Vegetarian Soup

Vegetarian Soup questions and answers

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Q: Does anyone have a good vegetarian soup recipe?
I am 7 weeks pregnant and having a really hard time keeping food down. I need a recipe for some really mild soup. I'd prefer a vegetarian recipe, or one where vegetable broth could easily be substituted. Also, maybe something with rice or pasta in it would be nice, so I could have something with substance.

A: Soup is so wonderful because you can add whatever you like, and omit things you don't. Start with sauteeing a large onion in a little olive oil, then add 1 quart of vegetable stock. Add 1 can red beans, rised, 1 can white beans, rinsed, a box of frozen spinach (you could also substitute kale or escarole), 1/2 rice, and 1 can diced tomatoes. Simmer until rice is soft...about 20 minutes. Good luck, and congrats!

Q: What's a good recipe for a vegetarian soup?
My family is vegetarian and today I have an inexplicable craving for soup. What's a good veg recipe? Thanks :]

A: Ingredients 2 T olive oil or butter 2 onions, finely diced 3 bay leaves salt 2 Q water 2 pounds potatoes, peeled pepper 2 T parsley, chopped Directions Sauté the onions and bay leaves in oil or butter over medium heat. Peel the potatoes, then slice thinly. Add to the onions, turn up to high heat, and cook about 10 minutes. Onions will be browning and the mixture will be starting to stick to the bottom of the pan. Add salt and 1 c water, then scrape the bottom of the pan. Add remaining water and bring soup to a boil. Lower heat, partially cover, and simmer for about 30 minutes, until potatoes are cooked. Remove the bay leaves and season the soup with salt, pepper, and parsley. Optionally, you can put some or all of the soup in a blender or food processor for a smoother, heavier soup Ingredients 2 T butter ¾ pound leeks, washed and sliced (white and light green parts) 1½ pounds potatoes, sliced or diced (peeling optional) 2 c vegetable stock or water 2 c milk 1 t salt black pepper ½ T parsley, chopped Directions Sauté the leeks in butter over medium heat until limp, 8-10 minutes. Add the potatoes and stock, bring to a boil, lower heat, partially cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn't enough liquid, add more stock, water, or milk,* ½ c at a time. Stir in 2 c milk, salt, and pepper and simmer for 10 minutes. You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup. Garnish with additional pepper and parsley and serve.

Q: A recipe for French Onion Soup, vegetarian style?
Is there any one with a recipe for a vegetarian french onion soup? I have tried to make it before but it did not turn out right. I will vote for the most detailed and best-tasting recipe as the best answer so do a good job. Detail on the type of cheese, how to caramelize onions, the bread, the seasonings, and of course, I already gave vegetarian stock. No need to tell me how to make veggie stock; I will buy it from the store. Thanks! I asked for vegetarian recipes

A: French Onion Soup "This is a tasty French Onion Soup. Try it you will like it." Original recipe yield: 6 servings. Servings: 6 (change) INGREDIENTS: * 2 onions, thinly sliced * 1/4 cup butter * 2 tablespoons all-purpose flour * 2 (10.5 ounce) cans beef broth * 2 1/2 cups water * 6 slices French bread, toasted * 1/2 cup grated Parmesan cheese * 1/2 cup shredded Swiss cheese DIRECTIONS: 1. Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings. 2. In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes. 3. Meanwhile, toast French bread slices. 4. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes. Allrecipes' Cookbooks! Save 30% off the cover price. » Learn More!

Q: How to add taste to vegetarian soup?
I'm trying to make steak soup with the fake hamburger. I can't use chicken broth or beef base to add flavor. Any suggestions?

A: I understand what you mean. Vegetarian soups can often lack a depth of flavor. I usually sautee plenty of veggies until browned in olive oil to add a rich caramelized flavor. For a steak-like soup it would be great to sautee lots of onions, leeks, and mushrooms. I like to use vegetable base with water in place of meat stocks. I have also found that if you stir nutritional yeast into the soup when it's nearly done that it gives it a depth of flavor. What about adding steak seasoning? That would add a good flavor too. Good luck! With winter approaching soup sounds very comforting!!

Q: What is a vegetarian soup for our house of 5 ppl?
2 of us guys in our household of 5 aren't vegetarian but were are looking to cut some of our food costs by buying and making food as a group more often. Do you have a recipie suggestion or two for us. Winner of this question of course get the 10 points.

