A simple recipe for soup that is tasty and vegetarian?

Question

I am out of ideas.

Answer 1

Start with hot water, then open the refrigerator and empty it out. My mother would do that every now and then, dang it was good, you never knew what was coming on the table. Try that ounce and you might be surprised what it might be.

Think about it ~~ might you have an onion, carrot, tomato, celery, small potato,clove of garlic or two, butter, rice, noodles? I just return from checking whats in my frig so hope that helps. Its always about the seasonings also whatever your taste are and what you prefer ~ really! You can thicken with varies things, cream of chicken or mushroom, or just a tiny bit of all purpose flour!

Have done it so many times since I lost my mother in 2001, God came for her but I still have my memories!

Try it, you'll love it, even better go visit your mother and cook it for her and the best ingredient is YOU !

Answer 2

Sweet Pea Soup

2 tablespoons butter
1 medium onion, finely chopped
3 1/2 cups vegetable stock
3 1/2 cups peas, fresh or frozen
1 medium potato, peeled and diced
Salt and freshly-ground black pepper, to taste
3/4 cup heavy cream

Rustic Lemon-Herb Garnish

Handful fresh parsley leaves
Handful fresh mint leaves
1 tablespoon finely chopped onion
zest from 1/2 lemon

1. In a medium soup-pot, melt the butter over low heat and stir in the onion. Partially cover the pot and allow the onions to saute for 5 minutes.

2. Add vegetable stock, peas, potato, salt and pepper and bring to a bubbling simmer. Reduce heat a bit, cover the pot, and cook at a low simmer until the potato is tender, about 12 minutes.

3. Transfer the majority of the solids to a blender or food processor using a slotted spoon. Add a ladleful of broth, and process until smooth. Put the puree back into the pot, add cream, and reheat, but do not allow to come to a boil.

4. To make the Rustic Lemon-Herb Garnish, if using, place the parsley, mint, and onion in a mound on your chopping board. Using the finest-size grater, grate the zest on top, then chop everything finely. Sprinkle each serving of soup with some of this mixture.

Serves 4.

This is one of my favourites. A good recipe book is Moosewood Daily Specials. It's full of Vegetarian Soup and Salad recipes!

Answer 3

Beer Cheese Soup

A real Wisconsin tradition.

Ingredients
1 tablespoon Margarine
1/2 cup Chopped onion
1/2 teaspoon Minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can Chicken broth
3 tablespoons Cornstarch
2 cups Half-and-half
2 cups Shredded sharp Cheddar cheese

Preparation
Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.

Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.

Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Answer 4

The simplest vegetarian soup I make is French Onion. Instead of using beef broth as is normally used in French onion, substitute vegetable broth. The only other thing you will need to do is cut up a bunch of onions and let it cook for about an hour. If you like you can always toast some garlic bread up and serve the soup over it. Add some soy cheese on top(or regular is you are a lacto veg), stick it under the broiler for a minute and you're done.
****For added flavor sometimes I add a bit of wine... either red or you can use cooking sherry... my meat eating friends even loved.

Answer 5

I'm a fan of tomato basil soup;

1 tablespoon olive oil
1 medium sweet onion, chopped
1 can ground peeled tomatoes
5 cups vegetable or chicken stock
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced

Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.

Nutrition Information
Nutritional Analysis per serving Calories 193
Fat 9.6 g Saturated Fat 0.6 g
Carbohydrates 22 g Fiber 5 g
Protein 7 g

Answer 6

Leek and Potato Soup
Ingredients

2 leeks
1 medium onion
2 medium potatoes
vegetable stock
olive oil
salt
pepper
vegan margarine
soya milk

Peel the potatoes and chop into small chunks and boil them until soft.

Meanwhile peel and finely chop the onion and fry until soft in olive oil. Add the leeks which have been washed and finely chopped. Continue frying until the leeks are soft.

Once all of the vegetables are cooked put into a blender. Pour in half a pint of vegetable stock and blend until smooth.

