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- Dish type
- Vegetable soup
A lovely full flavoured soup, chock-a-block with veg and super easy to make. Serve with crusty bread or rolls.
West Lothian, Scotland, UK
4 people made this
- 1 bag mixed fresh chopped vegetables
- 2 (400g) tins chopped tomatos, pureed
- 2 cloves garlic, minced
- 1 pint vegetable stock
- 2 teaspoons tomato puree
MethodPrep:2min ›Cook:25min ›Ready in:27min
- Finely chop the vegetables if they aren't chopped small already.
- Place all ingredients in a large saucepan and mix well. Cover, bring to the boil, then reduce heat to a simmer and cook for 25 to 30 minutes, or till veg is soft. Season to taste with salt and pepper. Puree till smooth or leave chunky. Enjoy!
Instead of a bag of ready-chopped veg, you can use almost anything you have in your cupboard or fridge. Use a potato, onion and one or two carrots as a base, then add additional chopped veg, such as broccoli, leeks, cauliflower, peppers, cabbage, etc.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
My only change was using chicken base instead of vegetable stock.. my veggies were a mix of carrots, broccoli and cauliflower. I liked this pureed and served cold.-22 Apr 2016
Cheddar Cauliflower + Squash Soup
I'm convinced that the reason Broccoli Cheddar soup is so popular is because parents like that they can sneak a vegetable into a kids' bowl and disguise it as Cheese soup.
And let's face it! There are times when all of us would rather cozy up to a hot and cheesy bowl of soup rather than a bowl of steamy veggies.
And so we pat ourselves on the back for choosing such a healthy option while still feeding that inner child who is craving comfort food in a bowl.
I do love this way of thinking. If you’re not familiar with a flavor, or if your kid is not, than pairing an unfamiliar flavor like broccoli with something familiar and comforting like cheese is a great idea.
It slowly gets you used to the new flavor and makes it more palatable.
Really pairing anything with cheese makes it good. I'm not going to sit here and say that I wouldn't at least consider eating my own shoe if it was covered in cheese.
But then again the reasonable side of my mind would hopefully put a stop to such things, that is of course unless she is also hungry and craving cheese.
So why not extend this idea?? Broccoli shouldn’t be the only one to have fun swimming around in a cheesy bath of deliciousness.
I decided to bring butternut squash and cauliflower to the party. By throwing them in the old familiar bowl, you revitalize this simple soup.
The squash offers that little extra sweetness and the cauliflower has such a nice mild flavor and helps create a silky, smooth soup where the cheddar can really shine!
So though yes- it's a Cheese soup, what it really is is a Vegetable soup with a cheddar accent. But don't tell anyone.
And hey, call it whatever you want as long as you’re eating your vegetables!
1 small butternut squash, chopped
1 head cauliflower, chopped
6 cups chicken or veggie stock
2 cups extra sharp cheddar cheese
2 green apples, chopped small, covered in the juice of 1 lemon
¼ cup loosely packed cilantro, chopped fine
Toasted butternut squash seeds
1 cup extra sharp cheddar cheese, shredded
Saute onions and garlic in a large pot with the olive oil on medium heat until tender, about 5-7 minutes. Add squash and cauliflower and cook for 10minutes more. Add stock and cover pot, let cook for 20-40minutes until all the vegetables are tender. Puree soup and add the cream, spices, cheese and salt. Serve topped with apples, cilantro, seeds and cheese. Enjoy!
Here are some warming soups you can make with winter-special foods for good health:
1. Radish Soup with Tofu Miso Cream
The soup is made with popular winter vegetable of radish, which is combined with spring onion, celery and vegetable stock, and garnished with cream made of tofu, orange juice and honey. Click here for full recipe.
2. Baby Corn Soup
This delicious soup is replete with a myriad of flavours from baby corns along with mushrooms, cabbage and capsicum. A perfect meal to ward off the winter blues. Click here for full recipe.
3. Turnip and Zucchini Soup
If sabzi made with turnip doesn't please your palate, use it to make yummy soup. Turnip is flanked with other healthy foods of zucchini and spinach. If you think the veggies are too much, just splay a dash of lime juice and make it taste just to your liking. Click here for full recipe.
4. Corn And Miso Soup
If you love corns, you'll love this soup even more. Boil corn kernels and blend to make thick, creamy soup, topped with a drizzle of chilli oil. This is one heavenly winter meal you cannot ignore. Click here for full recipe.
