Soup recipes

[feline01]

Lame name but I made up this yummy soup yesterday and since it's red and green mainly, thought that worked. All the measurements are approximate since I don't measure anything when making soup. I don't think you can really mess it up.


1 cup dried green split peas
1 cup dried red lentils
1 large onion, very finely chopped
3 cloves garlic, very finely chopped (I love garlic)
4 large carrots cut into coins
1-2 T olive oil
2-3 T soy sauce or tamari
2 cubes of sodium-free vegan bouillion or container of veggie broth
1 teaspoon each of the following: curry powder, turmeric, powdered ginger, coriander and cumin

Saute the onions/garlic in the oil until slighly soft then add all the spices and saute until the mixture is a yellowish color and smells really good. Add the bouillion and mash int onion/garlic mixture. Add the all the beans. Add water so that the water covers the beans by about 2 inches. If adding broth, add all of it to do the same or supplement with water. Add the carrots. Cook until the beans are soft, about 1/2 hour. Add the soy sauce/tamari.

I cooked the soup with 5 dried shitake mushrooms. I like the flavor and eating the shrooms but I don't think it makes much of a difference.

[maya]

Creamy Avocado Soup



4 ripe Haas avocados peeled seeded and cut in cubes

1/2 cup cilantro

3 serrano chilies

1 quart Vegetable broth

1 cup soy milk

1/4 cup Lime juice

Salt



Garnish

Tofutti Sour cream

Chopped cilantro leaves

Pico De Gallo

Lime and Chili Tortilla Strips



Lime and Chili Tortilla Strips

10 white corn tortillas
4 pasilla chilies
lemon-lime flavored salt



Pico de Gallo

5 Roma tomatoes diced

2 serrano chilies seeds removed

1/4 cup onion - finely diced

2 tablespoons chopped cilantro

2 teaspoons lime juice

salt

Combine the avocado, cilantro, serrano chilies and 1-1/2 cups of the veggie stock in blender. Blend until mixture is very smooth. Transfer to a medium-sized bowl and whisk in the remaining veggie stock, soymilk and lime juice. Add salt to taste and mix. Taste for seasoning, add additional salt if needed. Cover and refrigerate until well chilled before serving.

To make the lime and Chili Tortilla Strips:
Remove the seeds from the pasilla chilies and toast them in a dry skillet over medium-high heat until they are very crispy. Do not burn the chilies. Grind the chilies to a powder in a spice mill or coffee grinder. Toss the chili powder with some of the lime salt in a small bowl, blending well.
Preheat oven to 350F.
Spray tortillas lightly w/ oil and sprinkle with chile-salt-lime and stack them together. Cut the stack in app inch strips . Scatter the strips on a cookie sheet. Re-sprinkle if needed then bake them for about 10 minutes until lightly browned. Remove and allow to cool. Store in container with tight-fitting lid until ready to use.

To make the Pico de Gallo:Combine all ingredients except salt in a small bowl and toss to blend well. Season to taste with salt and refrigerate until ready to use.

Please share your favorite soup recipes!!!!!!!!

[terra]

Maya - your avocado soup sounds so yummy!

I'm going to give that a try next week after I buy some avocados!

Here's my recipe for potato leek soup...

POTATO LEEK SOUP

3 large leeks
3-4 medium white pototoes
3 large carrots
3-4 cloves garlic
8 cups water
4 vegetable bouillon cubes
2 tablespoons olive oil

*Cut leeks into 1/4 inch slices (creating disks)
*Put all of the leek disks into a large bowl filled with icy cold water (make sure to wash leeks well, they have lots of dirt between the layers) and let them soak while you cut your other veggies!
*Cut potatoes into small cubes (peel first, if desired) and then I usually soak my potato cubes in cold water while I cut everything else.
*Cut your carrots into disks or half moons
*mince your garlic.

*strain the leeks in a coliander, rinse under cold water. Put back into your bowl and add cold water again, swishing it around to get the excess dirt off. *Strain again and rinse under cold water. (I do this a few times to make sure I have the dirt off, but twice is fine!)
*keep the leeks in the coliander and place ontop of the bowl to let the excess water drip off.

*heat your olive oil in a very large pot on medium to low heat.
*add the garlic and saute for a few minutes.
*add the carrots and saute with the garlic for another minute or so.
*next add your drained leeks & saute until tender. (about 3-5 minutes, I usually turn the element to a medium-high heat for this part!)

*Add 8 cups of water and bring to a boil on high heat.
*Add your bouillon cubes and stir until they have dissolved.

*Add your potatoes!

*bring it down to a medium-low heat and simmer until potatoes & carrots are cooked.

*Serve with sea salt and ENJOY!

