Tag: veggie broth

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Avocado Gazpacho

Avocado Gazpacho
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Avocado Gazpacho

Hey Avocado Lovers, we’ve got the meal for you! This Avocado Gazpacho comes together in 10 minutes with just 4 simple ingredients. Blend it up and serve chilled to keep cool this summer.
Cook Time: 10 minutes
Servings: 4

Ingredients

  • 5 avocados
  • ½ tsp salt
  • 4 cups Zoup! Good Really Good® Veggie Broth
  • Hot sauce to taste
  • Cilantro and cotija cheese for garnish

Instructions

  • Add avocados, salt and Zoup! Good, Really Good® Veggie Broth to a blender. Blend on high until smooth. Add in hot sauce to taste and combine.
  • Serve immediately or let chill in fridge for 10 minutes. Top with garnishes and enjoy!

We hope you enjoy this Avocado Gazpacho made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Asparagus and Pea Soup

Asparagus and Pea Soup
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Asparagus and Pea Soup

Move over green juice, we're all about getting our veggies packed into our soup!
If you have some frozen peas stashed in your freezer, this is the recipe for you. Click the link in bio for the full recipe for this Asparagus and Pea Soup!
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 large bundle asparagus
  • 4 cloves garlic minced
  • 1 medium shallot sliced
  • 2 cups frozen peas
  • 1 ½ cups coconut milk
  • 1 ½ cups Zoup! Good Really Good® Veggie Broth
  • ½ medium lemon juiced
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Spread out asparagus on a baking sheet and drizzle with olive oil, salt and pepper. Bake for 15 minutes. Then set aside.
  • Heat a large pot over medium heat. Add 2 tbsp olive oil and saute the garlic and shallot for 2 – 3 minutes.
  • Add peas, coconut milk, Zoup! Good, Really Good® Veggie Broth and season with salt and pepper.
  • Transfer soup to blender and add the asparagus. Blend soup until creamy and return to pot.
  • Taste and adjust with salt and pepper. Remove from heat and add lemon juice.

We hope you enjoy this Asparagus and Pea Soup made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Spring Vegetable Risotto

Spring Vegetable Risotto
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Spring Vegetable Risotto

A creamy, lemon risotto finished with asparagus and green peas tastes like spring.
Total Time: 28 minutes
Course: Side Dish
Servings: 4

Ingredients

  • 10 – 12 pieces of asparagus
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 shallots minced
  • 2 garlic cloves minced
  • 2 rosemary sprigs
  • Zest of 1 lemon
  • 1 cup arborio rice
  • ½ cup white wine
  • 4 cups Zoup! Good Really Good® Veggie Broth
  • ½ cup parmesand grated
  • ½ cup cooked green peas frozen or fresh
  • Salt and pepper to taste

Instructions

  • Cut the tops of the asparagus off and set aside. In a large pan over medium heat, heat olive. Add the asparagus tops and cook them a few minutes until they begin to soften. Set aside.
  • In a separate pot, bring Zoup! Good, Really Good® Veggie Broth to a simmer. Continue to keep broth warm while preparing your risotto.

We hope you enjoy this Spring Vegetable Risotto made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Tomato Parmesan Couscous

Tomato Parmesan Couscous
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Tomato Parmesan Couscous

This Tomato Parmesan Couscous is made from a delicious homemade tomato sauce using cherry tomatoes and our Zoup! Good, Really Good Veggie Broth.
Cook Time: 45 minutes
Course: Side Dish
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 pint cherry tomatoes
  • 1 tsp salt
  • ½ tsp pepper
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 4 cups of Zoup! Good Really Good® Veggie Broth
  • Leftover parmesan rinds
  • 2 tbsp lemon juice
  • 1 cup Israeli couscous
  • Basil for garnish

Instructions

  • Heat olive oil over medium heat in a large pot. Add the cherry tomatoes and mix them into the olive oil until well coated. Add the salt and pepper. Toss the cherry tomatoes.
  • Cook the tomatoes for 10 minutes or until the tomatoes begin to burst.
  • Add the onion, garlic, red pepper flakes, and Italian seasoning. Cook until the onion begins to be translucent and fragrant.
  • Add the Zoup! Good, Really Good® Veggie Broth and parmesan rinds. Bring to a boil and then reduce heat to low. Cover and simmer for 30 minutes.
  • Remove the parmesan rinds and stir in the lemon juice. Add the couscous and cook for 10 minutes.
  • Enjoy hot and garnish with fresh basil!

