Soup recipes

[Lorrs]

anyone got a good recipe for some kind of mixed bean soup? I have a bag of mixed beans in the cupboard and need to do something with them.

[foxytina_69]

today im making a big pot of veggie soup. its going to have carrots, peas, corn, green beans, beans in tomato sauce, lentils, brown rice, big can of tomatoes, and lots of seasoning. (and of course, nutritional yeast, liquid smoke, soy sauce, tomato sauce, and mustard)

[Cherry]

gosh

[foxytina_69]

my sister found this recipe and gave it to me a little while ago. sounds really good!

roasted garlic potato soup:

ingredients:

1 cup peeled garlic
3 onions, sliced
5 pounds potatoes, chopped
water or vegetable stock
1 cup nutritional yeast
1 1/2 cups soy milk
salt and pepper to taste
oil to roast and saute with

combine onions and garlic, and roast in 375 degree oven for 45 minutes until golden. put in pot, and add potatoes. cover with water or vegetable stock, add all other ingredients (except salt and pepper) and cook until potatoes are tender. add salt and pepper. puree in food processor until smooth.

[foxytina_69]

gosh

LOL. i know it sounds like alot of ingredients but its a really hearty flavourful tomatoey vegetable soup!! the soy sauce, liquid smoke and dash of mustard give it a nice kick of flavour.

[Cherry]

Yeh, sounds hardcore :D :cool:

[foxytina_69]

its an easy way for me to get lots of veggies and protein LOL. :D

[Cloudy]

I just noticed that Green Giant are doing 'creamed corn' in tins, so I picked one up earlier today, and made a soup out of it with asparagus. Tasted great. Here's the recipe. I just had this stuff kicking about so maybe it'll adapt to something more wonderful :)

1 Onion
1 Stick of celery
1 Pack asparagus
1 Tin creamed corn
225 ml vegetable stock
225 ml soya milk
Tarragon
Parsley
Black pepper
Pinch of nutmeg

1. Chop onion and celery, fry off for a few mins
2. Add asparagus and fry for a further few mins
3. Add stock, soya milk, tarragon, parsley, nutmeg, pepper, and simmer for a bit
4. Liquidise to your chosen texture with a hand blender
5. Add creamed corn, stir through and simmer until hot

Enjoy!

[GoodbyeGirl]

LENTIL AND RICE SOUP

1c (1/2lb) brown lentils
2 1/2 quarts flavorful broth
1 large bay leaf
1/4c fruity olive oil, plus more for serving
3-4 large garlic cloves, minced
1T minced fresh sage or 1t dried
1 cup peeled, seeded and chopped canned tomatoes,
plus 1c of their liquid
1T tomato paste
2t sea salt
1/2c rice
fresh pepper
3T chopped fresh italian parsley

pick over the lentils and rinse well. place them in a saucepan or soup pot and add the water or broth and the bay leaf. bring to a boil over medium heat, immediately reduce the heat to medium-low and simmer gently, uncovered, until they are half cooked, about 12 minutes.
meanwhile, in a cold skillet combine the olive oil and garlic and place over medium-low heat. saute until the oil begins to heat and the garlic softens, about 5 minutes. now add the sage, the tomatoes and their liquid, and the tomato paste. simmer for 5 minutes to blend the flavors, then transfer the tomato mixture to the pan with the lentils. bring to a boil and add the salt and the rice. stir well and cook over medium heat, uncovered, until the rice and lentils are tender, about 15 minutes.
season with the petter and stir in the parsley. ladle into warmed soup plates. add a drizzle of oil to each serving if desired.

[LMRamsey89]

Ok This soup is AMAZING. I make it alll the time. I made it before I became vegan and just veganized it and its even better! *and it freezes and thaws well so it keeps forever lol*

1 can vegetable broth
1 can great northern beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can sweet yellow corn, drained and rinsed (optional)
1/2 can diced tomatoes and green chilis
1/2 bottle chili ketchup
1/4 cup maple syrup
1/2 cup brown sugar
1/2 medium sized onion (optional)
1 clove garlic, minced
1/2lb mock ground beef (optional)

1. Heat mock beef in a skillet with a little olive oil, chili ketchup and maple syrup for flavour *I can eat it like this by itself* soo good. Then set aside

2. Chop onion and sautee until soft and caramelized

3. In a largeish pot combine all beans *you can really use any beans or lentils that you like* and broth and syrup, sugar, garlic, corn,
and tomatoes/chilis and stir until it is all incorporated

4. Cover and simmer on medium fr 10-15 min until beans are tender


5. Shortly before serving add onions and "ground beef" and cover and simmer for another 2-3 minutes. Stir again and ladle int bowls fr serving.


My goodness. When I make this I dont even get to store it, the entire pot is gone and the rest of my family are omnis :) its irresistable and far less work than it sounds


(btw. First post, so Hallo! Nice t 'meet' you all :) )

[thegiantteapot]

spicy parnsnip soup

3-5 onions
garlic (as much as you like)
2-3 large carrots
3-4 large parsnips
stock/marmite
paprika
cayenne pepper
salt
approx. 1 litre water

fry the onions, garlic, carrots and parsnips with plenty of paprika and cayenne pepper.
before it burns add the water and stock/marmite and leave to simmer/boil

when the carrots/parnsips are soft
bezjzjzjjzjzjooo in the hand blender
eat until very full:)

I like this one especially when it's cold. With lots of spice!

