Vegetarian vegetable soup?
cooks.com has more than a few recipes.. probably some repeat themselves.. http://www.cooks.com/rec/search/0,1-0,ve... The easiest way would be to go to the grocery store, buy vegetable stock, in one of the paper containers on the shelf, and then throw in whatever vegetables YOU like and want in your soup. if you really like some vegetable, put in more of it. That's the nice thing about vegetable soups. And you can add noodles too, or rice if you wish. Rice about 25 minutes before end of cooking, turn up heat and add rice. Noodles about 15 minutes before end of cooking. Wild rice, I'd cook it separately, and add it just before serving, if it's still heated.. if cold, then add about 10 minutes before serving. And as always, serve soup hot. A lukewarm soup is a terrible thing. Soup should always be served hot, unless it is a chilled soup. Some grocery stores sell packages of vegetables already made up for soup, you can buy those and just add vegetable broth. Hope this helps!
Can I have your best vegetarian/vegan vegetable soup recipe?
heres a three i like split pea soup Ingredients: 500g/1.2kg/2cups green split peas, soaked overnight 2 onions, chopped 3 carrots, finely diced 4 small, new potatoes (or 1 old large old... peeled if not new), diced 1 bay leaf - make little tears in it if fresh 1 teaspoon vecon stock (optional) seasalt to taste water to well cover ingredients Place your soaked peas in a saucepan and cover with water. Bring to boil then turn down to simmer for about half an hour. Add the onions, carrots, potatoes, stock and bay leaf and cook until tender (probably about 20 minutes). Partially blend up with a hand blender, leaving some texture of carrots and potatoes. Add salt to taste. Carrot and Butterbean Soup Ingredients: 1 tablespoon of sunflower oil 1 onion, chopped 4 cloves of garlic, chopped about 8 large to medium carrots, scraped and cut up into chunks 1 tin of cooked butter beans (large limas), about 400g 2 pints/4 cups/1200ml of water approx a little seasalt as desired Fry the onion and garlic in the oil for a few minutes and then add the carrot and stir well. Add water and bring to the boil - turn down to simmer and cook for about 15 minutes until the carrot is cooked through. Add the beans and cook for a further 5 minutes or so until they are properly heated through. Season and liquidise - was nice left a little rough but you might prefer to keep going until smooth. Vegetable and Barley Soup Chunky meal of a soup Ingredients: 5 or 6 large potatoes, peeled and cubed 2 leeks cut into round slices 3 carrots, roughly chopped 5 celery sticks, cut onto chunks 1 cup of dried pearl barley 2 heads of swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach), chopped enough water to cover Salt and pepper to taste Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the chard and salt and cook for another 5 minutes.
Get a 1 lb bag of dry lentils. Following the instructions on the bag add about a cup each of diced celery, onions, bell peppers, a few cloves (or a head) of minced garlic to taste, maybe a diced jalapeño pepper as well. Herbs de Provence & a couple of bouillon cubes too. When the lentils are almost done add a couple of diced potatoes, and a couple of big diced zucchini (these tend to overcook really easy), a can of drained mixed vegetables, a can of black beans, a can of corn and a little can of tomato paste. Let simmer gently until the potaters and zucchini are almost done. Turn off the heat, let the residual heat finish cooking the veggies and BAM! If you really wanna make it filling/substantial add a spoonful of sour cream or cream cheese to your bowl of hot soup. Or when you are reheating it in the microwave put a slice of melty cheese in it and PRESTO!
Good vegetarian vegetable soup recipe?
I kinda guesstimate when I make veggie soup, so I don't really have a recipe. It involves 2 cartons of veggie broth, diced tomatoes, tomato paste, Italian green beans, shredded carrots, Italian seasonings(Basil, oregono, garlic to taste), chick peas, kidney beans, lima beans, canalenni beans, zucchini(slices or julie anne style), yellow squash, onion, baby spinach and shell pasta. Whole grain is the best pasta. Put the onion and garlic in a big big pot with some olive oil, once they look translucent, that means they are cooked. Once they are cooked, add the 2 cartons of veggie broth. Then add the diced tomatoes, and tomato paste until the broth is tomatoey enough and tastes good to you. Then add all the veggies and canned beans. Add the pasta, then let it simmer for 10-15 minutes to cook the pasta. After it is cooked, add the spinach and once it is wilted, serve the soup! You can add any bean or veggie you want to it. It tastes so yummy. :)
I need a vegan vegetable broth recipe?
