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Best Vegetarian Recipes

Tampilkan postingan dengan label Vegetarian Soup. Tampilkan semua postingan
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Low Carb Cauliflower Leek Soup - Vegetarian Recipes - Best Vegetarian Recipes
Low Carb Cauliflower Leek Soup
Recipe By:DRUMNWRITE
"A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup."

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 leeks, cut into 1 inch pieces
  • 1 large head cauliflower, chopped
  • 3 cloves garlic, finely chopped
  • 8 cups vegetable broth
  • salt and freshly ground black pepper to taste
  • 1 cup heavy cream (optional)

Directions

  1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
  2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

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14.45

Simple Cauliflower Soup - Vegetarian Recipes - Best Vegetarian Recipes
Simple Cauliflower Soup
Recipe By:ANYTHINGISPOSSIBLE
"A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock."

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 head cauliflower, broken into small florets
  • 1 potato, peeled and diced
  • 2 cups vegetable stock
  • 2 cups milk
  • salt and pepper to taste

Directions

  1. Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
  2. Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

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18.36

Black Bean and Salsa Soup - Vegetarian Recipes - Best Vegetarian Recipes
Black Bean and Salsa Soup
Recipe By:Maryanne
"This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."

Ingredients

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1 cup chunky salsa
  • 1 teaspoon ground cumin
  • 4 tablespoons sour cream
  • 2 tablespoons thinly sliced green onion

Directions

  1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
  2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
  3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

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19.13

Potato Cheese Soup - Vegetarian Recipes - Best Vegetarian Recipes
Potato Cheese Soup
Recipe By:Marilyn Johnson
"A rich potato soup. It'll warm you up on a cold winter day!"

Ingredients

  • 4 potatoes, peeled and quartered
  • 1 small carrot, finely chopped
  • 1/2 stalk celery, finely chopped
  • 1 small onion, minced
  • 1 1/2 cups vegetable broth
  • 1 teaspoon salt
  • 2 1/2 cups milk
  • 3 tablespoons butter, melted
  • 3 tablespoons all-purpose flour
  • 1 tablespoon dried parsley
  • 1 teaspoon ground black pepper
  • 1 cup shredded Swiss cheese

Directions

  1. In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
  2. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
  3. Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

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13.31

Rub Noodle Potato Soup - Vegetarian Recipes - Best Vegetarian Recipes
Rub Noodle Potato Soup
Recipe By:SALLYJUN
"Serve with cottage cheese so diner can place a dollop of it in their soup."

Ingredients

  • 4 potatoes, peeled and diced
  • 8 cups water to cover
  • 1 onion, finely diced
  • 1/4 teaspoon celery salt
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 1 egg

Directions

  1. Place potatoes, onion, water, celery salt, salt, and pepper in Dutch oven and bring to boil. Reduce heat and let simmer till potatoes are fork tender.
  2. Meanwhile, mix rub noodles. Place flour in small bowl, break egg over flour, and mix with fingertips, rubbing mixture together until all flour is absorbed and small lumps form.
  3. Drop the dough mixture slowly into boiling potatoes, stirring constantly, and reduce heat. Let simmer 20 minutes, stirring frequently. Add additional salt and pepper to taste.

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21.27

Russian Green Bean and Potato Soup - Vegetarian Recipes - Best Vegetarian Recipes
Russian Green Bean and Potato Soup
Recipe By:Idealnut
"This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!"

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, halved and thinly sliced
  • 4 red potatoes, cubed
  • 1/2 pound green beans, cut into 1 inch pieces
  • 5 cups vegetable, chicken, or beef broth
  • 2 tablespoons whole-wheat flour
  • 1/2 cup sour cream
  • 3/4 cup sauerkraut with juice
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste

Directions

  1. Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
  2. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

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16.22

Sorrel Soup - Vegetarian Recipes - Best Vegetarian Recipes
Sorrel Soup
Recipe By:BFOULDS
"Rich, strong flavored. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste."

Ingredients

  • 3 cups vegetable broth
  • 2 tablespoons uncooked white rice
  • 1 bunch sorrel, stemmed and rinsed
  • 1/2 cup heavy cream
  • salt and pepper to taste

Directions

  1. In a large saucepan bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
  2. Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.

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16.47

Carrot Soup - Vegetarian Recipes - Best Vegetarian Recipes
Carrot Soup
Recipe By:Tricia
"Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!"

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup half-and-half
  • 1 1/2 cups vegetable broth
  • 2 1/2 cups sliced carrots
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon ground cayenne pepper
  • salt to taste
  • ground black pepper to taste

Directions

  1. Steam carrots until tender.
  2. In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
  3. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

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18.24

Diet Soup - Vegetarian Recipes - Best Vegetarian Recipes
Diet Soup
Recipe By:PEGW
"There are hundreds of variations, but the main point of the soup is to be full and to get lots of natural fiber. Almost anything can be added or removed to your sense of taste - bell peppers, corn, tomato juice ..... Try substituting chicken soup mix for the onion soup mix."

Ingredients

  • 1 medium head cabbage, chopped
  • 1 onion, chopped
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 3 tomatoes, chopped
  • 16 ounces frozen green beans
  • 2 (1 ounce) packages dry onion soup mix
  • 6 cups water

Directions

  1. Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.

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Roasted and Curried Butternut Squash Soup - Vegetarian Recipes - Best Vegetarian Recipes
Roasted and Curried Butternut Squash Soup
Recipe By:lcpgh
"This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!"

