Vegetarian Soup


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Vegetarian soup recipes are an important part of Healthy vegetarian diet. Vegetable soups are simple and easy to make. Vegetable soups are quick recipes too. You get all the goodness of the vegetables. Trying our recipe of vegetable soup will ruin any ones chances of enjoying canned soup again.

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Vegetarian Soup

  1. 1. Vegetarian SoupNothing beats a cup (or bowl if you’re extra hungry) of hot steaming soup on acold winter or rainy day. There’s something about the aroma, whether it’s asimple vegetable broth or hearty chunky chowder that comforts and reminds oneof a home-cooked meal from mom’s kitchen.Throughout the world, countries have their own versions of these dishes fromFrench onion soup, Hungary’s goulash, Japan’s sukiyaki to various versions ofconsommés, noodle soups and bisques from Asia, the Americas, Europe, Africaand Australia.Usually served as a starter course after an appetiser, soups can also serve as amain course if it has lots of texture and substantial components, usually meat andchunky vegetables, and served with bread. They range in texture from lightbroths, usually with vegetables and noodles, to thick almost stew-like dishesbrimming with various ingredients. Soups are also popular as a light meal orsnack especially when one is under the weather.Vegetarian are spoilt for choice with the abundance of ingredients that can beused to make soup–from deep green spinach, broccoli leaves and flowers tobright yellow-orange pumpkin, corn and peppers to purple beet root, cabbage
  2. 2. and eggplant. The colors in itself are indicative of the abundant phytonutrientspresent. Should you still want the texture and mouth feel of meat, mushrooms,firm tofu and vegemeat (texturised vegetable protein) may be used.Soups together with salads are among the easiest dishes to prepare without theaddition of meat. Recipes here use highlight fresh vegetables. Feel free tosubstitute vegetables with what’s in season. Not only are you assured of a fresherproduct, but ingredients are cheaper too. Squashes, gourds can take the place ofzucchini. Rapini, a vegetable similar to broccoli widely used in Italy can bereplaced with leafy greens such as kale. Vegan options do not contain any milk,cream or butter.Vegetarian goulash takes out the meat component and uses potato and a varietyof vegetables made more flavorful with spices and red wine. It is served hot andchunky and is a great meal in itself with complete protein from beans andcarbohydrates from the starchy vegetables and gnocchi, a unique soft dumplingmade from potatoes.Herbs and spices can also be played around with to create different flavourprofiles yielding a totally different dish.
  3. 3. Acorn Squash SoupThis soup is creamy and full of rich fall flavors.Servings: 4 to 6Preparation and Cooking Time: 1 hour 5 minutesDifficulty Level: EasyIngredients:6 medium acorn squash (cut into quarters), 4 to 5 cups vegetable stock, 3tablespoons vegetable broth powder, 2 tablespoons liquid Aminos, ¼ teaspoonsea salt, 1 tablespoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoonground gingerPreparation Instructions:Preheat the oven to 375 degrees F. Spray a baking sheet with olive oil. Place thesquash, cut side down, on the baking sheet. Cover with aluminum foil and bake 45minutes. Remove and allow cooling. Using a spoon, scoop the meat from thesquash and place in a pot. Add the stock, broth powder, liquid aminios, salt,cinnamon, cloves, and ginger to the pot. Simmer for 20 minutes. Remove the potfrom the stove and puree the soup with an immersion blender. (Or, a little at atime, put the ingredients in a traditional blender or food processor to puree.)
  4. 4. Carrot and Pea Soup RecipeCarrot and pea soup is a quick and easy to make recipe and very economical atthe same time. Carrots are very rich is anti-oxidants and peas are good source ofvitamin C so this soup is all set you make you feel warm this winters.Servings: 2Preparation Time: 10 minutesCooking Time: 35 minutesDifficulty Level: AverageIngredients:250gms green peas, shelled and mashed, 2 medium carrots, washed and sliced, 5cups water, 1 cup milk, scalded, 2 tablespoons butter, Seasonings to tastePreparation Instructions:In a large bowl add the ingredients in given order and allow it to boil. Once itstarts boiling simmer the gas and let it cook for about 30 minutes and cover it.Allow it to cool and serve warm in a soup bowl.
  5. 5. Quick Veggie SoupThe use of mixed frozen vegetables makes this dish quicker than the averagevegetable soup, and the addition of low sodium bottled vegetable juice addsplenty of extra nutrition. If desired, substitute pesto sauce for the basil.Servings: 6Cooking Time: 30 minutesDifficulty Level: AverageIngredients:1 tablespoon olive oil, 1 medium onion, chopped, 1 garlic clove, chopped orminced, 32 oz. low sodium tomato-vegetable juice (such as V8), 16 oz. frozenmixed vegetables, ¼ cup orzo pasta, ½ teaspoon dried basil, Salt, Freshly groundpepper, Grated fresh Parmesan cheesePreparation Instructions:Fill a medium saucepan with water and place over medium high heat. Bring to aboil. In the meantime, heat the oil in a large saucepan over medium heat. Oncewarmed, add the onion and sauté until tender, about 3 minutes. Add the garlic
  6. 6. and cook until fragrant. Add the tomato-vegetable juice. Bring to a simmer.Reduce the heat to low and simmer gently for 10 minutes. Add the frozen mixedvegetables. Stir. Simmer until heated through. Once the water in the mediumsaucepan boils, add the pasta. Cook until pasta is almost cooked to the desiredtenderness; drain. Add the pasta and the basil to the soup. Cook until pastareaches desired doneness. Season with salt and pepper. Serve the soup in bowlsand sprinkle each with Parmesan cheese.OTHER LINKS:long island drink wikijames bond drink vespercoffee beverages recipesuht organic milkbajan bread pudding