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Showing results for tags 'vegetable soup'.
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Celiac.com 11/20/2018 - This soup is not fancy, but it is easy to make and super versatile. You can mix and match vegetables to your heart’s content. It makes a great addition to your fall and winter slow cooker recipe box. Basically, just chuck everything into a slow cooker and come back later to dinner. Ingredients: 6 cups chicken broth 1 large onion 4 medium red potatoes, cubed 2 medium carrots, peeled and sliced ½ head of broccoli, cut to bite sized chunks Nice handful of spinach, chard, or mustard greens 1 medium zucchini, cut to ½ inch slices 4 cloves garlic, chopped or minced 2 tablespoons dry white wine A few sprigs of fresh sage or dried herbs de Provence OPTIONAL: Shredded chicken Directions: Chop and sauté a large onion and a few cloves of garlic and a tablespoon or two of olive oil. When onions are translucent, place in slow cooker pot or a large stockpot. Wash, peel, and chop the potatoes, carrots, broccoli, greens, and squash, and add them to the pot. Add chicken broth and white wine. Season with salt and pepper, and dried herbs. Cook in a slow cooker or stove top until the vegetables are soft, then use an immersion blender to blend to your desired level of chunkiness. If you have no immersion blender, then blend small batches of a cup or two at a time to desired chunkiness. Season to taste with salt and pepper, then serve with greek yogurt. To upgrade, add a swirl of olive oil and garnish with toasted pumpkin seeds or other seeds.
Celiac.com 11/27/2018 - If you’ve ever been to the highlands of Peru, then you might have tasted versions of this delicious and simple quinoa soup that is a common staple of local restaurants in the region. It’s a simple and highly versatile recipe, so add or subtract vegetables, as desired. Ingredients: 5 cups chicken broth 5 cups water 1-1½ cups cooked quinoa 3 cloves garlic ½ onion, diced 1 teaspoon oregano 1 teaspoon cumin 1 pinch chili powder 1 cup coarsely shredded carrots 1 cup zucchini, diced 1 cup sliced celery, diced Celery leaves Directions: Prepare quinoa ahead of time. Sauté onions until clear. Add garlic in the last moments and sauté until fragrant. In 5- to 6-quart slow cooker, combine cooked onions, garlic, chicken, carrot, celery, and other vegetables. Add spices. Gradually stir in broth and the water. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Add a few celery leaves, as desired. When vegetables are tender, but firm, stir in cooked quinoa, and serve hot.