5. Beetroot Soup
The best way to use winter-special beetroot (chakundar) is to turn it into a delightful soup. Bottle gourd, potatoes, onion and tomatoes bring in their own health benefits and loads of flavours. Click here for full recipe.
Beetroot soup is a must-try in winter.
6. Beetroot And Coconut Soup
Another soup with coconut that you just can't dislike because the creamy and nutty flavours of coconut milk will lift up its taste and make it one the best winter meals. A dash of lime will add some zing that you'll welcome happily. Click here for full recipe.
7. French Pea Soup
Have you noticed the fresh seasonal peas that you get in winter taste so sweet and delicious? Imagine how a hot, creamy soup made with peas would taste like? Saute peas with onions and boil, then grind to make puree and serve hot with a dollop of cream. Simple, right? Click here for full recipe.
8. Almond and Mushroom Soup
Almonds have a certain warming property that we can make full use of during winter. Combine some almonds with mushroom and make this mouth-watering soup amped up with some milk and cream. Click here for full recipe.
9. Corn & Cauliflower Soup
Corn and cauliflower make a great team. In this soup, both these vegetables are accompanied with cashew nut paste, onion, and garlic, and spiced with black pepper powder to make a wintery delight. Click here for full recipe.
10. Spiced Spinach And Fenugreek Leaves Soup
The green vegetables of spinach (palak) and fenugreek leaves (methi) bring their high nutritional value to this soup. The soup is seasoned with a range of spices like green chillies, mustard leaves, ginger, fennel and turmeric powder. You cannot miss this soup on your winter diet. Click here for full recipe.
11. Mushroom Cappuccino
Besides soup, a hot cup of coffee is another thing we love to hold and sip on during winter. This mushroom soup will give you the feeling of having a yummy coffee without having to take in caffeine. How? Cook mushrooms with onion and spices and blend to make a smooth gravy. Serve in coffee mug with a topping of milk froth and sprinkling of nutmeg powder that would look like cocoa powder. Genius! Click here for full recipe.
Brave the harsh weather of peak winter by keeping yourself warm from within. Do try these winter-special soup recipes and let us know how you liked them in the comments section below.
About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.
Ingredients of Veg Borscht Soup
- 1 cup beetroot
- 1 cup carrot
- 2 cup tomato
- 1 cup dill leaves
- 1/4 teaspoon powdered turmeric
- 1/2 teaspoon cumin seeds
- 1 tablespoon refined oil
- salt as required
- whipped cream as required
- 1 cup cabbage
- 1 cup potato
- 1 cup onion
- 2 cloves garlic
- 1/2 teaspoon coriander powder
- 1/2 teaspoon fennel seeds
- 2 cup water
- black pepper as required
How to make Veg Borscht Soup
Heat water in a pan over medium flame and boil the beetroots in it. Once done, reserve the water and grate the boiled beetroots.
Now, place a sauce pan over medium flame with some oil in it. Once the oil is hot enough, add cumin seeds, coriander powder and turmeric powder along with fennel seeds in it and saute them. Add the garlic and onions to it and cook until they turn golden brown. Add the grated beetroot, carrots, cabbage, finely chopped potatoes, chopped dill leaves along with pureed tomatoes into the pan and cook the veggies for some time.
Once the vegetables appear cooked, then pour the reserved beetroot stock to it. Mix everything well and sprinkle salt and pepper over it. Cover the pan with a lid for a while and let it simmer for minimum 10 minutes.
Your veg borscht soup is now ready. Serve it hot in a serving bowl and garnish with some whipped cream and chopped dill leaves.
Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
Molokhia Soup Recipe
Eat like a Pharaoh! I don’t care how you spell it (Molokhia, Molokheya, Mulukhiya) or what you call it (Jews Mallow, Jute Mallow, Mallow Leaves) because regardless of the name, this is one of my favorite comfort foods. It is a traditional Egyptian soup that was typically eaten by royalty in Ancient Egypt, but eventually became a very common food. When I was a teenager, my mother knew that there were two easy ways to get me out of bed once He-Man cartoons lost their allure. She would cook something that included sauteed onions or sauteed garlic. Within a few minutes as the smell permeated the house, I was up and floating towards the kitchen like a cartoon character led by his nose to follow the sentient scent of food. When I got to the kitchen and saw the sauteed garlic, it was usually going into a pot of Molokhia.
