favorite vegetarian soups
What I grew up with, my mother's French Vegetable Soup. Its chocked full of tomatoes, carrots, onions, celery, peas, spinach (or whatever leafy green) green beans and sometimes corn. Omitting the corn and greens, you can puree the whole thing, top with a pistou (basil, garlic, cheese, and salt and pepper) and creme fraiche. Very good and filling. Serve with baguettes.
I make another version with pasta and beans for a minnestroni.
This is wonderful with sour dough bread, and a salad. Tomato juice or canned tomatoes and water make your broth. I find that caramalizing the onions as if I was making French Onion Soup gets the best flavor.
Yeah, colder here than usual too! I tend to do a lot of bean based soups, so we take care of protein + carbs. I also like to throw in things like dinosaur kale or chard or other greens. Generally onions + garlic + tomato paste + bay leaf in hot oil. Then some kind of spice smoked paprika or chili flakes or harissa (thanks to a recent CH tip) or chipotle in adobo. Then cooked beans like garbanzos or black eye peas or Christmas Lima beans + water or veg broth. Possibly parmesan rinds. Salt and pepper. Maybe a pinch of sugar. Sometimes whole sprigs of cilantro. Bring to a boil and simmer. Add chopped greens in the last five minutes.
Another is sauteed Romanesco cauliflower (in butter) + browned onion + parmesan
rinds + water.
Veg split pea soup and turnip + potato soup from Vegetarian Cooking for Everyone.
Cream of roasted cauliflower soup with thyme.
If I am at a loss for ideas and have an extra 10 minutes, I look up soups on Heidi's blog: 101cookbooks.com She has some excellent pantry based soups that use curry paste + coconut milk + noodles + tofu. Add any veg you need to finish.
Pasta e Fagioli (includes dairy)
Sauté two or more (depending on your preference) cloves of garlic and red pepper flakes in olive oil. After a minute or so, add one or two 8-oz. cans of tomato sauce (or equivalent of homemade light tomato sauce) and salt and pepper to taste, and cook for another minute. Depending on how much tomato sauce you used, add 4 or 8 cups of water. Bring to a boil and let simmer a few minutes. Add one or two 14-oz. cans of rinsed canellini beans (again, depending on how much tomato sauce and water you added) and a 3- or 4-inch rind of good quality Parmigiano Reggiano, scraped of its wax coating. Allow to simmer for 15 minutes or so to develop flavor. Add as much pasta as you'd like. Per 4 cups of water, I usually add 1/2 cup of ditalini, which is a traditional pasta used for this soup. Serve hot with lots of freshly grated Parmigiano Reggiano, black pepper and red pepper flakes to taste. It's at its best when reheated, so make earlier in the day when having it for dinner. Buon appetito!
I just posted on another board for Hippie Soup that I just bought Anna Thomas' "Love Soup" and I made the pickle soup recipe last weekend. It was great. A lot of ingredients, and a lot of veggie chopping, but very good soup. I made her no knead walnut bread, from the same book, as well. The bread was great too.
I love French pistou - Ina Garten's recipe is really great. I don't have it on hand right this minute, but basically you could make any vegetable soup with potatoes, zucchini, carrots, onions, (I add white or kidney beans), and leeks. Then add some spaghetti or vermicelli noodles at the end, and a few dollaps of pesto.
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.
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.
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.
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.