[speedylemons]

Anyone have any suggestions for super light soups? I like miso soup and tom yum [thai] for breakfast.. i like them because [at least when i make them] they're water based, and generally [when I make them] they have tons of veggies. The tom yum is basic and involves lime leaves, lemon grass, lime juice, chili pepper, and then vegetables/tofu/tomatoes, but the broth itself is amazing on its own. I'm thinking of making up a big batch and either freezing it in ice cube trays [would that work?] or in some other kind of container.. this turned into a rambling post. anyway, yeah, soups! soups! :D

[harpy]

This recipe in today's Guardian is vegan if you miss out one non-essential ingredient. I've had this in Greece and it's delish so I must try making it.

http://lifeandhealth.guardian.co.uk/food/recipe/0**2281139,00.html

Theashleybeyer, this is a friend's recipe for mushroom consomme, I'm sure she won't mind my posting it here. You will have to scale it down a bit as this was for 12 people! It was very good.

55g margarine (don't overdo this)
240g onions, peeled and finely chopped
2kg sliced mushrooms, some large, some button
4 tsp. Salt [ETA I used much less but please don't tell my friend!]
1 teaspoon ground Nutmeg (even better blade of mace)
1 teaspoon ground black pepper
250ml dry sherry
3 litres cold water
Juice of 1 lemon
A huge saucepan

(50g button mushrooms, finely sliced or 50g wild rice leaf coriander, these are for the garnish, ignore)

This makes a tremendous amount, I'm looking for about 200ml per serving and it doesn't reduce much so you might like to reduce quantities throughout by about a quarter. If not, then the broth is excellent for cooking stock, so keep back some for yourself.

The mushrooms can be whatever's cheapest, some of those big packs in the supermarkets are good, just ordinary ones, no need for porcini or fancy stuff.

Melt the marg. in a large pan until foaming. Sweat the onion in this until soft then add the mushrooms and all the other ingredients including the water but not including the garnish materials. Bring to the boil slowly and then cook at a good simmer for 1.5 hours.

Cool and then strain through several layers of muslin or a heavy felt jelly bag to clear the broth. The mushroom pulp has no goodness left and can be discarded. Keep refrigerated until needed.

[Frosty]

Super-tasty soup!

Mo's Awesome Tofu and Aubergine Soup

Aubergine, chopped into triangles roughly 1 inch across
Firm tofu (fresh, preferably), cubed (about 1 inch square)
White onion, chopped roughly
Fresh ginger, chopped finely
Fresh garlic, chopped finely
Thai sweet chilli sauce
Tomato ketchup
Black pepper, coarsely ground
Stock cube/powder

About an hour before you plan to cook the soup, do the Delia thing and get the water out of the aubergine. (After chopping, put a layer in a sieve and generously sprinkle with salt. Build up layers of aubergine and salt until it's all covered. Put the sieve over a bowl and, if possible, add some pressure to it. After about an hour, the aubergine will have expelled lots of murky water into the bowl which you should throw away [or use to water plants]. Squeeze the aubergine to get as much water out as you can. This is so it absorbs all the tasty spices rather than stays all stodgy and auberginey.)
Heat up some olive oil in a big saucepan and brown the onions, ginger and garlic. Add the pepper, ketchup and chilli sauce. (You should use enough of all this to make you worry about tasting it - it should look really gooey and strong.)
Add the tofu and aubergine and a splash of water. Mix it well to make sure the tofu's covered in sauce. Put a lid on the saucepan and leave to marinade on a low heat for a few minutes.
Add as much water and stock as you think you need and bring to the boil. Turn down and leave for at least 15 minutes. Add more stock, sauce and spices to taste.
You could have it with noodles or rice, or do what I did last night and have it as a second course after a chip starter. Yummo!

[emmapresley]

Nettle Soup

Don't worry - they don't sting when cooked! Nettles are very nutrient rich and of course - free! Don't gather them beside a busy road where they will have been contaminated by traffic fumes. If you keep cutting them from springtime you get a regular supply of fresh leaves, though they can get a bit insect infested during the summer!
Ingredients:
2 tablespoons of vegetable margarine or oil
2 tablespoons of white flour
1 onion, roughly chopped
2 cloves garlic, chopped
Freshly picked and washed young nettles (several good handfuls - picked with gloves and caution!)
2 cups soya milk
1 cup water or stock
salt and pepper to taste
Fry the onion and garlic in the oil or marg. for a few minutes then stir in the nettles (no need to chop or remove stalks) until they soften. Stir in the flour and gradually add the soya milk and water or stock, stirring all the time. Add seasonings and liquidise. Delicious...

i just nabbed this offa the net.
we have LOADS of non pollutionated (??) nettles right by our house..in the field and down the lane..am planning on making this on friday maybe. it looks alright :)

sorry about the size = 3 stuff

[Kitteh]

I want to make a noodley soup, I found this online http://www.101cookbooks.com/archives/001540.html so I might try that

But I also like the sound of the Cauliflower Soup, the Potato Leek Soup & the Roasted Garlic Potato Soup all in this thread.

I'm going to try making tomato soup today, adding in parsely or coriander and some kale that I have growing.