Whats a good veggie soup recipie? no meat.?

Question

whats a good veggie soup recipe? it can have milk (i dont know why it would.) but no meat or meat juices.

Answer 1

http://www.your-vegetarian-kitchen.com/h... has an entire section on vegetarian soups and they are awesome. For basic Broth / Stock: A basis for many vegetarian soups - As you go about the work of meal preparation throughout the week you’ll find a lot of odds and ends; bits and bobs left over from the fruit and veggies as you pare and cut them into size.

For example: carrot peels, potato peels, onion skins, broccoli bottoms, sweet pepper stems and cores, apple peel and cores, squash skins and seeds, pea pods, green bean bits and of course those squeezed out lemon peels etc.; these are all prime candidates for the stock pot. Though you will not want to use banana peels or the sprouted eyes of potatoes or “bad spots” of any veggie, the left over allegedly inedible bottoms, cores and peels of most things make great stock. Pop it all into a large plastic Ziploc bag and stash it in the freezer; then once a week simmer it all slowly with good RO water, parsley, thyme and bay leaf.

Let it simmer for several hours or overnight. Strain stock through cheesecloth into another pot, jar or container. Use it for soups, stews, sauces and cooking grain, baking bread etc.

Hearty Vegetarian Golden Broth

A staple item, Hearty Vegetarian Golden Broth is a great substitute for “chicken broth” when preparing vegetables or soups and sauces in your vegetarian kitchen. Used in many ways, it is good to keep some in the freezer for quick sauces and a soup base.

1 Spanish Onion Chopped

2 Cloves Garlic Minced

2 Tbs. Canola Oil

½ Cup Yellow Split Peas

1 Small Carrot Minced

1 Small Potato Minced

1 Tbs. Celery Minced leaves included

1 Tbs. Parsley

½ tsp Turmeric

1½ tsp Sea Salt

Pepper to taste

Sauté vegetables in the oil until golden and tender.

Add Turmeric.

Add water Salt and Pepper to taste.

Simmer for an hour on a low flame.

For a thin broth strain through a cheese cloth.

For a thicker broth process the broth and vegetables in a food processor.

Use immediately or store in a covered jar.

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Sylvester’s Song (sufferin’ succotash)

An gift from America’s indigenous peoples and Looney Tunes, Sylvester’s Song (sufferin’ succotash) is a substantial soup for chilly days in your vegetarian kitchen -- and it is yummy!

1 pkg. Lima Beans

1 pkg. Roasted Corn Kernels

¼ Cup Chopped Red and Green Pepper

¼ Cup Chopped Spanish Onion

1 quart Sock or RO Water

Sea Salt and Black Pepper to taste

Place ingredients in the pot. Simmer until heated through. Season. Serve.

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Vegetarian Black Bean Soup

Our Vegetarian Black Bean Soup is a classic, creamy black bean puree seasoned with coriander and lemon overtones. Guaranteed to bring you rave reviews in your vegetarian kitchen. Be prepared to make this recipe often.



Special equipment needed:

A Kitchen Aid stick blender makes this a quick and easy puree!

2 quarts RO Water

2 Cups Black Turtle Beans

1 Spanish Onion Chopped

1 Carrot Diced

1 Stalk Celery Diced

5 Bay Leaves

2 tsp. Sea Salt

2 quarts RO Water or Stock

4 Tbs. Tamari

1 Tbs. Ground Coriander

Sea Salt to taste

Juice ½ Lemon

Lemon Slices

Freshly ground Black Pepper to taste

Pick over Black Turtle Beans removing those that are broken and any stones. Soak for 6 hours or overnight in the refrigerator.

Cut Onion, Carrot and Celery into small pieces.

Add them to the pot along with Black Beans, Bay Leaf and Stock or RO Water. Simmer until the beans are very soft; about an hour and a half. Add Salt, Ground Coriander,

Tamari and Black Pepper.

Process with your Kitchen Aid stick blender until smooth and creamy.

Return to low heat. Stir in Lemon Juice. Adjust seasonings. Plate and float lemon slices on top garnished with sprigs of Spring Green Onion. Serve.

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Vegetarian Onion Soup

Guaranteed to elicit rave reviews in your vegetarian kitchen, our Vegetarian Onion Soup is a classic. Topped with day old Rustic bread and a healthy portion of grated Gruyere before it is popped under the broiler for a few minutes, it is all melty and kissed with a golden caramelization. Ahhhhhhh perfect.

