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Easy vegetarian soup

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It's Sunday and I'd like to make an easy, yummy, vegetarian soup to get me through the week. So far this winter I've made Ginger Sweet Potato Soup with Star Anise from the Chow recipe board (three times) and it was easy and delicious. I've also done celery and lentil. I'm thinking about a tomato/cabbage soup, but I'm open to suggestions.

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  1. I recently made a minestrone style soup by sweating down a soffrito, adding chunky peppers and a bit of chilli, passata or tinned tomatoes and some veg stock. Chunk a handful of broken pasta bits, stock and then I finished it off with shredded savoy cabbage.

    1. Saute one cauliflower in oil in a soup pot until a little browned. Remove. Sweat carrots, celery, and onions in oil until they're getting soft. Add curry powder and extra cumin to the vegetables and toast a bit. Return cauliflower to the pot. Add water or vegetable stock and one box of chopped, frozen spinach, thawed, liquid and all. Salt and pepper. I like it pretty heavy on the spices.

      You could also add potatoes to this.

      1. This is a very easy soup that DH and I love. If you'll want it to keep over several days, I would suggest omitting the pasta and only adding the cooked pasta on the day you are eating it.

        Greens Soup -- 1 bunch Swiss Chard (I like red or rainbow just for the color); 1 head escarole; pinch (or more to taste) red pepper flakes; a dash of olive oil; several cloves garlic, sliced (we like a lot of garlic); 8 cups veg stock (homemade is best but prepared is fine too); 1/3 lb dried farfalle pasta; juice of one lemon; optional topping - grated parmiggiano cheese.

        Tear the chard and escarole into bit sized pieces, discarding the hard stems. In a large pot, heat olive oil. Add red pepper flakes and garlic and saute just until garlic starts to turn golden. Add the stock and bring to a boil. Add the pasta and cook until al dente (this is the part you'd change to keep the soup over several days). Once the pasta is cooked to your taste, then add the chard and escarole. Cook only about 3 minutes or so -- just until the greens are wilted but still have a bit of bite to them. Turn off the heat and add the lemon juice. As an option, once ladled into bowls, top with grated parmiggiano reggiano cheese.

        1. One I've made recently:

          Roasted tomato soup:
          Take two big cans of whole tomatoes (you could do this with fresh, but I wouldn't try it in the winter) and drain them, reserving the juice. In an oiled baking dish, roast the tomatoes, some sliced onions and whole garlic cloves, seasoned with whatever herbs or spices you want. It should take about an hour. When the veggies are done, scrape them (and the browned bits) in a pot, and purée with either the reserved juice or some veggie broth. Then simmer until the flavours blend.

          1. Do you eat eggs?

            If so, make an egg drop soup.

            Vegetable stock
            Eggs
            White pepper
            Green onions (scallions), chopped finely
            Salt to taste
            Tofu, cubed (optional)
            Sesame oil (as garnish, optional)