Nutritious Food ๐Ÿœ๐Ÿฑ๐Ÿฒ๐Ÿ๐ŸตDrink ๐Ÿน Baking & Recipes, Vegetarian / Vegan

Fall Soup – 3 Delicious Ways

By The Domestic Geek

Watch how – to video ๐Ÿ‘‡๐Ÿป

 

Creamy Tomato Soup

Ingredients:

2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1โ„2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1โ„4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish

Instructions:

๐Ÿฒ In a large saucepan, heat oil over medium-high heat.
๐Ÿฒ Add onions and sautรฉ until they become translucent.
๐Ÿฒ Add garlic and sautรฉ for another minute.
๐Ÿฒ Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
๐Ÿฒ Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
๐Ÿฒ Reduce heat to low and simmer for about 30 minutes.
๐Ÿฒ Add cream.
๐Ÿฒ Puree soup with an immersion blender or in batches in a traditional blender.
๐Ÿฒ If using a traditional blender, remember:
โ€ข Only fill your blender 1/3 full.
โ€ข Remove the centre insert in the lid of your blender to allow hot air to escape.
โ€ข Cover 3โ„4 of the hole with a kitchen towel to avoid splashes.
๐Ÿฒ Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
๐Ÿฒ Garnish with fresh basil.
๐Ÿค—๐Ÿค— Enjoy!

Carrot Ginger Soup

Ingredients:

2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste

Instructions:

๐Ÿ In a large saucepan, heat oil over medium-high heat.
๐Ÿ Add onions and sautรฉ until they become translucent.
๐Ÿ Add ginger and sautรฉ for another minute.
๐Ÿ Add carrots and vegetable broth and bring to a boil.
๐Ÿ Reduce heat to low and simmer for about 30 minutes.
๐Ÿ Puree soup with an immersion blender or in batches in a traditional blender.
๐Ÿ If using a traditional blender, remember:
โ€ข Only fill your blender 1/3 full.
โ€ข Remove the centre insert in the lid of your blender to allow hot air to escape.
โ€ข Cover 3โ„4 of the hole with a kitchen towel to avoid splashes.
๐Ÿ Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
๐Ÿ Garnish with plain yogurt and fresh pepper.
๐Ÿ˜‹๐Ÿ˜‹ Enjoy!

Leek and Potato Soup

Ingredients:

2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1โ„4 cup cream (optional)
salt and pepper to taste

Instructions:

๐Ÿ› In a large saucepan, heat oil over medium-high heat.
๐Ÿ› Add leeks and celery and sautรฉ until they begin to soften.
๐Ÿ› Add garlic and sautรฉ for another minute.
๐Ÿ› Add potatoes and vegetable broth and bring to a boil.
๐Ÿ› Reduce heat to low and simmer for about 30 minutes.
๐Ÿ›Add cream.
๐Ÿ› Puree soup with an immersion blender or in batches in a traditional blender.
๐Ÿ› If using a traditional blender, remember:
โ€ข Only fill your blender 1/3 full.
โ€ข Remove the centre insert in the lid of your blender to allow hot air to escape.
โ€ข Cover 3โ„4 of the hole with a kitchen towel to avoid splashes.
๐Ÿ› Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
๐Ÿ› Garnish with fresh black pepper.
๐Ÿ˜š๐Ÿ˜š Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s