Vegetable Soup - need help

M

MyScopia

New member
Heya,

Okay I only know how to cook a few things... and well currently I wanna make a Veggie Soup... tried to make one and nearly threw up.

I did a quick search on this forum and found 2 recipes... BUT the veggie soup I wanna try is:

1- NO milk
2- NO cheese
3- NO meat or meat flavorings

Just want it to be water-based, veggies and maybe spices in it

I hope someone could help me out or direct me somewhere... and yeah without the top three ingredients soups dun taste as good I know
 
this recipe:
http://weight-loss.fitness.com/recipes/18911-clean-out-fridge-veggie-soup.html

you could easily substitute vegetable stock for the chicken stock and forget the parmesan cheese at the end... and add in or subtract out whatever spices and herbs you like

Recipezaar: Where the World's Recipes Are and All recipes – complete resource for recipes and cooking tips both list a ton of recipes

if you google vegetarian soup recipes i'm sure you'll get a bazillion hits...

depending on what flavors you like...
 
This would be a decent recipe for you--just use vegetable stock instead of chicken:
 
I grab frozen vegs, you can get some great combos. I get a watery vege flavoured soup mix, then about 2kg of mixed veges, slow cook it for up to 24 hours and serve!
 
I make the weight watchers version. Yummy, filling and good for you. Depending on how you make it, it's zero points per serving if you're following the point system.
 
hey im vegan and dont use any animal products and make lovely soup all the time

a simple veggie soup will include

vegetable stock/boullion cubes ( i buy low salt cos salt is horrible tasting)
small diced up bits of veg - take your pick! (my favourite at the moment is potato, sweet potato, lentils, rice, bell peppers, carrot and broccoli)
and some element of flavouriing/herbs - for a nice earthy taste add salt & pepper to taste, and some basil and rosmary.

how to cook, well half cook some veg if its long cooking (potatos) then add the rest to the stock, put on a low, low heat, and leave. thats where all the thickness comes from, is the low heat

if you want something creamy, try butternut squash soup i make it most weeks, do this:

cook the butternut squash and 2 sweet potatos
in a blender, add some soy milk/rice milk to lubricate, and then add bit by bit the (cooled down) squash, if it gets too thick, add a bit of water/milk or even veggie stock (depending on taste), repeat this until all the sweet potato and squash is proerly blended. then add some chopped spinach and leeks, blend blend blend

reheat in a pan, it should be a lovely green/orange colour, serve with lemon and pepper seasoning and nice brown bread. very healthy, no salt, very little fat, and full of veg. lovely for winter, keeps you very full !
 
Why don't you try this Gordon Ramsey's broccoli soup : . I tried it without salt and it still tastes good (I don't use salt in all my cooking) :)
 
orientbears said:
Why don't you try this Gordon Ramsey's broccoli soup : . I tried it without salt and it still tastes good (I don't use salt in all my cooking) :)
Click to expand...
I hate doing the video recipe thing...is there a print form of the recipe? I love broccoli and think Chef Ramsey is a hoot. :)
 
Chef Gordon Ramsay shares his recipe for broccoli soup -- intensely flavorful with only a few ingredients!

Ingredients

to taste Water
to taste Salt
to taste Black pepper
2 heads Broccoli very fresh
to taste Olive oil optional, for garnish


Instructions
Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli -- florets and stems -- into a pot of rapidly-boiling, salted water (2 tablespoons salt in 5 quarts of water). Cover. Cook 3.5 to 4 minutes.

Using a slotted spoon, put the cooked broccoli pieces into a blender. Fill blender about halfway with cooking liquid. Blend carefully since it's hot. Add more cooking liquid as necessary to achieve the desired consistency. Check seasonings.

If desired, add cheese (goat cheese or cheddar cheese) to the bottom of the bowl before pouring the soup in. Serve, drizzled with olive oil if desired.
 
Thanks Mal, there's certainly a simple recipe.
 
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