ALTON BROWN'S WINTER VEGETABLE SOUP
I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.
Provided by Sharon123
Categories Vegetable
Time 2h15m
Yield 6 quarts
Number Of Ingredients 18
Steps:
- Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
- Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
- Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
- Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.
ALTON BROWN VEGETABLE SOUP
Categories Vegetable
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
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Origins of Vegetable Soup
Vegetable soup dates back centuries and is one of the most traditional and oldest recipes. It was initially made from any vegetables that were readily available, such as roots, leaves, and beans. It was an inexpensive meal that could be prepared with minimal effort and could feed many people. Over time, vegetable soup has evolved to incorporate various vegetables, diverse spices, and flavors that attest to different local cuisines. Vegetable soup is now popular almost everywhere, from Europe to Africa, Asia, and the Americas. Every culture has its vegetable soup recipe, which often reflects its cultural background and local vegetables.The Benefits of Eating Vegetable Soup
Vegetable soup is more than just a meal; it is packed with various health benefits. Firstly, it is low in calories, making it a perfect meal for people trying to lose weight. Secondly, it is rich in vitamins, minerals, and nutrients, making it perfect for individuals who want to stay healthy. Vegetable soup improves digestion, boosts the immune system, and helps clear toxins from the body. Another benefit of vegetable soup is that it is satiating, making it an ideal meal for people who want to stay full for a long time. It is a great source of protein, fiber, and complex carbohydrates, all of which help to provide the body with the energy needed to function correctly. Vegetable soup can also be served as a light evening meal, making it suitable for people who want to maintain their weight.Alton Brown's Vegetable Soup Recipe
Alton Brown's vegetable soup recipe has gained tremendous popularity and positive reviews from his followers. It is an easy-to-follow recipe, and anyone can make it at home. Here is a list of ingredients you will require:Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup sliced carrot
- 1/2 cup diced celery
- 1/2 teaspoon kosher salt
- 1 pound vegetables of your choice. You can use broccoli, cauliflower, zucchini, squash, and mushrooms, among others.
- 1 can of chopped tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, and salt. Allow them to cook for 5 minutes or until they are tender.
- Add your vegetables of choice to the pot and sauté for about 5 minutes.
- Add the chopped tomatoes, vegetable broth, water, garlic, basil, oregano, thyme, paprika, black pepper, and bay leaf. Stir well.
- Reduce heat to low and let simmer for 20-30 minutes until the vegetables are cooked through.
- Remove the bay leaf, taste and season the soup to your liking with additional salt and pepper as needed.
- Finally, serve hot and enjoy your delicious vegetable soup.