Recipe

Hot Veggie Soup Recipe

Add Step-by-Step Photos	Shepherdrescue / All my dishes 2 years ago Well rounded veggie soup, with many layers of flavor. You can spice it up or down, hot or mild. My take on a soup from a restaurant called "The Trails" in Duarte, CA. EVERYONE, including kids, asked for the soup. But they kept the recipe a secret.... More Prep:20m Cook:25m Servings:6	Shepherdres
	givememore

Does this look good? Yeah! / Nope

Fans

trigger

blondeberr

pink

noir

frisiangir

lincolntoo

momo_55gra

maxy_bo

Ingredients

2 tablespoons olive oil

At least 6 cups sliced (1/4" or less) mixed vegetables, including 1 medium russet potato and 1 small, chopped onion. In addition to the potato and onion, I used 2 stalks celery, 2 large carrots, 2 large leeks (white and light green parts only, well rinsed) and 2 medium zucchini. (This was more than 6 cups but you can adjust the liquids.) The larger the pieces of vegetables, the longer the soup will need to simmer before you puree it.

2 cups well seasoned chicken or beef stock or broth – Or plain ole veggie stock!

Minimum of the following, adjusted to your taste. If using fresh herbs, increase the amounts given and be sure they are chopped very fine:

The following ingredients will be added after you puree the soup, don't add before:

1 to 1 ½ cups whole milk (let it sit out a few minutes to get rid of the chill)

¼ cup dry white wine

1 teaspoon salt

1 teaspoon freshly ground pepper

½ teaspoon dried oregano

½ teaspoon dried Mexican basil

½ teaspoon crushed red pepper

1/8 teaspoon dried tarragon

¼ to ½ teaspoon ground Ancho Chili Pepper

¼ teaspoon Cayenne Pepper

½ teaspoon dried Cilantro

1 tablespoon butter (optional)

Directions

In a heavy pot, with at least a 5 quart capacity, over medium-low heat, heat olive oil until small piece of onion sizzles when dropped in. Add the onions, celery and carrots first letting them cook gently, stirring occasionally, while you slice the rest of the veggies and assemble the other ingredients. When everything else is sliced, measured and ready to go, increase the heat to medium-high. Add the rest of the vegetables and let cook for 2 or 3 minutes. Stir frequently; you don't want it to burn. Add the stock, it will not cover the veggies. It should come about halfway up the veggies in the pot, add more stock or water as needed. Bring to an easy boil. Reduce the heat to a simmer and cover until veggies are tender. The potatoes will be starting to crumble and the carrots should be soft. Using either an immersion blender or traditional blender, puree the soup. If you like it chunkier, use a potato masher. If transferring to a blender, only fill the blender half full so you don't get a face full of hot soup. Once the soup is pureed and back in the pot at low or medium-low, add remainder of ingredients, tasting often to adjust seasonings to your taste. It is somewhat bland at the outset, and it needs the multiple layers of spices and herbs to round it out. This soup should have a little, spicy kick to it in the back of your mouth. Heat through to serving temperature.

Suggested variations:

Chopped fresh parsley for garnish

1 cup grated Swiss or Cheddar cheese added with the seasons

Sprinkle each serving with freshly grated Parmesan cheese

Omit parsley and top with crumbled cooked bacon.

From start to sitting down and eating took about 45 minutes. Using fresh herbs will increase the prep time.

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Comments

organicmama 2 years ago said:
Sounds good! Thanks.

michellem 2 years ago said:
This looks like something my family and I will love. Thank you so much. The winter snow is just around the corner..so this recipe will be perfect!

kellyg72 1 year, 6 months ago said:
This sounds really good. I will put it in my winter soups section of my recipe box.
Thanks

noir 1 year, 6 months ago said:
Terrific! :)

lincolntoot 1 year, 4 months ago said:
Wow this sounds awesome! Love the blend of all the herbs and spices. Great post and 5 forks for this one!

momo_55grandma 1 year, 4 months ago said:
Scrumptious love soup in the winter thanks High5

blondeberry 1 year, 3 months ago said:
Sounds delish. I love soups at all times of the year.

pink 1 year, 2 months ago said:
*wink* 5 for sure!

leonora5 1 year, 2 months ago said:
Lovely recipe! I am crazy about soup. Will definitely make it.

trigger 1 year, 2 months ago said:
I love the verities of chilies you use in this recipe and the puree style is something I love too!
High Five
Michael

maxy_bo 1 year, 2 months ago said:
I think I will make this really spicy next time it is cold and rainy!

tamii 1 year, 2 months ago said:
Wow! What a great recipe! And, my first home was in the city of Duarte, CA!!! But, I don't recall that restaurant..but, I am DEFINITELY gonna cook this soup! 10 forks!

dinky100 1 year, 1 month ago said:
Hi-- recipe sounds good- I love making soups in the cooler weather! I also rescued a shepard last year from a denver rescue! She's a great gal!

tessmoore 11 months, 3 weeks ago said:
I used to go to The Trails in Duarte in 1990 until they closed. I was just talking about this soup with a friend in Duarte today and was trying to recall the name the restaurant and the search came up with this! Unbelievable! I will make this soup the first chance I get. It was so good with their garlic bread. I used to call ahead for takeout all the time, especially in the winter. Thanks for sharing...

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