My Favorite Vegetarian Soup Recipes
On those cold, windy days, hot soups make for an ideal, light meal. I am a big fan of variety of soups and have been recently making a Japanese-inspired noodle vegetable soup with dropped egg, seaweed, vegetable stock and sesame oil. It is so delightful, quick to make and delicious, that in the span of this whole month, it has been “the” running theme of my dietary habits.
Given the fact that I absolutely and passionately adore food and anything related to it- food shows, reading recipes, watching food themed movies and, best of all, cooking- I have to admit that in another life, if I did come back as a chef, I would be a connoisseur in two areas: pastries and soups.
November is the perfect month to experiment with different soup recipes. Thanksgiving is a rich food holiday, so in anticipation for those few days of gorging, choosing a lighter diet of soups full of veggies and herbs will be healthy choices that will make the potential pumpkin and pecan pie guilt disappear at Thanksgiving. Here are my favorite quick and delicious recipes…
Butter Bean, Sun-dried Tomato and Pesto Soup (serves 4)
2 14oz cans of butter (lima) beans
3 ¾ cups vegetable stock
4 tbsp sun-dried tomato puree
5 tbsp pesto
1) Prepare lima beans and drain them in a large pan with the stock and bring to boil.
2) Reduce the heat and slowly stir in the tomato puree and pesto. Cover the mixture and bring it back to simmer point; cook for 5 minutes.
3) Transfer the mixture to a blender (make sure the beans make it there) and blend until the mixture is smooth; then return it to the pan.
4) Heat gently while stirring slowly for five minutes. Season according to taste (pepper is a good option) and serve!
Pea Soup with Garlic (serves 4)
2 tbsp butter
1 garlic clove, crushed
8 cups frozen peas
5 cups vegetable stock
Salt, ground pepper
1) Heat the butter in a large pan and add sliced garlic. Fry on low temperature for 2-3 minutes, until softened, then add the peas. Cook for 1-2 minutes more, then pour in the stock.
2) Bring the mixture to boil and then reduce the heat to a simmer. Cover and cook for 6 minutes until the peas become tender. Then, cool the mixture slightly and then transfer it to a blender and process until smooth.
3) Return the soup to the pan and heat it gently. Season with salt and pepper for taste.
Irish Potato Soup (serves 6-8)
¼ cup butter
2 large onions, peeled and chopped
1 ½ lb potatoes, diced
7 ½ cups hot vegetable stock
Sea salt and ground pepper
A little milk (if necessary)
Fresh chives to garnish
1) Melt the butter in a deep, large pan, add onions and stir them with the butter until well coated. Cover the pan and leave to simmer in low heat for about 10 minutes.
2) Cut up the potatoes and add them to the pan, mixing them in with the butter and onions. Season with salt and pepper, cover and cook in low temperature for 10 minutes. Add the stock, bring to boil and simmer for about 25 minutes (until the vegetables are tender).
3) Remove from the heat and allow the mixture to cool slightly. Puree the soup in a blender (divide in batches if necessary.
4) Reheat the soup over low temperature and add seasoning. If the soup is too thick, add a bit of vegetable stock. Serve very hot with chopped chives sprinkled on top.