A: gaspacho

Q: What is a good alternative to a ham bone for a vegetarian soup?
I want to make German Leek and Potato soup. One of the ingredients is a ham bone. Is there anything else that might give it a nice flavor?

A: I am a former chef and now a vegetarian, and I have found a product or spice that mimics the smokey flavour of meats like bacon, ham or sausages in veggie mains and soups, it is "Smoked Paprika" either a Spanish or Hungarian "sweet" paprika, they have smoked the paprika peppers over wood fires during the drying process so they get that heavenly smoky aroma, then they grind them and seive out the seeds and package it, you need a small amount, as it is powerful. I use it is bean and cabbage stews, it my soya flavoured sausage mixture, chils, qourm goulash, in sauces for veggies sides and in a Euro/Jewish dish called "Choulent", it normally a mix of barley, beans, assorted meats, kishka and braised in a slow oven untill all the liquid is absorb, but I find you can use everything but the meats and a load of caramelized onions and imitated the same dish and most people are shocked there is not meat in it it tastes so good, and it lasts and it better everytime you re-heat a bit, the last is the best and the most heart breaking, as you have to make more.

Q: Any ideas for a light, vegetarian soup for dinner?
Hi, I'm not very hungry in the evening and I can't be bothered to cook a meal. Usually it's just an instant soup, but those can get quite boring. ;-) So I'm looking for something quick and easy I can cook myself. I'm not really good at cooking, and I'm a veggie. I like tomatoes, mushrooms and other vegetables and I hate aubergines. Any ideas would be appreciated. :-)

A: Three sisters stew In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate! 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/2 medium green or red bell pepper, cut into short, narrow strips 14- to 16-ounce can diced tomatoes, with liquid 2 cups cooked or canned pinto beans 2 cups corn kernels (from 2 large or 3 medium ears) 1 cup homemade or canned vegetable stock, or water 1 or 2 small fresh hot chiles, seeded and minced 1 teaspoon each: ground cumin, dried oregano Salt and freshly ground black pepper 3 to 4 tablespoons minced fresh cilantro Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

Q: Are there any vegetarian soup kitchens in the Metro Detroit area?
I'd love to volunteer at a soup kitchen, but I cannot ethically serve meat. Are there any veggie ones around here?

A: To the best of my knowledge, the soup kitchens in Detroit do not offer a veggie diet. They depend on donations of food, and they use what they recieve. The Buddha was vegetarian, but he taught that monks should eat whatever was placed in their begging bowlswithout comment. I wonder if you are not holding yourself to too high an ethical standard. The people who depend on the soup kitchens need nutrition of whatever type, not a morality lecture. You don't have to eat the food. You should look at this type of service as an honour, not an opportunity to spread your belief system. I do not intend to lecture you on nutrition or morality, but hope you will meditate on my comments, and serve those of your fellow men in the deepest need. Your service will bring far better karma than your self chastisement. Namaste

Q: Has anyone a recipe for a vegetarian onion soup please?
Those I have found on the net require beef or some sort of meat stock and require 15 hours of cooking time! Has anyone out there a vegetarian onion soup recipe which a busy veggie can make please?

A: Ingredients 3 lb beef shank 1 ½ lbs bacon 1 large chicken breast 1 lamb’s liver 1/3 cup diced carrots 1/4 tsp celery salt 1/8 tsp pepper 3 qt cold water 1/3 cup diced turnips 1 bay leaf 1 tsp salt 2 tbsp cooking fat Directions Wipe beef shank. Cut beef, bacon, lamb’s liver and chicken into small pieces. Crush bone. Brown all meat in hot cooking fat. Combine meat, bone, bay leaf, celery salt, water, salt, and pepper. Cover. Simmer slowly 4-5 hours. Skim as necessary. Brown vegetables in hot cooking fat. Add to meat broth. Simmer until vegetables are tender. Toss in an onion and serve.

Q: What are good leafy greens for vegetarian soup?
I like to make soups with lots of beans and veggies, and I'd like to add some leafy greens but I am a bit nervous, because I know some leafy greens are very bitter. Any suggestions or recipes?

