Season and serve: Once the vegetables are cooked, adjust seasoning as necessary then ladle into bowls, add a generous grating of Parmesan cheese and serve.Ībsolutely! Vegetable soup freezes brilliantly.I season the soup with a pinch of salt and pepper at every stage to ensure good flavor development. Allow to cook with the herbs until all the vegetables are cooked. Add the remaining hard vegetables and cook until they too start to caramelize (approximately 10 minutes) Finally, add the green vegetables (anything leafy like spinach or kale and broccoli, peas and green beans), tomatoes and stock. The more the vegetables caramelize at this stage, the more intensely flavored the soup will be. Make the soup: Sauté the onion, carrot, leeks and celery until soft, fragrant and starting to turn golden brown.Prepare the vegetables: Dice all the vegetables into 1cm pieces (you can dice them finer if you prefer a less-chunky soup), this ensures they all cook evenly.Parmesan / Vegetarian Parmesan alternative.I used vegetable stock but any stock you have will work. For this version I used bay leaves, rosemary and parsley but thyme, sage, oregano and basil will also complement the finished soup. Aromatics: Garlic is a must and you can use any herbs or spices you prefer.– Broccoli / Cauliflower / Brussels Sprouts. – Butternut squash / Pumpkin / Sweet potato. Vegetables: Start with a base of onion, carrot and celery then add any vegetables you like or ones you need to use up.Ingredientsįull recipe + amounts can be found in the recipe card below. I also kind of feel like mushrooms are a non-negotiable for their intense umami-richness they add but feel free to leave them out. ![]() I always start with the classic mirepoix of onion, carrot and celery and add leeks for their gentle flavor. The vegetables I’ve added here work incredibly well but so do sweet potato, kale, cabbage, cauliflower, Brussels sprouts, peas, spinach, aubergine, turnips or parsnips. I usually treat it as a clean-out session for my fridge. The great thing about homemade vegetable soup is that you can customize it to suit your taste but also to use up any and every vegetable you have in the kitchen. Think of this blended vegetable soup recipe as a base for many yummy and healthy soups you’re about to create.This easy vegetable soup recipe is one I’ve been making for years because it’s such a fail-safe and delicious way to get all the vegetables I possibly can into my family. It’s all vegetables which means the ingredients are easily interchangeable. You’ve got a few pieces of broccoli left from last night’s dinner? Throw it in there! I added some turnip the other night because I wanted to change things around a bit. Instead, you’ll feel good about feeding your body oodles of beta carotene, vitamin A, D and C! All these veggies are beneficial for your skin, eyes and nails and will strengthen your immune system. Have three, four bowls of this soup and relish the fact that you won’t feel an ounce of guilt afterward. The biggest problem with this recipe was to find a name for it: Half blended vegetable soup? Easy chunky veggie soup? Then I almost settled for vegetable potage until I googled the term and saw that all the pictures were of smooth, velvety and creamy soups.įinally, I went with the obvious: Blended vegetable soup since it is healthy, blended and all vegetables. Season with a little salt and pepper, serve and enjoy. I leave about a third of the vegetables in small chunks so there’s a little something to chew on. You can’t mess up the texture because the veggies are fully cooked and then quickly blended – hence the name blended vegetable soup! It’s a little chunky because it isn’t blended until smooth (I use an immersion blender) and I think that’s why Ben likes it so much. There’s no technique behind boiling vegetables in vegetable broth. Why? Because it’s insanely easy and one of those recipes you can’t screw up. Was I surprised when he told me the news? You betcha. This simple and basic half pureed, don’t feel like cooking but must make something, healthy blended vegetable soup takes the crown. Not the gorgeous chickpea fennel soup or refreshing gazpacho I make on special occasions (though I did go overboard with gazpacho this summer). Healthy and easy vegetable soup made with carrots, celery, onions and potatoes and half blended for a thick, hearty texture.
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