Vegetarian Soup

Vegetarian Soup questions and answers

Have questions about vegetarian diets? Checkout the website Diet & Health.

Q: What is a vegetarian soup recipe that is pretty simple with not to many ingredients?
YOU SUCK AT LIFE.

A: Bell Pepper Soup A delicious, colorful soup made with sweet peppers that can be served hot or cold. Yield 4 servings Time 1½ hours Tools * large saucepan or Dutch oven * wooden spoon * blender or food processor * small saucepan Ingredients * ¼ c olive oil * 1 small onion, chopped * 4 large bell peppers (any color*), seeded and diced * 1 medium potato * ½-1 t salt * 1 t red pepper flakes * 1½-2 c vegetable stock Directions Heat the olive oil in the large saucepan. Add the onion and sauté for 3-4 minutes. Add remaining ingredients except the stock and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour. Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer. Optional: if you want a smoother soup, you can sieve it at this point. Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season. Serve hot or cold, with any of these toppings: * crème fraîche * sour cream * plain yogurt * chives * dill * scallions Notes *Green peppers are acceptable, but red, orange, or yellow peppers will make the nicest soup.

Q: What is your favorite vegetarian soup?
I want to make a soup puree using something different. not the regular boring pumpkin or tomato & basil. For example i went to a restaurant and they made a parsnip & pear. it was so yummy! any ideas?

A: The California Pizza Kitchen's Smashed Pea and Barley. Just follow the recipe, then puree (in batches) in the blender. http://www.recipezaar.com/Dakota-Smashed-Pea-and-Barley-Soup-348970 It's great served with a little soy sauce floating on top, in addition to the green onions.

Q: What are some traditional italian soup recipes (vegetarian version)?
Would like to make an vegetarian italian meal. Do you have a tried and true recipe for a soup?

A: You can make this in less than 1 hour: Yields: 6 servings. INGREDIENTS: 1 tablespoon olive oil 1 medium onion, chopped 2 carrots, sliced 2 stalks celery, sliced 1 (16 ounce) can diced plum tomatoes 2 teaspoons Italian seasoning 2 cubes vegetarian bouillon (I use beef bouillons) 6 cups water 2 zucchinis, quartered and sliced 2 cups sliced cabbage 1 teaspoon garlic salt salt and ground black pepper to taste freshly grated Parmesan cheese (optional) DIRECTIONS: Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently. Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Q: How does vegetarian wonton soup taste like?
That is to say wonton soup w/o meat. =] thanks. How much different does it taste from regular wonton soup?

A: i had some wonton soup at a asian vegetarian resturant it was great, the hot and sour soup is killer also go for it

Q: What is a good recipe for vegetarian chicken soup?
Just found out my in-laws are coming over for the 4th of July weekend. One of them is a vegetarian, so I bought a chicken at the grocery store. I have steaks for the rest of us since we are not vegetarians. I have the chicken thawing on the kitchen counter and thought I would jump on Yahoo! Answers and get a quick recipe. Thanks for any help. whitney, vegetarians eat chicken. They just don't eat meat like from a cow.

A: Vegetarians don't eat chicken. Vegetarians don't eat animals. While culinarily speaking, chicken is "poultry" rather than "meat," it is still animal flesh. Same goes for fish, shellfish, turkeys, pork, gelatin, and a bunch of other things. You should find out pretty darned quick if she's actually a vegetarian. (There are pollotarians who eat birds but not other meats.)

Q: Why isn't there a book called chicken soup for the Vegetarian Soul?
So I'm standing in line at the grocery store, and there are a bunch of different Chicken Soup for the Soul Books. I wondered; why ain't there one for the vegetarian soul?

A: It's called "Potato Soup for the Anti-Poultry soul"

Q: I'm looking for a recipe (or at least a list of ingredients) for Sweet Tomatoes vegetarian vegetable soup.
I'm looking for a recipe (or at least a list of ingredients) for the soup. I know it has chunks of tomatoes, black beans and corn with a clear tomato broth, but would like to know what all is in it so I can make it at home.