Return to the saucepan and add 300ml milk and stir. Then melt in a knob of margarine to make the soup glossy. Taste and season.

If you require the soup to go futher you can add more milk or more stock but only if your leek and onion have a strong flavour.

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Carrot and Corriander Soup
Ingredients

4 large carrots (peeled and chopped)
1 large onion
2 tsp ground coriander
vegetable stock
olive oil
salt
pepper

Fry the onion in oil until soft. Add the carrots and coriander and stir.

Cover in vegetable stock and bring to the boil. Simmer until the carrots are cooked (at least 20 minutes to make them soft enough to blend).

Blend until smooth. Season with salt and pepper.

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Tasty Vegetable Soup
Ingredients

tin of tomatoes
1 large onion (finely chopped)
1 clove garlic
any vegetables you have e.g. carrots, cabbage, parsnips, courgettes (peeled and cubed)
vegetable stock
oil
salt
pepper

This soup is extremely easy to make. The quantities are not specified as it depends on how many vegetables you have.

Fry the onion in oil until soft and then add the garlic and cook for a few more minutes. Add all of the other vegetables and then cover with the tin of tomatoes and then the vegetable stock. Bring to the boil and simmer until cooked (about 20 mins). Blend until smooth. Season to taste.

Answer 7

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Answer 8

Why are so many of these supposedly vegetarian recipes calling for chicken or other animal ingredients?

Start with a liquid of half tomato juice (or V-8) and water (or veggie stock). Add barley and root veggies (potato, carrot etc). To this add your choice of canned or frozen veggie blend. I normally use a mix of frozen Italian blend, gumbo blend and seasoning blend. Boil hard for 5 minutes then reduce to simmer. Add either beans or soy crumbles and simmer until the barley is tender.

Edit:

I see someone else has borrowed my recipe

Answer 9

I made this on the weekend and it was delicious!!
Curried Lentil Soup
Saute one onion in pot, Add 2 cups diced carrots, one cup diced celery. Add 4 cups chicken broth. Add two cups lentils, cooked, or a large can, drained. Add 2 tablespoons curry paste, (or 1 tablespoon curry powder) Simmer soup for about half hour until all vegetables are soft. Remove from heat, Puree in blender until smooth. Add one cup milk, and reheat. Season to your taste with salt , pepper, and more curry if you prefer.

Answer 10

Here are two recipes:

MUSHROOM BARLEY SOUP (VEGETARIAN)

1 box mushrooms
1 med. onion
6 packets vegetable broth
8 oz. barley
1/2 pt. (6 quart) water
2 lg. carrots, grated
Fresh dill
1/4 tsp. pepper

Saute mushrooms and onions in butter. Bring water to boil then add mushrooms, onions, barley, broth and carrots. Add 2 sprigs of dill (or to taste) and 1/4 teaspoon pepper. Cover and simmer 1 hour. Then add paste (2 tablespoons butter and 2 tablespoons flour). Then cook 1/2 hour more.

VEGETARIAN ITALIAN VEGETABLE SOUP

1ST LIST:

3 (46 oz.) cans tomato juice
6 stalks celery
1 green pepper
1 red pepper
2-3 med. onions, diced
6 carrots
3 cloves garlic (peeled and diced)
1 bay leaf
1 tsp. of each of the following: oregano (dried), sweet basil (dried),
Italian seasoning (dried)
2 tsp. dried parsley

2ND LIST:

2 (16 oz.) cans tomatoes (smashed)
1 (16 oz.) can stewed tomatoes
16 oz. bag frozen broccoli cuts
1 stalk fresh broccoli
1/2 head fresh cauliflower
1 (16 oz.) bag spinach (cut)
2 med. zucchini (chunked)

Using an 8 quart pot or larger, place all ingredients in 1st list and allow to simmer 45 minutes.
Add broccoli stumps (from fresh) and slice cauliflower. Cook another 20 minutes.

Add broccoli flowers, spinach and zucchini. Cook another 15 minutes. Serve with Parmesan cheese and crusty bread. Serves 17-18.