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Soup recipes
Tomato Soup
Vegetable soup
Orzo & Mushroom Soup
Zucchini & Squash Soup
Minestrone Soup
Chick-Pea Soup
Black Lentil Soup
Potato Soup
Veggie Chowder Soup
cabbage Soup
Tomato Soup Ingredients
6 Large tomatoes chopped 1 tsp minced garlic
2 tsp tomato paste 5 cups vegetable broth
1 medium onion chopped 1/2 cup Silk milk
1/3 cup chopped celery 1 tbsp. basil chopped
1/4 cup chopped carrots Salt and pepper
1 tbsp. chopped parsley
2 tsp olive oil
Method
Peel and slice tomatoes in half; squeeze to remove all the seeds
In a Dutch pan heat the oil, add the chopped onion and garlic and sauté until golden brown
Add vegetable and stir, add tomato paste, basil, and parsley
Pour in vegetable broth and season with salt and pepper
Bring everything to boil then reduce heat and let it simmer for 20 minutes
Remove from heat and let it cool
Pour the mixture into the food processor and blend until smooth
Before serving add the milk and bring it to boil
Serve hot in cups or bowl with alone or with crackers, crotons or toast.
Makes 5 servings
Ingredients
1 medium onion chopped
1/2 cup chopped carrot
1/2 cup peas
1/4 cup uncooked orzo
2 celery sticks, chopped
1/2 cup corn
1 can tomato sauce
3 cups vegetable broth
Salt and pepper
3 tbsp. olive oil
2 tbsp. parsley
Method
In a Dutch pan heat oil, add onion, carrot and celery and sauté for 5 min. or until tender
Add peas, corn and orzo and mix well for 2 min.
Add tomato sauce and vegetable broth and season with salt and pepper
Bring to a boil, reduce heat and let it simmer for 10 min.
Serve in cups or bowls and garnish with parsley
May serve alone or with crackers and or toast
Makes 4 servings
Vegetable soup
Orzo & Mushroom Soup
Ingredients
3 tbsp. olive oil
1/2 chopped medium onion
1/2 tsp garlic herb
Dash salt and pepper
1 cup uncooked orzo
16 oz. sliced mushroom
6 cups vegetable broth
Method
Heat oil in a Dutch pan and sauté onion and garlic then remove from heat
Lightly brown uncooked orzo and mushroom
Add onion and garlic back along with other ingredients
Bring everything to a boil
Simmer for 10 minutes or until orzo is fully cooked
Serve hot in cups or bowls
Makes 4 servings
Zucchini & Squash Soup
Ingredients
2 tbsp. olive oil
1 large chopped onion
1 pound zucchini
1 pound squash
2 cans tomato sauce
1 pound noodles
Dash salt and pepper
4 cups vegetable broth
1 tsp soy sauce
Method
In a Dutch pan heat oil, add chopped onion and sauté until tender
Add zucchini and squash and mix well
Add the tomato sauce and vegetable broth
Bring it to boil, stir in soy sauce, noodles and season with salt and pepper
Lower the heat until the noodles are cooked
Serve Hot on cups or bowls alone or with crackers or toast
Makes 4 servings
Minestrone Soup
Ingredients
3 tbsp. olive oil
1 Medium chopped onion
1/2 tsp garlic herb
Dash salt and pepper
1 cup each chopped:
carrots, green beans, cabbage and zucchini
2 chopped sticks of celery
1/2 cup chopped squash
2 cans tomato sauce
1 can cannelloni beans drained
6 cups vegetable broth
2 tsp chopped parsley
Method
Heat oil in a Dutch pan and sauté onions until soft or light brown then add all vegetables; mix well
Cook vegetables in their juice for approximately 10 min until juice dry out
Add cannelloni beans, tomato sauce, and vegetable broth and bring to boil them simmer on low heat for 20 minutes
Serve in bowls or cups alone or with crackers, garlic bread or toast
Makes 6 servings
Chick-Pea Soup
Ingredients
3 tbsp. olive oil
1 medium chopped onion
1 cup chopped carrots
1 cup chopped green pepper
2 tsp tomato paste
1 cup cooked macaroni
1 cup chick-pea
1/2 tsp basil
Dash salt and pepper
4 cups vegetable broth
Method
In a Dutch pan heat oil and sauté onions until tender or light brown
Add carrots and green pepper and sauté with anions until tender
Add macaroni, tomato paste, chick-pea and vegetable broth and bring all to boil
Simmer for 15 minutes
Serve in bowls or cups alone or with toast
Makes 4 servings
Black Lentil Soup
Ingredients
3 tbsp. olive oil
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup uncooked rice
1 cup tomato sauce
4 cups vegetable broth
1 cup black lentil drained
Salt & pepper
Method
In a Dutch pan heat oil and sauté onions and carrot for 5 minutes
Add rice, lentil, tomato sauce, vegetable broth and seasoning
Bring to boil, then simmer for 20 minutes on low heat or until rice is cooked
Serve in bowels or cups with naan or pita bread
Makes 4 servings
Potato Soup
Ingredients
3 tbsp. olive oil
1 large chopped onion
1/2 clove minced garlic
1/2 cup chopped leek
4 cubed potatoes
1 cup corn
2 stalks chopped celery
Dash salt and pepper
6 cups vegetable broth
1/2 cup Silk milk
1 tsp dried mustard
3 tbsp. chopped parsley
Method
In a Dutch pan heat the oil and sauté the onion and garlic
Add cubed potatoes, and celery, stir and cook for 5 min
Add vegetable broth, bring to boil, simmer until potatoes are tender
In a food processor (or a blender using the puree or bled function) blend the soup, then add the milk
Heat the soup mixture, serve in bowels or cups and garnish with parsley
Makes 6 servings
Veggie Chowder Soup Ingredients
3 tbsp. olive oil
1 chopped onion
1/2 tsp garlic herb
2 chopped carrots
2 chopped celery stalks
2 cubed potatoes
1 sliced zucchini
1 cup corn
Dash salt and pepper
2 cups vegetable broth
1/4 cup four
21/2 cups Silk mil
2 tbsp. chopped parsley
Method
In a Dutch pan heat the oil and sauté the onion and garlic
Add vegetable, cook for 10 minutes, then add corn
Add broth and bring the mixture to boil, reduce heat and simmer for 20 minutes
Stir flour in the milk and gradually add to the soup, stir for 3 more minutes until thickened, remove from heat
Serve in bowels or cups with toast crackers or garlic bread; garnish with parsley
Makes 6 servings
Cabbage Soup
Ingredients
3 tbsp. olive oil
1/2 chopped onion
2 chopped leek sticks
1/2 cabbage head, shredded
1/2 cup chopped carrots
1 pkg. 8 ounce Chinese
noodles
1 tsp soy sauce
1/2 tsp ginger powder
Dash salt and pepper
6 cups vegetable broth
Methods
In a Dutch pan heat the oil and sauté the onion, leek, cabbage, and carrot until tender; 5 min
Add soy sauce, ginger, salt , and pepper
Add vegetable broth then bring it to boil
Add noodles, reduce heat and cook until tender
Serve hot in cups or bowls with toasts or crackers
Makes 5 servings
