1. Vegetables Which are Good in Soup
There are lots of vegetables you can use to make soup recipes. If you are on a tight budget, just grab whatever is on
special offer in the grocery store and you can make soup from it. Even if you only have vegetables, which are a bit soft
and past their prime, you can make a nice soup from them.
Carrots, zucchini, eggplant, broccoli, cauliflower, turnip, parsnip, rutabaga, bell pepper, pumpkin, tomato, onion, potato,
yam, and beans are just some of the vegetables you can use in hot and spicy soup recipes. Some ingredients are
seasonal and some are available throughout the year, but there are a lot of soups you can make in bulk and freeze.
Curried Parsnip and Potato Soup
The following recipe is healthy, wholesome, easy to make and serves two people. Serve it with crusty bread for a
satisfying lunch or warming supper. If you can get organic parsnip and potatoes, this soup will be even tastier.
The spices give it a subtle curry flavor and you can make double the amount and freeze half if you want to. If you are not
cooking for vegetarians, you can use chicken broth instead of the vegetable broth.
Vegetable Soup Recipes With The Goodness Of Vegetables
Vegetable soup recipes are the essential part of a vegetarian diet. These are healthy and also improve the digestive
system of a person. The soups are also known as the appetizers and are served before the main course. One can have
those at any time because these are just the liquid with high nutritional value. A bowl of hot steaming soup can attract
anyone especially on the cold days. Soup has the ability to make a sick person healthy.
Alsatian Vegetable Soup
Ingredients
4 tablespoons butter
1 onion, chopped
1 shallot, chopped
1 cup sliced celery
½ lb. mushrooms, sliced
1 medium potato, peeled and diced
2 medium turnips, peeled and diced
28 oz. chicken or beef stock
1/8 teaspoon marjoram leaves
2 teaspoons freshly squeezed lemon juice
1/3 cup half and half or milk
Sea salt
Freshly ground pepper
Chopped fresh parsley or chives
Preparation Instructions
1. Melt the butter in a 3 quart pan placed over medium heat. Add the onion, shallot, celery, and mushrooms; sauté until
onion is tender. Remove half the mushrooms with a slotted spoon; set aside.
2. Add the potato, turnip, stock, and marjoram. Bring to a boil. Cover and reduce heat, simmering about 20 minutes, or
until turnip and potatoes are tender.
3. Add lemon juice, reserved mushrooms, and the half and half or milk. Season with salt and pepper. Garnish with chives
or parsley.
Vegetable Soup Recipe