Any good soups?

Question

looking for soups recipes?

Answer 1

I have one it is vegetable and spaghetti

ingredients

4 big carrots

1 onion

5 oz of frozen peas

2 leeks

1 bunch of broccoli

8 florets of cauliflower

1 quarter of any cabbage

1 chicken oxo cube

2 big handfuls of spaghetti

12 oz of spam cubed

3 potatoes cubed

method

cook and cut up all the vegetables in 1 pint of oxo cube liquid chopped up spam in a cubed form cook spaghetti separate but cut into the strips smaller when cooked mix with the vegetables. use french stick bread to mop up the liquid. do not peel anything .this is my own recipe not from any sources.

Answer 2

i luv this cream cheese soup:

try it once.

http://www.recipezaar.com/256078

Answer 3

I love this soup....

Parsnip Soup

2 lb. Parsnips – Peeled, trimmed, thinly sliced

¼ cup Butter or Margarine

1 Med to Large Onion, chopped

2 Garlic Cloves, crushed/minced

1 tsp Ground Cumin

1 tsp Ground Coriander

5 cups Hot Chicken Stock

2/3 cup Light Cream (I used Skim Milk)

Salt and Black Pepper to taste

Fresh Chives or Croutons for garnish

Heat the butter in a large saucepan. Once butter is melted, add the parsnips and onion. Cook over low to medium heat until softened, but you don’t want them to brown.

Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft.

Let cool slightly, then puree in a food processor or blender until smooth. Add the cream and reheat without bringing to a boil.

Answer 4

This one is my favorite it is really yummy:

Lentil Cheezy TVP Soup

Lentil soup ingredients:

1 lb. dry lentils (sort, and rinse, brown, red, green)

8 cups water

1 cup diced carrots

1 cup diced celery

1 cup diced red or white onions

1 cup minced fresh parsley

4 medium potatoes cut into 1/4 inch cubes

4 bay leaves

2-4 minced garlic cloves

2 tablespoon vegetable oil

quarter cut squeezed fresh lemon juice

*optional: 1 teaspoon each of ground black pepper, dried thyme, cumin powder, paprika, garlic, curry, salt

Directions:

1. Rinse lentils and cook in pot with water for about 5 minutes.

2. Sauté all vegetables except for the parsley, garlic, and bay leaves in 1 tablespoon of vegetable oil over medium heat for about five minutes or until soft.

3. Add suatéd vegetables to pot with lentils/water, stir.

4. Stir in garlic and bay leaves, and the additional tablespoon of vegetable oil. Simmer until garlic looses its raw taste, about 2 minutes.

5. Add spices and squeezed lemon juice.

6. Simmer, stirring occasionally for at least 2 hours, until all cooked and blended well.

7. Remove bay leaves.

8. Let simmer on low heat.

9. *Optional: Remove from pot in to a food processor or blender and blend to puree.

10. Cook TVP crumbles and add to soup; stir in well.

11. Cook cheez sauce and then it to the soup.

12. Stir cheez sauce into the soup well on medium heat until all stired in and cheezy.

13. Remove from heat when done and let cool.

14. Serve, eat, enjoy!

Cheezy sauce ingredients:

1 cup flour

1 cup nutritional yeast

1 teaspoon garlic powder

1 teaspoon turmeric powder

1 teaspoon paprika

5 cups water

2 teaspoon yellow mustard

8 tablespoons or less of vegan margarine

Directions:

Mix first 5 ingredients (flour, nutritional yeast, garlic powder, garlic powder, paprika) together in sauce pan with water and mix thoroughly. Heat on med until thick and bubbly. Remove from heat and add mustard and margarine.

TVP crumble ingredients:

2 cups plain TVP/TSP (texturized vegetable protein/textured soy protein) granules

2 and 1/4 cups cold water

2 tablespoons Bragg's liquid aminos or soy sauce

3 tablespoons cornstarch

2 tablespoon vegetable oil

2 tablespoon diced onions

2 tablespoon diced bell peppers

2 tablespoon diced tomatoes

2 packages taco seasoning or spices: 1 teaspoon garlic powder, cumin powder, onion powder, paprika, curry powder, black pepper, salt. 1/4 teaspoon sugar, dried oregano, cayenne pepper, chili powder.

Directions:

Soak TVP in water for 5 minutes or so. Mix together in a saucepan all ingredients except for TVP, stir until cornstarch dissolves. Then stir in the drained TVP. Bring to a boil, stirring constantly; stir and simmer until it is of the desired consistency, about 7-35 minutes.

You can just add the cheez sauce or tvp instead of both and the soup still taste good! More addition to soup options:

Vegetable type options: zucchini, avocado, asparagus, mushrooms, cilantro, spinach, finely shredded green cabbage, bell peppers, tomatoes, squash, green beans, sweet potatoes, tabouli, barley, kale, olive, cauliflower, corn, peas.

Other ingredients:

Red wine vinegar, kidney beans, split peas, black beans, bacos, tofu, seiten, balsamic vinegar, tomato paste/sauce, basil, fenugreek seeds, barbecue sauce, couscous, quinoa, bulgur, red pepper flakes, fresh mint or dried mint, coriander.

More:

http://vegweb.com/index.php?board=578.0

http://www.fatfreevegan.com/soups/soups....

http://www.all-creatures.org/recipes/sou...

http://www.vegan-food.net/category/soup/

http://www.recipezaar.com/recipes.php?ca...

Answer 5

Vegetarian Hot Pot

Ingredients

    * 5 1/4 cups vegetable broth

    * 4 1/4-inch-thick slices fresh ginger, peeled

    * 2 cloves garlic, crushed and peeled

    * 2 teaspoons canola oil

    * 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)

    * 1/4 teaspoon crushed red pepper, or to taste

    * 1 small bok choy, (3/4 pound), cut into 1/2-inch pieces, stems and greens separated

    * 3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)

    * 1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes

    * 1 cup grated carrots, (2 large)

    * 4 teaspoons rice vinegar

    * 2 teaspoons reduced-sodium soy sauce

    * 1 teaspoon toasted sesame oil

    * 1/4 cup chopped scallions, for garnish

Directions

1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.

3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

Answer 6

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

    * 1 avocado - peeled, pitted and diced

    * add to recipe box Add to Recipe Box

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    * add to shopping list Add to Shopping List

    * add a personal note Add a Personal Note

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. Top with cheese and avocado.