A: Kale greens in a Black Eye Pea soup. Simple: Black Eye Pea Kale Veggie Broth White Balsamic Vinegar Allspice Thyme Fresh Tomato Onion Garlic Pretty much stir fry all the veggies for a few, then add broth/touch of Vinegar and spice (salt & pepper is good too). Yummy!

Q: What is a recipe for a hearty vegetarian soup?
I'd like it to contain chickpeas because I have loads that I need to use up. I have no boullion cubes (only beef) and no broth so I can only use water.

A: This is great for a cold day and is good leftovers. It is very flexible and you can substitute things left and right. I add more cheese and potatoes, sub in broccoli for cauliflower, and add heavy cream in place of milk and cream cheese. Add any veggies or beans if you want. If you're running low on broth you can sub in water. Also, when you finish the soup, beware, that weird skin forms on the top. A full recipe basically fills a dutch oven so it makes a lot of soup. 2 Tbsp butter 1 small onion chopped 1 garlic clove 4 potatoes 30 oz vegetable broth 1 head of cauliflower 1 tsp dill 1/2 cup milk 1/2 cup cream cheese 1 cup grated cheese 1. Melt butter in large pan over med heat. Add onion and garlic, saute. 2. Add potatoes and cook about 2 min. Add broth and boil. 3. Reduce heat; cover and simmer about 10 min. Add cauliflower and cook until tender. 4. Add milk, dill, and cream cheese. Simmer. 5. Stir in cheese just before serving.

Q: some old vegetarian soup recipes contain milk & butter. Why? Soy milk replaces dairy but what about butter?
I appreciate that most vegetarians use dairy milk products, including butter, but that some don't. And Vegans will not touch any animal or animal derivate. That been the case what would you substitute butter for in a soup recipe. I'm assuming the butter is to give a bit more body.

A: I use a vegan "butter". It says vegan right on the label.

Q: Need a vegetarian soup recipe?
I've got vegetable broth and some green onions (scallions) that I want to put in there. I like soups with pasta in them, if anyone has a recipe for that. Any and all suggestions appreciated (especially about what spices to add, etc.). Thanks!

A: You'll love this tangy and easy-to-make soup! 1. Veggie broth 2. Scallions 3. Cilantro 4. Cinnamon stick 5. Anise seed (star seeds) 6. Lime 7. Peppers (optional) 8. Vermicelli noodles Boil veggie broth with anise seeds and cinnamon sticks. Boil noodles separately. In the meantime, chop green onion and cilantro finely. Do not add in broth. Drain noodles and add broth. Add chopped veggies (as well as lime and pepper to your liking). Yum!!! This is a popular Vietnamese soup called Pho. Some people put bean sprouts and meat in it, but I don't think it's necessary.

Q: Vegetarian egg noodle soup?
Any good recipes recipes for vegetarian soup with egg noodles in it?

A: While most egg noodle soups are not for vegetarians, You can easily change it to vegetarian. The Recipe: http://www.epicurious.com/recipes/food/views/106142 All you need to do is substitute vegetable stock for the chicken stock! Hope this helps. The same goes with this recipe! 6 lg. eggs 2 tsp. olive oil 4 c. chicken broth 2 c. water 2 med. zucchini (8 oz.) 1 1/2 c. uncooked macaroni 1/3 c. fresh parsley sprigs 2 med. sized carrots Beat eggs in bowl. Heat oil in 12 inch nonstick skillet. Add eggs and cook over medium-low heat, gently pushing cooked edges toward center of pan, until top looks dry. Slice or tip out onto cutting board. Bring broth and water to boil in same skillet. Scrape or peel carrots and scrub zucchini. Cut carrots in small sticks. Cut zucchini in half lengthwise, then in thin slices. Add, with macaroni, to boiling broth. Cook 8-10 minutes. Chop parsley and cut egg pancake in strips about 2 inches long and 1/2 inch wide. Add to soup. Serve immediately. Serves 4. http://www.cooks.com/rec/view/0,1839,158173-252199,00.html

Q: What is a good, vegetarian soup i can make for Mabon?
Mabon is a pagan holiday, and the meal should contain traditional autumn foods. Thanks!

A: I pagan also there is so many different thing you can make remember when making any dish for the Mabon it is great if you can find the stuff at a fresh market or farmer market. stuffed bell peppers with salsa rice is great