6 Spanish Onions sliced thin from stem to stern

(reserve skins stem and roots)

2 quarts RO Water

½ tsp. Turbinado Sugar

1 Tbs. Flour

Sea Salt to taste

Bay Leaf

4 Tbs. Butter or Oil

Place onion skins in 1 quart of RO Water simmer until a  rich amber color is achieved. (No more than 5 minutes in order to prevent bitterness) Strain and discard skins. Reserve liquid

Sauté Onions until lightly caramelized

Add sugar and flour stirring for 3 minutes

Add RO Water and the amber onion infusion.

Simmer for 45 minutes.

Add Sea Salt and Black Pepper.

Ladle into oven safe pottery bowls or ramekins.

Place a slice of stale Rustic Bread on top and Sprinkle with Grated Parmesan.

Pop under the broiler for 1 minute.

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Vegan Pea Soup

A gift from Quebec, your vegetarian kitchen’s interpretation of Vegan Pea Soup uses both Yellow and Green Split Peas. It cooks up to a creamy goodness that invites rave reviews. Outstanding!

2 quarts RO Water

1 Cup Green Split Peas

1 Cup Yellow Split Peas

1 Spanish Onion

1 Carrot

1 Potato (optional)

1 Stalk Celery

2 Tbs. Olive Oil

5 Bay Leaves

2 tsp. Sea Salt

2 quarts RO Water or Stock

2 Tbs. Tamari

Sea Salt to taste

Freshly ground Black Pepper to taste

Pick over peas removing those that are broken and any stones

Cut Onion, Potato, Carrot and Celery into small pieces. Sauté in Olive Oil until tender.

Add Lentils, Bay Leaf and Stock or RO Water. Add Sea Salt. Simmer until the lentils are very soft; about an hour, add Tamari. Add Black Pepper. Serve.

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Vegan Lentil Soup

Vegan Lentil Soup in your vegetarian kitchen is an amazingly simple soup to prepare and is totally flavorful and satisfying.

1 Spanish Onion

1 Carrot

1 Potato

1 Stalk Celery

2 Tbs. Olive Oil

5 Bay Leaves

2 tsp. Sea Salt

2 quarts RO Water or Stock

Sea Salt to taste

2 Cups Uncooked Green Lentils

2 tsp. Red Wine Vinegar

1 Tbs. each Chopped Parsley & Sliced Spring Onion

Pick over lentils removing those that are broken and any stones

Cut Onion, Potato, Carrot and Celery into small pieces. Sauté in Olive Oil until tender.

Add Lentils, Bay Leaf and Stock or RO Water. Simmer until the lentils are very soft; about an hour. Stir in Vinegar, sprinkle with parsley and Green Onion and serve.

Vegan Lentil Soup with Escarole

In your vegetarian kitchen, Vegan Lentil Soup with Escarole is on the menu frequently. It is an amazingly simple soup to prepare and is totally satisfying. The Slightly bitter quality of the escarole is offset by the sweetness of the lentils and veggies. Yum!

1 Spanish Onion

1 Carrot

1 Potato

1 Stalk Celery

2 Tbs. Olive Oil

5 Bay Leaves

2 tsp. Sea Salt

2 quarts RO Water or Stock

Sea Salt to taste

2 Cups Uncooked Green Lentils

2 tsp. Red Wine Vinegar

2 Cups chopped Escarole

1 Tbs. each Chopped Parsley & Sliced Spring Onion

Pick over lentils removing those that are broken and any stones

Cut Onion, Potato, Carrot and Celery into small pieces.

Sauté in Olive Oil until tender.

Add Lentils, Bay Leaf and Stock or RO Water.

Simmer until the lentils are very soft; about an hour.

Add 2 Cups chopped Escarole as the soup simmers.

Stir in Vinegar, sprinkle with parsley and Green Onion and serve.

Vegan Tomato Lentil Soup with Escarole

In your vegetarian kitchen, Vegan Tomato Lentil Soup with Escarole is on the menu frequently. It is an amazingly simple soup to prepare and is totally satisfying. The Slightly bitter quality of the escarole is offset by the sweetness of the lentils and veggies. Yum!

