Vegetarian Soup Recipes

A collection of some of our favorite vegetarian soup recipes.

1 Hearty Golden Broth
A great substitute for “chicken broth” when preparing vegetables or soups and sauces.


1 Spanish Onion Chopped
2 Cloves Garlic Minced
2 Tbs. Canola Oil
½ Cup Yellow Split Peas
1 Small Carrot Minced
1 Small Potato Minced
1 Tbs. Celery Minced leaves included
1 Tbs. Parsley
½ tsp Turmeric
1½ tsp Sea Salt
Pepper to taste

Sauté vegetables in the oil until golden and tender.
Add Turmeric.
Add water Salt and Pepper to taste.
Simmer for an hour on a low flame.
For a thin broth strain through a cheese cloth.
For a thicker broth process the broth and vegetables in a food processor.
Use immediately or store in a covered jar.



2 Sylvester’s Song (sufferin’ succotash)
A hearty soup for chilly days.

1 pkg. Lima Beans
1 pkg. Roasted Corn Kernels
¼ Cup Chopped Red and Green Pepper
¼ Cup Chopped Spanish Onion
1 quart Sock or RO Water
Sea Salt and Black Pepper to taste

Place ingredients in the pot. Simmer until heated through. Season. Serve.



3 Black Bean Soup
A classic, creamy black bean puree seasoned with coriander and lemon overtones.



2 quarts RO Water
2 Cups Black Turtle Beans
1 Spanish Onion Chopped
1 Carrot Diced
1 Stalk Celery Diced
5 Bay Leaves
2 tsp. Sea Salt
2 quarts RO Water or Stock
4 Tbs. Tamari
1 Tbs. Ground Coriander
Sea Salt to taste
Juice ½ Lemon
Lemon Slices
Freshly ground Black Pepper to taste

Pick over Black Turtle Beans removing those that are broken and any stones. Soak for 6 hours or overnight in the refrigerator.
Cut Onion, Carrot and Celery into small pieces.
Add them to the pot along with Black Beans, Bay Leaf and Stock or RO Water. Simmer until the beans are very soft; about an hour and a half. Add Salt, Ground Coriander,
Tamari and Black Pepper.
Process until pureed.
Return to heat. Stir in Lemon Juice. Adjust seasonings. Float lemon slices on top. Serve.



4 Onion Soup
A classically sweet onion soup.

6 Spanish Onions sliced thin from stem to stern
(reserve skins stem and roots)
2 quarts RO Water
½ tsp. Turbinado Sugar
1 Tbs. Flour
Sea Salt to taste
Bay Leaf
4 Tbs. Butter or Oil

Place onion skins in 1 quart of RO Water simmer until a rich amber color is achieved. Strain and discard skins. Reserve liquid
Sauté Onions until translucent, add sugar and flour stirring for 3 minutes
Add RO Water and the amber onion infusion.
Simmer for 45 minutes.
Add Sea Salt and Black Pepper.
Ladle into oven safe pottery bowls.
Place slice of stale French Bread on top and Sprinkle with Grated Parmesan.
Pop under the broiler for 1 minute.



5 Pea Soup

2 quarts RO Water
1 Cup Green Split Peas
1 Cup Yellow Split Peas
1 Spanish Onion
1 Carrot
1 Potato (optional)
1 Stalk Celery
2 Tbs. Olive Oil
5 Bay Leaves
2 tsp. Sea Salt
2 quarts RO Water or Stock
2 Tbs. Tamari
Sea Salt to taste
Freshly ground Black Pepper to taste

Pick over peas removing those that are broken and any stones
Cut Onion, Potato, Carrot and Celery into small pieces. Sauté in Olive Oil until tender.
Add Lentils, Bay Leaf and Stock or RO Water. Add Sea Salt. Simmer until the lentils are very soft; about an hour, add Tamari. Add Black Pepper. Serve.



6 Lentil Soup

1 Spanish Onion
1 Carrot
1 Potato
1 Stalk Celery
2 Tbs. Olive Oil
5 Bay Leaves
2 tsp. Sea Salt
2 quarts RO Water or Stock

Sea Salt to taste
2 Cups Uncooked Green Lentils
2 tsp. Red Wine Vinegar
1 Tbs. each Chopped Parsley & Sliced Spring Onion
Pick over lentils removing those that are broken and any stones
Cut Onion, Potato, Carrot and Celery into small pieces. Sauté in Olive Oil until tender.
Add Lentils, Bay Leaf and Stock or RO Water. Simmer until the lentils are very soft; about an hour. Stir in Vinegar, sprinkle with parsley and Green Onion and serve.

