Share your favorite vegetable soup recipe? (ingredients, chicken, celery, carrots)

[missik999]

I love vegetable soup, and I am looking for some different recipes to try. Recently I have had veggie soups from catered meals at work that are unique and different, with herbs and and veggies that differ from the ones I usually use. There are several vegetarians here, so I guess my company figures if they order veggie soup we are covered. That's fine with me, because I like trying different soups. But it occured to me that I am kind of in a rut with my veggie soup, always using the same couple of recipes.

I'm also trying to shed a couple of pounds before summer, and I like to bring veggie soup to lunch several times a week. So I think it is a good time to try some variety.

[DawnMTL]

My aunt makes this and it's absolutely delicious.

Cauliflower Potato Soup

What you need:
1 tablespoon vegetable oil
1 teaspoon crushed garlic
1 cup chopped onions
1 medium cauliflower, separated into florets
4 cups chicken stock (obviously you can use vegetable stock)
2 small potatoes, peeled and chopped
2 tablespoons chopped chives (fresh, if possible)
Some mozzarella cheese (if you're not vegan)

What to do:
In large saucepan, heat oil.
Saute garlic and onions until softened (approx. 5 minutes).
Add the cauliflower, stock, and potatoes.
Cover and reduce heat.
Let simmer for 25 minutes or until tender.

Then you can either eat it as is (my preference) or use a handheld blender to make a pureed soup out of it.

In either case, if you're not vegan, you can sprinkle some shredded mozzarella on top for a richer taste.

[missik999]

Originally Posted by DandJ

My aunt makes this and it's absolutely delicious.

Cauliflower Potato Soup

What you need:
1 tablespoon vegetable oil
1 teaspoon crushed garlic
1 cup chopped onions
1 medium cauliflower, separated into florets
4 cups chicken stock (obviously you'd use vegetable stock)
2 small potatoes, peeled and chopped
2 tablespoons chopped chives (fresh, if possible)
Some mozzarella cheese (if you're not vegan)

What to do:
In large saucepan, heat oil.
Saute garlic and onions until softened (approx. 5 minutes).
Add the cauliflower, stock, and potatoes.
Cover and reduce heat.
Let simmer for 25 minutes or until tender.

Then you can either eat it as is (my preference) or use a handheld blender to make a pureed soup out of it.

In either case, if you're not vegan, you can sprinkle some shredded mozzarella on top for a richer taste.

Thanks, it sounds delicious and definitely different than I have ever tried. I'll put cauliflower on my grocery list and try it this week.

[DawnMTL]

Originally Posted by missik999

Thanks, it sounds delicious and definitely different than I have ever tried. I'll put cauliflower on my grocery list and try it this week.

YAY! Let me know if you like it. I haven't had it in ages... I may have to make it too.

I just realized that the recipe, which I wrote out like 15 years ago (!!!), doesn't say what to do with the chives that are on the ingredients list -- whether they go in the pot to simmer or if they go in at the end. Sorry about that! I'd be inclined to throw them in early, I guess.

[STT Resident]

I'd chop up the chives and sprinkle them on top as a garnish.

I love a hearty bean and veggie soup. Soak a pack of dried multi-beans overnight, drain. Chop up onions, carrots and celery and sautée in ghee until slightly softened, add minced garlic. Throw in the beans, add stock made with Minor's sautéed vegetable base, cover and simmer for a couple of hours. Season to taste. I like to add minced habanero (VERY sparingly!) or a similar dash of heat to give it a bit of an aftertaste zing. And I serve it with home-made bread (Irish soda bread is super easy and a great accompaniment). Cheers!

[lubby]

Esacrole and white bean soup:

2 lbs of escarole washed well and pat dry. I use a salad spinner
2 15 oz cans white cannellini bean rinse and drained
5 cups chicken broth or stock plus 2 cups water
3 cloves of garlic chopped
1 bay leaf
1 tsp salt
1 tsp black pepper


roughly chop and wash escarole to get all the dirt and grit off. You can do this by filling up your sink or a bowl with water and let the escarole hang out till the dirt falls to the bottom. If you have a salad spinner use that to spin dry the escarole or you can pat it dry with paper towel. set aside. heat olive oil and garlic in the large soup pot for 2 minutes, add bay leaf and escarole and saute until just before the escarole starts to wilt. Add chicken broth/stock, salt and pepper and bring to a boil. Turn heat down and simmer for 15 minutes, Add beans and cook 5 minutes more. Serve with grated cheese

[l.wilson]

I love cream of broccoli soup but didn't want all of the calories. So I modified the cream part. This recipe is is basically the cauliflower soup recipe with 2 exceptions. I use 3 to 4 squares of laughing cow wedges and after I puree the soup in a blender I use just a little bit of dehydraded potoates to thicken. So yummy and creamy without all the calories.

[Jukesgrrl]

Originally Posted by lubby

Esacrole and white bean soup:

2 lbs of escarole washed well and pat dry. I use a salad spinner
2 15 oz cans white cannellini bean rinse and drained
5 cups chicken broth or stock plus 2 cups water
3 cloves of garlic chopped
1 bay leaf
1 tsp salt
1 tsp black pepper


roughly chop and wash escarole to get all the dirt and grit off. You can do this by filling up your sink or a bowl with water and let the escarole hang out till the dirt falls to the bottom. If you have a salad spinner use that to spin dry the escarole or you can pat it dry with paper towel. set aside. heat olive oil and garlic in the large soup pot for 2 minutes, add bay leaf and escarole and saute until just before the escarole starts to wilt. Add chicken broth/stock, salt and pepper and bring to a boil. Turn heat down and simmer for 15 minutes, Add beans and cook 5 minutes more. Serve with grated cheese

I made kale and white bean soup just recently from a magazine recipe. It was delicious, but so much prep work I wouldn't do again. I'll try your recipe instead. It sounds easier, but I'm sure it's still tasty.

[lubby]

Originally Posted by Jukesgrrl

I made kale and white bean soup just recently from a magazine recipe. It was delicious, but so much prep work I wouldn't do again. I'll try your recipe instead. It sounds easier, but I'm sure it's still tasty.

very easy and tasty, let me know how you liked it.

[missik999]

Originally Posted by DandJ

My aunt makes this and it's absolutely delicious.

Cauliflower Potato Soup

What you need:
1 tablespoon vegetable oil
1 teaspoon crushed garlic
1 cup chopped onions
1 medium cauliflower, separated into florets
4 cups chicken stock (obviously you can use vegetable stock)
2 small potatoes, peeled and chopped
2 tablespoons chopped chives (fresh, if possible)


Then you can either eat it as is (my preference) or use a handheld blender to make a pureed soup out of it.

In either case, if you're not vegan, you can sprinkle some shredded mozzarella on top for a richer taste.

I made this soup and my daughter and I both loved it! I used vegetable broth.

Thanks, Dandj! And let your aunt know that we appreciated her recipe.