Sorry I don't know what mirapoix is, but I'm vegan and eat this soup all the time & it has no veggie broth in it. I use a combination of low-sodium vegetable juice and carrot juice (more veggie than carrot), beans (my favorite are navy or cannellini by Eden Organics), lots of mushrooms, frozen mixed peas/carrots/corn, frozen broccoli, frozen/shelled edamame, cauliflower, onion & really whatever else is on hand. I always put chipotle chili powder, black pepper, and paprika in it too. I just throw the amount I want for one serving of it in a saucepan and put it on medium heat for about 10-15 minutes. Can't get any easier. Also, I don't do this often because I like using veggie juice to make it healthier, but sometimes if I don't have any juice or broth, I'll just use the liquid from my can of black beans (or other kind) and canned fire roasted tomatoes. Depending on how much you're making, that'll be enough broth. & If you're making a butternut squash or pumpkin soup, just using the pureed squash/pumpkin and a bit of unsweetened almond (or other) milk makes enough of a broth. Hope this was helpful!
One of my all-time favorite veggie soup recipes actually comes from the excellent Moosewood Cafe Cookbook, though I've adapted it a bit. It may sound a little unusual, but once you try it you'll make it over and over again. If you or someone you're cooking for has a peanut allergy, then feel free to make the switch to sunflower seed butter. West African Peanut Soup2 cups chopped onions2 tablespoons vegetable oil 1/2 teaspoon cayenne pepper (add a bit more if you want it a little spicy)2-3 cloves minced garlic 1 thumb-sized piece of ginger root, peeled and minced2 cups chopped carrot3 cups cubed sweet potatoes ( 1-inch cubes) 1 can chopped tomatoes2 cups tomato juice2 cup veggie stock 1 teaspoon each salt & pepper 1/2 cup natural-style peanut butterGarnish: Lots of chopped green onions and cilantro.In a large pan, heat the oil over mediaum heat and add the onion, cayenne, garlic, ginger and carrot and gently sautee for approximately 5-10 minutes until the onion begins to soften. Add the sweet potatoes, tomatoes, tomato juice, stock and salt and pepper and bring to a boil. Reduce and simmer until vegetables are tender and starting to fall apart. With a stick blender or food processor, blend the soup until smooth. Return to the heat and add the peanut butter, stirring until blended. Serve with lots of chopped green onions and cilantro. The chopped green onions are actually an essential element, so don't skimp on them!
Cream of Green Vegetable SoupA quick, easy, scrumptious soup.Sauté a small onion, chopped, and one large clove garlic, minced, in 3 tablespoons oil. set aside.Mince 1 cup fresh parsley. Set aside.Steam until just tender, layered, as listed below, from bottom to top in the steamer basket:1 medium potato, diced1 medium-size zucchini, chopped (2 cups chopped)1 1/2 cup sugar snap peas (or 1 cup shelled peas)2 cups broccoli floretsPut all the steamed vegetables into a 2 quart sauce pan, add 1 cup soy milk (or almond milk) along with the sauteed onion and garlic. Puree with a hand blender [or other blending tool]. Add a small amount of hot water, as necessary to make a thick, creamy soup.Bring soup up to simmering point. Remove from heat.Stir in the chopped parsley. Serve hot or chilled.Salt and pepper to taste.Serves 2.Other vegetables like kale, asparagus or cauliflower can be added, or substituted. A small amount of raw, finely minced celery can be added along with the parsley. A quarter teaspoon of curry or chili powder will vary the flavor.
Recipe for vegetable soup broth?