A: 8 oz. Frozen Corn 2 Medium Onion (chopped) 4- 5 Celery Shoots (chopped medium) 2-3 Tablespoons Superior Touch Better Than Bouillon Vegetable Base 28 oz. Can of crushed Tomatoes 4 shakes of Worcestershire Sauce 12 Cups Water 16 oz. Black beans Add black pepper to taste for kick (optional) Throw it all together, bring to a boil, and cook on low heat for 1 1/2 - 2 hours. Serve with French bread to make a meal.

Q: What are some good vegetarian soup recipes?


A: Vegetarian soup recipes are not only healthy , they also taste great. I have a few very delicious and easy to make vegetarian soups recipe for you to try here. Vegetarian Soup Recipe #1: Corn Chowder Creamed corn - 1 can (300ml) Frozen corn - 1/2 cup Olive oil - 1 teaspoon Potato - 1 (peeled and diced) Small white onion - 1 (diced) Celery - 1 stalk (diced) Red pepper - 1/2 (diced) Chili pepper flakes - a pinch 2% milk - 1/2 cup Vegetable soup stock - 1 cup Salt and pepper - add to taste Heal oil to medium and cook the onions, potatoes, celery, red pepper. Add in salt and chili pepper. Cook for 3 to 5 minutes. Pour in soup stock, and bring to a boil. Simmer for 8 to 10 minutes until the potato is soft. Add in the creamed corn, milk, frozen corn, salt, and pepper. Let it simmer for about 3 to 5 minutes and serve. Vegetarian Soup Recipes #2: Tortellini Bean Soup Cheese filled tortellini - 250g Carrots - 4 (peeled and chopped) White onion - 1 (chopped) Tomatoes - 2 medium sized (diced) Canned black beans - 1 cup (drained) Minced garlic - 1 teaspoons Dried basil - 1 teaspoon Bay leaf - 1 Vegetable soup stock - 3 to 4 cups Salt and pepper - add to taste Vegetable oil - 2 tbsps Heat oil to medium, and cook the carrots, onion, garlic, and tomatoes. Add in basil and bay leaf. Cook for 5 minutes until carrots are soft. Add in soup stock, and bring to a boil. Add in Tortellini, and cook on medium for 8 to 10 minutes. Add in the beans and simmer for 2 to 3 minutes. Then serve. Hope you enjoy these 2 delicious vegetarian soup recipes.

Q: Is oriental ramen noodle soup non-vegetarian?
I love ramen noodle soup, but until now I was sure the oriental kind was vegetarian. If it isn't, can you give me a flavor that is? 10 pts for best answer!

A: It depends on the brand. Top Ramen oriental is totally vegan, but Maruchan has beef in it. I can't remember the names of any others, but many of them do have beef fat or dehydrated chicken juice or other such things in them. You really just have to either find Top Ramen or look at the ingredients before buying.

Q: When non-vegetarian people get sick they eat chicken soup, what do vegetarians eat?
What kind of foods have the comparable effects for vegetarians when they are sick as chicken noodle soup does for non-vegetarians?

A: Miso soup or Amy's Chickenless noodle soup.

Q: Vegetarian chicken noodle soup?
I am a vegetarian and I would like to make chicken noodle soup. What I am going to do is take chicken broth out of a can, and put all my vegetables, noodles, and spices. What I am using for chicken is cut up morning star chicken patties. There are no directions on the broth can and I am clueless when it comes to cooking. Help? Oh and the chicken broth that I am using has no meat in it so just to let you know that. scrgrl- did you not read the last sentence?

A: the Maruchan Ramen noodle soup is the best and has no chicken

Q: How to make Vegetarian homemade ramen noodles and soup?
I want to make homemade ramen. Can someone give me a vegetarian recipe. Eggs are fine, but no fish or meat. I need a recipe for quick, easy noodles and a soup. What kinds of sauces are needed to put into the ramen soup?

