My name is Jenn. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. It's as delicious as it is healthy. In a soup pot over medium heat, heat ¼ cup vegetable broth and saute the sweet … ~Use any mix of greens you like - kale, spinach, chard, arugula, red or green leaf lettuce, watercress. Reduce heat; simmer, covered, about 15 minutes. Complete your Dinner. Vegetable Soup (For 2) 6.45. Add leeks and garlic and sauté about 5 minutes, stirring often. Pour the soup back into the soup pot, taste and adjust seasonings as necessary. Excerpts and links may be used, provided that full and clear credit is given to Jenn Sebestyen and Veggie Inspired with appropriate and specific direction to the original content. Season, to taste, with kosher salt. House Wonton Soup (For 2) (Shrimp) 6.95. Add the remaining 2 ½ cups vegetable broth, broccoli, celery, peas, and green onions. ), Black Bean Quinoa Chili (Gluten Free, Vegan), Strawberry Beet Smoothie (Dairy Free, Nut Free). Once simmering, add the tomatoes, corn kernels, and pepper. Stir in zucchini; cook 3-4 minutes more. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. 8.50. Spray large saucepan with cooking spray; heat. Your email address will not be published. House Noodle Soup. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier. Remove from heat and add the parsley and lemon juice. This is my blog where I share delicious plant based recipes for the whole family. « Creamy Dill Sauce w/ Spirulina (Dairy Free), Carrot Cake Baked Oatmeal (gluten free, dairy free) ». Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the garlic and saute another 1-2 minutes. 2 cups chopped leeks, white part only (from approximately 3 medium leeks), 2 cups carrots, peeled and chopped into rounds (approximately 2 medium), 2 cups fresh green beans, broken or cut into 3/4-inch pieces, 4 cups peeled, seeded, and chopped tomatoes, 1/4 cup packed, chopped fresh parsley leaves, 1 to 2 teaspoons freshly squeezed lemon juice, Sign up for the Recipe of the Day Newsletter Privacy Policy, Alton Brown Cooks Live: Panini Press Dinner, Alton Brown Cooks Live: The A&E Bloody Bull+, Alton Brown Cooks Live: Roasted Snapper, Island Edition. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Use the tamper to pack the greens down. This Green Vegetable Soup is smooth and creamy and loaded with spring greens. Velvety Green Vegetable Soup (Dairy Free), dairy free, gluten free, oil free, soy free, vegan, (I used baby kale, baby spinach, and baby swiss chard). COMPLETE DINNER. ~You don't need to be precise with your knife cuts since this is all going in the blender anyway. Serve hot. Blend until smooth. A rough chop is fine. Green Garden Soup (For 2) (Shrimp, Chicken & Beef) 6.95. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. https://www.theblendergirl.com/recipe/creamy-blended-vegetable-soup Add the stock, increase the heat to high, and bring to a simmer. https://www.thenourishinggourmet.com/2015/09/garden-vegetable-soup.html All rights reserved. Sauté carrot, pepper, onion, and garlic over low heat until soft, about 5 minutes. Add celery, zucchini, green beans … Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Vegan Thanksgiving Ideas to Wow Your Guests, Oven Roasted Rainbow Carrots with Orange and Thyme, Sweet Potato Cauliflower Vegan Soup (Gluten Free), Vegan Ramen Noodle Soup (30 Minute Recipe! Accessiblity Statement. In a soup pot over medium heat, heat ¼ cup vegetable broth and saute the sweet onion for 3-4 minutes, until starting to soften. Add the coconut milk, if desired, and stir to combine. You may need to work in batches if your blender is on the smaller side. Transfer the soup to a blender and add the leafy greens, beans, lemon juice, dill, mint and salt. Turn down the heat to medium-low and simmer 10-15 minutes until vegetables are tender. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Serve immediately. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. 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