It is a low calorie food prepared using finely minced leaves of the Molokhia plant, which are then mixed with a broth, topped with sauteed garlic, and often served over rice or pieces of pita bread. Common pairings include roasted chicken, seafood, and roasted/fried rabbit! I think rabbit goes wonderfully with this soup. As a child, my brother always liked it best when our mother would tear up small pieces of chicken and put it in his Molokhia. Children often eat it this way even though that was never my preference.
Most people seem to agree that the taste of the soup is delicious, but where people differ is in their opinions on the texture. The Molokhia leaves, while packed with vitamins and nutrients as most green leafy vegetables are, tend to have a viscosity that some people don’t find appealing. It is often compared to okra in this regard, but I think okra is much more slimy than Molokhia. Growing up with this soup, I don’t see the texture as a problem at all, so the delicious taste is all I really care about.
At some point when I was in law school, I asked my mother how to really make Molokhia properly because to my surprise, I’ve had some really bad preparations over the years. I might be biased, but I’m convinced that my mother’s recipe is the best (along with her stuffed grape leaves, but that’s a different post!). When she told me how to make it, I was very surprised at how simple it was. I then realized that the reason the other preparations I’d had were so bad was that they were overly complicating the recipe with unnecessary, even detrimental, ingredients.
As you read the recipe below, the most important thing I can tell you is: KEEP IT SIMPLE. If you research Molokhia online, you will find recipes that include coriander, cardamom, bay leaves, and even mastik. DO NOT, I repeat, do not do this, no matter how enticing you might find those ingredients. Please. I’ve had versions that I found truly inedible. My personal feeling is that the second you complicate this recipe, is the second you ruin the wonderful flavors.
Lastly, don’t worry about frozen vs. fresh Molokhia. I know people love fresh food, but we just don’t have much fresh Molokhia in America. My family used to grow some in the summer, but it takes a lot of leaves to make one pot, so it wasn’t really worth the effort. The alternative is frozen Molokhia, which is actually very good, so go to your local Middle Eastern store and grab a couple of packages. The rest of the ingredients are things you would normally have lying around.
Makes one pot with about 400 calories and about 4 large or 6 smaller servings of 100 – 67 calories each.
+ optional: 1 cup of cooked white rice at about 205 cal.
+ optional: half a loaf of large pita bread at about 160 cal.
Egyptian Style Molokhia Soup Recipe
- Servings: 6
- Time: 0hr 30mins
- Difficulty: easy
Molokhia served over crispy pita bread.
- 2 frozen packages (or 800 grams) of diced Molokhia (about 240 calories total) Note: Molokhia also comes as whole leaves (even if frozen). You do not want this unless you are making a different kind of preparation such as a Lebanese or Vietnamese version.
- 6-8 crushed garlic cloves (about 18 – 24 calories)
- 4 cups of chicken broth / chicken flavored vegetable broth / equivalent chicken bullion cubes (about 20 cal.) Note: You can also use beef broth, but only if the beef broth is light and freshly made. I wouldn’t recommend canned beef broth.
- 1 tablespoon of vegetable oil (120 calories)
- 1/2 teaspoon of salt and then add to taste (if you use bullion cubes, they may already be salty enough)
- A pinch of fresh ground black pepper.
- Optional, but recommended: White rice and/or toasted pita bread (about 150 cal. per 1/4 cup of rice or 160 cal. per half a large pita)
- Large pot
- Small frying pan
- Wooden spoon
- Garlic press
- If making rice then a pot for rice
- Cup and tablespoon measurements
- Bring 4 cups of broth to a boil.
- Open up your packages of Molokhia leaves as soon as your broth is about to boil. Do not thaw the leaves ahead of time. That “X” shape isn’t anything special. It’s just how my mother used to open the package quickly with a knife and it’s fun, so I do it too.
- Carefully drop each package of frozen molokhia into the boiling broth.
- Bring the broth back up to a mild boil and then just let it simmer. You do not want to boil this soup very hard. A low simmer is perfect.
- Stir the molokhia every once in a while to really get the molokhia melted (only about 15-20 minutes).
- While that is cooking, make your white rice and/or toast some pita bread in the oven. Set the oven to 325 degrees and place the bread inside right on the rack.
- After a few minutes take out the bread when it has a nice golden brown color to it. Watch it closely because it can go from perfect to flat out burned in seconds. Carefully remove the bread from the racks and let them cool. If you’re not careful, the bread can shatter in your oven and that’s just a huge pain.
- Once the bread has cooled, crumble each large piece into small bite-sized pieces.
- As soon as the molokhia is all melted, let the pot simmer (not boil) for about 5 minutes and then turn off the heat.
