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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||11%|
|Total Sugars 5g|
|Vitamin C 16mg||80%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
All you need when cold weather hits is a bowl of steaming soup packed with tender vegetables and flavored with a base of rich beef broth or stock. Our hearty recipe has lots of texture from the vegetables and is easily adaptable to whatever fresh or frozen produce you have at hand. Swap or add whatever bits and pieces of other vegetables you have in your fridge or make it chicken based for a different flavor. Use vegetable stock for a vegan and vegetarian dish.
Soups are a budget-friendly approach to healthy nutrition. Because they’re high in fiber, thanks to all the vegetables, they will keep you full for longer. They also freeze well, so integrating a batch of soup into your weekly meal prep is a great idea. Then you can portion and freeze personal servings and microwave a bowl of soup when needed. And lastly, soups are easily personalized outside of the pot: Once served, you can add toppings and sides to make it suit your cravings. A dollop of sour cream, a heaping spoonful of grated cheese, hot sauce, some crushed tortillas, or toasted seeds are just a few of the extra ingredients you could add.
Enjoy a comforting bowl of vegetable soup with a slice of crusty bread to make an easy and healthy meal.
3 medium carrots, peeled
3 large celery stalks
1 medium onion
1 medium turnip
4 Roma tomatoes
1 medium leek
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 cup dry white wine
1 quart beef broth, or beef stock
1 bay leaf
1 handful frozen cut green beans
1 tablespoon fresh thyme leaves
Kosher salt, to taste
Freshly ground white pepper, to taste
Chop the Vegetables
Gather the ingredients.
Cut the carrots, celery, onion, turnip, and tomatoes into about 1/2-inch dice.
Trim the stem and green part from the leek and discard. Slice the white part lengthwise and rinse out any dirt.
Chop the leek thinly.
Make the Soup
In a heavy-bottomed soup pot, heat the olive oil over low to medium heat.
Add the garlic, carrots, leek, onion, and celery and cook for 2 to 3 minutes or until the onion is slightly translucent, continuously stirring.
Add the turnip and tomatoes and cook for another minute while still stirring.
Add the wine and cook for another minute or two, or until liquid is reduced by about half.
Add the beef broth and the bay leaf. Increase the heat to medium-high and bring the soup to a boil. Lower the heat and simmer for about 15 minutes.
Add the frozen green beans and the fresh thyme and cook for another 5 minutes, or until the green beans are heated through but still firm. Test the seasoning and add kosher salt and white pepper to taste. Check that the turnips are soft but still firm.
How Can I Thicken the Soup?
If you are keen on soups that are thicker in consistency and want a similar experience with this soup, there are a few things you could do:
- Blend 1/3 of the soup once it’s cooked. Carefully transfer the liquid and vegetables to a blender or food processor and blend until smooth. Return the liquid to the pot and stir.
- Add 1 can of mashed beans or 1 1/2 cups of mashed potatoes to give the soup more body.
- Make a slurry with a 1:1 ratio of cornstarch to water. Use 1 tablespoon of water to dissolve 1 tablespoon of cornstarch and add the slurry back into the soup to cook and thicken.
Personalize the Soup
It wouldn’t take much to doctor up this soup to make it even heartier:
- Add leftover cooked potatoes or rice to thicken it. Or you could simmer the vegetables with uncooked cubed potatoes. They’ll take about the same amount of cooking time as the turnips.
- Add some cooked beans, including canned. Red kidney beans, white navy beans, or Great Northern beans would work especially well.
- Add dried pasta or noodles to transform this soup into a lovely vegetable noodle soup. Check the package instructions for cooking time to reach al dente, and add the pasta that many minutes before the end of the soup’s cooking time.
Video about Vegetable Soup With Beef Broth No Meat
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: https://youtu.be/fZgGnTBSnWI
Vegan Instant Pot Lentil Chili: https://youtu.be/_Fq6yN1SdXo
Vegetarian Lemon Rice Soup: https://youtu.be/z87denj49ZU
🍲 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:
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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
🌟 MORE WAYS TO CONNECT
💛 THANK YOU FOR WATCHING!
#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner
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