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!
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.
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'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.
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.