- In a small saute pan, heat up a tablespoon of vegetable or olive oil on medium heat.
- Add in 6 crushed cloves of garlic (8 if you really like it garlicky) and saute while stirring frequently until golden brown. Be careful not to burn the garlic! At this point add in the pinch of crushed black pepper to the garlic and saute together.
- Once the garlic is ready, bring the pan over the pot with the Molokhia in it and then ladle some of the Molokhia over the garlic. If you get a satisfying sizzle noise then you’re doing it right.
- Repeat this step so that all of the garlic in the pan is now in the pot. I’m not sure why this is done except that this is how it is done at my house. It’s an easy way to get the garlic out of the pan and mix the soup at the same time.
- That’s it. Molokhia is ready to be served on its own, or over some rice and/or some toasted pita bread. Add salt to taste. If you happened to use chicken flavored bouillon cubes, then it might already be salty enough. If you just used chicken or beef broth then you will definitely need salt. At my house, we each add however much salt we want to our own bowl because we all have different tastes. Serve the Molokhia alongside fried/roasted rabbit, chicken, seafood, or a spinach pie!
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1) Set to the side - your onions, garlic, celery, bell peppers, canned goods, broth and seasonings.
2) Chop the remaining veg in to small bite-size pieces and add to large cooking pot. Now add your chicken broth to the pot and begin to heat to boiling.
3) Now finely chop the veg you set aside earlier and add the olive oil to a large skillet or wok. Heat oil medium to high, then add all veg you just chopped.
4) Add the cayenne pepper, black pepper and pinch of salt to your skillet of veg. Cook veg until tender and reduced, stirring occasionally.
5) Now that the big pot is boiling, add the thyme, rosemary, chives and bay leaves to the big pot of veg and broth. Cover and allow to boil and reduce for approx 20 mins.
6) Now add the canned goods and contents of the skillet/wok to the big pot and give it a good stir. Cover and simmer for 1 hour, stirring occasionally.
Oil-free, low-fat, and high-fiber, vegetarian minestrone soup can be served either as a side or as an entree. Slowly simmered for maximum flavor, cook a bountiful of vegetables in broth for 45 minutes, then add short pasta of your choice and let the soup cook for an extra 20 minutes for the Italian herbs and spices to release their flavors to the maximum.
Try adding diced tofu or seitan for an extra protein boost. For a gluten-free version use brown rice pasta. Serve with a side salad and some crusty French bread.
Easy Minestrone Soup
Along with getting better at meal planning (you can read more about that here!), one of my new year’s resolutions is to make a homemade soup at least once week.
Soups can be a great healthy meal for the whole family and are usually very cheap to make. Plus the leftovers are perfect for lunch the next day!
I mentioned that I had a really easy recipe for Minestrone Soup in my meal plan video a couple of weeks ago and several of you guys asked for the recipe… so here it is!
It really is super simple, using ingredients that I always have to hand at home and it takes just 15 minutes from start to finish.
I used frozen veggies in my recipe as they are so handy to have in the freezer and cook in no time at all.
You can of course use some chopped fresh veggies and instead add them after you fry the onions to ensure they are cooked.
I stopped making soup for quite a long time as I just found it too messy to feed to my toddler.
But this soup is brilliant as it’s so chunky, meaning you can give toddlers lots of the pasta, beans and veggies and just a small amount of liquid, making it much easier for them to feed themselves.
What are your favourite warming winter soups? Let me know in the comments below.
And if you try this recipe please do let me know what you think. Or tag me in a picture on Facebook , Twitter or Instagram . I’d love to see your pictures!
Vegetable Clear Soup Recipe
Vegetable Clear Soup is a comforting and light soup prepared with carrots, beans, button mushrooms, onions topped with spring onions. Serve this comforting and delicious vegetable clear soup as a starter to your continental meal.
Vegetable Clear Soup Recipe is a comforting soup that you can make when you feel like having something light. This is a simple and hearty soup that has the goodness of all the vegetables and is perfect for a cold winter night.
It is loaded with nutrition and is an absolute comfort in a bowl.
This soup is very easy and quick to make and children will love it as well. Serve it for your parties or even for a weeknight dinner making your meals wholesome, light and fresh.
Serve the Vegetable Clear Soup Recipe along with Herb Mushroom Bruschetta and Vegetable Au Gratin with Cauliflower Carrots and Beans for your weeknight dinner.
If you are looking for more Soup Recipes, here are some that you can make for your everyday meals: