One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe serves 6. For $1.13 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 167 calories, 7g of protein, and 4g of fat. Not a lot of people made this recipe, and 2 would say it hit the spot. This recipe from Foodista requires olive oil, salt, corn, and carrots. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 65%. One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables, Chunky Vegetables with Fusilli, and Chunky pasta sauce with more vegetables than meat are very similar to this recipe.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

A 1 tablespoon olive oil

3 cloves of garlic, minced, or chopped

1 small onion, chopped

2 mediums carrots, chopped

2 stalks of celery, chopped

a pinch of (sea) salt

1 cup of tomato puree (I used canned)

1 can of corn, drained

1 liter of chicken broth (Or vegetable broth if you prefer)

1 can of beans (I had pinto beans on hand) drained and rinsed

a pinch of dried herbs like: thym, rosemary, parsley,

1/2 cup cooking cream, or whole milk

3 pinches of turmeric, curry powder and cayenne pepper

Equipment:

pot

immersion blender

blender

sieve

Cooking instruction summary:

For chunky vegetable soup: Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery. Stir around a bit, add the salt and cover. Let sweat for about 10 minutes. Add the tomato puree and corn, stir, let cook for a few minutes. Then add the broth, turn heat up to maximum and bring to a boil. Add the beans. Season with dried herbs. For the Cream of Vegetables: Transfer half of the chunky soup into another soup pot. Whiz everything up with a hand-held blender, or in a blender. Then use a sieve, and "filter" the soup. Bring back to a boil, add cream, turmeric, curry powder, cayenne pepper and stir well.

 

Step by step:

For chunky vegetable soup

1. Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery.

2. Stir around a bit, add the salt and cover.

3. Let sweat for about 10 minutes.

4. Add the tomato puree and corn, stir, let cook for a few minutes.

5. Then add the broth, turn heat up to maximum and bring to a boil.

6. Add the beans. Season with dried herbs.


For the Cream of Vegetables

1. Transfer half of the chunky soup into another soup pot.

2. Whiz everything up with a hand-held blender, or in a blender. Then use a sieve, and "filter" the soup.

3. Bring back to a boil, add cream, turmeric, curry powder, cayenne pepper and stir well.


Nutrition Information:

Quickview
166 Calories
6g Protein
4g Total Fat
27g Carbs
17% Health Score
Limit These
Calories
166k
8%

Fat
4g
6%

  Saturated Fat
0.9g
6%

Carbohydrates
27g
9%

  Sugar
7g
8%

Cholesterol
2mg
1%

Sodium
1020mg
44%

Get Enough Of These
Protein
6g
14%

Vitamin A
4146IU
83%

Fiber
5g
24%

Manganese
0.41mg
21%

Potassium
529mg
15%

Phosphorus
149mg
15%

Vitamin K
14µg
14%

Folate
49µg
12%

Copper
0.22mg
11%

Magnesium
44mg
11%

Vitamin B6
0.22mg
11%

Vitamin B1
0.15mg
10%

Vitamin C
8mg
10%

Iron
1mg
10%

Calcium
80mg
8%

Vitamin B2
0.14mg
8%

Vitamin E
1mg
8%

Vitamin B3
1mg
8%

Zinc
0.9mg
6%

Vitamin B5
0.4mg
4%

Selenium
1µg
3%

Vitamin B12
0.11µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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