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Fall Harvest Soups

  • 40minutes

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Source: www.foodchannel.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium potatoes

  2. 1 medium onion

  3. 1 celery stalk

  4. 1/4 cup oil

  5. 2 cans (10 fluid ounces/284 milliliters each) chicken, beef or vegetable broth

  6. <B>Vegetable choices:</B> 4 cups each of either broccoli florets, sliced carrots, cauliflower florets or sliced leeks

  7. <B>Seasoning choices:</B> 1 teaspoon each of either garlic powder, ground ginger, curry powder or dried thyme leaves

  8. <B>Topping choices:</B> 8 tablespoons each of either grated <I>Cracker Barrell</I> cheddar cheese, plain yogurt, chopped cilantro or chopped green onions

Instructions Jump to Ingredients ↑

  1. CHOP potatoes, onion and celery; set aside. Heat oil in large saucepot on high heat. Reduce heat to medium. Add potatoes, onion and celery along with 4 cups desired vegetables; cook and stir 5 minutes or until golden brown.

  2. ADD broth and 2 soup cans water to pan. Stir in 1 teaspoon seasoning. Bring to a boil. Reduce heat to medium-low; simmer 30 to 40 minutes or until vegetables are tender.

  3. POUR vegetable mixture, in batches, into blender container; cover and blend until smooth. Return to saucepot; cook on low heat until heated through, stirring occasionally. Spoon into 8 soup bowls; sprinkle with 1 tablespoon topping each.

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