Roasted Cauliflower Soup with Spicy Peanut Butter Crème

This cauliflower soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes. If you prefer your vegetable soup recipe completely smooth and creamy, feel free to add a bit of liquid as you process the vegetables in the food processor, or even use a regular or immersion blender instead.

Ingredients:
1 medium head cauliflower, chopped into florets
2 medium onions, peeled, both ends trimmed, and quartered
3 cloves garlic, peeled and left whole
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
4 cups water (or low-sodium vegetable or chicken stock)
½ cup heavy cream
¼ cup The Heat Is On peanut butter
⅛ teaspoon sea salt
2 tablespoons water
2 tablespoons Peanut Butter & Co. Golden Roasted Peanuts, chopped
A few parsley leaves, for garnish (optional)
Chili-garlic sauce, for garnish (optional)

Procedure:

1. Preheat oven to 425°F.
2. Toss the cauliflower, onion, garlic, olive oil, salt, and black pepper together on a large baking sheet and spread in an even layer.
3. Bake until tender and starting to brown in spots, about 30 minutes, tossing once halfway through.
4. Transfer the roasted vegetables to a food processor and process until smooth, about 3 to 5 minutes, scraping the sides of the bowl down as necessary and giving the motor a break periodically. (You may need to process the vegetables in 2 batches, depending on the size of your food processor.)
5. Add the pureed vegetables and water (or stock) to a medium saucepan. Bring to a simmer over medium heat.
6. Whisk together the heavy cream, peanut butter, and sea salt in a small bowl until smooth, then gradually whisk in 2 tablespoons water.
7. Stir half of the peanut butter crème into the soup, reserving the other half for garnish.
8. Ladle the soup into 4 bowls and top each with a drizzle of peanut butter crème and a sprinkle of chopped peanuts. Add the parsley leaves and/or chili-garlic sauce on top if desired. Serve warm.

French Country Soup Recipe

How to make Garbure vegetable soup recipe, a thick French soup with cabbage and other vegetables.

Easy Appetizers 

Ingredients:

2 carrots, peeled and sliced 

4 cups water 

3 cups vegetable broth 

3 leeks or 6-8 scallions, cut into 1 inch pieces 

1 cup dried navy beans, cooked and drained 

2 cups cabbage, chopped 

1-1/2 teaspoons sugar 

2 medium potatoes, peeled and sliced 

2 stalks celery, slices 

1/2 cup frozen peas 

salt 

Preparation:

In a large pot, heat canola oil. Add carrots, leeks or scallions, cabbage, celery, sugar and salt. Mix well and cover. Simmer over low for 30 minutes. Add water, vegetable broth, navy beans, potatoes and peas. Stir and cover. Simmer for 45 minutes. Puree, taste and adjust seasoning to taste.

Hearty Vegetable Quinoa Soup

A healthy and hearty vegetable soup! This soup is loaded with veggies-carrots, celery, zucchini, yellow squash, tomatoes, and green beans. Quinoa recipe is added to “beef” it up, don’t worry, there is no beef in the soup. This soup is vegan and gluten-free one of the best vegetable soup recipe. This soup is perfect for new parents because it’s easy to make and you can eat it for days! Plus, it’s loaded with nutrients, protein, and warms the soul.

Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 small zucchini, chopped
1 yellow squash, chopped
1 1/2 cups fresh green beans, broken or cut into 3/4-inch pieces
1 box (32 ounces) vegetable broth (I used Pacific Natural Foods)
1 (15 ounce) can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1/3 cup chopped fresh basil
2 cups cooked quinoa
Salt and black pepper, to taste

Directions:


1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.


2. Add the vegetable broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Stir in the cooked quinoa and season with salt and pepper, to taste. Serve warm.


Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Mushroom Soup with Winter Vegetables

A hearty winter vegetable soup recipe consisting of caramelized onions, wild mushrooms, carrots, and butternut squash. Make this fresh and delicious dish from scratch now, then freeze it to savor later. This warming vegetarian healthy recipes is filled with healthy veggies. A great appetizer recipes for the whole family.

