Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Fall Soup – 3 Delicious Ways

By The Domestic Geek

Watch how – to video 👇🏻

 

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
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish

Instructions:

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

🍝 In a large saucepan, heat oil over medium-high heat.
🍝 Add onions and sauté until they become translucent.
🍝 Add ginger and sauté for another minute.
🍝 Add carrots and vegetable broth and bring to a boil.
🍝 Reduce heat to low and simmer for about 30 minutes.
🍝 Puree soup with an immersion blender or in batches in a traditional blender.
🍝 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍝 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍝 Garnish with plain yogurt and fresh pepper.
😋😋 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
1⁄4 cup cream (optional)
salt and pepper to taste

Instructions:

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