How To make Garden Vegetable Soup
1 c cabbage
shredded
1 c carrots :
thinly sliced
1 c zucchini chopped
1 c green beans
1 c fresh corn kernels
1/2 c green pepper :
chopped
1/2 c onion chopped
3 tbsps margarine
3 c milk
1/4 c flour
1 tbsp bouilion
1 tomato :
chopped
1 tbsp fresh basil -- minced
1 tsp salt
Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and microwave on high 9-10 min or until veggies are tender, stirring once. Stir in milk, flour, bouilion, tomato, basil, and salt. Microwave high, uncovered, 9-10 min or until mixture boils and thickens, stirring twice.
How To make Garden Vegetable Soup's Videos
Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
Here are some other videos you might like:
Dairy-free Homemade Butternut Squash Soup:
Vegan Instant Pot Lentil Chili:
Vegetarian Lemon Rice Soup:
???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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???? THANK YOU FOR WATCHING!
#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner
Garden Vegetable Soup Recipes : Soup Recipes
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You can make garden vegetable soup in a few different ways depending on your overall preferences. Learn about a few different garden vegetable soup recipes with help from a published cookbook author in this free video clip.
Expert: Phoebe Lapine
Contact: phoebelapine.com
Bio: Phoebe Lapine co-founded biggirlssmallkitchen.com. Her first cookbook, In the Small Kitchen, was published by Harper Collins in May 2011, with a foreword by Ina Garten.
Filmmaker: Alan Mack
Series Description: One of the best parts about soup is its versatility - there are a seemingly endless amount of variations and recipes for you to choose from, but it's all still soup. Get tips on how to make your own soup of the day with help from a published cookbook author in this free video series.
Simple Vegetarian Minestrone Soup | The Mediterranean Dish
Flavorful tomato broth with piney rosemary, lots of fresh herbs, and Parmesan rind. An easy recipe that you can adapt to whatever vegetables you have on hand.
FULL RECIPE: ????
SUBSCRIBE TO THIS CHANNEL: ????
SPICES:
GREEK EXTRA VIRGIN OLIVE OIL:
INGREDIENTS:
???? 1/4 extra virgin olive oil (see our olive oil options above)
???? 1 small yellow onion, chopped
???? 2 carrots, chopped
???? 2 celery stalks, diced
???? 4 garlic cloves, minced
???? 1 zucchini or yellow squash, diced
???? 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces, if needed
???? Salt and pepper
???? 1 tsp paprika
???? 1/2 tsp rosemary
???? 1 15-oz can crushed tomatoes
???? 6 cups broth (vegetable or chicken broth)
???? 1-inch Parmesan cheese rind (optional)
???? 1 bay leaf
???? 2 to 3 springs fresh thyme
???? 1 15-oz can kidney beans
???? Large handful chopped parsley
???? Handful fresh basil leaves
???? Grated Parmesan cheese, to serve (optional)
???? 2 cups already cooked small pasta such as ditalini or elbow pasta
Easy Vegetable Soup is a comforting dinner idea
Get the Recipe:
⭐️ This vegetable soup is wholesome, tasty, rustic comfort food you can make with seasonal veggies in just over 30 minutes.
⭐️ Ingredients (US)
2 tablespoons extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
4 cups vegetable broth
1 can (15 ounces) diced tomatos
1 can (15 ounces) white beans drained and rinsed
1 heaping cup (4 ounces) green beans halved
4 cups (15 ounces) cauliflower florets
1½ cups (8 ounces) potatoes peeled and diced
4 cups (4 ounces) spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Ingredients (metric):
30 grams extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
1 liter vegetable broth
400 grams diced tomatos
240 grams white beans drained and rinsed
120 grams green beans halved
400 grams cauliflower florets
200 grams potatoes peeled and diced
120 grams spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
So much flavour in a bowl! | My super tasty Roasted Vegetable Soup recipe.
A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you’ve got the perfect lunch to warm you up from the inside. Dishing up steaming ladles of this roasted vegetable soup with chunks of fresh bread is one of my favourite ways to enjoy lunch over Winter.
I love to roast them until golden and caramelized to add lots of extra flavours. Throw in some parmesan too for a creamy finish.
This soup is packed with nutritious vegetables!
Free printable recipe available on our site:
Ingredients for this roasted vegetable soup:
▢1 large sweet potato - peeled and chopped into chunks
▢1 red bell pepper - deseeded and chopped into chunks
▢1 yellow bell pepper - deseeded and chopped into chunks
▢2 medium carrots - peeled and chopped
▢3 cloves garlic - left in the skin
▢3 tbsp olive oil
▢½ tsp salt
▢½ tsp ground black pepper
▢½ tsp paprika
▢½ tsp ground cumin
▢1 red onion - peeled and chopped into wedges
▢1 litre (4 ¼ cups) vegetable stock - (use vegetable bouillon for gluten-free)
▢35 g (⅓ cup) grated parmesan - (Use vegetarian hard cheese for full vegetarian version)
To serve:
▢2 tbsp grated parmesan
▢a few sprigs of fresh thyme
#Soup #CookingShow #Recipes
Recipe: Garden vegetable soup
Tracey Valach, health educator with the WVU Extension Service Family Nutrition Program, teaches us how to make garden veggie soup. See the full recipe on our website:
This material funded by Supplemental Nutrition Assistance Program (SNAP) and the Expanded Food and Nutrition Education Program (EFNEP).
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