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Feb 27, 2010 01:01 PM

favorite vegetarian soups

The weather in the Northeast lately has made me crave soup more than anything else. Please share your favorite vegetarian soup/stew recipes with me!

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  1. I just made a ginger yam soup.

    Start with chicken stock (or veggie stock), then peel and quarter yams into large pieces, and peel and slice ginger into thin strips. Add all ingredients into pot, bring to boil, gently simmer for about 10-15 minutes (or until yams are fork tender). Garnish with sesame oil (optional) and salt and pepper to taste. Serve.

    1 Reply
    1. re: ipsedixit

      Unbelievably simple,
      but I thought for sure you would take an immersion blender to this.

    2. Yes, the weather has been a bit much. I like vegetarian mushroom-barley soup, made with a good vegetable broth, celery, onions, carrots, a few cloves of garlic, a few bay leaves, a mix of wild and domestic mushrooms, pearl barley and topped with plenty of chopped dill. Nothing special really, and certainly not difficult to put together, ready in one hour; warming and hearty for a cold February day.

      1. Sourgirl, we're shivering here in Florida too...(I know, I know...not much sympathy)...anyway, here's a recent link for vegetarian STEWS which also may help...heck, I'm making a Korean tofu stew right now, but it is not vegetarian:

        1. I've posted this recipe before, but it is still one of my favorites. I just had it last Friday for a meatless dinner. It is white bean & rosemary -
          thinly slice 4-5 onions, sweat them in 1/4 cup olive oil til very soft but not browned. Add 1-2 cloves garlic, diced, & cook 2 min or so. add 1 quart of stock (chicken or veggie), 3 cans of cannellini beans (rinsed & drained), bay leaf, sprig of rosemary. Simmer til reduced as you like. Remove bay leaf & rosemary, puree, season with salt & pepper. Very easy and tasty, and freezes well.
          I am in the Northeast as well, and I'd really like to see the sun one of these days.

          3 Replies
          1. re: elfcook

            I'm with you about the weather...if I didn't get out today I swear I'd have lost my mind! This soup sounds delicious--definitely going to try it this week. Do you always puree the whole pot or do you ever do half and half?

            1. re: mom22tots

              I puree the whole pot, but you can certainly do it half & half. The original recipe called for 2 quarts of stock, but I like it really thick, so I do one qt. Very forgiving recipe - tweak as you like!

              1. re: elfcook

                Thanks...will be making it this week so I will let you know how it goes!

          2. Cauliflower w/ Cumin and Coriander
            Combine all of the following in a crockpot and cook on high or low til cauliflower is done:
            2 medium-large white onions, diced
            5-7 carrots, diced
            1 celery heart (7-8 stalks of celery, and omit the floral heart itself), diced
            3 medium tomatoes, diced/chopped
            1 head cauliflower, chopped
            approx 40 oz of veggie broth
            4-5 cloves crushed garlic (I use 1 1/2 -2 tsp of precrushed)
            1 tsp cumin
            1 tsp coriander
            kosher salt, to taste
            black pepper, to taste
            NOTE: i use food processor to dice/chop
            and if you like lentils, you could sub lentils for the cauliflower

            Creamy (Cream-less) Asparagus
            Saute chopped leeks in olive oil. add garlic. Dump in veggie broth, asparagus (trim the bottoms off, and chop off the floral ends - reserve them), dillweed, salt and pepper. cook til asparagus is tender. puree the soup in batches, then return to the pot with the floral asparagus tips, and cook til heated through and the asparagus tips are tender. can serve sprinkled with parmesan if desired.