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Spicy Pho Soup with Bacon Recipe

Ingredients

  • 6 slices bacon (6 oz/175 g), cut into bite-size pieces
  • 1 carton (900 mL) vegetable broth
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) soy sauce
  • 1 red or green chili pepper, thinly sliced
  • 1/2 pkg (8 oz/227 g) rice noodles (medium thickness)
  • 1 cup (250 mL) bean sprouts, to serve
  • 1 cup (250 mL) packed fresh basil leaves, to serve
  • 1 cup (250 mL) packed fresh cilantro leaves, to serve
  • 1 lime, sliced in wedges, to serve

Spicy Pho Soup with Bacon Recipe

Directions

  1. In large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 5 min. Set aside on paper towel-lined plate.
  2. In large saucepan over high heat, mix 4 cups (1 L) water, broth, ginger, soy sauce and chili. Bring to a boil. Add noodles and cook 5 to 6 min., or until al dente.
  3. Divide noodles and broth among four bowls. Top with bacon, bean sprouts, basil and cilantro. Serve with lime wedges.

Cheddar-Jalapeno Soup Recipe

A hearty and filling soup recipe that you can count on to warm up a chilly Saskatchewan winter evening.

Ingredients

  • 2 tbsp butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 jalapenos, seeds discarded and chopped
  • 1/4 cup all-purpose flour
  • 1   900-mL carton vegetable broth
  • 1-1/2 cups milk
  • 3 yukon gold potatoes, peeled and grated
  • 1/4 tsp salt
  • 1-1/2 cups grated cheddar, preferably extra-old, divided
  • 1 plum tomato, coarsely chopped
  • 1 green onion, thinly sliced

Directions

  1. Melt butter in a large saucepan set over medium. Add onion, garlic and jalapenos. Cook until onion is soft, 3 to 5 min. Sprinkle with flour and stir for 1 min.
  2. Add broth, milk, potatoes and salt. Boil, then reduce heat to medium-low. Simmer, covered, until potatoes are tender, about 20 min.
  3. Whisk in 1 cup cheese until melted. Ladle into bowls. Sprinkle with remaining cheese, tomato and green onion.

Blue Cheese Cauliflower Soup Recipe

Ingredients

  • 1 leek, cleaned and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 quart vegetable broth
  • 1 large head cauliflower, divided into florets
  • 2 tablespoons cornstarch
  • 1/2 cup danish blue cheese, crumbled
  • 2 tablespoons parsley, chopped
  • 4 slices bacon, thick-cut, fried and crumbled

Directions

  1. Saute the garlic and leek in butter until translucent.
  2. Pour in vegetable broth; add cauliflower florets.
  3. Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
  4. Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
  5. Using an immersion blender, puree the soup in the pot until creamy.
  6. Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
  7. Simmer for an additional 5 – 10 minutes.
  8. Garnish with bacon crumbles and additional blue cheese to serve.