- Food and Cooking
Vegetarian Soups . . . Seasonal Sensations!
Enjoying Vegetarian Soups All Year Round
From brothy to creamy to thick and hearty . . . vegetarian soups can be prepared to delight almost any palate. Oh, the flavors and textures . . . oh, the combinations of ingredients from grains to beans to veggies, spices, herbs and yes, even fruit!
If you're looking for a great appetizer, the focal point of the main course or a simple snack, there is a range of vegetarian soup recipes that you'll want try. As a matter of fact, you can even be inspired to create your own healthy soup recipes, if you dare.
So get out your soup pot, crockpot or pressure cooker and get ready to dish up tasty, simple-to-make, healthy vegetarian soups you can enjoy all year round.
F A L L
Autumn Vegetarian Soups - Warm & Welcoming
Pumpkin Basil Soup - Photo used under Creative Commons from:Ned Raggett, on Flickr
Spicy Butternut Squash Soup
Photo used under Creative Commons from: sassyradish, on Flickr
Poll: WHEN Do You Tend To Eat Soups?
Minestrone with Squash & Kale - Photo used under Creative Commons from: Ned Raggett, on Flickr
WHEN Do You Tend To Eat Soups?
Italian Soup . . . Spring, Summer . . . Anytime of Year
Photo used under Creative Commons from: jugglerpm, on Flickr
Gotta Love These Vegetarian Seasonal Soup Recipes - Vegetarian Soups . . . To Live For!
'. . . wonderfully creative recipes make use of fresh, seasonal produce—try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder—each recipe has room for variation, and nearly all are vegan-friendly.
W I N T E R
Winter Vegetarian Soups - Thick, Hot & Hearty
Photo used under Creative Commons from: savorytart, on Flickr
Lentil-Spinach Soup - Photo used under Creative Commons from: Rooey202, on Flickr
A Late Winter Broccoli Soup
Photo used under Creative Commons from: postbear, on Flickr
- " . . . a good late winter soup, topped with crisp-fried onions and chopped parsley. standard stock (onion, celery and potato, but no carrot), then blanched broccoli pureed together. no dairy, very little oil and salt, seasoned with rosemary and a little sage."
- ~ postbear, on Flickr
Vegetarian Barley-Lentil Soup
Vegetarian Barley-Lentil Soup - Photo used under Creative Commons from: jcmeloni, on FlickrHearty Barley and Lentil Soup (from Eat Out Loud)
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions
- 1 cup chopped peeled carrots
- 1 cup cubed peeled rutabaga
- 3 large garlic cloves, minced
- 2 1/2 teaspoons ground cumin
- 1 large bay leaf (or 2 small ones)
- 10 cups (or more) vegetable broth
- 2/3 cup pearl barley
- 2/3 cup dried lentils
- 4 cups (packed) coarsely chopped curly-leaf kale
- salt/pepper to taste
Place olive oil, onions and carrots into a heated large pan. Cook until onions become transparent, then add garlic bay leaf, and cumin - stir to combine and cook for an additional 30 seconds. Add broth and barley, bring to a boil and simmer partially covered for 25 minutes.
Add lentils and rutabagas, simmer partially covered for an additional 30 minutes. Stir in kale and season to taste. Allow kale to cook for about 5 minutes before serving. This makes a large pot of soup, so I will be having leftovers today.
The soup is hearty and has a rich/warm flavor due to the cumin and bay. The carrots and rutabaga add a slight sweetness that balance nicely with the kale and onion. Overall, I found this soup to be a smash hit.
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Recipe credit: Eat Out Loud
CrockPot Soup-Making Is A Cinch! - Try this flavor-packed, stew-type vegetarian soup recipe . . .
This may seem like a long list of ingredients but cooking this hearty vegetarian crockpot soup is real easy.