We hope you enjoy this Tomato Parmesan Couscous made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Keto Veggie Soup

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Keto Veggie Soup

This keto veggie-packed soup is a great way to get your veggies in by the spoonful.
Prep Time: 30 minutes
Course: Soup
Servings: 6

Ingredients

  • tbsp olive oil
  • 1 lb broccoli chopped
  • 1 lb spinach
  • 3 celery stalks chopped
  • 2 cloves garlic minced
  • 2 tbsp ginger grated
  • 1 can coconut milk
  • 3 cups Zoup! Good Really Good® Veggie Broth
  • 1 tsp turmeric powder
  • Salt and pepper to taste
  • 6 tbsp Greek yogurt for garnish
  • 6 tbsp pumpkin seeds for garnish
  • ¼ cup cilantro for garnish

Instructions

  • In a medium to large pot, heat the olive oil over medium heat. Add the celery, garlic and ginger and cook or a few minutes until fragrant.
  • Add the broccoli, spinach, coconut milk, and Zoup! Good, Really Good® Veggie Broth. Bring to a boil. Reduce heat to simmer and cook for 10 minutes or until broccoli has softened.
  • Blend in a blender until smooth. Serve each bowl with Greek yogurt, pumpkin seeds and cilantro. Enjoy!

We hope you enjoy this Keto Veggie Soup made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Roasted Pepper & Sweet Potato Soup

Roasted Pepper & Sweet Potato Soup
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Roasted Pepper & Sweet Potato Soup

This healthy, roasted veggie packed soup is delicious and comforting. Made with roasted sweet potato, bell peppers, onion & garlic we keep it simple by adding our Zoup! Good, Really Good Savory No-Chicken Vegan Broth Concentrate to bring all the flavors together.
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 2 sweet potatoes
  • 1 red bell pepper
  • 1 yellow onion
  • 4 cloves garlic
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 2 cups water
  • 2 tsp Zoup! Good Really Good® Savory No-Chicken Vegan Broth Concentrate

Instructions

  • Preheat oven to 400 degrees.
  • Chop the sweet potatoes, bell pepper and onion and place on a baking sheet. Peel 4 cloves of garlic and add them to the sheet.
  • Drizzle olive oil over the veggies. Then add the salt, pepper and Italian seasoning. Toss until well coated.
  • Place the veggies in the oven for 30 minutes, turning the veggies halfway through.
  • Once veggies are done, let them cool slightly. Then blend veggies in a blender until smooth. Set aside.
  • In a medium saucepan, boil 2 cups of water. Then add 2 tsp of Zoup! Good, Really Good® Savory No-Chicken Vegan Broth Concentrate and stir until well combined.
  • Add in the veggie puree and stir until it is well combined and comes to a slow boil.
  • Serve immediately and enjoy!

We hope you enjoy your Roasted Pepper & Sweet Potato Soup cooked with Zoup! Good, Really Good Savory No-Chicken Vegan Broth Concentrate! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Green Bean Casserole

Green Bean Casserole
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Green Bean Casserole

No canned soup needed for this Green Bean Casserole – just packed full of flavor with our Zoup! Good, Really Good Veggie Broth.
Cook Time: 40 minutes
Servings: 8

Ingredients

  • Ingredients
  • 2 lbs green beans
  • 2 tbsp butter
  • 8 oz mushrooms sliced
  • 4 garlic cloves minced
  • 2 tbsp flour
  • ½ cup Zoup! Good Really Good® Veggie Broth
  • 1 ½ cups half and half
  • ¼ tsp pepper
  • 1 tsp salt
  • 6 oz crispy fried onions
  • 2 tsp Worcestershire sauce

Instructions

  • Prepare your green beans by trimming the ends and cutting into 2-inch pieces.
  • Boil a large pot of water. When it comes to a boil, add your green beans and cook for 4 minutes. Drain water and rinse with cold water. Set aside.
  • In a large skillet, melt the butter and saute your mushrooms until tender and golden. Add garlic and cook until well combined.
  • Sprinkle flour over mushrooms and cook until well coated.
  • Add Zoup! Good, Really Good® Veggie Broth to deglaze your pan. Cook until liquid begins to thicken.
  • Add half and half, salt, and pepper. Cook until thickened.
  • Add the Worcestershire sauce and mix until well combined.
  • Slowly add in the green beans and stir until all green beans are well incorporated. Cook for 6 – 7 minutes or until the green beans are your desired softness.
  • Top with fried onions, cover and cook for 5 more minutes. Serve immediately and enjoy!

