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!

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Leek & Mushroom Soup 

By BigOven


Get Full Recipe 👉🏻 http://www.bigoven.com/recipe/leek-mushroom-soup/188996?utm_campaign=website

Ingredients:

2 1/2 lbs. Button Mushrooms; chopped

2 bundles (6 total) Leeks; chopped

1 cup Butter

8 tablespoons All Purpose Flour

2 teaspoons Kosher Salt

3/4 teaspoon White Pepper

1 1/2 cans (large 49oz) Chicken Broth

2 cups Half & Half

Original recipe makes 10 Servings

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Greek Pumpkin and Leek Pie


by Martha Rose Shulman

Time: About 3 hours
Yield: Serves eight to 10
Get full recipe ~ http://cooking.nytimes.com/recipes/1014220-greek-pumpkin-and-leek-pie

INGREDIENTS

2 ½ pounds pumpkin, cut into large chunks
6 tablespoons extra virgin olive oil
3 large leeks about 1 1/2 pounds, white and light green parts only, cleaned and chopped
2 large garlic cloves, minced
¼ cup chopped fresh dill
¼ cup chopped fresh mint
¼ teaspoon freshly grated nutmeg
1 cup crumbled feta cheese (about 4 ounces)
3 large eggs, beaten
Salt
freshly ground pepper
12 sheets phyllo dough