What's a good vegetarian soup for a Celebration dinner?!
1 oz unsalted butte
1 medium onion sliced
2 stalks lemon grass
1 3/4lb cooked beetroot
1/2 pint stock ( Marigold powdered stock is best)
salt and pepper
1 14oz can of coconut milk
juice of 1 lime
Melt butter in a pan. When foaming add onion and lemon grass. Turn heat down low and cook until softened
Peel and trim the beetroots and cut into chunks. Add the stock, bring to the boil and then turn heat down to a gentle simmer for about 20 mins.
Puree the soup in a food blender or use a stick blender with the coconut milk.
Add lime juice and seasoning to taste.
To serve add a spoonful of creme fraiche and a little lime zest.
Servers 4.
Answers: Beetroot, coconut and lime.
1 oz unsalted butte
1 medium onion sliced
2 stalks lemon grass
1 3/4lb cooked beetroot
1/2 pint stock ( Marigold powdered stock is best)
salt and pepper
1 14oz can of coconut milk
juice of 1 lime
Melt butter in a pan. When foaming add onion and lemon grass. Turn heat down low and cook until softened
Peel and trim the beetroots and cut into chunks. Add the stock, bring to the boil and then turn heat down to a gentle simmer for about 20 mins.
Puree the soup in a food blender or use a stick blender with the coconut milk.
Add lime juice and seasoning to taste.
To serve add a spoonful of creme fraiche and a little lime zest.
Servers 4.
Tomato and basil
Carrot and butterbean
Gazpacho
http://en.wikipedia.org/wiki/Gazpacho
Curried Parsnip Soup.
1 ? oz Butter
1 Medium Onion
1 ? lbs Parsnips, peeled and finely diced
1 tsp Curry Powder
? tsp Ground Cumin
2 ? Pt's Vegetable Stock
5 fl oz Single Cream
Salt and Pepper to taste
Paprika to garnish
Heat butter in a large pan, add onions and parsnips and fry for about 3 minutes. Stir in the curry powder and cumin, fry for a further 2 minutes. Add stock and bring to boil, reduce heat and simmer for about 45 minutes until the vegetables are soft. Cool slightly, using a perforated spoon place all the vegetables in a blender, add a little stock and puree until smooth. (This can also be achieved by using a hand blender directly in the pan) Return to pan. Add salt, pepper and cream. Reheat but do not boil. Serve sprinkled with the paprika.
Pumpkin and butternut squash
french onion
You can make almost any soup vegetarian by using vegetable broth instead of chicken broth and mushroom broth instead of beef broth. If the recipe calls for meat, leave it out or use an analogue instead. Seitan (a.k.a. "wheat meat") is good in soups and stews, as it has a chewy, meaty texture.
Carrot and coriander or potato and leek would be my choices. They are both delicious.
New England Clam Chowder is one of my favorites. Maybe you can try that.
I would say leek and potato or a potato and corn chowder. If the weather is warm then perhaps a cold gazpacho?
butternut squash and potato soup.
leek soup
foodnetwork.com has tons and tons of awesome recipies
Depends on your other dishes, but my vote goes to sweet potato and red pepper soup. Make it a bit spicy.
Well i am a carnavor but ill tell you my very favorite soup!!
Tomoatoe Soup and Noodles
Boil a bag of egg noddles
family size tomotoe soup cooked with milk (sorry if you cant have milk, im not sure of the rules)
once both are cooked serve together in a bowl sprinkeled wit seaoning salt
its sooo yummy
PARSNIP AND ORANGE SOUP.....WONDERFUL!!.... 3 PARSNIPS, 2 ONIONS, CLOVE GARLIC, TEASPOON OF CORIANDA, CUMIN SEEDS (crushed), AND GROUND CINNAMON. 1 1/2 PINT VEG STOCK, JUICE FROM 3 ORANGES........SIMMER FOR 45MINS AND BLEND IN A BLENDER....BIT OF GROUND BLACK PEPPER TO TASTE.....LOVELY WINTER WARMER!!..TRY IT AND SEE!!
homemade vegetable soup.
Lamb, but only if it's been eating grass.