Ingredients

  • 1 butternut squash, halved and seeded
  • 2 large onions, peeled and quartered
  • 1 medium head garlic
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 1 cup plain yogurt
  • 1/4 cup chopped fresh parsley (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  3. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  5. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

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Colene's Easy Tomato Vegetable Soup - Vegetarian Recipes - Best Vegetarian Recipes
Colene's Easy Tomato Vegetable Soup
Recipe By:Jessica S.
"My friend Colene used to serve this to help her family get through some cold Minnesota winters. Though she was a busy mom and career woman, Colene could whip this one up in no time! Try adding macaroni or hamburger for some variety."

Ingredients

  • 1 (32 fluid ounce) bottle tomato juice
  • 1 (16 ounce) package frozen mixed vegetables
  • 2 cups water
  • 1 pinch dried oregano
  • salt and pepper to taste

Directions

  1. In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

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16.47

Roasted Beet and Potato Soup - Vegetarian Recipes - Best Vegetarian Recipes
Roasted Beet and Potato Soup
Recipe By:kprzy
"I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand."

Ingredients

  • 2 cups diced potatoes
  • 2 cups diced peeled beets
  • olive oil, divided
  • salt and ground black pepper to taste
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cups whole milk
  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
  2. Roast in the preheated oven until tender, about 1 hour; allow to cool.
  3. Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
  4. Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

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Jamaican Spinach Soup - Vegetarian Recipes - Best Vegetarian Recipes
Jamaican Spinach Soup
Recipe By:SYNCHORSWIM
"This soup is oh-so yummy, easy to make, and the aromas will make your mouth water. Serve with some crusty bread. Freezes well, so it's excellent for lunches and leftovers (not that there will be any left)."

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger root, minced
  • 1 tablespoon turbinado sugar
  • 2 teaspoons sea salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 potatoes, peeled and diced
  • 4 cups chopped zucchini
  • 6 cups vegetable stock
  • 1 pinch cayenne pepper
  • 1 cup chopped fresh spinach
  • 1/2 red bell pepper, minced

Directions

  1. Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
  2. Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.

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16.35

Tomato Barley Soup - Vegetarian Recipes - Best Vegetarian Recipes
Tomato Barley Soup
Recipe By:Nancy Olsen
"I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth."

Ingredients

  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 teaspoons minced garlic
  • 2 tablespoons vegetable oil
  • 2 1/2 cups water
  • 2 tomatoes, diced
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (10.75 ounce) can chicken broth
  • 1/4 cup uncooked barley
  • 1/8 teaspoon ground black pepper

Directions

  1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
  2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
  3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

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15.21

Baked Potato Soup II - Vegetarian Recipes - Best Vegetarian Recipes
Baked Potato Soup II
Recipe By:JW
"This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream."

Ingredients

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 4 cups skim milk
  • 6 large baking potatoes, scrubbed
  • 1 cup sour cream

Directions

  1. Microwave potatoes until done.
  2. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
  3. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

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14.57

Cauliflower-Cheese Soup - Vegetarian Recipes - Best Vegetarian Recipes
Cauliflower-Cheese Soup
Recipe By:janiebear925
"A soothing cheesy soup. Serve with a roll and a salad."

Ingredients

  • 3/4 cup water
  • 1 cup cauliflower, chopped
  • 1 cup cubed potatoes
  • 1/2 cup finely chopped celery
  • 1/2 cup diced carrots
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • salt and pepper to taste
  • 4 ounces shredded Cheddar cheese

Directions

  1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
  2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

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13.32

Fresh Pea Soup - Vegetarian Recipes - Best Vegetarian Recipes
Fresh Pea Soup
Recipe By:Lizz C.
"This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!"

Ingredients

  • 2 tablespoons butter
  • 2 medium shallots, finely chopped
  • 2 cups water
  • 3 cups fresh shelled green peas
  • salt and pepper to taste
  • 3 tablespoons whipping cream (optional)

Directions

  1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
  2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

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12.18

Fresh Asparagus Soup - Vegetarian Recipes - Best Vegetarian Recipes
Fresh Asparagus Soup
Recipe By:Nanook
"A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan."

Ingredients

  • 1 pound fresh asparagus
  • 3/4 cup chopped onion
  • 1/2 cup vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 1/4 cups vegetable broth
  • 1 cup soy milk
  • 1/2 cup yogurt
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese

Directions

  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

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11.31

Tomato and Bean Soup - Vegetarian Recipes - Best Vegetarian Recipes
Tomato and Bean Soup
Recipe By:Charlie
"This is a simple soup, made in a few minutes."

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 onions, chopped
  • 1 cup water
  • 1 (15 ounce) can baked beans
  • 1 (16 ounce) can whole peeled tomatoes
  • 1 dash hot pepper sauce
  • 1 teaspoon ketchup
  • salt and pepper to taste

Directions

  1. In a small skillet over medium heat, cook onions in butter and oil until tender.
  2. Meanwhile, in a medium saucepan, bring water to a boil Pour beans and tomatoes into water. Stir cooked onions into mixture and simmer 5 minutes. Puree with the pepper sauce and ketchup in a blender or food processor, or using an immersion blender. Return to heat, season with salt and pepper, and heat through.

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15.22

Potato and Onion Soup - Vegetarian Recipes - Best Vegetarian Recipes
Potato and Onion Soup
Recipe By:CORWYNN DARKHOLME
"This is a very savory and tasty soup!"

Ingredients

  • 1/4 cup margarine
  • 1 onion, thinly sliced
  • 2 leeks
  • 2 red potatoes, peeled and sliced
  • 2 quarts water
  • 1 tablespoon salt
  • 1/4 cup margarine
  • 1/2 cup heavy whipping cream
  • 3 tablespoons chopped fresh chives

Directions

  1. In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
  2. Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

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18.13

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