Looking for good Vegetarian Soup Recipies?

Question

Homemade with no processed food ingredients (like canned foods) I like to cook with fresh or frozen veggies only. No salt or sugar..so if you have some good seasoning suggestions, I'm all ears:)

Answer 1

Use our favorite fresh vegetables, add vegetarian bouillon cubes. Garlic, parsley, chopped onions, green peppers and celery are great flavor enhancers.  Add a favorite bean.

Make a great lentil soup with chopped onions, carrots, green peppers, celery, garlic and parsley and brown rice.

Answer 2

My mum has high blood pressure and rheumatoid arthritis so she's been told to go towards a vegetarian low salt diet. I've noticed using fresh herbs, freshly crushed black pepper, lemon juice, paprika, garlic, ginger, nutmeg, cinnamon, and other exotic spices adds a new dimension to dishes. also good greek yoghurt but if you're looking at a vegan diet i guess soy yoghurt or rice yoghurt would be a better way to gohope these ideas help :-)

Answer 3

A Little Picky - Are We?!?!? Jsut Kidding - this is all I can come up with.

World's Greatest Vegetable Broth --

"This makes a broth that is slightly thick with a rich color and full flavor. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold."

INGREDIENTS

1 pound celery

1 1/2 pounds sweet onions

1 pound carrots, cut into 1 inch pieces

1 pound tomatoes, cored

1 pound green bell pepper, cut into 1 inch pieces

1/2 pound turnips, cubed

2 tablespoons olive oil

3 cloves garlic

3 whole cloves

1 bay leaf

6 whole black peppercorns

1 bunch fresh parsley, chopped

1 gallon water

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).

Remove leaves and tender inner parts of celery and set aside.

Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.

Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.

Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

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Gazpacho --

"This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal."

INGREDIENTS

1 3/4 pounds ripe tomatoes

1 large cucumber, chopped

1 green bell pepper, chopped

2 cloves crushed garlic

1 tablespoon finely chopped black olives

1/3 cup white wine vinegar

1/4 cup olive oil

1 tablespoon tomato paste

2 1/2 cups water

1 small onion, chopped

1 green bell peppers, diced

2 green onions, thinly sliced

1 large cucumber, chopped

2 hard-cooked eggs, chopped

DIRECTIONS

Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.

Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.

Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.

To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

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Ruth's Red Lentil and Potato Soup --

"I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!"

INGREDIENTS

2 tablespoons unsalted butter

1 large sweet onion, chopped

4 stalks celery, chopped

4 medium red potatoes, chopped

1 carrot, chopped

3 cloves garlic

1/4 teaspoon ground allspice

1/4 teaspoon cumin seeds

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cloves

1 dash pepper

1 quart vegetable broth

1 1/2 cups dry red lentils

2 cups water

1 cup roughly chopped kale

1/4 cup chopped fresh cilantro

1 teaspoon file powder

DIRECTIONS

Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.

Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

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Honeydew Blueberry Soup --

"A cold soup of honeydew and blueberries. Top with whipped topping, if desired."

INGREDIENTS

1 honeydew melon

1 pint blueberries

6 oatmeal cookies

DIRECTIONS

Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.

To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving

Answer 4

ingredients:

    * 4 cups vegetable broth

    * 4 cups diced tomatoes

    * 1 tbsp chopped fresh basil

    * 1/2 tsp oregano

    * 2 carrots, chopped

    * 2 stalks celery, chopped

    * 1/2 onion, chopped

    * 3 zucchini, chopped

    * 1 cup green beans, chopped

    * 3 cloves garlic, minced

    * 1 bay leaf

    * pepper to taste

    * 1 1/2 cups whole wheat macaroni pasta

Preparation:

In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.

Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.

Remove bay leaf before serving. Enjoy!

Answer 5

If you want a soup that is V and smells like it is being made in a 5 star hotel, this is the one...

2 Cups dry white wine (don't worry, the alcohol will burn off)

1 onion, finely chopped

5 red peppers (fry them first)

2 cups celery, chopped

1 tbsp garlic, minced

2 plum tomatoes, chopped

1/4 cup tomato paste

2 cups broth (vegetarian) (mix some with water and microwave it)

2 tblsp dried thyme

1/4 tsp pepper, ground cumin, dash salt

1 heat wine in a large pot over med heat. Add onion, red peppers, and celery. Cook/stir 3 min. Stir in garlic. Cook for 2 more mins.

2 Add tomatoes, tomato paste and broth. Cover and bring to boil.

reduce heat and let simmer for 25 more min.

3. Put soup in blender and puree for 5-10 secs. Careful the lid does not come off. Hold tight cause its hot!

4. Return to pot and reheat.

enjoy!