Soup recipes please

purplekitty200
purplekitty200 Posts: 2 Member
in Recipes
Does anyone have any delicious vegetarian soup recipes?
I'm looking to batch cook, either in the crockpot or on the hob
Thanks lovely people

Replies

  • goal06082021
    goal06082021 Posts: 2,130 Member
    This recipe for Russian cabbage soup calls for chicken and chicken broth, but you can easily omit the chicken and use vegetable broth/water instead, and it will still be delicious and nourishing (and probably around 50 cal per 100g): https://www.olgasflavorfactory.com/recipes/soups/shchi-russian-cabbage-soup/

    Miso soup is also vegetarian and delicious, and can be as simple or as elaborate as you want it to be. At the most basic, you can buy a tub of miso paste at the grocery store and just stir a tablespoon or so of that into a cup or so of hot water. It's quite pleasant to sip just like that, but if you wanted to make it more of a meal, you can add tofu, mushrooms, onions of some kind (shallot, leek, scallion, all of the above), seaweed or your leafy green of choice, soy sauce, noodles if you want to bulk it up a bit...the sky's really the limit.
  • acpgee
    acpgee Posts: 7,599 Member
    One of my favourite hack recipes is for soupe au pistou. Adding a link to the official version which is more work.

    Hack's soupe au pistou for two
    Boil a two handfuls of mixed frozen vegetables in water seasoned with a vegetable stock cube. Add a tin of drained white beans or chick peas. Toss in two cubed tomates, skin seeds and all. When everything is cooked through put a few ladlefuls of veggie soup in serving bowls and stir in a heaped tablespoon of ready made pesto into each bowl. Sprinkle with freshly grated parmesan.

    The official way to make soupe au pistou
    https://www.theguardian.com/food/2019/jun/12/perfect-soupe-au-pistou-pesto-recipe-felicity-cloake
  • rosebarnalice
    rosebarnalice Posts: 3,488 Member
    Curried butternut or acorn squash soup.

    Cut a whole squash in half, scoop out the seeds and bake til tender. Remove the skin toss into a saucepan with water and/or coconut milk and a healthy tbsp or two of curry. Bring to a simmer and hit it with a stick blender.

    For a protein boost, use silken tofu in place of some or all of the coconut milk
  • SweetAndie
    SweetAndie Posts: 1 Member
    This is a great make ahead "stew" that you can serve with rice or cauliflower rice. VERY GOOD! https://healthiersteps.com/recipe/chickpea-stew-gluten-free-vegan/
  • kirstenmariebell
    kirstenmariebell Posts: 1 Member
    This is my favorite soup...I’m making it today!

    Sweet Potato Carrot Apple and Red Lentil Soup on Allrecipes.com. I like to use an immersion blender instead of using a blender.

    https://www.allrecipes.com/recipe/186378/sweet-potato-carrot-apple-and-red-lentil-soup/
  • littlegreenparrot1
    littlegreenparrot1 Posts: 694 Member
    Leek and potato, I don't blend mine and like to put pearl barley in it.
    Curried cauliflower
    Carrot and lentil, will be making this with added roast pumpkin for tea, add smoked paprika to taste. Delicious.
  • duskyblue
    duskyblue Posts: 6 Member
    I second the vote for Allrecipes' Sweet Potato Carrot Apple and Red Lentil Soup - I have made this a few times.

    Also like this one from BBC goodfood (nicer than the title makes it sound and very easy to make): https://www.bbcgoodfood.com/recipes/spiced-carrot-lentil-soup
  • acpgee
    acpgee Posts: 7,599 Member
    When I need a quick soup made from store cupboard ingredients, I make a split lentil, tomato and onion soup. I haven't needed to use tinned tomatoes, but when there is no fresh food in the house that would do.

    Saute a finely diced onion in some butter or olive oil until softened. It doesn't really need to brown but is tastier if allowed to caramelize. Add 750 ml water, a very large handful of split red lentils and two or three diced tomatoes, skin seeds and all. Season with salt and pepper or a stock cube. A good pinch of dried herbs such of thyme or oregano works well. Simmer about 20 minutes until the lentils are soft. A dash of worcestershire works well in this.
  • jhenry683
    jhenry683 Posts: 2 Member
    I am vegan and use https://shaneandsimple.com a lot. His recipes are vegan, clean and oil free. I have not been disappointed with any of his recipes and would highly recommend.
  • Antiopelle
    Antiopelle Posts: 1,184 Member
    My super-easy almost everyday soup:
    Chop up a butternut with skin but without the seeds, add two or three chopped sweet potatoes.
    Add water and bring to a boil with a veggie stock-cube.
    Add all the flavors you want. In my case: fresh or powdered ginger, an apple, coconut milk and some chili (fresh or dried).
    Boil for 40 minutes and blitz.
    When ready add some fresh cilantro, salt and pepper.
  • ridiculous59
    ridiculous59 Posts: 2,827 Member
    One of my favourites is cauliflower soup:

    Head of cauliflower, broken into florets
    2 cups broth
    1 onion, chopped
    1 carrot, shredded
    1 stalk celery, chopped
    Salt and pepper
    1.5 cups milk
    1 cup cheese, shredded
    Curry spices
    Hot mustard powder (optional)
    Put first 6 ingredients in slow cooker and cook on low till veggies are soft (6- 8 hours, depending on your slow cooker). Add milk and cheese and enough curry spices and mustard to suit your taste. Heat through, but don't boil. Use a hand blender (immersion blender) and blend till desired consistency.
  • dragon_girl26
    dragon_girl26 Posts: 2,187 Member
    If you have an Instant Pot, this soup is amazing. My Tunisian boyfriend swears it tastes just like a lentil soup his mom makes:

    https://instantpoteats.com/turkish-split-pea-soup-instant-pot-recipe/
  • healthy_judi
    healthy_judi Posts: 1 Member
    I love this site. It has a lot of good soup recipes.
    https://bowl-me-over.com/?s=vegetarian
  • MsCzar
    MsCzar Posts: 1,039 Member
    edited January 2021
    My pantry is always stocked with those Bob's Red Mill packaged mixes. I don't think I've ever used them as-is, but love them as fast soup starters. When I have leftovers, frozen or simply too much fresh veg, it takes less than 20 minutes to make a big pot of delicious soup. Right now, I'm enjoying Bob's Red Mill Navy Bean bulked up with added garlic, onion, carrots, celery, black and kidney beans. Yum!

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