How to Make a Simple Vegetarian Soup

Carrot and Ginger Soup

Spring into a warmer season with this fresh and tasty soup. Can be served warm or cold.

Creamy Carrot and Ginger Soup, adapted from a recipe by Mark Bittman
Recipe and Photo found on AnnArbor.com

Ingredients:

• 3 tablespoons of olive oil
• 1 1/2 pounds of carrots, peeled and roughly chopped
• 1/2 small onion, chopped
• 1-inch piece of ginger, chopped
• 1 large potato, roughly chopped
• Salt and freshly ground black pepper
• 1/8 teaspoon of ground cumin
• 6 cups of vegetable stock or water
• 1/4 cup of chopped parsley leaves for garnish

Heat the oil in a deep saucepan over medium heat. When the oil is hot, add the vegetables, sprinkle with salt and pepper and cook, stirring occasionally, for about 15 minutes, until the carrots soften. Add the cumin and the stock and cook until the vegetables are very tender, 20 minutes or so.

Next, let mixture cool and use a blender to puree the soup in the pan, in batches if necessary.

Finally, reheat soup a bit before serving and season parsley on top.

Vegetarian Corn Chowder

Vegetarian (or Vegan) Corn Chowder
Ingredients:

• 4 cups of vegetable stock
• 1/2 cup of diced carrot
• 1 stick of unsalted butter
• 1/2 cup of diced onion
• 1/2 cup of diced celery
• 1/2 cup of diced red bell pepper
• 8 tablespoons of unbleached white flour
• 2 cans of (about 15 ounces each) whole kernel corn or 2 pounds frozen whole kernel corn
• 2 cans of (about 15 ounces each) creamed-style corn
• 2 cups of whole, low-fat or skim milk or half-and-half, regular soy milk or regular almond milk
• 1/2 teaspoon of freshly ground black pepper
• 1/4 to 1/2 teaspoon of ground nutmeg (preferably freshly grated)
• 1/8 to 1/4 teaspoon of cayenne pepper
• Salt to taste
• Optional garnishes: Chopped green onions, chopped fresh cilantro

Instructions:
Combine vegetable stock and carrots in a 2-quart saucepan. Bring to a boil, reduce to simmer and cook until carrots are barely tender. Cover and set aside.

Next, place a large Dutch oven (or large pot) over medium high heat. Add butter (or dairy-free margarine); when melted, add onion, celery and peppers, sauteing until vegetables are tender, 3 to 5 minutes. Stir in flour; cook, stirring, until it loses raw taste and begins to brown, 4 to 6 minutes. Stirring rapidly, whisk in hot broth and carrots; simmer 7 to 8 minutes until mixture thickens. Stir in whole kernel and creamed corn, then milk. Season to taste with pepper, nutmeg, cayenne and, if needed, salt. Simmer another 7 to 8 minutes, until mixture is piping hot.

Lastly, ladle soup into warmed cups or bowls. Pass chopped green onions and/or cilantro and invite guests to garnish to taste. Serve with crackers or bread sticks.

Source: Recipe from Joe Crea, food and restaurants editor



Soup Recipes for Fall and Winter

Vegetarian Chickpea and Spinach Soup
Ingredients:

• 15 ounces can chickpeas - drained and rinsed
• 2 pounds of fresh spinach - shredded
• 1 pound of potatoes, diced
• 4 garlic cloves - crushed
• 1 onion - chopped
• 5 cups of vegetable stock
• 2 tablespoons of olive oil
• 2/3 cup of non-dairy cream
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 1 tablespoon cornstarch

Heat your olive oil in a large saucepan and cook the garlic and onions until soft. Mix in the cumin and coriander and cook for 5 minutes. Add in your vegetable stock and diced potatoes. Bring to a boil and then let simmer for 10 minutes. Add your chickpeas and simmer for additional 5 minutes or until potatoes are tender. Mix the cornflour and cream together in a small bowl and then stir mixture into large saucepan with shredded spinach. Bring to the boil, stirring and simmering for additional 5 minutes.

Hungarian Mushroom Soup
Ingredients:

• 1 1/2 pounds of fresh mushrooms - thickly sliced
• 2 cups of onions - chopped
• 1/2 a tomato
• 1/2 a Hungarian wax pepper
• 2 tablespoons of unsalted butter
• 1/2 cup of light sour cream
• 1 cup of skim milk
• 2 cups of low-sodium chicken broth
• 1 tablespoon of soy sauce
• 1 tablespoon of Hungarian sweet paprika
• 3 tablespoons of all-purpose flour
• 4 1/2 teaspoons of fresh dill - chopped

Melt the butter in a large pot over medium heat. Cook the onions in the butter until golden, about 5 minutes. Add the mushrooms and continue cooking until the mushrooms are tender, additional 5 minutes. Next, stir the dill, paprika, soy sauce, and chicken broth. Reduce heat to low, cover, and let simmer for around 15 minutes.Mix the milk and flour together in a small bowl. And then stir that mixture into the soup. Add the half of tomato and Hungarian wax pepper. Cover and simmer 15 minutes, stirring occasionally. Mix the sour cream into the soup and continue cooking and stirring until soup has thickened, around 5 to 10 minutes. Remove the Hungarian wax pepper and tomato before serving the soup.
Tomato and Basil Soup
Ingredients:

• 2 cups of crushed tomatoes
• 2 cups of chicken broth
• 1/2 stick of butter
• 1/2 cup of heavy cream
• 7-8 fresh basil leaves (or 2 teaspoons of dried basil)

In a large sauce pot, mix your crushed tomatoes, basil and chicken broth and simmer for 20 minutes. Add in your butter and cream, stirring until well blended. Simmer a additional 5 minutes. Add some salt and pepper to taste. You can add an extra basil leaf as garnish before serving.
Creamy Butternut and Ginger Soup
Ingredients:

• 1 (2 1/2 -pound) butternut squash
• 2 tablespoons of fresh ginger root - minced
• 1 onion - chopped
• 3 cloves of garlic - sliced
• 2 tablespoons of butter
• 1 tablespoon of sour cream - for garnish
• 1 tablespoon of apple cider vinegar

Peel the squash using a vegetable peeler and cut in half lengthwise. Scoop out the seeds with a spoon, and save about a half-cup of the seeds to toast. Spray a baking pan with olive or butter and lay out seeds on the pan so they don't overlap. Roast the seeds on 425 degrees for around 15-20 minutes, or until seeds are golden brown. Put seeds aside. Cut the squash into 1-inch chunks. Next, heat the butter in a large sauce pot. Add the onion and cook on medium-heat until golden - around 5 minutes. Then, add the garlic and ginger root and cook for around 2-3 minutes. Add the diced squash and 6 cups of water, and turn down to a low simmer. Cook until squash is tender, about 30 minutes. Next, puree the soup by pouring the soup mixture into a blender or food processor. Blend until soup is completely smooth, but still thick. Pour soup mixture into a pot - remove any thick chunks of squash or ginger, and heat up till warm. Add in vinegar one-half teaspoon at a time until seasoned to your liking. Ladle in a bowl and garnish with 1 tablespoon of sour cream and a few toasted seeds.