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November 18 2012

I’m not anti-recipe (obviously), but some things just don’t need them — and most vegetable soups fall into that category. Here are easy-to-follow instructions for making vegetable (vegetarian and, for the most part, vegan) soups with common ingredients, a variety of choices and terrific flavor. Print the following page, stick it on your refrigerator and work your way through it. By the time you’re done — 12 days or 12 weeks later — you’ll never again need a recipe for vegetable soup. Promise. [...]

1. CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

2. BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.

3. EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

4. HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.

via Mark Bittman's Customizable Soups - NYTimes.com

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November 12 2012

January 14 2012

November 28 2011

6468 ca7c 500

Sweet potato, carrot, apple, and red lentil soup

Serves 6

  • 1/4 cup earth balance or other vegan margarine
  • 2 large sweet potatoes, chopped
  • 3 large carrots, chopped
  • 2 apples, cored and chopped
  • 1 onion, chopped
  • 1/2 cup red lentils
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 4 cups vegetable broth
  • 2 cups fresh kale, torn into pieces
  1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
  2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
  3. 5 minutes before serving, mix kale into pot. Remove from heat.
  4. Serve with a crusty or rustic bread. Sourdough is great with this.
Tags: english vegan
Reposted fromashe ashe

November 26 2011

3166 478e
Tags: vegan english
Reposted fromashe ashe

November 22 2011

Vegetable stock: my secret lover [Square Signals]

"It will taste like sitting in a park in spring."
Tags: english vegan
Reposted fromc3o c3o

October 16 2011

August 07 2011

July 27 2011

8701 6bc4
ramen tips, brought to you by 4chan
Reposted fromfpletz fpletz viamondkroete mondkroete

May 09 2011

Lentil Soup

1 cup lentils
3 cups water
1 carrot, diced
2/3 cup onion, chopped
1 bay leaf
1/4 teaspoon ground thyme
2 tablespoons margarine or butter
1 pound tomatoes, chopped and seeded, or, on your low-energy days, 1 16-ounce can whole tomatoes, drained and chopped

Rinse lentils. Place in a pot with water, carrot, onion, bay leaf, and thyme. Bring to a boil over medium heat. Cover and simmer over low heat for 45 minutes. Add margarine or butter and tomatoes. Heat through. Serve.

4 servings

(The Immune Support Cookbook, all the recipes are without salt, in case you aren't allowed to eat salt)
Reposted byisis isis

April 26 2011

via Cream of Mushroom Soup - Recipe File - Cooking For Engineers (has detailed step-by-step instructions with photos, as well)
Reposted byijon ijon
5969 2fb4 500

I tripled this recipe and made a huge stock pot full of it. My freezer is now happily full of single-serving sized containers of hearty chili. 

We ate this with vegan cornbread.

Vegan Bulgur Chili (based on the recipe from Naturally Ella, changed to make it lazier)

  • 1tbsp olive oil
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 1/2c chopped baby bella mushrooms
  • 3 cloves of garlic, minced
  • 1tbsp diced jalapeno (or more, if you like your chili spicy)
  • 1tbsp cocoa powder
  • 1 28oz can of crushed tomatoes
  • 1 can kidney beans, drained
  • 1 can great northern beans, drained
  • 1/2c bulgur
  • 1/2tsp cumin
  • 1/2tsp cayenne pepper
  • 1/2tsp chili powder
  • paprika (to taste)
  • 4c vegetable stock (I used Rapunzel’s sea salt & herb boullion instead)
  1. In a large stock pot, heat oil over medium heat. Add onions, garlic, peppers, and jalapeno and saute until they soften.
  2. Stir in spices and tomatoes. Continue to cook for 2-3 more minutes.
  3. Stir in remaining ingredients (and only 3c of broth to begin with) and bring to a boil.
  4. Once boiling, reduce to a simmer and stir occasionally.
  5. If the chili begins to thicken too much, continue to add stock until it reaches a chili-like consistency (the bulgur will soak up a good majority of the liquid.).
  6. Let simmer for 45mins until the bulgur has softened. 
    Tags: vegan english
    Reposted fromashe ashe

    Quick Fall Minestrone

    • 1 tablespoon vegetable oil
    • 1 cup chopped onion
    • 2 garlic cloves, minced
    • 6 cups vegetable broth
    • 2 1/2 cups (3/4-inch) cubed peeled butternut squash
    • 2 1/2 cups (3/4-inch) cubed peeled baking potato
    • 1 cup (1-inch) cut green beans (about 1/4 pound)
    • 1/2 cup diced carrot
    • 1 teaspoon dried oregano
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt
    • 4 cups chopped kale
    • 1/2 cup uncooked orzo (rice-shaped pasta)
    • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
    • 1/2 cup (2 ounces) grated fresh Parmesan cheese

    Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.

    Reposted fromashe ashe
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