What is a recipe for a hearty vegetarian soup?!
I'd like it to contain chickpeas because I have loads that I need to use up!. I have no boullion cubes (only beef) and no broth so I can only use water!.Www@FoodAQ@Com
Answers:
This is great for a cold day and is good leftovers!. It is very flexible and you can substitute things left and right!. I add more cheese and potatoes, sub in broccoli for cauliflower, and add heavy cream in place of milk and cream cheese!. Add any veggies or beans if you want!. If you're running low on broth you can sub in water!. also, when you finish the soup, beware, that weird skin forms on the top!. A full recipe basically fills a dutch oven so it makes a lot of soup!.
2 Tbsp butter
1 small onion chopped
1 garlic clove
4 potatoes
30 oz vegetable broth
1 head of cauliflower
1 tsp dill
1/2 cup milk
1/2 cup cream cheese
1 cup grated cheese
1!. Melt butter in large pan over med heat!. Add onion and garlic, saute!.
2!. Add potatoes and cook about 2 min!. Add broth and boil!.
3!. Reduce heat; cover and simmer about 10 min!. Add cauliflower and cook until tender!.
4!. Add milk, dill, and cream cheese!. Simmer!.
5!. Stir in cheese just before serving!.Www@FoodAQ@Com
2 Tbsp butter
1 small onion chopped
1 garlic clove
4 potatoes
30 oz vegetable broth
1 head of cauliflower
1 tsp dill
1/2 cup milk
1/2 cup cream cheese
1 cup grated cheese
1!. Melt butter in large pan over med heat!. Add onion and garlic, saute!.
2!. Add potatoes and cook about 2 min!. Add broth and boil!.
3!. Reduce heat; cover and simmer about 10 min!. Add cauliflower and cook until tender!.
4!. Add milk, dill, and cream cheese!. Simmer!.
5!. Stir in cheese just before serving!.Www@FoodAQ@Com
2 cups dried chickpeas
1/2 tsp!. dried rosemary
3 tbsp!. olive oil
3 cloves garlic, minced
1/2 small onion, chopped fine
2 tbsps!. diced green chilis (from one of those cans)
1 tbs!. vegetarian Worcestershire sauce
3-4 tbsps!. tomato paste
a little black pepper
1 cup shell macaroni (or ditalini or other small pasta shape)
Soak the beans overnight (or do a quicksoak)!. Drain, cover with fresh water, add a little salt and the rosemary and simmer until tender, 2-3 hours!.
Heat oil in small saucepan and cook garlic and onion until soft!. Stir in Worcester, chilis, and tomato paste!. When combined, add this mixture to the beans and their liquid!. Season with pepper to taste and maybe a little more salt!.
Add a little more water (to make room for the pasta) and bring to a simmer!. Add pasta and cook until tender, approx!. 15-20 minutes!.
This recipe comes from the "Vegetarian Epicure" by Anna Thomas and is a classic!. (And get yourself some vegetable bouillon cubes!)Www@FoodAQ@Com
1/2 tsp!. dried rosemary
3 tbsp!. olive oil
3 cloves garlic, minced
1/2 small onion, chopped fine
2 tbsps!. diced green chilis (from one of those cans)
1 tbs!. vegetarian Worcestershire sauce
3-4 tbsps!. tomato paste
a little black pepper
1 cup shell macaroni (or ditalini or other small pasta shape)
Soak the beans overnight (or do a quicksoak)!. Drain, cover with fresh water, add a little salt and the rosemary and simmer until tender, 2-3 hours!.
Heat oil in small saucepan and cook garlic and onion until soft!. Stir in Worcester, chilis, and tomato paste!. When combined, add this mixture to the beans and their liquid!. Season with pepper to taste and maybe a little more salt!.
Add a little more water (to make room for the pasta) and bring to a simmer!. Add pasta and cook until tender, approx!. 15-20 minutes!.
This recipe comes from the "Vegetarian Epicure" by Anna Thomas and is a classic!. (And get yourself some vegetable bouillon cubes!)Www@FoodAQ@Com