I've never really followed any directions for this recipe..i sortof just made it up and I wing it everytime I make it..it's always different amounts.. sometimes, I won't put carrots and I will add more potatoes, sometimes I'll only have 2 leeks instead of 3 and sometimes I'll only have one big potato. I'll even saute some white onion with the garlic the odd time, it's sometimes very brothy and sometimes very chunky!....but it ALWAYS turns out awesome!

Also, the amount of water and the amount of bouillon cubes all depends on what bouillon cube you buy. Just follow the directions on the package....mine says to add 2 cups of water for 1 cube....

It sounds like a lot of work, but it's really basic and easy!
Give it a try..it's one of our favorite soups!

It's great the next day too, the soup gets thick and a bit gravy-ish from the potatoes....it's wonderful!

[maya]

I love potato leek soup. I also love split pea soup and gazpacho. Now that it is geting a little cooler I can start making more soups. If you are an avacado fan you will really like that soup.

[terra]

I would *like* to be an avocado fan...

So I'm definately going to try it!

It's the whole texture thing I can't get over when i try to eat an avocado, but in a soup..i think that might just work!

[maya]

Creamy Mushroom Soup

2 cups chopped onions (2 medium ones)
3-4 cloves garlic, minced
1/4 cup uncooked pearl barley
1/4 tsp ground nutmeg
1 pounds white mushrooms
4 baby portobello mushrooms sliced
1/4 cup sherry
1/2 cup chopped parsley
salt and pepper to taste

Saute onions and garlic in a large heavy pot in water or sherry. Add
barley and nutmeg and cook for 1 minute, stirring. Add chopped mushrooms,
broth and sherry. Bring to a boil, reduce head and simmer for 40 minutes.
Add parsely and cool soup slightly. Puree soup in batches in a food
processor or blender until very smooth. Return to the pot and season
with salt and pepper. Reheat and serve garnished with more sliced
mushrooms.

[Mr Flibble]

4 vegetable bouillon cubes

how big is a cube?

In the UK the most common cubes produce either 500ml or a UK imperial pint of stock each.

[terra]

how big is a cube?

In the UK the most common cubes produce either 500ml or a UK imperial pint of stock each.

Hey Mr. Flibble -

Each cube is 11 grams.

[foxytina_69]

Tina's split pea soup:

12 cups of water
2 vegetable boullion cubes
3 carrots (chopped fine in food processor)
2 medium onions (chopped)
3-4 cups split peas
few dashes cumin
2 teaspoons garlic powder (roughly, i either used more or less)
about 8 drops of liquid smoke
squirt of mustard
lots of sea salt and pepper

fry the onions in the bottom of a large pot, until clear. add carrots and cook for a few minutes stirring often. then add the boullion cubes and water, and all other ingredients. cook on medium heat until split peas are fully cooked and soup is done. adjust seasonings if needed.

i just made this up the other day because i really wanted split pea soup. it was DELICIOUS. (surprisingly, it only lasted 2 days because my bf and sister loved it aswell LOL)

[Cloudy]

Cauliflower soup is a good way to use a whole cauliflower.

Just fry an onion and some garlic until soft, add 225ml (around half a pint) of stock and 225ml of soya milk, and stick your florets in. Add to this some salt and pepper, and a bit of nutmeg.

Soften this up then liquidise it when soft, and add whatever fresh herbs you have (I either use a little parsley or chives)

Don't forget the bread!

[maya]

Thanks! Foxy. Have to try this!!!!!!!

Tina's split pea soup:

12 cups of water
2 vegetable boullion cubes
3 carrots (chopped fine in food processor)
2 medium onions (chopped)
3-4 cups split peas
few dashes cumin
2 teaspoons garlic powder (roughly, i either used more or less)
about 8 drops of liquid smoke
squirt of mustard
lots of sea salt and pepper

fry the onions in the bottom of a large pot, until clear. add carrots and cook for a few minutes stirring often. then add the boullion cubes and water, and all other ingredients. cook on medium heat until split peas are fully cooked and soup is done. adjust seasonings if needed.

i just made this up the other day because i really wanted split pea soup. it was DELICIOUS. (surprisingly, it only lasted 2 days because my bf and sister loved it aswell LOL)

[foxytina_69]

i hope you like it maya

[foxytina_69]

im actually going to make this again tonight

im going to try using 1 veg boullion cube instead (if it works then yay i can not have to use so much )

[catmogg]

Okay, so its a little late for pumpkins but i love this 'peppery pumpkin soup'...

2 onions, chopped
a little veg oil or vegan marg
flesh of 1 pumpkin
3-4 cups soya milk
seasalt to taste
freshly ground black pepper

Fry the onion in the oil or marg until soft then add the pumpkin and salt and cook for a few minutes. Add the soya milk and bring to the boil - reduce heat and simmer gently until the pumpkin flesh is soft. Place the soup in a liquidiser and blend until smooth and frothy. Add the pepper.

