2. Sauté the Vegetables. In a large soup pot, melt the butter over low heat. Add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are tender and ...

4 medium potatoes, peeled and cubed; 2-3 large carrots, diced; 1 teaspoon onion powder; 2 small heads broccoli, diced small; ...

Carrot Apple Soup, above. You may already have most, if not all, the ingredients on hand for this pantry- and family-friendly soup. It comes together in less than an hour and refrigerates well so ...

You can serve this soup many ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow ...

Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan.

Wash and dry the broccoli, then cut it into small florets. Peel and grate the carrots, and chop the spring onion into thin slices. Peel and mince the garlic cloves.

This broccoli cheddar soup can be made up to 3 days in advance and reheated prior to serving. Make the soup as directed, cool to room temperature, then transfer it to an airtight container.

Place the sweet potato and carrots on a baking tin along with the garlic bulb, and season with olive oil, salt, and pepper. The roast in the oven for 45 minutes until tender. View this post on ...

Add onion, carrot, shallot, garlic, and thyme; cook, stirring often, until onion is translucent, about 6 minutes. Stir 1 tablespoon broth with cornstarch in a small bowl.