Crockpot Barley-Lentil Soup
- 1 cup dry brown lentils, washed and drained
- 1/2 cup uncooked pearl barley
- 6 cups water
- 1 bay leaf
- Optional: 2 inch piece dried kombu
- Optional: 1 vegan bouillon cube
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 ginger slices, peeled and minced
- 2 celery sticks, trimmed & chopped in 1/4 inch slices
- 1 carrot, peeled and sliced
- Optional: 1 leek - trim & wash carefully to remove any sand (OR: 1/2 yellow onion)
- 2 cups winter squash, chopped in 1 inch pieces
- 1 cup chopped Roma tomato, peeled & seeded (OR: 1 sm can diced tomatoes)
- 2 Tbsp tomato paste
- 1/2 tsp dried thyme leaves OR 1 Tbsp fresh
- 1/2 tsp dried marjoram leaves OR 1 sprig fresh
- 1/2 tsp dried rosemary leaves OR 1 sprig fresh
- 1 tsp paprika
- 1/2 tsp gr cumin
- 1 tsp gr coriander
- pinch cayenne or to taste
- 1 tsp salt or to taste
- fresh ground pepper to taste
- 1/4 cup chopped fresh parsley
Crockpot Cooking Directions:
- Add all ingredients except salt, pepper and fresh cilantro to the cold crockpot, turn on low and cook for 8 hours.
- Remove kombu & bay leaf, add salt, pepper & fresh parsley about 15 minutes before serving.
Recipe adapted from Savvy Vegetarian
If you don't already have a crockpot . . . invest in a good one (because you'll end up using it all the time for far more than soups)
Enjoy healthy, home-cooked meals even with a busy schedule thanks to this easy-to-use programmable 6-quart slow cooker. Simply add ingredients to the unit's oval-shaped stoneware pot, insert the pot into the electric base, and select one of three automatic-cooking options--program, manual, or probe--using the flat-panel push-button control panel with digital display. Especially convenient when away from home . . .
S P R I N G
Springtime Vegetarian Soups - Lighter Textures and Flavors
Photo used under Creative Commons from: Maggie Hoffman, on Flickr
Poll: What's Your Favorite Texture?
Some folks have a preference . . . some don't. Personally, I prefer chunkier soups especially when I'm having it as a main course.
What's Your Favorite
S U M M E R
Summer Vegetarian Soups - Cool and Flavorful
Iced Tomato Soup - Photo used under Creative Commons from: Ned Raggett, on Flickr
Blueberry-Coconut Soup with Lime, Oh My!
Blueberry-Coconut Soup with Lime
- 3 cups blueberries
- 3/4 cup sugar
- 1/2 cup water
- grated zest of 1 lime
- 1/4 cup fresh lime juice
- 1-15 oz. can lite coconut milk
- 1/3 cup flaked coconut, lightly toasted
In medium saucepan, combine berries, sugar, water, lime zest, and lime juice. Boil, reduce heat and simmer 10 minutes. Remove from heat and let cool. Transfer to large bowl and chill.
In medium bowl, whisk coconut milk until smooth and light. Stir into chilled soup and serve garnished with toasted coconut. (If you want a smoother texture, whirl cooked berries in food processor before adding coconut milk )
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[Contributor: Allison as submittted to International Vegetarian Union (www.ivu.org)]
Rosehip Soup - Photo used under Creative Commons from: ratexla, on Flickr
Rose Hip Soup
- 1/2 pound dried rose hips
- 3 pints water
- 2 ounces potato flour
- 4 tablespoons madeira (or sherry)
- 12 blanched, skinned almonds, shredded or (preferably) ground in a coffee bean grinder (clean first!)
- 1 teaspoon lemon juice
- 1 tablespoon sugar
Bring water to a boil. When boiling immediately lower heat and allow to simmer until quite soft. Let cool just to be workable, and force rose hips through a strainer or sieve.
Bring to a boil again, and add other ingredients whisking madly to incorporate the flour. These are nice when served with dumplings or biscuits on the side.
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From In Mama's Kitchen (www.inmamaskitchen.com) - Contributor: Pat Ciesla