Best 6 Cold Spicy Vegetable Soup Take A Look No Cook Recipes
Indulge in a symphony of flavors with our tantalizing Cold Spicy Vegetable Soup, a delectable no-cook recipe that bursts with freshness and a delightful spicy kick. This vibrant soup is a culinary masterpiece, featuring a harmonious blend of crisp vegetables, aromatic herbs, and zesty spices that dance on your palate. With minimal prep and cooking time, this soup is perfect for those seeking a quick and healthy meal or a refreshing summer dish. Whether you're a vegetarian, vegan, or simply looking for a nutritious and flavorful addition to your diet, this Cold Spicy Vegetable Soup is sure to satisfy your cravings.
Let's cook with our recipes!
SPICY VEGETABLE SOUP
A soup that hits the spot no matter what time of year. You can add as many types of vegetable as you like. Cooking the raw vegetables with the oil and spices before you add any type of broth intensifies the flavor of the soup. Store bought broth works fine. Need to consider salt content when using store bought broth.
Provided by LOUISE GOLDEN
Categories Stocks
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
- In a large stock pot saute onion in vegetable oil.
- Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
- Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
- corn, green beans, bay leaves and stock.
- Add water if needed.
- Bring to a boil and then simmer for two to three hours.
- The last hour simmer with a lid on stock pot.
Nutrition Facts : Calories 215.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.3, Sodium 803.9, Carbohydrate 39.7, Fiber 6.4, Sugar 6.4, Protein 8.9
COLD, SPICY, VEGETABLE SOUP (TAKE A LOOK NO COOK)
This easy, summer, blender soup has a tex mex style. It's low calorie, healthy, and filling. The only fat comes from the yogurt. Has a spicy smoky flavor! Fat does help the body absord the nutrients. I you like you can drizzle the soup with olive oil or add a dollop of yogurt. I've made this with and without yogurt both are delish!
Provided by Rita1652
Categories Onions
Time 15m
Yield 3 1/2 cups, 2 serving(s)
Number Of Ingredients 14
Steps:
- Put all soup ingredients into blender and blend till smooth.
- You can serve as is or chill for an hour.
- Top with 1 teaspoon of a mixture of every finely diced tomato, celery, and onions or herbs like basil or cilantro, and lime slices and serve in a margarita glass.
Nutrition Facts : Calories 127.9, Fat 2.5, SaturatedFat 1.1, Cholesterol 5.3, Sodium 53.3, Carbohydrate 24.8, Fiber 6.4, Sugar 15.8, Protein 6
SPICY VEGETABLE SOUP
When it is cold out or you feel like your coming down with some sickness. A good pot of soup always help me.
Provided by Mary in LA.
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Note: I try to make my soup the day before.
- For some reason it always taste good the next day.
- Cook ground beef,onion,bell pepper and garlic over medium heat,stirring until meat is crumbled and no longer pink.
- Drain fat from pan.
- Add water,celery,sugar,salt, black pepper,carrot and mushrooms.
- Bring to a boil, cover and reduce heat and simmer, stirring often.
- After 20 minutes of cooking stir in tomatoes,chiles and mixed vegetables, return to boil.
- Cover and simmer for another 10 minutes.
- Serve with garlic bread.
Nutrition Facts : Calories 128.1, Fat 6, SaturatedFat 2.3, Cholesterol 25.7, Sodium 348.1, Carbohydrate 10.3, Fiber 2.5, Sugar 1.9, Protein 9.2
COLD VEGETABLE SOUP
This for all you veggie lovers! It's a creamy cold soup that can substitute as a tasty, unusual smoothie for those on a low-carb or low-fruit diet. It's also yeast-free, wheat-free, and dairy-free.
Provided by Jainene
Categories Smoothies
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in a blender. Begin briefly on ice crusher mode to break up the strawberry and peas--I wouldn't go beyond 30-45 seconds.
- After frozen items are broken up, add the spices. Feel free to experiment with whatever flavors strike your fancy.
- Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit.
- When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch).
- The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary.
- If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.
SPICY VEGETABLE SOUP
This thin soup has sweet, sour and spicy flavours. The coconut milk tones down the chilli! This recipe is from Indonesia. It's borrowed from "The World of Spice" and is posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
- Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
- Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
- Add salt and soy sauce to taste; stir in lemon juice just before serving.
Nutrition Facts : Calories 120, Fat 5.2, SaturatedFat 1.8, Sodium 59.2, Carbohydrate 18.6, Fiber 3.1, Sugar 9.6, Protein 2
SPICY VEGETABLE SOUP
Make and share this Spicy Vegetable Soup recipe from Food.com.
Provided by Faith lt3
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown beef and onions.
- Mix all ingredients into crockpot.
- Heat on low 8 hours.
Tips:
- Use a variety of vegetables. The more vegetables you use, the more flavorful your soup will be. Some good options include cucumbers, tomatoes, bell peppers, carrots, celery, and radishes.
- Choose vegetables that are fresh and crisp. This will help your soup taste its best.
- Cut the vegetables into small pieces. This will help them cook evenly and make them easier to eat.
- Use a flavorful broth. A good vegetable broth or chicken broth will help to enhance the flavor of your soup.
- Add some spice. A little bit of spice can help to brighten up the flavor of your soup. Some good options include chili peppers, cayenne pepper, or paprika.
- Garnish your soup with fresh herbs. This will help to add a pop of color and flavor to your soup.
Conclusion:
Cold spicy vegetable soup is a refreshing and healthy way to cool down on a hot day. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious cold spicy vegetable soup that the whole family will enjoy.
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