Knorr Stock Pot Soup Recipes
Description
Knorr Stock Pot Soup is a hearty and delicious meal that is perfect for autumn and winter. This soup is easy to make, and it can be customized to fit any dietary need. It is a great way to use up any extra vegetables you have lying around. The Knorr Stock Pot Soup is made with a flavorful vegetable broth and a variety of vegetables, including carrots, celery, and onions. The soup is finished off with a generous helping of creamy cheese, adding a rich and creamy flavor to the soup.
Knorr Stock Pot Soup is a delicious and healthy meal that can be enjoyed by the whole family. It is a great way to get your daily dose of vegetables and vitamins, and it is sure to warm you up on a cold winter day. This soup can also be made in advance and frozen, making it perfect for busy weeknights!
Prep Time
This Knorr Stock Pot Soup is a very simple and straightforward recipe to make. It only takes about 15 minutes to prepare the vegetables and the broth. Once the vegetables are prepped and the broth is simmering, the soup comes together quickly. You can also customize the soup to fit your taste, adding in any other vegetables you may have on hand. If you are in a hurry, you can also skip the vegetable prepping and just use canned or frozen vegetables.
Cook Time
This Knorr Stock Pot Soup takes about 20 minutes to cook. The vegetables will take about 10 minutes to soften, and the soup will need to simmer for about 10 minutes until it is thick and creamy. You can adjust the cooking time to make the soup thicker or creamier, depending on your preference.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the carrots, celery, thyme, and oregano and cook until fragrant, about 2 minutes.
3. Add the tomato paste and stir to combine. Cook for 1 minute.
4. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
5. Add the frozen corn and peas and simmer for another 5 minutes.
6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm. Enjoy!
Equipment
- Large pot
- Spatula or spoon for stirring
- Knife and cutting board for prepping vegetables
Notes
This Knorr Stock Pot Soup can be easily customized! You can add in any other vegetables you have on hand, such as bell peppers, mushrooms, or zucchini. You can also substitute the vegetable broth for chicken broth if you prefer. For a vegan version, omit the Parmesan cheese.
Nutrition: Per Serving
- Calories: 180
- Fat: 8g
- Carbohydrates: 19g
- Protein: 8g
- Fiber: 4g
- Sugar: 3g
Recipe Tips
This soup is great for meal prepping! Let the soup cool completely, then portion into individual containers and store in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
For a creamy version, add a splash of heavy cream or half-and-half to the soup just before serving. This will give the soup a rich and creamy texture.
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