What's a good recipe for a vegetarian soup?!
Answers: My family is vegetarian and today I have an inexplicable craving for soup. What's a good veg recipe? Thanks :]
Ingredients 2 T olive oil or butter
2 onions, finely diced
3 bay leaves
salt
2 Q water
2 pounds potatoes, peeled
pepper
2 T parsley, chopped
Directions Sauté the onions and bay leaves in oil or butter over medium heat.
Peel the potatoes, then slice thinly. Add to the onions, turn up to high heat, and cook about 10 minutes. Onions will be browning and the mixture will be starting to stick to the bottom of the pan.
Add salt and 1 c water, then scrape the bottom of the pan. Add remaining water and bring soup to a boil.
Lower heat, partially cover, and simmer for about 30 minutes, until potatoes are cooked.
Remove the bay leaves and season the soup with salt, pepper, and parsley.
Optionally, you can put some or all of the soup in a blender or food processor for a smoother, heavier soup
Ingredients 2 T butter
? pound leeks, washed and sliced (white and light green parts)
1? pounds potatoes, sliced or diced (peeling optional)
2 c vegetable stock or water
2 c milk
1 t salt
black pepper
? T parsley, chopped
Directions Sauté the leeks in butter over medium heat until limp, 8-10 minutes.
Add the potatoes and stock, bring to a boil, lower heat, partially cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn't enough liquid, add more stock, water, or milk,* ? c at a time.
Stir in 2 c milk, salt, and pepper and simmer for 10 minutes.
You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup.
Garnish with additional pepper and parsley and serve.
brot with one of those chicken cubes, onions, celery,carrots,and noodles.
Here's a mushroom barley soup recipe that's looks very good & pretty simple, too.
http://www.epicurious.com/recipes/food/v...
my family does a soup friday...its really fun and me and my mom allways make a diff. soup....
ummm.....a good one is this soup that has the chicken cubes..that r chicken flavoring..but not real chicken...and some torilenes....like a bag of them...some gorbonzo beans....some other stuff....
srry I dont know the name or everthing that is in it...
2 favorites are:
Vegetarian Tortilla Soup
INGREDIENTS:
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese [optional]
1 avocado - peeled, pitted and diced
DIRECTIONS:
1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips.
3. [optional] Top with cheese and avocado.
or
The ultimate vegetarian soup
INGREDIENTS:
2 carrots, washed and peeled
3 celery stalks, washed
? red onion
1 white potato, peeled
1 sweet potato, peeled
? head of green cabbage
1 can chick peas
2 tablespoons olive oil
2/3 cup dry white wine
2 cans fat free, low sodium vegetable broth + about 3 cans water
3 tablespoons fresh parsley
1 tablespoon fresh Italian oregano
salt and pepper
1 zucchini, washed
1 can diced tomatoes
DIRECTIONS:
1. Chop the potatoes into small, bite-sized pieces. Heat olive oil in large stock pot and add potatoes, stirring for a few minutes. Meanwhile, slice carrots, celery and onion into thin slices and add to potatoes. Chop cabbage and add to other vegetables. Cook a few minutes.
2. Drain chick peas and add to pot with wine and stir together. Add vegetable broth and enough water to completely cover vegetables. Add herbs and salt and pepper to taste. Cover and allow to simmer for about twenty minutes (until potatoes are fork tender).
3. Twenty minutes prior to serving, chop the zucchini and add to pot along with the can of diced tomatoes. Stir and heat through.
4. Serve with crusty bread or add pasta