I love soup. Some of my regulars -
Turkish red lentil, bulgur and mint soup (Ezogelin Çorbası) here’s a recipe similar to what I do http://www.deliciousistanbul.com/blog/2011/11/16/red-lentil-soup/
I love split pea soup and eat it way too often. I like to make a vegetable chowder with whatever I have on hand. Borscht can easily be made vegetarian.
This Moosewood Hungarian mushroom soup recipe is so good! http://www.food.com/recipe/hungarian-mushroom-soup-from-the-moosewood-cookbook-135215
Avgolemono is so quick and simple and is definitely a go-to for me if I’m not feeling great. I have to be honest that it is not quite as good if you make it vegetarian. At least use a vegetarian chicken stock vs. a vegetable stock. http://www.saveur.com/article/Recipes/Avgolemono?2jmRuHJahfoMQCOI.32
Another crazy easy and quick one that I make a lot is tortellini soup with spinach. Sauté onion and garlic until soft add your stock (and some parmigiana rind if you have any )along with a tiny pinch of cayenne and bring to a boil. Add your tortellini (I use cheese). When the pasta is just about done, add a good handful of spinach and a splash of cream. It’s ready when the spinach is finished to your liking.
French onion soup converts pretty well to vegetarian if you take care to create a good veggie brown stock.
I try to give a new soup recipe a try every couple of weeks instead of sticking with my old standbys. This week I’m going to try Jane Grigson’s celery soup http://food52.com/blog/9688-jane-grigson-s-celery-soup since I have a ton of leftover celery from a party or I may try a dill pickle soup.
