Oil-Free Panera Ten Vegetable Soup | The Starch Solution MWL | HCLF Oil-Free vegetable soup

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This is my version of Panera Bread’s Ten Vegetable Soup. I change it up a bit and use barely instead of brown rice and I add some cayenne pepper to it. Let me know what you think about my Ten Vegetable Soup recipe. Leave a comment below as you know I love to read the and answer them.

This recipe is on our blog:
Standard version (from this video)

Instant Pot Version:

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USEFUL KITCHEN GEAR
What I am using in this video:
Teak cutting board
8 Inch Cast Iron Tortilla Press
8 inch parchment paper circles for tortilla press
Lipper Acacia Wave Bowl Set with Servers
Spin Veggiechop hand powered chopper
3 Stainless Steel very large bowls
Scanpan 11inch skillet
Dalstrong 7″ Cleaver knife
Dalstrong 10″ Bread knife
Uberchef Garlic press
Personalized cutting board
Cuisinart mini food processor
XO Steel Salad Spinner
Vitamix blending bowls
Wire mesh strainer
Pyrex Glass Bowls with lids
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Comments

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27 COMMENTS

  1. I've not had it before as I've never been to Panera Bread. I've been sick for a few days. After watching this video this morning, I made a Fry's food order for the veggies that weren't in my fridge. I made the soup and think it's some of the best I've ever eaten. Even sick with little appetite, I've eaten two bowls full. Thanks. But…I should have only made 1/4 of the recipe. What am I going to do with the gallon of soup that is left over? lol Thanks again.

  2. This looks sooo good. Even before I was WFPB I thought Panera was overpriced and overrated, so I am glad to have a home version of this that is oil free. Thank you! Another trick I learned from Cookie and Kate's website with soups is at the end to take 1 1/2 cups or so of soup out of the pot, puree it in the blender, and then add it back into the pot and stir. I do this with most of my soups now and I really like the combo of the creamy and chunky textures!

  3. I made this last week and was surprised about how much soup this recipe provides! I told my husband “we have enough leftovers for a week’s worth of lunches.” And you know what? It tasted even better as leftovers. We were thrilled eating this every day, and were disappointed when it was all gonel! So good.

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