A: ok buy noodles from the market 2) boil the noodles in a glass of water 3) Simultenously take another pan pour 2 tea spoons of oil 4) chop fresh onions , tamatoes , beans and cabbage 5) Added the chopped vegitable to the oil and toss them for a minute add some pepper powder , chilly and some sambar masala if you desire and ofcourse some salt to taste 6) once this seasoning is done pour all these vegitables into the noodiles vessel (do not strain the water) 7) allow the mixture to cook in simmer for 3 minutes. 8) once the water is evaporated add some corriander and some cream if desired and serve it hot. did u like the recipe

Q: My vegetarian soup tastes like there's beef broth in it?
I bought it at my school for lunch, but there is a kind of thick broth and has a weird smell and odd taste to it? Could it be something else. I know there is no way of knowing, but any guesses as to what it could be?

A: Might be worth asking next time whether the vegetable/vegetarian soup has meat stock or broth in it. Sometimes non-vegetarians, even cafeteria workers, think that broth "doesn't count" as meat. Hopefully they'll look up the ingredients for you if they don't know. You could say you are allergic if you're afraid they really don't care if they're feeding you meat or not. That said, there are some fake meat flavorings out there too. You never know. It could be a bean puree or corn starch and MSG or any number of things.

Q: i need some nice vegetarian soup recipes?
i eat eggs and stuff just not pig or beef. please tell me the step by step directions and i also love homemade soup so if you know any please tell me thanks

A: This time of year you have to have good soups and stews to keep you warm =) Wild Mushroom Soup with Tomatoes and Barley 1/2 cup pearl barley 5 cups water 3 Tbsp olive oil 1/2 onion, chopped 4 garlic cloves, minced 1 celery stalk, chopped 1/2 lb mushrooms 1/2 tsp sage 1/2 tsp thyme 1 28-oz can whole, peeled tomatoes 2 Tbsp tomato paste 1 cup red wine 1/2 tsp salt 1/2 tsp white pepper In a large pot, combine barley with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes. Meanwhile, heat 2 Tbsp oil in a large pan and saute onion, garlic and celery over medium heat for 10 minutes. Separate mushroom stems from caps; chop the stems, slice the caps and add to vegetables with remaining 1 Tbsp oil. Saute 2 minutes, add sage and thyme and continue cooking for 1 more minutes. Remove from heat and set aside. Chop tomatoes, reserving the juice and add both to the barley when it's ready. Stir in remaining 3 cups water, tomatoe paste, wine and mushroom mixture. Bring to a boil, reduce heat to low and simmer soup for 1 hour. Stir in salt and pepper, taste soup and adjust seasonings to taste. _____________________________________________ French Onion Soup 2 T. oil 3 T. butter 6 Cups thinly sliced onions 1/2 tsp. sugar 2 1/2 qts. Vegetable Broth 1/2 C. dry white wine sprig fresh thyme (optional) salt and pepper to taste 8 slices slightly stale French bread 2 C. grated Gruyere cheese Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes. Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes. To serve: Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.

Q: Easy recipe for cream of broccoli soup...vegetarian?
me and my friend are in th mood for broccoli soup, and we only want a small portion because it's only us eating it...does anyone have a basic recipe that is vegetarian, we really only need to kno the measurements...

A: 1 medium onion, chopped 1 clove garlic, crushed 1 tablespoon vegetable oil 1 bay leaf 1 pound green broccoli, chopped 1 small potato, chopped 2 1/2 cups light vegetable stock Salt and pepper, to taste 1/2 lemon, juiced Lowfat plain yogurt Saute onion and garlic in the oil until soft, 3 to 4 minutes. Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool. Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving. or 2 tablespoons butter 1/2 cup cream, heavy, light or 1 onion, chopped half-n-half 1 russet potato, peeled and chop Nutmeg, to taste 6 cups canned chicken stock, warmed Salt 3 cups chopped broccoli florets and stems Pepper In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm