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One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

 
One serving costs about $1.19

$1.19 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:56%

Spoonacular Score: 56%

 

One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables is a gluten free and lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains about 7g of protein, 11g of fat, and a total of 227 calories. For $1.19 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. Head to the store and pick up herbs like: thym, beans, chicken broth, and a few other things to make it today. It works well as an affordable soup. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Similar recipes are Chunky Vegetables with Fusilli, Chunky pasta sauce with more vegetables than meat, and Cream of the Crop Asparagus Soup with Garlic-Roasted Spring Vegetables.

Ingredients

Servings:
1 Tbsp
1 Tbsp olive oil
olive oil
3 cloves
3 cloves garlic
garlic
1 small
1 small onion
onion
2 medium
2 medium carrots
carrots
2 stalks
2 stalks celery
celery
1 pinch
1 pinch salt
salt
1 cup
1 cup canned tomato puree
canned tomato puree
1 can
1 can canned corn
canned corn
1.05 qt
1.05 qt chicken broth
chicken broth
1 can
1 can canned beans
canned beans
1 pinch
1 pinch dried herbs
dried herbs
0.5 cups
0.5 cups whole cream
whole cream
3 pinches
3 pinches turmeric
turmeric
1 Tbsp olive oil
1 Tbsp
olive oil
3 cloves garlic
3 cloves
garlic
1 small onion
1 small
onion
2 medium carrots
2 medium
carrots
2 stalks celery
2 stalks
celery
1 pinch salt
1 pinch
salt
1 cup canned tomato puree
1 cup
canned tomato puree
1 can canned corn
1 can
canned corn
1.05 qt chicken broth
1.05 qt
chicken broth
1 can canned beans
1 can
canned beans
1 pinch dried herbs
1 pinch
dried herbs
0.5 cups whole cream
0.5 cups
whole cream
3 pinches turmeric
3 pinches
turmeric

Equipment

immersion blender
immersion blender
blender
blender
sieve
sieve
pot
pot
immersion blender
immersion blender
blender
blender
sieve
sieve
pot
pot


Instructions

For chunky vegetable soup: Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery. Stir around a bit, add the salt and cover. Let sweat for about 10 minutes. Add the tomato puree and corn, stir, let cook for a few minutes. Then add the broth, turn heat up to maximum and bring to a boil. Add the beans. Season with dried herbs. For the Cream of Vegetables: Transfer half of the chunky soup into another soup pot. Whiz everything up with a hand-held blender, or in a blender. Then use a sieve, and "filter" the soup. Bring back to a boil, add cream, turmeric, curry powder, cayenne pepper and stir well.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.19
Ingredient
1 tablespoon olive oil
3 cloves garlic
1 small onion
2 mediums carrots
2 stalks celery
1 cup canned tomato puree
1 can canned corn
1 liter chicken broth
1 can canned beans
1 pinch dried herbs
½ cups whole cream
3 pinches turmeric
Price
$0.17
$0.20
$0.15
$0.21
$0.30
$0.56
$0.67
$3.21
$0.81
$0.04
$0.65
$0.16
$7.13

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
227 Calories
7g Protein
11g Total Fat
26g Carbs
16% Health Score
Limit These
Calories
227
11%

Fat
11g
17%

  Saturated Fat
5g
32%

Carbohydrates
26g
9%

  Sugar
5g
6%

Cholesterol
27mg
9%

Sodium
927mg
40%

Get Enough Of These
Protein
7g
15%

Vitamin A
3983IU
80%

Manganese
0.52mg
26%

Vitamin C
20mg
25%

Fiber
5g
24%

Potassium
723mg
21%

Phosphorus
167mg
17%

Copper
0.32mg
16%

Iron
2mg
14%

Vitamin K
14µg
13%

Vitamin B3
2mg
13%

Folate
49µg
12%

Magnesium
47mg
12%

Vitamin E
1mg
11%

Vitamin B6
0.21mg
10%

Vitamin B2
0.16mg
9%

Vitamin B1
0.13mg
9%

Calcium
72mg
7%

Zinc
1mg
7%

Vitamin B5
0.47mg
5%

Selenium
1µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need

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