1 Spanish Onion

1 Carrot

1 Potato

1 Stalk Celery

2 Tbs. Olive Oil

5 Bay Leaves

2 tsp. Sea Salt

2 quarts RO Water or Stock

Sea Salt to taste

2 Cups Uncooked Green Lentils

2 tsp. Red Wine Vinegar

2 Cups chopped Escarole

2 Cups Crushed Tomato or Tomato Sauce

1 Tbs. each Chopped Parsley & Sliced Spring Onion

Pick over lentils removing those that are broken and any stones

Cut Onion, Potato, Carrot and Celery into small pieces.

Sauté in Olive Oil until tender.

Add Lentils, Bay Leaf and Stock or RO Water

Simmer until the lentils are very soft; about an hour

Add 2 Cups Crushed Tomato or Tomato Sauce to the soup as it simmers

Add 2 Cups chopped Escarole as the soup simmers.

Stir in Vinegar, sprinkle with parsley and Green Onion and serve.

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Vegetarian Potato Leek Soup

A comfort food in your vegetarian kitchen our hearty Vegetarian Potato Leek Soup will bring smiles to the table.

3 Leeks - cleaned well under cold running water and sliced thinly

1½ Cup Chopped Celery w/ leaves

3 Tbs. Butter

1 quart RO Water

4 Yukon Gold Potatoes – cut into small pieces

3 Cups 2% Milk

Sea Salt to taste

White Pepper to taste

Leeks are members of the onion family. Like Celery, they tend to be sandy as many gardeners like to bank soil around them as they grow. This is called blanching. It increases the amount of the stem that is whitened resulting in a sweeter stem. Thus you need to wash them very carefully under cold running water. Slit them lengthwise and wash thoroughly; then cut them into very thin slices.

Melt butter in the soup pot, sauté leek and celery for ten minutes until wilted. Add 1 Cup RO Water and simmer for ten more minutes. Meanwhile pare and cut up the potatoes. Add to the pot along with the rest of the water. Cook until the potatoes are tender. Add Milk, Sea Salt and White Pepper. Simmer for an additional ten minutes.

Vegetarian Vichyssoise

A comfort food in your vegetarian kitchen our cold creamy Vegetarian Vichyssoise is a perfect starter course for warm weather.

3 Leeks - cleaned well under cold running water

Answer 2

There are lots!

It just depends on what kind of veggies you like.

You can look up a butter nut squash soup recipe, and sub the 'meat juice' for vegetable stock.

I know it might sound gross, but it is really good!

Answer 3

I doubled the original recipe, so you can half it, it freezes very well.  

                  

          South of the Border Black Bean Soup

Recipe By: Quick Meals

Serving Size: 12

-= Ingredients =-

2 tablespoon Oil

2 medium Onion ; chopped

4 cloves Garlic ; minced

5 1/2 cups Vegie broth

4 cans Black beans

20 ounce Corn

2 tablespoon Chili powder

1 tablespoon Oregano

pinch Cayenne pepper

2 Bay leaf

-= Instructions =-

In soup pot, heat oil, cook onion and garlic about 5 min or until it starts to brown.

Add broth, beans corn, spices.

Bring to boil, reduce heat and simmer 15 min.  Remove bay leaves.

Remove about 3C vegetables and blend in processor until smooth.  Return to soup

Serve with tortilla chips, sour cream, tomato and green onion.

Answer 4

minestrone? or some other form of mixed veggies, beans, barley, etc.?  just use veg stock instead of chicken.  also split pea is good. tomato. broccoli cheese.

Answer 5

Spicy Courgette Soup



Ingredients

30ml/2tbsp olive oil

1 onion, chopped

1 clove garlic, crushed

1tsp ground coriander

½tsp garam masala

4 courgettes, diced

2 carrots, sliced

¼tsp dry mustard

900ml/1½pt vegetable stock

15ml/1tbsp tamari

salt & freshly ground black pepper

Method

1. Heat the oil, add the onion and sauté, then add the garlic, coriander, garam masala and cumin and continue cooking for 2 minutes.

2. Add the courgettes and carrots and sauté until tender.

3. Add the mustard powder and stock, bring to the boil and simmer for 20 minutes.

Add the tamari, season to taste, and allow to cool slightly, before pureeing in a food processor or blender.