Best Herby Vegetable Soup Recipes

HERBY SPINACH-AND-RICE SOUP WITH TURMERIC

Herby Spinach-and-Rice Soup with Turmeric image

Inspired by the Persian herbed-rice dish sabzi polo, this turmeric-tinted soup is bursting with spinach, parsley, and dill. The rice and diced potatoes absorb some of the liquid, giving this brothy soup more body. Yogurt, a cumin-infused oil, and a squeeze of lemon are the welcome and essential finishing touches to this healthy comforting dish.

Provided by Lauryn Tyrell

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
3 shallots or 1 onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (2 teaspoons)
Kosher salt and freshly ground pepper
1/3 cup basmati rice, rinsed
1 Yukon Gold potato, peeled and cut into 1/2-inch pieces (1 cup)
1/2 teaspoon ground turmeric
4 cups reduced-sodium chicken broth
3 packed cups chopped curly or flat-leaf spinach (from 1 bunch)
1/4 cup each chopped fresh parsley, dill, and cilantro, plus more leaves for serving
2 tablespoons fresh lemon juice, plus more for serving (optional)
Plain yogurt, for serving

Steps:

Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.
Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges