I made this vegetarian Italian Orzo Spinach Soup except I used pork stock and some Will Owen’s pork shoulder. But it would be wonderful either way.
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Ha! I remember the cream of asparagus soup my dad once made. He had the brilliant idea of adding bacon, only he didn’t cook it first. Just strips of bacon in this greenish pureed soup. The strips ended up on their sides, so the top of the soup looked like a bunch of worms. None of us - including him - would eat it.
As for the winging it, that’s part of soup-making’s appeal for me: it’s forgiving and (most of the time, at least) edible if not very good. Of course, the downside is when you make a soup that’s exceptional and you can’t ever recreate it because you can’t remember what all went in in the first place.
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Just wandering this post is in the vegetarian, vegan subcategory. Shouldn’t we be talking about meatless soup?
My mother in law makes a terrific Moroccan Harira soup, I will ask her for the recipe.
I like Borscht but stopped making it for a while, I should pick it up again. My recipe is from James Peterson.
Do you know about the French Freneuse soup? It was served in the recent international climate opening menu cop21with all the presidents, prime ministers etc. I’m curious to know what it is.
http://www.gastronomie-wallonne.be/gastro/potages/potage_freneuse.html
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Yes people, please remember this is Vegetarian!
I’m not one of those people who can wing it and would looove Moroccan Harira soup Naf:)
hmm cream of turnip soup, sounds delicious. If you like turnips this veg stew from Jamie Oliver’s website had them & it’s very nice
http://www.jamieoliver.com/news-and-features/features/heavenly-vegan-chickpea-cider-stew/
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Just a note to highlight that the recipe for which I gave a link to above – saffron potato soup – is both vegan and vegetarian.
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Hi everyone, just a reminder that in consideration for our friends on the vegetarian/ vegan board, please remember this is a vegetarian/ vegan soup thread! I’ve moved to the non-veg soup ideas to a new non-veg soup thread. Thanks.
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Since my MIL is mostly intuitive, she has the recipe in her mind, she adjusts the ingredients and tastes while she cooks.
100g dried chickpeas, have them soaked overnight
100g green lentils
optional: sometimes she adds a handful of Filini pasta
1 big onion, chopped
4 garlic cloves chopped
1 carrot, chopped (small cubes)
1 stalk of celery chopped
half a finger of ginger, peeled and finely chopped
3 tbsp ras-el-hanout spice
1-2 tbsp harissa paste
3 tbsp concentrated tomato
5 fresh tomatoes, roughly chopped (can be replaced by tin tomatoes)
1 (big) handful of coriander chopped
1 handful of parsley chopped
1.5L vegetable stock
salt (to taste)
lemon juice (to taste)
Heat olive oil in a large saucepan, stir the onion, celery and carrot until soften 10-15 minutes (not coloured) Stir in garlic, spice, tomato purée for a few more minutes
Add tomatoes, chickpeas, lentils, bring to a gentle simmer, cover the pan and cook for about 1 hour. Check the chickpea if they are tender to see if you need to cook longer. Add the cooked pasta into the soup (optional) when the soup is finishing to cook. Add lemon juice.
Feel free to adjust the chickpea and the lentil, if you want to do 1 pot meal, double the quantity.
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Then you’ll LOVE this red lentil soup recipe! I made it last week and it was fabulous!! http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon
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Oh this looks wonderful! I’ll make it for this weekend. Now just need to check my local Med market for ras el hanout:) & get some harissa…am super grateful Naf:yum:
Yes! It’s delicious. I just re-purchased the ingredients to make it again, yesterday! Can’t wait. Let me know what you think!
I’ve made this one recently. It was easy and really delicious. It’s great when on a diet.
Yum! That looks great. 
I was surprised how good this soup was. My husband loved it, too, and it’s so easy to make.
Pinterest is full of great soup recipes… am making onion soup tomorrow in the slow cooker.
OMG…onion soup in a slow cooker?? Please report back!!
I haven’t done the soup yet (thought my husband would be away), but here’s the recipe. I’m always
amazed what one can make in a slow cooker. This one uses shallots and regular onions.
Isn’t that one wonderful? That’s one of my all-time favourite soups. It’s a regular during winter In our house.
Well it seems to be warming up some already where I am, around Davis/Sac Ca, but I still want to attempt to duplicate a soup that I like from Cha Ya, a Japanese restaurant in Berkeley and SF. Thing about that part of SF/Bay, you can count on the marine layer to roll in all year long, so it makes better soup weather.
I like the curry soba and wanted to try to make it myself. This restaurant has some interesting Japanese Vegetarian dishes and everything I have tried is good. Here’s the menu, scroll down for the soba ingredients. The curry flavor is mild and not like Thai, it is distinctly Japanese.
Any thoughts on giving a batch of this a go in my own kitchen?
http://www.allmenus.com/ca/berkeley/50474-cha-ya-vegetarian-japanese-cuisine/menu/
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All fall/winter i make lots of soups!! (All vegan :))
This carrot coconut milk one just swap the broth to veg stock. I’m a wimp and reduce the spicy stuff
http://www.sassyradish.com/2013/11/carrot-coconut-soup/#more-4610
This thai coconut milk soup is really flavorful but you’ll want something else on the side, it’s not really a meal
This creamy wild rice soup was new to me this year but i keep making it- i use one cup wild rice blend instead of half wild rice and half brown rice (haven’t tried the cauliflower variation), this one is a proper meal soup
Love hazan’s smothered cabbage- i make it for a side dish one night and use the rest for soup the following night (swap in olive oil for the butter and nooch instead of parm)
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For your French Onion suggestion you could do worse than try this veggie dark stock. It’s a real winner:
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Yes, I’ve made this several times. Simple and delicious.
