Vegetarian or vegan soup recipes please thanks ?

Question

Vegetarian or vegan soup recipes please thanks ?

Answer 1

Potato, Zucchini and Tomato Stoup

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil

• 1 medium onion, chopped

• 3 cloves garlic, chopped

• 3 Idaho potatoes, peeled and diced

• 2 small or 1 large zucchini, sliced in half lengthwise then cut into      half moons.

• 1 28-ounce can fire-roasted diced tomatoes

• 4 cups vegetable stock

• 2 carrots

• Salt and freshly ground black pepper

• 1 cup grated Parmigiano Reggiano

• 1 cup basil leaves, thinly sliced

• Sugar to lesson the sharp tomato taste

Preparation

Heat a deep pot over medium-high heat with the EVOO. Add the onion, garlic, potatoes and zucchini. Cook until softened, about 7-8 minutes.

Add the tomatoes,carrots and stock to the pot, and season with salt and freshly ground black pepper. Bring the soup up to a boil then turn it down to a simmer. Cook for 8-10 minutes. Taste and re-season.

While the soup is simmering, heat a large, nonstick skillet over medium-high heat. Add 1/4 cup of cheese in a small mound to the skillet. Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others. Cook for 3-5 minutes or until golden and crisp. Transfer to a cooling rack.

To serve, ladle the soup into a bowl and top with a cheese crisp. Garnish with fresh chopped basil.

Answer 2

Tomato Chickpea Soup (one of my favourites!)

4 - 6 Servings.

Soup Ingredients:

1 cup dried garbanzo beans, OR 2 16 oz cans, drained & rinsed

Bean cooking directions below

6 ripe plum tomatoes

2 - 3 large carrots

2 stalks celery

2 celery stalks, diced

2 cloves garlic

2 tsp cumin

2 tsp spicy paprika

2 large bay leaves

1 Tbsp raw cane or turbinado sugar

1 Tbsp tahini

1 tsp salt

1 can tomato paste

4 Tblsp olive oil

2 Tblsp dried basil, or 1/2 cup chopped fresh basil

2 Tblsp Braggs liquid aminos

2 Tbsp. minced fresh parsley or cilantro

How To Cook Garbanzo Beans:

Sort and clean the dried beans

Soak the beans in hot water for four hours, or overnight in cold water

Drain and rinse

Place in medium saucepan, cover with cold unsalted water

Bring to boil uncovered, boil for ten minutes, skim the foam

Stove Top: Cover and simmer for 2 hours

Pressure cooker: 9 minutes at high pressure

Slow cooker or crock pot (large size): After boiling and skimming the beans, cook for 6 - 8 hours covered on low.

Soup Directions:

Dice tomatoes, carrots and celery

Add to beans and bean stock with bay leaves, basil, salt, tomato paste, tahini, and sugar

If using canned beans, drain and rinse, then add 4 cups water and 2 veggie cubes

Heat olive oil on medium low

Peel, core and mince the garlic cloves, and brown in the oil

Stir the cumin and paprika into the oil and heat for five minutes

Add 1/2 cup hot water to the spice mixture to make a smooth paste, then transfer to the beans and veggies

Stovetop: Bring to boil, simmer covered for one hour

Crockpot: Turn heat to high, cook for 2 hours

Blend soup with a blender stick, or in batches in a blender

Add Braggs, fresh minced herb, more salt and pepper to taste

Sprinkle with parmesan cheese if desired

Serve with chunks of fresh chewy artesan bread to dip in the soup

*Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future vegetarian meals. For more detailed advice on cooking and eating beans: How To Eat Beans Without Gas

More soups here:

http://www.savvyvegetarian.com/vegetaria...

http://www.chooseveg.com/vegan-soup-reci...

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

Answer 3

I put all the vegetables that I can get a hold of, pumpkin, potatoes, carrots, onions, whatever and I boil them in a big stock pot. When they are cooked, I DO NOT drain away the water but put the bar mixer / blender straight in and turn it all to pulp. I add salt, pepper and vegetable stock cubes to taste. Great stuff.