We hope you enjoy your Green Bean Casserole cooked with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Spicy Pumpkin Soup

Spicy Pumpkin Soup
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Spicy Pumpkin Soup

To celebrate Pumpkin Spice Season, we're bringing a healthy dose of pumpkin to the kitchen. This Spicy Pumpkin Soup will become a Fall dinner staple in your household packed with pumpkin, ginger, cayenne and Zoup! Good, Really Good Veggie Broth.
Cook Time: 40 minutes
Servings: 4

Ingredients

  • Ingredients
  • 1 tbsp olive oil
  • ½ large onion chopped
  • 2 medium carrots chopped
  • 3 cloves of garlic minced
  • ½ tbsp fresh ginger
  • 2 cups pumpkin puree
  • ½ tbsp thyme
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • 1.4 tsp nutmeg
  • ½ tsp chili powder
  • 2 cups Zoup! Good Really Good® Veggie Broth
  • ¼ cup cream
  • Pumpkin seeds for garnish

Instructions

  • Directions
  • In a large soup pot, add the olive oil and saute chopped onions until translucent. Add the chopped carrots and cook for 5 minutes or until softened. Add the garlic and ginger.
  • Add the pumpkin, thyme, salt, pepper, cumin, nutmeg, chili and Zoup! Good, Really Good® Veggie Broth. Bring to a boil, reduce heat and simmer for 15 minutes.
  • Either using an immersion blender or blender, puree the soup. Then add cream and stir until well incorporated.
  • Garnish with more cream and pumpkin seeds.

We hope you enjoy your Spicy Pumpkin Soup cooked with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Tuscan Bread Soup

Tuscan Bread Soup
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Tuscan Bread Soup

You had us at Bread Soup. This Tuscan Bread Soup is one of our favorite comfort meals for a weeknight dinner.
Cook Time: 45 minutes
Servings: 4

Ingredients

  • ¼ cup olive oil
  • 1/2 cup finely chopped onion
  • 3 cloves of garlic minced
  • ½ tsp salt
  • ½ tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 cup red wine
  • 28 oz San Marzano whole peeled tomatoes
  • 2 cups Zoup! Good Really Good® Veggie Broth
  • 2 cups sourdough bread cubed
  • Basil for garnish

Instructions

  • In a large pot, saute the onion and garlic in olive oil until onions are translucent. Add the salt, red pepper flakes and tomato paste and cook until well combined.
  • Deglaze the pan by pouring the red wine into the pan and stirring.
  • Add in the tomatoes. When adding them in, use your hands to tear into smaller pieces. Pour the Zoup! Good Really, Good® Veggie Broth in and stir until well combined.
  • Once the soup begins to simmer, reduce heat to low and add the bread. Simmer for 20 minutes until the bread is soft and the soup has thickened.
  • Serve with fresh basil and enjoy!

We hope you enjoy your Tuscan Bread Soup cooked with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Potato Salad

Potato Salad
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Potato Salad

A classic potato salad gets a punch of flavor with our Organic Veggie Broth. We used our broth twice it's so nice! First we boil our potatoes in broth and then we mix the cooked potatoes with additional broth in our mix.
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 pound gold potatoes
  • 1 jar of Zoup! Good Really Good® Organic Veggie Broth
  • ¾ cups mayonnaise
  • ½ tbsp white vinegar
  • ½ tbsp yellow mustard
  • 2 tbsp Zoup! Good Really Good® Organic Veggie Broth
  • ½ tsp salt
  • ½ tsp pepper
  • 1 stalk celery finely chopped
  • ¼ cup onion finely chopped
  • 2 hard boiled eggs chopped

Instructions

  • Peel and dice potatoes into cubes. Place potatoes into a large pot and cover with Zoup! Good, Really Good® Organic Veggie Broth. Make sure to reserve 2 tbsp of Zoup! Good, Really Good® Organic Veggie Broth for later in the recipe.
  • Boil the potatoes in broth for 20 minutes or until tender enough to pierce with a fork.
  • While the potatoes are cooking, in a large mixing bowl, mix together mayonnaise, vinegar, mustard, Veggie Broth, salt and pepper.
  • Add the potatoes, celery, onion and stir gently. Stir in the chopped eggs.
  • Cover and refrigerate for at least 4 hours. Serve with chopped onions as garnish and enjoy!

We hope you enjoy your Potato Salad cooked with Zoup! Good, Really Good Organic Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Vegan Queso

Vegan queso
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Vegan Queso

Sweet dreams are made of cheese! We're whipping up the tastiest vegan queso out there using our Zoup! Good, Really Good Veggie Broth. Whether you drizzle it over a burrito bowl, dip your favorite chips or slather it over nachos – you're going to want to save this recipe for later.
Cook Time: 10 minutes
Servings: 2

Ingredients

  • 2 ½ cups Zoup! Good Really Good® Veggie Broth
  • 2 cups non-dairy yogurt
  • 6 tbsp flour
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 tsp cumin
  • 2 tsp chili powder
  • ½ tsp paprika

Instructions

  • In a saucepan over medium heat, bring the Veggie Broth to a boil.
  • While the broth is heating, combine the yogurt and flour in a small bowl. Stir until well combined.
  • Reduce heat of the broth and add the yogurt and remaining ingredients to the pan. Stir until thickened.
  • Serve immediately with chips and enjoy!

We hope you enjoy your Vegan Queso cooked with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.