chunky vegetable soup

Chunky Italian Vegetable Soup. Nothing warms you up like a thick, hearty soup on cold days. This soup packs in lots of vegetables, beans and whole grain pasta. Have it with a grilled cheese or as a meal by itself! 

Chunky Italian Vegetable Soup

carrots

celery

onion

garlic

½ T Italian seasoning

tsp parsley

vegetable broth or stock

kidney beans (approx. 15 oz.)

diced tomatoes (approx. 14.5 oz.) (I don't drain the juices)

bay leaf

tomato paste

baby spinach

rotini pasta (uncooked)

Chop carrots, celery and onion. Sauté the veggies in large soup pot until onions are translucent in olive oil

Add in minced garlic, vegetable broth, beans, tomatoes, Italian seasoning, parsley, bay leaf, and tomato paste. If you like a thick broth, you can even add 1/2 cup tomato paste. For a thinner broth, add 1/3 cup or less. Cook on medium for about 30 minutes or until carrots and celery are tender. Stir occasionally. The soup should be at a very soft boil so make adjustments to your stove&#039;s needs.

Add in spinach and uncooked pasta. Continue to heat at a soft boil for another 15 minutes or until pasta is completely cooked. Add more seasonings to taste and simmer until ready to serve.

Chill leftovers in a sealed container for up to 5 days or freeze for up to about 6 weeks.

Chunky vegetable soup to warm ya up? Sounds good, huh? This celery root soup (or celeriac soup) is jam-packed with celery root and other hearty root veggies, like potato, carrot, and leek. It&#039;s seriously delicious and just what you want on a cold winter day.

Celery Root Soup (With Other Root Veggies)

unsalted cashews

water

vegetable broth

yeast

olive oil

leek

carrot (peeled and cut small (about 1 cup))

garlic (minced)

celery root

potatoes

salt

black pepper

thyme thyme

Croutons (garnish

Place cashews in a small pot with about 2 cups of water and bring to a simmer. Reduce to a low-medium simmer and cook for 15 to 20 minutes to soften cashews. Drain and rinse.

Place cashews, nutritional yeast, and vegetable broth in a high-powered blender.

Cover and blend until smooth and not grainy. Time may vary depending on how powerful your blender is. I don&#39;t add any salt, but you could if you prefer. Set aside.Note: If you want things thicker, use less broth.

Cashew Cream

Heat olive oil in a large pot or Dutch oven over medium heat. Then add leek, carrot, and garlic. Cook, stirring often, for about 5 minutes.

Add celery root, potatoes, salt, black pepper, and thyme. Stir. Pour in vegetable broth (I use 6 cups, but use 5 if you want a thicker consistency).

Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 25 to 30 minutes or until veggies are tender.

Remove two cups of soup, place into a heat-safe container, and carefully blend with an immersion blender until smooth. Stir back into the soup.

Stir in the cashew cream. Note: If you want to use dairy instead of cashew cream, stir in 1/2 cup or so of half-and-half or heavy cream.

To serve, divide the soup into bowls and garnish (as desired) with any of your favourite soup toppings (croutons are delicious). Enjoy!

Celery Root Soup

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Chunky Italian Vegetable Soup

Celery Root Soup (With Other Root V...

Top 2 chunky vegetable soup recipes from across the web

The most viewed chunky vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chunky Italian Vegetable Soup

Celery Root Soup (With Other Root V...

The most viewed chunky vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine