I was looking for a quick, warm meal I could throw together during the infamous covid-10 quarantine (!!), and we had some beef broth to use up. I love the flavor of beef burgundy where the savory flavors of onion, herbs, beef and tomato combine for an umami punch, so I figured I could make a "light" version with a base of vegetables, the broth and some tomato paste. Here's what came out of it!

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Easy 10 Minute Pantry Vegetable Soup

An easy and adaptable 10 minute soup made with pantry staples including onion, dried herbs, beef broth, tomato paste and frozen vegetables.

Course Dinner, Lunch

Cuisine American

Keyword Chicken Broth, Green Beans, Onions, soup, Tomato Paste

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Andrea | French Pressed Kitchen

Ingredients

• 3 Tablespoons Olive oil
• 1 Yellow onion, diced
• ½ teaspoon Dried thyme (more to taste)
• ½ teaspoon Dried basil (more to taste)
• ½ teaspoon Dried Rosemary (more to taste)
• ¼ teaspoon garlic powder
• ¼ teaspoon red pepper flakes
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Ketchup
• 2-4 cups frozen vegetables (fresh works too, it just may take longer to cook )
• 32 ounces Beef broth (or 1 Liter. You can mix with veggie broth if needed)
• salt, to taste

Instructions

• Sautee the onion in olive oil until translucent in a large pot. Add in spices, stirring to combine. If you have fresh veggies, you can add them here in the sautee step.
• Add in the tomato paste and ketchup (yes, ketchup!), stirring to combine. If you are out of ketchup, you can add more tomato paste and a bit of sugar or honey for a touch of sweetness.
• Add in the frozen veggies at this point. Stir to combine and let the veggies warm. Add in the broth and bring to a simmer. Adjust salt to taste.
• The soup is ready once the veggies are cooked through and the broth is sufficiently hot - this only took about 5 minutes with frozen vegetables. Enjoy!

Let me know if you try this out, or make any changes that work out!

The post Easy 10 Minute Pantry Vegetable Soup appeared first on French Pressed Kitchen.

Pedro was inspired by this soup after making it at our favorite local cooking school, Culinaerie. He's been volunteering for a master series class that focuses on methods and techniques rather than individual recipes. I must admit, I could definitely use more practice in that realm! After all, I take most recipes and change them to my liking...so they're all kind of methods, right?

Anyway, this recipe is super flexible - play with seasonings and portions to get it exactly how creamy or thick you want!

The Method

• Chop veggies into roughly the same size cubes.
• Add to a pot, then cover with broth.
• Boil root veggies until soft.
• Blend it all up (in this case, with turmeric root, salt + pepper).
• Taste, season more if needed, then top with what you have on hand.

That's it! We added sunflower seeds and cilantro because that's what we had on hand. I especially loved the addition of turmeric becuase of all its amazing health benefits (more on that here!).

I had some leftovers with sauteed spinach and that infamous Trader Joe's everything spice. Breakfast, lunch or dinner, this would be great.

Let me know if you try it out! Bon appétit!

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Potato, Carrot and Turmeric Soup

An easy and delicious vegan soup recipe with potatoes, carrots and turmeric root. Perfect for any season, served hot or cold!

Course Dinner, Soup

Cuisine American

Keyword Carrot, Potato, soup, Turmeric

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 servings

Author Andrea @ French Pressed Kitchen

Ingredients

• 3 potatoes
• 6 carrots 2 medium sized per potato
• 1-2 quarts chicken or vegetable broth
• 2 inch root of turmeric peeled
• Salt to taste
• ½ teaspoon black pepper

Toppings

• Sunflower seeds cilantro, basil, sprouts

Instructions

• Chop the potatoes and carrots into small cubes (about 1 inch square). Add to a large stock pot and add the chicken or vegetable broth until the vegetables are just covered. Bring to a gentle boil and keep cooking until the potatoes and carrots are soft (can be easily pierced with a fork).
• Let the mixture cool slightly, then carefully add the mixture to a blender (see note). Add in the turmeric root, salt, and black pepper. Now blend, blend, blend!
• Taste the mixture, adding more salt if necessary. If it's too thick, add a little broth to thin it out.

Notes

You can also use an immersion blender and mix everything in the same pot if you have one. Just be careful not to scratch you pot!!

The post Potato, Carrot + Turmeric Soup appeared first on French Pressed Kitchen.

This was a favorite of Pedro from growing up, and he made it for us recently. It's warm and cozy from the butternut squash, slightly sweet from the corn, and earthy and smoky from the merken and other spices. It's naturally vegan and gluten free, too, so you can feel good about eating all the veggies! The beans add a nice bit of protein as well. So basically, the perfect veggie balanced meal.

Since it's a hearty stew, this is a great fall or winter dish, but you could also serve it chilled for a refreshing summer meal with the sweet corn. The earthy flavor of all the spcies is particularly comforting. The classic Chilean spice to use is merken (also spelled merquen), a red chili pepper that is often smoked after drying. If you don't have this, smoked paprika would be a nice substitute. Either way, delicious!

After roasting the squash and pureeing it, the rest comes together easily like a traditional soup. Depending on how thick you like your soup, you can adjust the consistency (more liquid for soup, less liquid for more of a stew). Pedro served this with greens and tomatoes on top - and of course, more basil (I forgot it here!). You can serve greens on the side for a soup + salad type of meal.

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Porotos Granados (Chilean Bean Stew)

Porotos granados, or Chilean bean stew. A cozy and comforting puree of corn and butternut squash, cooked with onion and garlic and classic Chilean spices. Naturally vegan and gluten free

Course Dinner

Cuisine Chilean

Keyword beans, butternut squash, Merken

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 main dishes

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 bag frozen corn ~ 12 oz or 350g, or 3 ears fresh corn
• ½ butternut squash
• ½ cup 120ml vegetable stock or water
• 1 can beans drained and rinsed (cranberry or cannelli are great, but anything works)
• 1 large onion diced
• 2 cloves garlic
• 1 Tablespoon coconut oil
• 1 ½ teaspoons merken*
• 1 ½ teaspoons oregano
• 1 ½ teaspoons cumin
• ½ cup fresh basil chopped
• ¼ teaspoon salt plus more to taste
• Fresh ground black pepper to taste

Instructions

• Heat oven to 400F (200C). Cut the butternut squash and half and remove the seeds. Roast the butternut squash until soft (20-30 minutes, depending on how big it is). Remove and let cool.
• Meanwhile, defrost the corn if using frozen. Reheat in the microwave or boil until soft. Let cool slightly. If using fresh corn, boil for about 10 minutes until soft, then let cool and slice off the kernels.
• Once the corn and squash are cool enough, add them to a blender with about half of the vegetable stock and puree until liquefied.
• Next, heat a pot on medium heat with oil. Add the onion and cook until translucent. Add the garlic and sautee 2-3 more minutes until fragrant. next, add the spices, adjusting to taste.
• Add the beans, then the puree and bring to a simmer for about 15 minutes. If the mixture is too thick, you can thin it out with a bit more of the stock.
• To serve, ladle the mixture into shallow bowls. Top with sliced tomatoes, more merken, chopped basil and sea salt.

Notes

*See link above. This somewhat spicy pepper can have a smoky flavor, similar to smoked paprika. I'd use that as a substitute if you can't find or buy merken near you!

Bon appétit!

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