Healthy Vegetarian Creamy Minestrone Soup Recipe

Drink Healthy Creamy Minestrone Soup 

 

Drinking Soup is very good for health. Basically soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid. Creamy Minestrone Soup is one of heavenly yummy soup. The recipe instructions of this soup is as below.

 

Ingredients:

 

4 Tbsp Fresh Butter

2 Tsp Salt

4 Cup Finely Chopped & Boiled Mixed Vegetables

Freshly Ground Pepper  as need

2 Cup Thick Milk / Cream

1/4 Cup Dried White Beans Soaked & Boiled

2 Bay Leaf

8 Cup White Vegetable Stock

 

Garnishing:

 

2 Tbsp Grated Parmesan Cheese

2 Tbsp Finely Chopped Basil

2 Tbsp Finely Chopped Garlic

2 Tbsp Finely Chopped Parsley

 

Preparations:

 

First  you need a large wok for melting the Butter then you need to saute the Vegetables. Boiled White Beans for 2 minutes then add the Bay Leaf, Vegetable Stock, Pepper & Salt. Bring to a boil. Simmer for 8 minutes. Just before serving stir in Milk or Cream. Garnish with Basil, Parsley,Garlic & Parmesan Cheese. Drink it or serve it hot.

 

 

Creamy Minestrone Soup Recipe
Healthy Soup

 

In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.

 

Dry Soup:

 

They mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added. The first dried soup was bouillon cubes; the earlier meat extract did not require refrigeration, but was a viscous liquid.

 

Vegetable Soups:

 

They are prepared using vegetables as primary ingredients.

 

Fruits Soups:

 

They are prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Many varieties of fruit soups exist, and they may be prepared based upon the availability of seasonal fruit.

 

Cold Soups:

 

They are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a dessert tray. An example of a savory chilled soup is gazpacho, a chilled vegetable-based soup originating from Spain.

 

Canned Soups:

 

It can be prepared by simply heating in a pan, rather than actually cooking anything. It can be made on the stovetop or in the microwave. Such soups can be used as a base for homemade soups, with the consumer adding anything from a few vegetables to eggs, meat, cream or pasta.

 

Progresso Canned Soup:

 

Doctor John T. Dorrance, a chemist with the Campbell Soup Company, invented condensed soup in 1897. Canned soup can be condensed, in which case it is prepared by adding water, or it can be “ready-to-eat”, meaning that no additional liquid is needed before eating. Condensing soup allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a “can full” of water or milk, about 10 US fluid ounces.

 

Since the 1990s, the canned soup market has burgeoned, with non-condensed soups marketed as “ready-to-eat”, so they require no additional liquid to prepare. Microwaveable bowls have expanded the “ready-to-eat” canned soup market even more, offering convenience, and making for popular lunch items. In response to concerns over the negative health effects of excessive salt intake, some soup manufacturers have introduced reduced-salt versions of popular soups. Today, Campbell’s Tomato , Cream of Mushroom, and Chicken Noodle are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year. Other popular brands of soup include Progresso. Evidence of the existence of soup can be found as far back as about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers. Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants. The word soup comes from French soupe, which comes through Vulgar Latin suppa from a Germanic source, from which also comes the word “sop”, a piece of bread used to soak up soup or a thick stew. The word restaurant was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant for the eating establishments. In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith’s The Compleat Housewife; or Accomplished Gentlewoman’s Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called “The Restorator”, and became known as the “Prince of Soups”. The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.

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