the easiest way to make soup I learned from my mother, very dietic and vegan is:
1)quickly chop up all the veggies you want to use
2)throw in the pot and let steam 2 or 3 minutes deppending how hard they are
3)in the meantime boil about 6 cups of water or more(it depends on how much you are making and if you want it chukny or mostly liquid)
4) when water boils pour it into the pot and season (I never put salt just chillipepper chunks ) add a spoon of olive oil, and some freshly chopped celery like parsley. let stand 1 minute then turn off the heat. et voilaSOUP recipes please?
These are two favorites
Leek and Asparagus soup
2 tbspns of olive oil
2 leeks, cleaned and finely chopped
8 asparagus spears, chopped
20 fl oz (600ml) vegetable stock
14 fl oz (400ml) double cream
salt and pepper
warm bread to serve
Saute leeks and asparagus in the oil until softened
Add the veg stock, bring to the boil, reduce heat and simmer for 8 - 10 mins until the asparagus is cook through
Transfer to a blender, add the cream and blend until smooth
Return to pan, season to taste and warm through gently.
Tomato and Flageolet Bean Soup
1 tbspn olive oil
2 cloves of garlic, finely diced
1 onion ( finely chopped)
pinch of dried chilli ( can use chilli powder or paste as well, just to give warmth)
1400g (14oz) can of chopped tomatoes with basil ( without still works fine)
1 litre ( 1 and 3/4 pints) vegetable stock
1 tbspn tomato puree (optional)
1 bouquet garni
3 oz soup pasta shapes
375g ( 13oz ) can of flageolet beans, drained and rinsed
1
ground black pepper
fry the onion in the olive oil until soft, add the garlic and chilli flakes, plus a little water if sticking. Add the tomatoes, stock, pasta,bouquet garni, and simmer for 15 mins.
Stir in the beans, bring back to a simmer and season with black pepper.
Serve.
BRAZILIAN BLACK BEAN SOUP
Ingredients:
1 red onion, chopped
2 cloves garlic, minced
1 can (29 ounces) black beans, drained
1 can (14 1/2 ounces) vegetable or chicken broth
3 tablespoons Cayenne Pepper Sauce
2 tablespoons chopped cilantro
2 teaspoons ground cumin
2 tablespoons rum or sherry (optional)
Cooking Directions:
1.Heat 1 tbsp. oil in 3-quart saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Stir in 1 1/2 cups water and remaining ingredients except rum. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until flavours are blended, stirring occasionally.
2. Ladle about half the soup into container of blender or food processor. Cover securely. Process on low speed until mixture is smooth. Return to saucepot. Stir in rum. Cook over medium-low heat 3 minutes or until heated through and flavours are blended. Garnish with lime slices, sour cream, minced onion or cilantro, if desired.
Italian Vegetable Soup
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef or vegetable bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
freshly grated Parmesan cheese (optional)
DIRECTIONS
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Chinese Hot and Sour Soup with Tofu
1 tablespoon vegetable oil
1 red bell pepper, chopped
3 green onions, chopped
2 cups water
2 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sesame oil
6 ounces frozen snow peas
1 (8 ounce) package firm tofu, cubed
1 (8 ounce) can sliced water chestnuts, drained
DIRECTIONS
Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.
GERMAN VEGETABLE SOUP
1 Soup bone
1 pt Lima beans
2 cups Cabbage, chopped
1 Carrot, diced
1 teaspoon Flour
Salt %26amp; pepper
1 pt Tomato
1 pt Corn, grated
1 Turnip, diced
1 Onion, sliced
陆 cups Milk
Water, cold
Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup.
Russian vegetable soup.
1 medium sized onion, peeled and chopped
1 medium sized potato, peeled and chopped
1 medium sized parsnip, peeled and chopped
4 medium carrots, peeled and chopped
4 tablespoons butter
2 tablespoons chopped parsley
1/2 teaspoon mixed herbs
nutmeg to taste
2 pints vegetable stock
1 small leek, washed and sliced
2 cups cabbage, washed and sliced
Melt half the butter in a large saucepan.
Saut茅 the vegetables gently, stirring occasionally, until the onion is transparent.
Add the parsley, herbs, nutmeg and stock.
Bring to the boil, reduce heat, cover and simmer for 30 minutes.
Leave to cool before blending in a blender.
Meanwhile, finely shred the leek and cabbage and saut茅 them in the remaining butter until just tender.
Add the leek and cabbage to the blended soup and simmer gently for 10 minutes.
Add seasoning to taste.
Soup is so easy to make.
Sweat off some finely chopped onions and garlic (optional) add veg stock (stock cube), add frozen peas. Season and bring to the boil. When the peas are defrosted, puree , bring back to the boil. You could drizzle some yogurt or sour cream over individual soup plates for a special occasion. Check the seasoning. There is a version with ham from the north of England, the veggie version is my own.
My favourite is French Onion soup. Sweat off a large quantity of finely sliced onions very slowly (about 20 minutes), you can add some garlic if you like. Pour on vegetable stock, bring to the boil and simmer for a further 20 minutes. In the meantime dry, don't toast, some slices of French bread in the oven. Add a generous glass of cognac/brandy to the stock and season to taste. Pour into oven proof soup bowls. Place the slices of bread on the top and cover with loads of grated cheese. Pop under the grill until the cheese has melted and started to brown. France.
Bottom of the fridge soup. Broccoli stems, carrots, leeks, onion, garlic. Sweat off the finely diced onion and garlic without browning, add diced carrot, leeks and broccoli stems. Toss for about 2 minutes, then add veg stock, bring to the boil, simmer for about 5 minutes, check seasoning. Serve with garlic bread. Vegans can use olive oil for the garlic bread. My own.
You can make any soup as long as you have chicken or beef base for cream use corn starch and add any flavor veggies your choice so any soup you don't need recipes make up your own like cream of broccoli add bro s%26amp;p a lttlte chik broth and alittle Cs follow box and milk cream of brocoli be creativeand onions or anything you want so write up your own You can do it . .
Roasted Tomato Basil Soup I'm a very picky eater when it comes to vegetables let's just say I get impossibly picky. But this soup converted me to vegetables it is yummy.
http://www.foodnetwork.com/food/recipes/鈥?/a>
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