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:
covered percent of daily need
