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

Name: One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables
Total time: 45 min
Yield: 6 servings
Ingredients: A 1 tablespoon olive oil; 3 cloves of garlic, minced, or chopped; 1 small onion, chopped; 2 mediums carrots, chopped; 2 stalks of celery, chopped; a pinch of (sea) salt; 1 cup of tomato puree (I used canned); 1 can of corn, drained; 1 liter of chicken broth (Or vegetable broth if you prefer); 1 can of beans (I had pinto beans on hand) drained and rinsed; a pinch of dried herbs like: thym, rosemary, parsley,; 1/2 cup cooking cream, or whole milk; 3 pinches of turmeric, curry powder and cayenne pepper

The recipe One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables can be made in around 45 minutes. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.13 per serving.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

167 kcal

Calories

7 g

Protein

4 g

Fat

27 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.80 · ~€0.65/serving

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Instructions

1
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.
2
Stir around a bit, add the salt and cover.
3
Let sweat for about 10 minutes.
4
Add the tomato puree and corn, stir, let cook for a few minutes.
5
Then add the broth, turn heat up to maximum and bring to a boil.
6
Add the beans. Season with dried herbs.