Note: Headspace should be left in containers holding liquid to allow for expansion when frozen.

Ingredients
2 head(s) Garlic
6 tablespoon(s) Unsalted Butter
2 large Onions, chopped
1 1/2 pound(s) Assorted Wild Mushrooms, sliced, stems reserved
8 Carrots, peeled and cut into 1/2-inch pieces
2 Ribs Celery, chopped
8 sprig(s) Fresh Parsley
1/4 cup(s) Chopped Fresh Parsley
1 Bay Leaf
1 (about 2 1/4 pounds) Butternut Squash, peeled, seeded, and cut into
1/2-inch cubes1 cup(s) Light Red Wine, such as pinot noir
2 teaspoon(s) Salt
1/2 teaspoon(s) Coarse-Ground Pepper
2 tablespoon(s) Fresh Lemon Juice

Directions:

Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon butter, wrap in foil, and roast until soft -- about 45 minutes; let cool and squeeze to release the roasted meat. Discard the skins and set meat aside.

Make the vegetable stock: Melt 1 tablespoon butter in large saucepan. Add half the onions and cook over low heat until caramelized -- about 25 minutes. Add the mushroom stems, half the carrots, and the celery and cook until soft -- about 10 minutes. Add 8 cups water, parsley sprigs, and bay leaf, increase heat to high, and bring to a boil. Reduce heat to low and simmer for 45 minutes. Strain and discard the solids. Add enough water to bring stock to 6 cups. Set aside.

Make the soup: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Cook the mushrooms in thirds, adding an additional 1 tablespoon butter with each batch, until golden -- about 3 minutes per batch. Add the remaining onion and cook until softened -- about 3 minutes. Add the squash and remaining carrots and cook for 2 minutes. Add the red wine, salt, pepper, roasted garlic, and reserved vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer until vegetables are tender -- about 25 minutes. If freezing, skip to Step 4. Stir in chopped parsley and lemon juice and serve immediately.

Freeze the soup: Cool soup completely, transfer to an airtight container, and freeze for up to 2 months. To serve, thaw soup in the refrigerator. Place thawed soup in a large saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in chopped fresh parsley and lemon juice.

Making Homemade Vegetable Soup

A homemade vegetable soup recipe is a wonderful thing. It's just so much better than anything you'd get in a can. For one thing, only ingredients that you like end up in the appetizer recipes. Plus, you have the opportunity to make it much healthier. And, well, making something yourself is just more satisfying healthy recipes.

Making your own homemade vegetable soup is one of the easiest things in the world. And it's just so versatile. There are a ton of different kinds of vegetable soups — like minestrone, cabbage soup, chicken noodle,beef barley... and so many more.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, chopped or minced
32 oz. low sodium tomato-vegetable juice (such as V8)
16 oz. frozen mixed vegetables
¼ cup orzo pasta
½ teaspoon dried basil
Salt

Freshly ground pepper
Grated fresh Parmesan cheese

Preparation Instructions
1. Fill a medium saucepan with water and place over medium high heat. Bring to a boil.

2. In the meantime, heat the oil in a large saucepan over medium heat. Once warmed, add the onion and sauté until tender, about 3 minutes. Add the garlic and cook until fragrant. Add the tomato-vegetable juice. Bring to a simmer. Reduce the heat to low and simmer gently for 10 minutes.

3. Add the frozen mixed vegetables. Stir. Simmer until heated through.

4. Once the water in the medium saucepan boils, add the pasta. Cook until pasta is almost done; drain.

5. Add the pasta and the basil to the soup. Cook until pasta reaches desired doneness. Season with salt and pepper. Serve the soup in bowls and sprinkle each with Parmesan cheese.

