Vegetarian Soup Recipes

adriennel502
adriennel502 Posts: 72 Member
in Recipes
Anyone got some nice vegetarian soup recipes? Here in New Zealand we're heading into winter and I'd love some nice soups other than my standard ones to try.

Replies

  • mathandcats
    mathandcats Posts: 786 Member
    edited May 2015
    The Greek red lentil soup from the Rebar cookbook is one of my favourites. Here's a blog that posted the recipe: Greek lentil soup. I prefer not to puree it, and I like to use tomato basil feta cheese if I can find it. Also, frying the onions in some balsamic vinegar is a nice addition.
  • adriennel502
    adriennel502 Posts: 72 Member
    That sounds delicious!!! I shall definitely try it out on the weekend.
  • swift13b
    swift13b Posts: 158 Member
    The indian lentil cauliflower soup from the Oh She Glows cookbook is to die for!
  • ladyglamazon
    ladyglamazon Posts: 19 Member
    One of my favourite recipes is super easy and quick! Brown up an onion and some garlic. Dump in a bag of frozen peas, and add enough veggie stock to cover. Simmer for 15 minutes until teh peas are sofetened, and then puree with an immersion blender. Squeeze a bit of lemon over the top before serving. This soup also freezes well, if you want to make a big batch.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    edited May 2015
    All of these freeze beautifully!

    Curry lentil:
    saute 1 large chopped onion, 4 minced garlic cloves, 2 chopped carrots until translucent. Add in 2.5T mild curry powder and toast for one min. Add in 8 cups of low sodium broth and 1lb of lentils, cook for about 2 hours until soft.

    Split pea - do the exact same thing as above, but omit curry powder.

    Spicy Tomato blue cheese soup - you can swap the broth for vegetarian broth and I like to swap out the cream for an equal amount of evaporated skim/2% milk.

    Minestrone, again swap out the broth.

    Carrot/Peanut Soup: Sauté one chopped onion, 2lbs chopped and peeled carrots (I use a 2lb bag of baby carrots and don't chop at all) until slightly browned. Add in 4 cloves minced garlic, 1/4t cayenne and sauté for a min. Mix 1/4 cup natural (creamy or chunky – your preference) peanut butter into the veggies until all are coated, then add in 1 quart stock. Simmer until carrots are soft and puree. Season (salt and pepper) as needed.

    White bean soup
  • trisH_7183
    trisH_7183 Posts: 1,486 Member
    Hope these help.
    http://www.myrecipes.com/recipe/three-bean-vegetarian-chili

    http://www.cookinglight.com/food/vegetarian/vegetarian-soups-stews/view-all

    http://www.countryliving.com/food-drinks/g890/vegetable-soup-1009/?slide=1
  • dargytaylor
    dargytaylor Posts: 840 Member
    http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html

    It's still cool here in the North East of the US.....so this is for my dinner tomorrrow :)
  • jcash6
    jcash6 Posts: 35 Member
    love the minestrone!
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    Apparently we all love the same minestrone recipe!
  • DebzNuDa
    DebzNuDa Posts: 252 Member
    (DebzNuDa) Lentil with Sweet Potato Soup

    Servings 4

    calories per serving 310


    16 Ingredients

    • 140.00 grams (1/4 cup), dry, Lentils (Red), Dry
    • 2.00 Tbsp (15ml), Classico Olive Oil Mild Taste
    • 8.00 g, Ginger Paste
    • 5.99 g (3 cloves), Garlic, Raw
    • 50.00 g, Raw Chopped Scallions
    • 1.00 tbsp, Spices-curry Powder
    • 6.00 oz(85g), Petite Baby Carrots
    • 200.00 g, Sweet Potato - Raw, Peeled
    • 0.67 cup, Lite Coconut Milk (Correct Nutritionals)
    • 0.90 cup (121g), Hunts Petite Diced Tomatoes 100% Natural
    • 4.00 cup, Water
    • 1.00 pepper (14g), Jalapeno Pepper, Raw
    • 100.00 g, Spinich, Raw 100g
    • 1.00 whole Lime, Whole Lime, Raw
    • 2.40 grams (1/4 tsp), Coarse Kosher Salt
    • 0.50 tsp (2g), Pure Ground Black Pepper




    Nutrition Facts

    Servings 4.0
    Amount Per Serving
    calories 310
    % Daily Value *
    Total Fat 11 g 16 %
    Saturated Fat 3 g 15 %
    Monounsaturated Fat 5 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 0 mg 0 %
    Sodium 753 mg 31 %
    Potassium 498 mg 14 %
    Total Carbohydrate 45 g 15 %
    Dietary Fiber 10 g 39 %
    Sugars 10 g
    Protein 13 g 26 %
    Vitamin A 256 %
    Vitamin C 93 %
    Calcium 8 %
    Iron 29 %

    I put them in Ziploc Freezers and just pull one out. Put it in the microwave and enjoy. I always have some Naan Bread. This is very filling and so yummy.
  • DebzNuDa
    DebzNuDa Posts: 252 Member
    ladyglamazon wrote: »
    One of my favourite recipes is super easy and quick! Brown up an onion and some garlic. Dump in a bag of frozen peas, and add enough veggie stock to cover. Simmer for 15 minutes until teh peas are sofetened, and then puree with an immersion blender. Squeeze a bit of lemon over the top before serving. This soup also freezes well, if you want to make a big batch.

    That sounds great but I would also add some leeks. They are so good with peas.
  • adriennel502
    adriennel502 Posts: 72 Member
    Wow, more recipes than I could hope for! Definitely going to book mark this and try all of them! (Just have to also mark a page with conversion tables for quarts and lbs - I don't know how you Americans cope without metric!!) LOL You guys have all been great - I'm eyeing up that spicy tomato and blue cheese soup for tonight. And for all of you - I LOVE this..

    http://www.nigella.com/recipes/view/cauliflower-cheese-soup-2774
  • DebzNuDa
    DebzNuDa Posts: 252 Member
    I'm American but, I have to put everything I can by gram. Cups are worth nothing unless they are liquid. But that's just me.

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