Veggies in vegetable soup?

Question

what veggies can you put in veggie soup. besides carrots, beans, .. what else?

Answer 1

There are certain principles when making soup that will help improve your soup making.  Generally I try to avoid putting  "Everything in but the kitchen sink", because you’re going to end up with a miss-mash of flavours. Also it not necessary to boil the soup for hours, particularly in the case of Vegetable soup because then the vegetables taste stewed not Moorish.   Any vegetable you can think can go in a soup the trick is to get the combination right.

Here are some general guidelines

Root Vegetable based Soups

If you put root vegetables in (Carrots, Parsnip, Turnip, Swede (Rutabaga), Celeriac, and Potatoes they work fine in various combinations.

Summer Vegetables based Soups  (Zucchini, Butternut Squash, Artichokes, Aubergine, Peppers, Marrow, Sweetcorn etc) get the picture.

Onion Family

Onions, shallots and garlic can go most kinds of soup.  Leeks are a little more bitter so they go better in root vegetable based soups.

Thickening agents

Generally speaking root vegetable soups are thickened with potato in various forms (from dry power all the way to baked potato and by the puree of the vegetables themselves.  Summer vegetable soups work better if you use various dried or tinned beans (fava beans, haricot beans, pinto beans etc.

*Bread is also neutral enough to work in most kinds of soup as is rice but the latter works better in spicy types of soups like curries.

In some circumstances lentils can also be used to soups from either group.

Another neutral thickening agent are noodles from the pasta in minestrone, mom’s chicken noodle soup, to various oriental noodles in clear broths.

Puree

A puree soup is thickened by its own ingredients.

Clear Broths such as consommé when done well these are the kings of soups but rarely seen even in restaurants.

Roux based

These are thickened with flour but are seen less and less because of the growing number of people who have an allergy to gluten.

*Cream may sometimes be added to either a roux based soup or a puree.

Cabbages work best in root vegetable soup.

You can make delicious soup from lettuce but you need to have a counter balance to the often-bitter flavour of lettuce. Little gems can be great in certain types of fresh pea soup.

One size fits all

Unfortunately many restaurants wont make soups that have meat in them because company policy states the soup most edible for vegetarians and non-vegetarians.

This a crying shame which prevents some great classics being put on menus today.

Variations

A tomato soup made from a combination of tinned fresh tomatoes can be delicious,

As the winter nights draw near you can roast the fresh tomatoes first to give a more intense flavour.

Think Outside The Box

A lot of chefs are way too pedestrian when it comes to making soups, here a couple of suggestions.

A potato soup with peppery rocket (arugala) and a dollop of caramelised red onions floated on the top served with a Brie and Basil cheese toastie.

A tomato and red pepper soup garnished with small grilled pieces of Aubergine tossed with coriander and a little roasted garlic puree.

Over used vegetable in soup is Broccoli.

An underused vegetable in soup is Cauliflower.

Answer 2

The most basic veggie soup contains onions, tomato, and potato.

The rest is all just by your imagination.

I love watercress soup though, it gives the soup an awesome bitter flavour.

Also, mustard leaf soup really makes me happy.

Black bean soup is one of the tastiest out there.

Answer 3

turnip, potato, leeks, squash, pumpkin, rutabaga, mushrooms, cawliflower, broccoli, spinache, any dark green leaf veg,  

Answer 4

Peas, onion, green beans, potatoes, tomatoes, celery

Answer 5

  Anything you can think of. I make a soup that most people like. I start with a soup mix called pea and ham soup mix.. I put 3 litres of water in a big pot. I add a bacon hock with deep cuts all over. I then add vege's that are cut up int very small cubes, less than 1cubic centermetre.

The veges I add are onions, swedes, cellery, capsicum, potato, brocolli, cauliflower, or what ever takes your imagination. You do not have to use a meat based soup mix. Use what ever suites your situation. I bring to a boil and then put on a very low heat for about 3 hours minimum. Stirring regulary.

Answer 6

cabbage, lima beans tomatoes, okra, potatoes. almost any vegetable  

Answer 7

you can add any vegetables ,legumes and grains when you want to make veggie soup.Mostly when you want to do your own creation.

Answer 8

Corn, tomatoes, onions, celery, zucchini, string beans both green and yellow, peas, kidney beans, lima beans or pretty much anything you want.  Some people put potatoes in too!  

Answer 9

Pretty much anything you want except lettuce.  http://www.allrecipes.com  you can type in the ingredients you have and it will give you a list of recipes that you can make.