Variations on the Theme:
6a Lentil Soup with Escarole
As above, except add 2 Cups chopped Escarole as the soup simmers.

6b Tomato Lentil Soup
As Above except add 2 Cups Crushed Tomato or Tomato Sauce to the soup as it simmers



7 Potato Leek Soup

3 Leeks - cleaned well under cold running water and sliced thinly
1½ Cup Chopped Celery w/ leaves
3 Tbs. Butter
1 quart RO Water
4 Yukon Gold Potatoes – cut into small pieces
3 Cups 2% Milk
Sea Salt to taste
White Pepper to taste

Leeks are members of the onion family. Like Celery, they tend to be sandy as many gardeners like to bank soil around them as they grow. This is called blanching. It increases the amount of the stem that is whitened resulting in a sweeter stem. Thus you need to wash them very carefully under cold running water. Slit them lengthwise and wash thoroughly; then cut them into very thin slices.

Melt butter in the soup pot, sauté leek and celery for ten minutes until wilted. Add 1 Cup RO Water and simmer for ten more minutes. Meanwhile pare and cut up the potatoes. Add to the pot along with the rest of the water. Cook until the potatoes are tender. Add Milk, Sea Salt and White Pepper. Simmer for an additional ten minutes.

Vichyssoise

As above except process the soup in a food processor. Chill. Add 1 Cup Cream whisked into the soup. Serve cold with Watercress as a garnish.




8 Creamy Asparagus Soup

2 Bunches Asparagus cut into ¼” slices
Reserve the tips
2 Cups RO Water
1 Cup Milk
1 Tbs. Cornstarch
Sprinkle Nutmeg
Sprinkle Cayenne Pepper to taste
Sea Salt to taste

Cook Asparagus in the water.
Process. Return to heat.

Add Asparagus tips.
Put milk and cornstarch in a blender with the salt. Buzz.
Add to Asparagus Soup, stirring constantly until thickened.
Sprinkle with Cayenne and Nutmeg.



9 Gazpacho (cold Soups)
a gift from Mexico – a great spicy cold soup for hot weather.

1 Bottle Knudsen’s Very Veggie Spicy Juice
or for a milder soup, Knudsen’s Very Veggie Juice
1 Cup each minced Zucchini, Yellow Squash, Cucumber, Red Onion, and Ripe Peeled Tomato
¼ Cup each minced Red, Green, Yellow, and Orange Sweet Peppers

Mix ingredients together add a Splash of Red Wine Vinegar and a sprinkle of Sea Salt
Serve cold.



10 Cucumber Yogurt Soup
a gift from the Middle East

1 quart plain Yogurt
1 Cup Cold Stock or Golden Broth
4 Cucumbers peeled and seeded
2 cloves Garlic
1 Tbs. Fresh Mint rolled and sliced

Process Cucumbers, Garlic and Golden Broth until pureed
Incorporate Yogurt and Mint
Serve Chilled

Garnish with thinly sliced, peeled, seeded cucumber



11 Raspberry Soup

2 pints Fresh Raspberries
Puree reserving ¼ Cup for garnish
1 quart Buttermilk
1 Tbs. Maple Syrup
Whisk together Puree, Maple Syrup and Buttermilk.
Chill. Serve in glass bows.
Top with Fresh Raspberries

Variations on the Theme

11a Substitute Kefir for Buttermilk
11b Blackberry Soup
As above substituting Blackberries for Raspberries
11c Lingonberry Soup
As above substituting a jar of Lingonberry preserves for Raspberries


12 Stewed Winter Fruit Soup

Stew dried Apples, Apricots, Pears, Pitted Prunes, Raisins Lemon Peel and Sultanas together by pouring hot RO Water over them and allowing them to stew together.
Process until pureed.
Whisk into Buttermilk, Kefir or Yogurt.
Top with Toasted Slivered Almonds.


13 Apple Carrot Soup

Whisk
2 Cups Fresh Carrot Juice
2 Cups Fresh Apple Juice
2 Cups Buttermilk or Peach Kefir together
Chill



14 MushroomSoup

A fragrant, light and lovely mushroom soup that will fill your vegetarian kitchen with wonderful smells and your bowls with a tasty broth.

