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You can make your own easily. Depending on how much you want:
2 quarts water
3 carrots, roughly chopped
3 stalks of celery, roughly chopped
2 onions roughly chopped
4-5 cloves of garlic, roughly chopped (to taste)
That's about the basic. You can add any or all of the rest.
peppers (any kind), roughly chopped
tomatoes, roughly chopped
potatoes, peeled and roughly chopped
Put the veggies in the pot with the water and bring to a boil. Reduce heat and simmer covered on low for about an hour, then uncover and let reduce about 1/4. Strain broth to remove vegitable matter and you have an unseasoned vegitable broth.
I usually leave my broths unseasoned until I use them. You can freeze this in pint or half pint containers to always have some on hand.
3 tbsp. olive oil
2 cups finely chopped onion (I used Vidalia)
4 ribs celery, finely chopped
3 quarts veggie broth ( you can use homemade)
1 28 oz can tomato puree
1 28 oz can crushed tomatoes in puree
1 tbsp soy sauce
1 tsp balsamic vinegar
4 tsp dried dill
1 tsp salt plus more to taste
fresh ground black pepper
chopped fresh dill for garnish
Heat the oil in a large soup pot. Stir the onions and celery in and saute over medium heat, stirring occasionally for about 8 minutes. Now, at this point, I processed the onion and celery, because I don't like the chunks of them in my soup, but you could leave them whole. So after I processed them, I put them back into the pot, so just leave them in if you aren't processing them. Add the rest of the ingredients, except the fresh dill, and bring to a simmer. Heat the soup at a near simmer for 20 minutes, stirring occasionally. If possible, turn off soup and let it sit for an hour. Reheat and serve, using fresh dill as a garnish.
A richly flavoured vegetable soup that makes the most of seasonal autumn produce. Serve with chunks of Cheshire cheese (an English cheese - I believe you could sub a good aged cheddar) and walnut bread, if desired.
Leek and squash vegetable soup
1 medium onions, chopped
3 large leeks, chopped
1 large butternut squash, de-seeded and chopped
2 pints vegetable stock
sea salt and freshly ground black pepper
1. Melt the butter in a large pan and cook the onions and the leeks until they are both translucent.
2. Add the butternut squash to the pan and cover with the lid. Cook gently for 10 minutes.
3. Add the vegetable stock to the pan, season generously bring to the boil. Cover the pan again, and simmer on a low heat for a further 20 minutes.
4. Whizz half of the soup in a blender, or food processor and leave the other half in the pan, to give the soup a chunky texture. Return the blended soup to the pan, and heat through, serve piping hot.
I haven't tried this one yet... We are having it tonite for dinner. I am using monkfish which I have never tried before
Curried Seafood Chowder.
1 lb unpeeled medium shrimp
2 tbsp butter or margarine
1 tbsp curry powder
3 cups chicken broth
1 cup half and half
2 (8 1/2 oz) cans of cream style corn
6 red potatoes, peeled
1 lb of your favorite fish cut into small pieces.
1) Peel shrimp and devein, if desired. Set aside
2 ) Melt butter in a large dutch oven over medium high heat. Add curry powder, stirring constantly for 1 minute. Gradually add chicken broth, half and half, corn and potatoes. Bring to boil; reduce heat and simmer 20 minutes or until potatoes are tender. Add shrimp and fish and cook 5 minutes or until shrimp turn pink and fish flakes easily when tested with a fork. Serve immediately.