Tomato and barley vegetable soup recipe

If you're looking for a nourishing beef-free barley vegetable soup recipe, most recipes use mushrooms to pair with the barley, but this meatless barley soup uses tomatoes and the standard soup ingredients of carrots, celery, onions and garlic to carry the flavor. There's little additional seasoning, so this tomato soup appetizer recipes is simple, easy, and nourishing.

Healthy Recipes Ingredients:
1 tbsp olive oil
2 ribs celery, chopped
2 medium carrots, chopped
1/2 onion, chopped
2 cloves garlic, minced
3 cups good quality vegetable broth
1 16-ounce can diced tomatoes (do not drain)
1 cup pearl barley
1/2 tsp Italian seasoning
2 cups spinach leaves (optional)
salt and pepper
Preparation:
In a large soup or stock pan, heat onions and garlic for a minute or two, then add carrots and celery. Heat for 4-5 minutes, to start vegetables cooking.

Add tomatoes (do not drain), vegetable broth, barley and Italian seasoning, stirring to combine. Bring to a boil, cover, then reduce to a medium-low simmer.

Cook for 30-40 minutes, or until barley is cooked and carrots are soft. Stir in spinach, heat for one more minute, then turn off heat. Season generously with salt and pepper.




source http://vegetarian.about.com/od/soupsstewsandchili/tp/Vegetable-Soup-Recipes.htm

Creamy Peanut Soup

With only a few handful ingredients, you can make a rich and luxurious tasting peanut soup. Adapted from The Williamsburg Cookbook, Creamy Peanut Soup is a thick and satisfying easy appetizers or snack. Use unsweetened peanut butter to make a savory soup. The smooth variety is better for making soup rather than the chunky peanut butter. You can garnish the vegetable soup recipe later with chopped peanuts. To make a simple peanut soup, inspired by African cooking, you need onions, celery, olive oil, flour, chicken broth preferably fat-free, smooth peanut butter, light cream, and chopped nuts. This uncomplicated dish can make a healthy meal for the whole family and a fun appetizer recipes for dinner with friends.

Ingredients
1 medium onion, coarsely chopped
2 stalks celery, chopped
1/4 cup olive oil
3 tbsp. flour
2 qts. fat-free chicken broth
2 cups smooth peanut butter
1 3/4 cup light cream
Chopped peanuts for garnish

Preparation Instructions
1. In a large soup pot, over medium-high heat, sauté onion and celery in the olive oil until they are soft, but not brown.Stir in flour until it is well-blended.

2. Increase heat. Add chicken broth and bring to a boil, stirring constantly.Remove from heat. Transfer liquid to a blender or food processor and puree.

3. Add peanut butter and cream. Stir to blend thoroughly.

4. Pour soup back in pan, and heat over low heat until it is just hot, but not boiling.

5. Remove from heat. Serve, garnishing each serving with chopped peanuts.

Corn Chowder

A hearty vegetabe soup recipe that is rich in flavor yet light on the tummy, corn chowder is an all-vegetable dish that makes a luscious easy appetizers, snack or meal. Serve with saltine crackers or crusty bread and a side of salad for a real sumptuous appetizer recipes treat. His recipe uses canned cream corn for a thick and delicately sweet soup. Potatoes, carrots, celery, onion, milk, cheese, and flour are also included in making the dish

Ingredients
2 cups diced potatoes
½ cup chopped carrots
½ chopped celery
¼ cup chopped onion
2 cups boiling water
¼ cup margarine
½ cup all purpose flour
2 cups milk
10 oz. Cheddar cheese (shredded)
1 (16 oz.) can creamed corn

Preparation Instructions
1
Pour the potatoes, carrots, celery, and onion into a large pot. Add the water and simmer 15 to 20 minutes, or until the vegetables are tender.

2
In another saucepan, melt the margarine. Whisk in the flour, then the milk. Add the cheddar cheese and stir until melted.

3
Add the flour mixture to the vegetables. Add the corn (including the liquid from the can). Heat without boiling.