2 packages sliced Field Mushrooms
1 Tbs.Canola Oil
1 Tbs. Minced Garlic
Sauté until golden and fragrant.

Place in a pot along with:
8 Cups RO Water
3 Bay Leaves
¼ Cup Frontier Herb Co.Vegetarian Chicken Stock Powder

Simmer 20 minutes.
Add Sea Salt and Black Pepper to taste
 


15  Mushroom Barley Soup
 
A hearty mushroom soup to fill your vegetarian kitchen with wonderful smells and your bowls witha stick to your ribs soup of monumental proportions.
 
2 pounds sliced Organic Field Mushrooms
Caps sliced. Stemsminced.
1 Tbs. Canola Oil
1 Tbs. Butter
1Tbs. Minced Garlic
Sauté until golden and fragrant
Add 2 Organic Spanish Onions Sliced

Place in a pot alongwith:
½ Cup Organic Pearled Barley
12 Cups RO Water
3 Organic Carrots sliced
1 Organic Parsnip sliced
3 Stalks Organic Celery (leaves included) minced
3 Bay Leaves
¼Cup Frontier Herb Co. Vegetarian Chicken Stock Powder

Bringto a boil. Reduce heat. Simmer for an hour.
Season with Sea Salt, Black Pepper, and Tamari to taste.


16  Creamy Mushroom Soup

A really good Mushroom soup is fragrant and enhances their subtle flavor in your vegetarian kitchen. Field Mushrooms will give you a wonderful mushroom flavor but will turn the soup somewhat tan. Button Mushrooms will keep its bright creamy color but be somewhat less flavorful. Wild Mushrooms and Baby Bella Mushrooms will provide a richer flavor. Whichever you choose to use this creamy soup will be a hit!

2 pounds sliced Organic Mushrooms
Caps sliced. Stems minced.
1 Tbs. Canola Oil
1 Tbs. Butter
Sauté half of them until golden and fragrant
Reserve.
Sauté the other half of them until golden and fragrant
Add 1 small Organic finely chopped
Sauté until golden
Add 1 Tbs. flour and stir until cooked

Stirring continually add 2 Cups heated Vegetable stock
or 2 Cups RO Water and ¼ Cup Frontier Herb Co. Vegetarian Chicken Stock Powder
Add 1¾ Cups Organic Milk
3 Fresh Bay Leaves
Simmer for twenty minutes
Remove Bay Leaves
Process in your Cuisinart

Return to the sauce pan at low heat
Add 4 Tbs. Cream and the reserved sautéed Mushrooms stirring in well
Season with Sea Salt and White Pepper
Add a sprinkle of Cayenne and a pinch of Nutmeg to taste
Add a pinch of fresh thyme leaves (optional)
Add 1 tsp. Shoyu
Stir and serve in heated bowls


17Creamy Vegan Mushroom Soup

You need not sacrifice creamy mushroom soup on the altar of Vegan consciousness in your vegetarian kitchen. With Eden Soy or Silk soy milk this soup is both creamy and scrumptious. It is particularly rich and enhances the mushroom’s subtle flavor with the Vegetarian “Chicken” Stock powder from the Frontier Herb Company. This creamy soup will be a hit!
 
2 pounds sliced Organic Mushrooms
Caps sliced, stems minced
1½ Tbs. Canola or Safflower Oil
Sauté half of them until golden and fragrant
Reserve
Sauté the other half of them until golden and fragrant
Add 1 small Organic finely chopped Onion
Sauté until golden
Add 1 Tbs. flour and stir until cooked

Stirring continually add 2 Cups heated Vegetable stock  
or 2 Cups RO Water and ¼ Cup Frontier Herb Co. Vegetarian Chicken Stock Powder
Add 1¾ Cups Eden Organic Soy Milk or Plain Silk Soy Beverage
3 Fresh Bay Leaves
Simmer for twenty minutes
Remove Bay Leaves
Process in your Cuisinart

Return to the sauce pan at low heat
Add 4 Tbs. Silk Soy Creamer and the reserved sautéed Mushrooms stirring in well

Season with Sea Salt and White Pepper
Add a sprinkle of Cayenne and a pinch of Nutmeg to taste
Add a pinch of fresh thyme leaves (optional)
Add 1 tsp. Shoyu
Stir and serve in heated bowls




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