YUMMMMMMMMMMMMMMMMY.

[maya]

I will save myself the trouble and invite myself to your house.

im actually going to make this again tonight

im going to try using 1 veg boullion cube instead (if it works then yay i can not have to use so much )

[foxytina_69]

come on over!

[foxytina_69]

i added nutritional yeast to it this time aswell. it was really yummy!

[sophia]

tomato, lentil and coconut

10 or so vine tomatoes (skinned)
cup of red lentils
an onion
grated creamed coconut/fresh coconut
tomato puree
good dash of liquid aminos
750 mls of stock
felafel (ogran) or home made


fry the onion in some oil, then chop up tomatos and add along with tomato puree. Cook for a couple of mins then add stock and leave to simmer for 20 mins.liquidise, return to pan and add grated coconut (to your taste) and liquid aminos. Add the lentils and cook on low heat for 5 - 10 mins.
Serve in bowls with 2 or 3 felafel in the soup.

This soup is good for people (like me) who have to avoid bread, as the falafel is wheat and yeast and still fills you up like bread.

[catmogg]

Cauliflower soup is a good way to use a whole cauliflower.

Just fry an onion and some garlic until soft, add 225ml (around half a pint) of stock and 225ml of soya milk, and stick your florets in. Add to this some salt and pepper, and a bit of nutmeg.

Soften this up then liquidise it when soft, and add whatever fresh herbs you have (I either use a little parsley or chives)

Don't forget the bread!

I made this today for lunch. I added potatoes and a some vegan cream. Yummy.

[VeganBiker]

It's rather simple, but I've been making split pea soup! oh yummm... I add thyme, bay leaf, carrot, and about 25% wild rice, garlic and salt. The beans get soaked over night in twice the amount of water as beans (they suck it up over night). Salt and a bit of crushed garlic, carrot, add the rice in raw, and the two spices and a couple hours on the stove and wahlah sp? lol ... some great stuff. The nutty taste of the wild rice is captured in it; and looks good floating around with the green and orange colors; I just love it.

[maya]

Cream of Asparagus Soup

2 1/2 cups vegetable broth
1 lb. fresh asparagus, cut into 1/2-inch pieces
1 large potato, thinly sliced
1/2 medium-sized onion, chopped
1/2 cup celery, chopped
2 Tbsp. unbleached all-purpose flour
2 cups soy milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon

In a large saucepan over medium heat, bring the broth or water to a boil.
Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.
Pour the soup mixture into a food processor along with the flour and purée until smooth.
Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.

Serve in a crusty bread bowl.

[GoodbyeGirl]

CREAMY BELGIAN ENDIVE AND CELERY SOUP

4 Belgian endive, chopped
1 bunch celery, chopped
1 white onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
2 large potatoes, peeled and diced
3 cups vegetable broth
2 cups soy milk
salt and pepper
chopped chives (to garnish)
dill sprigs (to garnish)

Saute the onion, garlic, celery and endives in the oil for 5 minutes.
Add the potatoes and broth and simmer for about 15 minutes, or until the potatoes are soft.
Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
Add the milk, salt, and pepper and blend. Serve hot or cold.
Garnish with chopped endive leaves, chives, and dill.

this soup is also really good without the soy milk and without being pureed, so there are actually three different soup options here.

[lozza]

i havent made a good soup in aaages. i think i might steal some of these.

i wish i had the internet at home. instead i have to save all these onto my USB stick then when i get home, i need to write it on a piece of paper and then go into the kitchen and make it. GUH.

[Wildflower]

i havent made a good soup in aaages. i think i might steal some of these.

i wish i had the internet at home. instead i have to save all these onto my USB stick then when i get home, i need to write it on a piece of paper and then go into the kitchen and make it. GUH.

LOL - I do the same! And I *DO* have internet at home and about 3 printers that never seem to be working!

[absentmindedfan]

Tomato Pasta Soup with 'Meat'balls...

Fry 1 small onion and 2 cloves garlic until translucent. Add 2 handfuls chopped cabbage, 3 carrots and 3 small potatoes. Add water and 2 OXOs and simmer until soft.
Meanwhile use organic burger mix with a little flour added to make little meatballs, and fry in a little oil until crunchy on the outside and cooked through. Set aside.
Add one can chopped toms to the soup and process until mostly smooth. Add 150-200g of little bow pasta (farfallini as it is sometimes called) a bit more water, the 'meat'balls and simmer for 5 mins. Add salt and pepper, rest for 5 mins and serve.

Yummy yummy yummy!
p.s if you leave it overnight the pasta will soak up more water so bear this in mind

[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

[foxytina_69]

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

[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!

[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/...281139,00.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.