Fall Soups and Stews Recipes
Looking for fall soup and stew recipes? Allrecipes has more than 130 trusted fall soup and stew recipes complete with ratings, reviews and cooking tips.
Roasted Cauliflower Soup Allrecipes
This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes.
Veg Sweet Corn Soup Restaurant Style YouTube
Ahmed Naguib
Sweet corn soup recipe - a comforting, healthy and delicious mixed vegetable sweet corn soup. This can be had anytime for the day, for breakfast, as part of the meal, starter or for evening snack.
Hot And Sour Vegetable Soup |Chinese Recipe YouTube
Learn How To Make Hot And Sour Vegetable Soup Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food.
Make this simple, quick and easy popular Indo Chinese Recipe of Restaurant Style Hot & Sour Soup Recipe at your home and share with us your experiences in the comments section below.
Vegetables cut into juliennes:-
5-6 French Bean,
1 medium sized carrots,
¼ cup Bean sprouts,
1 cup Green Cabbage,
1 cup Button mushrooms,
1 small Green Capsicum,
2 tbsp. Vegetable Oil,
3 tbsp. Spring onions, chopped,
2 tbsp. Ginger Garlic Green chilli crushed,
6 tbsp. Dark soy sauce,
4 tbsp. Red chilli sauce,
5 tbsp. Vinegar,
4 cups Water or Vegetable stock,
Salt to taste,
¼ tsp. Sugar,
½ tsp. Black Pepper powder,
3 tbsp. Cornflour,
¼ cup Spring greens finely chopped,
5 tbsp. Red Chilli oil,
- In a wok heat oil till it starts smoking and add crushed ginger-garlic-green chilli and the sliced vegetables.
- Toss and stir fry on high flame.
- Add water/vegetable stock and boil on high flame for 2-3 minutes.
- Once boiled, add dark soy sauce, white vinegar, red chilli sauce and mix well.
- Now add salt, sugar, black pepper and stir.
- Then add the mushrooms and bean sprouts and do not mix.
- Mix corn flour with cold water until no lumps are seen and add it to the boiling soup.
- Stir and add spring greens and red chilli oil.
Serve piping hot garnished with red chilli oil and spring onions! HAPPY COOKING!!!
RavenEditor. Loves coffee and travel.
So delicious and tasty!
2 leeks, sliced
1 lb. carrots, peeled and sliced
1 lb. parsnips, peeled and sliced
1 lb. sweet potatoes, peeled and cubed
1 lb. Yukon Gold potatoes, peeled and cubed
1 lb. butternut squash, peeled seeded and cubed
2 celery ribs, washed and sliced
1 bunch of kale, washed and rough chopped
6 garlic cloves, thinly sliced
4 oz. Soy Curls, hydrated (or protein of choice)
3 cups low sodium vegetable broth
1 tablespoon dried sage
1 bay leaf
seasonings of choice

1. Wash celery and kale thoroughly and set aside to dry.
2. Peel and slice/cube carrots, parsnips, sweet potatoes, Yukon Gold potatoes and butternut squash.
3. Peel outer layer of leeks and slice. Place into cold water and clean by massaging the slices. Take sliced leeks out of the water into a strainer and set aside.
4. Re-hydrate Soy Curls according to package directions.
5. Peel and thinly slice garlic cloves. Slice celery and roughly chop kale. Set aside.
6. Combine all ingredients except the kale including vegetables, protein, broth and seasonings into a crockpot or large stockpot at least 8 quarts in size.
7. Mix well and cover. Cook on low setting for 5-7 hours, checking after 5 hours.
8. Once vegetables are soft, mix in the kale. Cover and cook additional 10-15 minutes.
9. Serve hot.
Vegan Pumpkin Chestnut Soup YouTube
RavenEditor. Loves coffee and travel.
This is so tasty - and simple to make!
260g hokkaido pumpkin
15 chestnuts
1/2 tbsp rosemary
1 onion
2 cloves of garlic
600 ml water
1 tbsp vegetable stock
salt to taste
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