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Nov 26, 2010 07:45 AM

Vegetarian soup?

Can you share your favorite ideas for vegetarian soup...and recipes too? I tend to make the same few....slit pea, tomato-based vegetable, and I need to break out of my rut. TIA

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  1. Roasting a lot of vegetables, including an assortment of mushrooms, then cooking them in a rich veggie stock can be delicious.

    1. the only one I know of is a recipe I took from a cookbood and tweaked it.
      so it no longer resembles the original and it is delicious.
      it's vegetarian and minestrone, you didn't say vegan right? cause it contains a small amount of parmesan cheese.
      gotta look it up

      1. Cream of mushroom
        Carrot & coriander

        1. Saute a chopped onion in a T. of oil. When it begins to soften, add a few cloves of crushed garlic, stirring constantly. Add 1 T. ancho chili powder and 1 T. cumin. Stir with onion and garlic until fragrant.

          Dump the whole mess into a large pot. Add 4 cans black beans and 2. c. stock -- I use chicken, but veggie would work for a vegetarian soup. Bring to a simmer.

          Turn oven to broil. Put 5 or 6 medium sized poblano peppers on a foil covered cookie sheet. Broil until they just begin to blacken, flip them over and broil the other side to the same color. Remove from oven and place in a plastic bag -- grocery bag works well here. Twist the neck of the bag or otherwise seal it. Let sit for 20 minutes.

          Remove the peppers, pull off the necks, remove the seeds and peel under running water. Chop peppers into about a 1/4 inch dice. Add to soup, simmer for a couple of hours, adding more stock or water if needed.

          Mash some of the beans against the side of the pot or give it a couple of seconds with an immersion blender to puree some of the beans and thicken the soup. If your vegetarian diet allows dairy, a dollop of sour cream goes well on top.

          Variant: a tsp or so of five spice powder added to the onion-garlic-spice mix adds an interesting flavor. Sometimes I feel like it, sometimes I don't.

          6 Replies
          1. re: JonParker

            Do not put the peppers in a plastic grocery bag. Do not! Anyway, moving on. It might be easier to roast the peppers if you seed them, halve them, brush the skins with oil, and put them under the broiler (skin side up). When they start to blacken, take them out and stack them one on top of the other, and let them sit for 10 minutes or so until they're cool enough to handle. The peels should come off easily; not sure if I'd try doing it under running water, though. You're welcome!

              1. re: Make Me Dinner

                If you stack them in an bowl and cover it you will get the benefit of the extruded juices, not to be missed, IMO.

              2. re: JonParker

                I roast pepper and don't advise to run them under water, you can simply scrape the seeds away. The little pod inside, if you make a T shape cut, snip the pepper off all the way around. If you want to leave the stem (for rellenos)then just snip the pod off at the top with scissors. You lose flavor by washing the peppers, and once you break that little pod of seeds up, seeds end up everywhere. I find a paper bag works fine, or place them on a plate with foil. The charred peel will come right off.

                1. re: chef chicklet

                  I agree on not washing the peppers. Scraping with a spoon is often helpful, too, for both the skin and the seeds.

              3. I like this recipe for zucchini vichyssoise made with vegetable stock. And I prefer it hot.