I published an easy soup recipe called "Vegetable Broth' on my website and here it is for you: You will need a large stock pot for this recipe. Check your fridge and pantry - put together at least 5 vegetables as suggested by this list, enough to fill the pot until almost 3/4 full: •Celery •Onions •Carrots •Tomatoes (fresh or canned, retain liquid or drain) •Sweet peppers •Hot peppers •Turnips •Parsnips •Leeks •Fennel •Mushrooms •Zucchini •Green Beans •Fresh or canned corn •Cabbage Clean, peel and loosely chop up the vegetables that you choose, depending on the variety. Try to use up the vegetables in your refrigerator and whatever else you have on hand. Seasonal vegetables work well because they are abundant, fresh and inexpensive. All together, you will need enough vegetables to fill up the pot 3/4 full for a rich vegetable broth. Seasonings for Vegetable Broth may include the following: •Fresh garlic cloves, whole or minced (or garlic powder, if desired) •Onion powder •Salt and pepper •Bay leaf •Parsley •Basil •Thyme •Coriander •Dill Cooking Options: •Saute onions and garlic in a couple of tablespoons of oil until lightly browned. Add the remaining vegetables, seasonings and liquid •Roast the vegetables ahead of time for enhanced flavor by following the recipe for Roasted Vegetables (check out my website for the recipe!) •Finally, you may simply add all of the raw vegetables to the pot for a virtually fat-free and flavorful broth Add water to the pot - enough to cover the vegetables and one extra inch or so. Do not fill up the pot too high to avoid spills. Heat to high and allow broth to come to a boil. Once it reaches a low boil, turn it down to a simmer and cover, leaving lid slightly ajar so that some steam escapes. The soup should be ready in 45 minutes to one hour. Taste and season if necessary. Strain soup to remove vegetables for a pure broth. Retain vegetables as desired and use them in the soup, puree them or use in another recipe. Enjoy!
I usually begin with a standard combination of onions, carrots, celery and a few cloves of garlic. I add any vegetable trimmings I may have in my freezer (I save them for this purpose) and additional vegetables to vary the flavor of the stock. And I usually add an herb bundle - thyme, rosemary, bay leaves tied up in cheesecloth so it’s easy to fish out. I may add mushrooms and kombu if I want a deep umami flavor, or ginger for a brighter taste. Sometimes I have a specific recipe in mind, in which case I will reinforce those flavors by adding some to the stock. For instance, if I am making a mushroom risotto, I will make sure there are plenty of mushroom stems and trimmings in the stock. If I’m making something sweeter, like a carrot or squash soup, I will add those flavors, so I get layers and depth in the dish. It tends to be very intuitive, rather than recipe driven. Sometimes, I just take the trimmings from the freezer and a couple of heads of garlic (heads, not cloves) and make garlic soup. Simmer it for a couple of hours, strain it and pour the boiling stock over a raw egg. It’s yummy!
Easy vegetable soup recipe?
After you finish your broth you can add the following. 1 can V8 juice 1 C diced carrot 1 C diced potato 1/2 C diced celery 1/2 C diced onion 1 large can diced tomatoes (approx 32 oz) 1 C frozen peas 1 C frozen green beans 1/2 C frozen corn. 1 C thinly sliced cabbage Salt and pepper to taste 1 1/2 tsp dill weed 2 TBLS brown sugar (packed) 1/4 C red wine vinegar Tabasco sauce to taste Saute the carrot, potato, celery and onion until soft and slightly golden and then add to the broth. Stir in the juice, tomatoes and frozen vegetables. Cook until the vegetable are al dente. Stir in the cabbage and allow to simmer until cooked (about 7 minutes if very thinly sliced). Stir in the seasonings , brown sugar, vinegar and Tabasco sauce. Simmer for an additional 5 minutes and serve. You could also add beans like kidney, pinto or black (canned, drained and rinsed). Experiment with seasons that you like such as chervil, star anise, cinnamon etc. I prefer to use a beef broth base for my vegetable soup since it adds a richer base but I have assumed that you are looking for a vegetarian soup. Beans will add wonderful fiber to the dish. You can also add some small pasta such as ditalini to make it a complete meal. Serve with crusty bread and Cesar salad.