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Vegetarian Soup Recipes

 

The origin of soup is found in Genesis 25: "sod pottage", meaning something boiled or soup in the Strong's Concordance. But it certainly pre-dates that time period. The method of mixing up different vegetables in a pot of liquid was unavoidable. It was the food for the rich and the poor, the sick and the healthy.

 

The word "restaurant" is from 'restoratifs" were the served 18th century in Paris. The French soups were presumably based on a "mirepoix" (2 parts onion, 1 part celery, 1 part carrots) and the name is from the Duke Mirepoix, whose celebrite was creating signature sauces. French soups include bouillabaisse (pronounced "be-ya-base"), bisque, consomme, lettuce soup, lentil soup, french onion soup, french garlic soup (aka Tourin), vichyssoise (pronounced "vish-ee-swaas").  Cajun dishes mimic the French mirepoix but with a change: swapping out bell pepper for the carrots. Cajun soups include: jambalaya (said to be a compound word of "Jambon" from the French meaning ham, and "Aya" meaning rice in African) and gumbo.

 

There are Jamaican soups: red pea soup, pumpkin soup, chik'n soup, and gungo pea soup. German soups: potato soup, mushroom soup, asparagus soup, lentil soup, pumpkin soup, and cabbage soup. American soups: chik'n noodle, chik'n dumplings, vegetable soup, wild rice and mushroom soup, tomato soup, and split pea soup. Italian soups: minestrone, provencal bean soup, meatball soup, tortellini soup, and Italian wedding soup (called so because meat and vegetables go well together). Chinese soups: hot and sour soup, egg drop (what they do is drop an egg into a boiling broth and stir - its a little more complicated to it than that), wonton soup, watercress soup, and cream corn soup. Indian soups: curry soups and mulligatawny soup. Mexican soups: tortilla soup, black bean soup. Thai soups: chik'n soup. Hungarian soups: beef stew. Vietnam soups: beef pho...and on and on. 

 

 

Vegetarian Soup

Chik N’ Noodles Soup

  • 5½ c     Water      

  • 1 pkg     Frozen Mixed Vegetables

  • 1/4 c      Onion (diced)    

  • ¾ c        Extra Firm Tofu (diced)

  • 8 oz       Noodles of Choice   

  • 3 T         Soy Margarine

  • ¾-1 c     Chik N’ Seasoning     

  • Dash Cayenne                                    

  •  

Instructions:  

  1. Bring water to hard boil, then add seasoning and cayenne and stir until well dissolved. 

  2. Then add remaining ingredients, turn down to medium heat, cover and simmer for about 8-10 minutes or until pasta is tender.

(Naturally) French Onion Soup

Ingredients:

  • 1/2 C         Soy Butter

  • 4               Onions, sliced, various colors: yellow, white, red

  • 2               Garlic cloves

  • 2               Bay leaves

  • 3 T            Flour

  • 8 C           Vegetable Broth

  • 1                Baguette, sliced

  • 1                Packet Veggie cheese

 

Directions:

1 Melt butter in a large pot on medium heat.

2. Add the onions, garlic, bay leaves, thyme, salt to taste.

3. Cook till onions are tender and caramelized, appoximately 25 minutes.

4. Discard the bay leaves and thyme sprigs.

5. Dust the onions with flour and stir.

6. Turn the heat down to medium low so the flour does not burn, and cook for ten minutes.

7. Add the vegetable broth, bring the soup back to simmer and cook for ten minutes.

8. Season, to taste with salt if need be.

9. When you are ready to eat, turn on the broiler oven.

10. Arrange the broiler slices on a baking sheet in a single layer.

11. Sprinkle the baguette slices with the Veggie cheese and broil until bubbly and golden brown, 3 to 5 minutes.

12. Ladle the soup in bowls and float several of the veggie cheese slices on top.

Lentil Soup

Ingredients:

  • 1 lb     Lentils     

  • 1 c      Celery (diced)

  • ¼ c     Vegetable Oil   

  • 1 c      Carrots (diced)

  • 2 T      Herbs N’ More  

  • 1 med Onion (chopped)

  • 1 T      Cumin

  • ¼ c     Chik N’ Seasoning

  • 1 sm   Bay Leaf              

 

Instructions: 

   1.  Prepare lentils according to cooking instructions in large pot.  

   2.  Double the water portion for soup.

   3.  Bring to hard boil for 10 minutes.  Reduce head and add oil, cumin, bay leaf and salt, then cover and simmer for 45 minutes. 

   4.  Then add celery, onions, carrots and chik seasoning, allow to simmer stirring occasionally till veggies are tender. 

          

Chikn Style Seasoning

Ingredients:

  • 1 1/3 C           Nutritional Yeast Flakes

  • 3 T                 Onion Powder

  • 2 1/2 t            Garlic Powder

  • 2 t                  Sea Salt

  • 1/2 t               Celery Seed or Celery Flakes

  • 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

  • 1 1/2 t             Paprika

  • 1 T                  Parsley Flakes

 

Directions:

Blend together and store in an airtight container.

Potato Soup

  • 2 m    Onions (chopped)   

  •  1         Garlic Clove

  • 2-3 T   Olive or Vegetable Oil           

  • 5 c       Water

  • 6 m     Potatoes (cut sm or med)    

  • 4         Celery Stalks (diced)

  • Cayenne - to taste

  • Dill - to taste

  • Herbs N’ More – to taste  

 

Add addl water      

           

Instructions: 

1.  Sauté garlic and onion in oil, then add water, celery and potatoes and bring to boil until tender.

2.   Blend cashew, water and seasoning, then add to potato mixture and cook for about 10 minutes.

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