Handful of fresh parsley, chopped
2 bay leaves
salt to taste I use about 1 and 1/2 teaspoon
pepper to taste
INSTRUCTIONS
    For the Instant Pot
  1. Roughly chop the veggies into big chunks.
  2. Add everything to the Instant-Pot . Make sure the liquid is covering the veggies. If you added extra veggies you may need to increase the broth.
  3. Press the manual feature and set the IP to 10 minutes at high pressure.
  4. Allow the soup to naturally release pressure for 3-5 minutes, then turn the steam knob and quick release the remaining pressure.
  5. Carefully open the lid and give the soup a stir.
  6. Serve warm with your favorite breadsticks, side salad, crusty artisan bread or saltine crackers.
    7. Enjoy!
    For the Stovetop
  7. Roughly chop the veggies into big chunks.
  8. Add everything to a large soup pot and bring to a boil
  9. Once boiling, reduce the heat to medium-low, cover and simmer for 35-45 minutes. Stir occasionally.
  10. The soup is done when the veggies are soft and the potatoes are tender.
  11. Serve warm with your favorite breadsticks, side salad, crusty artisan bread or classic crackers.
 https://www.whereyougetyourprotein.com/instant-pot-vegetable-soup/

OLD FASHIONED VEGETABLE BEEF SOUP JUST LIKE GRANDMA MADE

Monday, July 16, 2018
0 Comments
Tag :
+
This Old Fashioned Vegetable Beef Soup is a flavorful hearty soup packed with various colorful vegetables, tender beef, broth, and noodles. Just like grandma used to make! A family favorite recipe for generations. Print full recipe at TidyMom.net

INGREDIENTS:

  • 2 pounds chuck roast
  • 2 tablespoons extra virgin olive oil
  • 1-2 teaspoons seasoned salt
  • 1 soup bone
  • 6 cups water
  • 2 (15-ounce) cans of petite diced tomatoes
  • 2 medium white potatoes
  • 1 cup chopped carrots
  • 1 cup frozen corn
  • 1 cup green beans (I use canned)
  • 1 cup slaw mix
  • 1/2 cup white rice
  • 1/2 cup chopped celery
  • 1/2 onion, diced
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 2 cups V8 juice (divided)
  • 6 ounces Amish egg noodles
 

DIRECTIONS:

  1. Trim any excess fat from roast and season with seasoned salt.
  2. Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-high heat. Carefully add roast and sear meat until browned on all sides.
  3. Once meat has finished browning, add tomatoes and 6 cups water (just enough to cover meat). Bring to a boil then adjust heat to maintain a low simmer. Cover and cook until meat is tender, about 2 hours. While meat cooks, chop vegetables.
  4. Remove meat and shred with a fork.  Return meat to pot along with vegetables, rice, garlic, salt and pepper and one cup of V8 juice. Cover and let simmer on low for at least 1-hour stirring occasionally. Put a small scoop of soup and in a bowl to taste and see if you need more salt and pepper. Add noodles and remaining V8 juice + water (if needed- if you want more liquid) and simmer for another hour or more. Remove soup bone and discard.
  5. Serve soup and enjoy!  It's even better then next day!

https://tidymom.net/2018/old-fashioned-vegetable-beef-soup/

Mango Kiwi Chia Seed Smoothie Bowl (Vegan, Gluten Free)

0 Comments
Tag :
+
Mango Kiwi Chia Seed Smoothie Bowl (Vegan, Gluten Free)

INGREDIENTS
  • 2 tablespoons chia seeds
  • 1 ½ cups unsweetened almond milk, divided
  • 2 medium bananas, sliced and frozen
  • 2 cups frozen mango chunks
  • 2 kiwis, peeled and sliced
  • Optional Toppings
  • 2 tablespoons chia seeds, chopped nuts, coconut, other fruits and seeds
INSTRUCTIONS
  1. In a small bowl, add chia seeds and ½ cup of almond milk. Give it a good whisk, until thoroughly combined. Cover and let set in the fridge for about 10 minutes.
  2. Add bananas and the remaining 1 cup of almond milk to a blender. Blend until smooth, scraping down the sides of the blender as need. Add mangoes, blending until mostly smooth.
  3. Take the chia seed mixture out of the fridge—it should have thickened to a gel-like consistency. Give it another good whisk. Using a rubber spatula or spoon, scrape the chia seed mixture out of the cup and into the blender. Blend until smooth.
  4. Pour into two bowls. Top with kiwi slices. Add additional toppings as you’d like. Enjoy!

    https://beamingbaker.com/mango-kiwi-chia-seed-smoothie-bowl-vegan-gluten-free/

VEGAN RAMEN SOUP W/ ZUCCHINI NOODLES

Tuesday, July 10, 2018
0 Comments
Tag :
+
Vegan Ramen Soup w/ Zucchini Noodles! Gluten free, vegetarian, and great for a delicious weeknight dinner. Healthy and low calorie, too!

Ingredients

  • 1/2 Tbsp sesame oil
  • 1 tsp crushed garlic
  • 1 tsp ground ginger
  • 5 cups vegetable stock
  • 3 cups mushrooms
  • 1 Tbsp gluten-free soy sauce
  • 3 zucchini
  • 1 cup spinach
  • 1/4 cup grated carrots
  • 1 Tbsp chopped green onion
  • Salt/Pepper To Taste

Instructions

  1. Create zucchini noodles using a spiralizer. Set aside.
  2. In a pot, stir fry the garlic, ginger, and mushrooms in sesame oil over medium high heat. Add in the zucchini noodles and continue to heat for about 5 minutes.
  3. Add in the stock and soy sauce. Bring to a boil.
  4. Immediately lower heat and allow soup to simmer until the noodles are soft. Add in spinach, carrots, green onions, and salt/pepper.
  5. Serve hot and enjoy!
https://www.jaroflemons.com/vegan-ramen-soup-zucchini-noodles/
Welcome to My Blog

Popular Post

- Copyright © Resep Makanan -Robotic Notes- Powered by Blogger - Designed by Johanes Djogan -