best vegetarian soup with normal cupboard supplies??? STAT!
i already made lentil, so not that. c'mon women. lay it on me.
4 large onions
2 T olive oil
2 T butter
3 3/4 C veggie stock
4 slices french bread
1 1/2- 2 ounces parm cheese
salt and pepper
chop onions and heat oil and butter in a sauce pan. Saute onions for a few minutes. Reduce heat and cook gently for 45-60 minutes. When onions are a rich mahogany brown (heheh Anchorman...) add veggie stock and salt and pepper. simmer partially covered for 30 minutes. Preheat broiler and spoon servings of soup in an oven proof bowl. place a piece of bread in each bowl and sprinkle with cheese. Broil for a few minutes until golden. Yum!
This is from Cook's Illustrated. They recommend simmering a parmasean rind in the broth. I like to grate some on top as garnish. I leave out the potato and add more beans, but of course, it is all a matter of taste.
2 carrots, diced
1 large onion, diced
2 ribs celery, diced
1 medium potato, chopped
1 medium zucchini, chopped
3 cups spinach leaves, stemmed (if you like) and chopped
an 28 oz can of tomatoes, drained and chopped
8 cups of water or veggie broth (if you buy broth, get the low sodium)
1 can of cannellini beans, drained
1/4 cup pesto.
Sautee the oinion, carrot and celery the veggies in a little oil until slightly softened. Add the rest of the veggies including the tomatoes and the water/broth. Simmer about an hour until all the veggies are tender. Add the beans and simmer 5 more minutes. Garnish with pesto. Salt and pepper to taste.
sorry I don't have time to post mine but I think I got it from allrecipes.com
So I usually make this kick ass saurkraut and bean (whatever you have) soup. Tons of garlic and onion, some celery, carrot and veggie stock. Let the beans cook until they are done (I've usually got them soaking), then add some herbs and finish with about a cup (or two) of saurkraut. It's freakin' delicious.
"I am not dead yet! I can still call forth a piece of soul and set it down in color, fixed forever." Keri Hulme
"Fundamentally the markswoman aims at herself" DT Suzuki
Mmmm- sauerkraut soup - my very, very favorite. Yum.
I always add cream to mine, though, which would explain the size of my ass, which I am about to start another post about.
"Step off my big ass."
- Anthromom
1 apple
1 banana
1 carrot
1 onion
1 potato
1 stalk of celery
1 pint of vegetable stock
1 cup of heavy cream (or coconut milk)
1 Tbsp curry powder
1 tsp salt (or to taste)
Chop all the fruit and veggies, put in a pot with the veg. stock. Cook until tender, approx 15 min. Add the curry powder and salt, puree the soup, and stir in the cream. Voila!
It's a bit unorthodox sounding, but it's fantastic, takes no time to make, and I always have the ingredients on hand!
The world is the size of our passion for changing it.- Subcomandante Insurgente Marcos
The world is the size of our passion for changing it.- Subcomandante Insurgente Marcos
Heres how it went:
one onion
one whole head of garlic ( we are fightin colds)
a smallish yellow squash and a fair sized zucchini
ten or twelve roma tomatoes
a shitload of fresh basil
one large chipotle pepper ( the kind from a can) chopped up
olive oil
one bunch of swiss chard
a bag of penne pasta
vegetable stock
salt & pepper
1/2 a can of tomato paste
here is how I did it:
I trudged to the garden and picked what was left out there, took it in, washed it and chopped it up, then put it and everything else I could scrounge from my cuboards in a pot and let it cook for about an hour. I served it with a dollup of sour cream ( and rinsed it a little for the boy cause it was spicy).
It was fan-fucking-tastick. Thanks for the inspiration ladies! I'm squirreling this one away in my recipe box.
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