Trisha Yearwood Soup Recipes

The vegetable soup is a soup prepared with broth of vegetables and legumes and is a first poor dish that is usually prepared with vegetables that have available. It is usually prepared in winter, it is very tasty and simple to prepare. Just follow a few tips to make it perfect.

Ingredients

  • 300 g Cauliflower
  • 300 g Pumpkin
  • 250 g Potatoes
  • 250 g Zucchini
  • 2 Carrots
  • 1 Onion
  • Sea salt to taste
  • Extra virgin olive oil to taste

How to prepare a vegetable soup

Wash the cauliflowers, chop them and cut the stem into small pieces.

Cut the pumpkin into cubes after removing the peel well.

Wash the potatoes and zucchini and cut them into regular cubes.

Chop the onion and carrot, put all the vegetables in a large pot and pour cold water until they are completely covered.

Add salt and three tablespoons of extra virgin olive oil.

Stir the vegetables repeatedly and cook the minestrone over low heat for about 90 minutes, covering the pot with a lid. Stir from time to time and taste to season with salt. You can serve with croutons.

Storage

The vegetable soup can be kept in the fridge for 4-5 days closed in an airtight container but must be cooled quickly immediately after preparation. Before consumption, bring to a boil for a few minutes and, if leftover, refrigerate immediately.

slow cooker chicken tortilla soup trisha yearwood

Trisha Yearwood Soup Recipes
Print Recipe

Trisha Yearwood Soup Recipes

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Soup
Cuisine: American
Servings: 4 people
Author: Rehan

Ingredients

  • 300 g Cauliflower
  • 300 g Pumpkin
  • 250 g Potatoes
  • 250 g Zucchini
  • 2 Carrots
  • 1 Onion
  • Sea salt to taste
  • Extra virgin olive oil to taste

Instructions

  • Wash the cauliflowers, chop them and cut the stem into small pieces.
  • Cut the pumpkin into cubes after removing the peel well.
  • Wash the potatoes and zucchini and cut them into regular cubes.
  • Chop the onion and carrot, put all the vegetables in a large pot and pour cold water until they are completely covered.
  • Add salt and three tablespoons of extra virgin olive oil.
  • Stir the vegetables repeatedly and cook the minestrone over low heat for about 90 minutes, covering the pot with a lid. Stir from time to time and taste to season with salt. You can serve with croutons.

Video

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