Answer 4

d**n eat chicken... for once.. your going to grow mushrooms in your ears

Answer 5

Any of Emeril's gumbo recipes can be remade veggie by replacing any fats with olive oil and meats with soy chorizo.

Baked squash soup:

2 acorn squash (about 2 pounds each)

2 butternut squash (ditto)

8 Tbsp unsalted butter or canola margarine

8 teaspoon dark brown sugar

3 carrots, peeled and halved

1 large onion, thinly sliced

10 cups vegetable stock

3/4 teaspoon ground mace

3/4 teaspoon ground ginger

pinch cayenne pepper

salt to taste

Preheat oven to 350F. Cut squash in half lengthwise. Scoop out seeds. Place squash halves in roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in cavity of each squash half. Arrange carrots and onion slices around the squash. Pour 2 cups of the stock in the pan, cover tightly with aluminum foil and bake for 2 hours.

Remove pan from oven and allow vegetables to cool slightly. Scoop squash pulp out of skins and place in a soup pot. Add carrots onions and cooking liquid. Add remaining 8 cups chicken stock and mace, ginger, cayenne, and salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Puree the soup in batches in blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat through. Serve each portion garnished with a dollop of creme fraiche (below) and sprinkling of chives.

Bulgarian Tomato Dumpling Soup

Soup:

1 large onion, diced

4 minced garlic cloves

3 tablespoons olive oil

6 cups chopped fresh tomatoes

2-3 teaspoons chili powder

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon black pepper

4 cups vegetable stock

Dumplings:

2 tablespoons butter or canola margarine

2 eggs, separated or equal vegan egg substitute

1/4 cup couscous

1/4 cup boiling water

3/4 cup flour

1/4 teaspoon salt

2 teaspoons fresh or 1 teaspoon dried dill

1/3 cup milk or soy milk

Saute onions and garlic in oil in large soup pot. When onions have softened, add tomatoes and cook until onions are golden and tomatoes soft. Stir in the spices and mix well to coat vegetables. Pour in the stock while whisking vigorously. Coarsely blend the soup then return to the pot. Bring to boil, the simmer 20-30 minutes. While the soup is simmering, prepare the dumplings. Cream butter with egg yolks until smooth. Place the couscous in bowl and pour boiling water over it; cover and allow to steam for 5 minutes. Add couscous, flour, salt, dill and milk to butter mixture and blend well. In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture. Drop dumpling mixture into soup by rounded teaspoonsful and simmer 15 minutes.

Seitan Stew with Barley and Winter Vegetables

Ingredients:

1/2 lb. Pearl onions

8 shiitake mushrooms - soaked until tender, about 30 minutes, then quartered

2 cups butternut squash - 1" cubes

1 tbsp. extra virgin olive oil

generous pinch dried rosemary e

xtra virgin olive oil

1-2 lbs. Seitan - 1" cubes

2 1/2 cups vegetable stock or spring water

1 bay leaf

1-2 cloves garlic - minced

1 cup pearl barley soy sauce

Method:

Bring a pot of water to a boil and cook the onions for 2 minutes to loosen the skin. Drain and cool slightly. Tip off root ends and slip from the loosened skins. Mix onions together with mushroom pieces and squash. Toss with oil and dried rosemary. Heat a small amount of oil in a Dutch oven and sauté vegetables over medium heat until lightly browned, about 5 minutes. Transfer to a bowl and set aside. In the same skillet, heat a tiny bit more oil and sauté seitan pieces until browned, about 5 minutes. Add stock, bay leaf, garlic and a light seasoning of soy sauce. Bring to a boil, lower heat, cover and simmer for 15 minutes. Add barley and simmer 25-30 minutes more. About 15 minutes after adding the barley, add the sautéed vegetables and continue to simmer until barley is creamy and veggies are tender, but not mushy. You may wish to stir in minced parsley at this point for a bit of fresh taste. Transfer to serving bowl, and serve hot.

Answer 6

try this recipe "Creamy Tomato soup" see this recipe here..:)

http://therecipe-finder.com/creamy-tomat...