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Hippie Soup Recipes?

I am being funny, but when I was coming up, there were a lot of hippie, back to nature, organic mom's, who always made these big yummy soups.
I had some the other day at my local, back to nature, hippie health food store. It was one of those kitchen sink soups, that has everything under the sun in it. I hate Lima beans, but there they were, all plump and absolutely delicious.
No meat, ever, just veggies.
Anyone else out there know the kind of soup I am talking about?
Any recipes?

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  1. I think that part of what defines a hippie soup is that it has some of most of what you have in your pantry, and doesn't use a recipe. It never turns out quite the same twice.

    I think the best way to go is learn to improvise soups, which is not all that hard. You can do it by trial and error (you will have to, to some degree), but there are also good guides out there. One place you might start is Mark Bittman's book <i>How to Cook Everything Vegetarian</i>, which has a good basic discussion of improvising soups (veggie ones, obviously). Bittman is no hippie, but he has sound advice for learning to create good soups out of what's available.

    Also, a bunch of cumin makes most things taste pretty good.

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      1. The Hippy Gourmet has a few vegan recipes you can watch him prepare here.

        Scroll forward and see which ones you'd like to watch: Borscht, Artichoke, Potato, Minestrone, Butternut Squash, Tuscan Vegetable, and even Coconut soup.

        Soups -- > http://www.hippygourmet.com/blog/labe...

        1. Laurel's Kitchen and The Moosewood Cookbook were hippie soup bibles when my kids were small. Lots of fun recipes to check out.

          5 Replies
          1. re: bear

            The Russian Cabbage Borscht from Moosewood is still, 35 years after first making it, my favorite soup. I make it at least twice each winter. One caveat -- last time I looked up the recipe (which I never followed after the first couple of times) it called for something like 1/4 tsp. of dillweed. I add more like 2 Tbsp. and bump up all of the quantities of spices and herbs in all of their recipes many folds.

            1. re: pitterpatter

              I haven't cooked from the book in quite a while. This sounds perfect for the head of cabbage that I need to use up. My veggie son will be psyched, since he's trying to shed a few winter pounds and this will be satisfying and healthy.

              I'm assuming that's dried dill, given the small quantity called for? Thanks for the rec.

              I'll have to make that cauliflower cheese pie soon, too. It's been too long. Mmmm...that potato crust smells so good while baking...like latkes with a cheesy filling.

              http://www.recipesource.com/main-dish...

              1. re: bear

                Ach, you made me pull out the book. Yes, dried dill, absolutely, and more sprinkled on top of the sour cream, which is an absolute must.

                Looking over this recipe, I have to give you my own version, as it has quite changed over the years:

                Olive oil
                Onions
                Potatoes
                Beets
                Carrots
                Red Cabbage
                Apples
                Raisins
                Cider Vinegar
                Dried Dillweed
                Dried Basil
                Tons of Garlic
                1 or 2 large cans of Tomato Puree
                Lots of water
                salt and pepper

                From the original recipe I always left out the caraway seeds and celery -- I never seemed to have them on hand back in the day. As a former hippie, you can appreciate that I don't have quantities of anything here. Anything you use if you use these ingredients will still be fabulous.

                Thanks for the heads-up on the cauliflower pie. I don't remember if I've ever made that, but I am in a major cauliflower mood these days. Don't forget the mushroom strudel. I can't tell you how many times I've made that filling, then converted over into mushroom lasagna and phyllo triangles for aps in my catering biz.

                1. re: pitterpatter

                  Hey, pitterpatter, thanks so much for the recipe. Sounds terrific, and I have everything in the house but the beets. I'll whip up a batch within the next couple of days. It will be a good way to ward off the temptation to get a high calorie take-out lunch at work.

            2. re: bear

              Ahhh, and I have both !!!! How could I have forgotten that??
              Every hippie kitchen had one.
              Thank You!!

            3. I start with whatever greens I have (collards, spinach, kale) and simmer them in water or low-sodium stock, adding various spices. I like to grate in fresh ginger. Lots of black pepper and garlic. Sometimes crushed red pepper or sriracha. Cumin. Basil. Cilantro. Anything that seems it will work together. As the greens get tender I add other veggies - whatever I've got. I keep frozen lima beans and sweet corn on hand. Sometimes I add carrots, brussel sprouts, green beans, etc. A squeeze of lemon or lime. It always turns out hearty and good.

              Also - I've found that green curry paste is a great addition to soups. I sometimes add pasta, rice, or even Trader Joe's frozen gyoza (not vegetarian).