Recipe Tag: Vegetarian Soups

Cauliflower Cheese Soup

Cut the crowns from the stem of the cauliflower. Divide into small flowerets and set aside.

Dice the stem. Place the diced stems in a large sauce pan with the four cups of water on medium-high and boil until tender. This will take about 30 minutes and the water will be reduced by about half.

While the stems are boiling, steam the flowerets until they slightly tender. After they are cool, chop finely.

After the stems are soft, puree them until smooth using a blender or stick blender.

Place the olive oil in a medium stock-pot over medium-high heat and add the leeks. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir. Add the pureed stems and half of the chopped cauliflower flowerets and salt.

As the soup thickens, blend it again using a blender or stick blender.

Add the remaining finely chopped cauliflower flowerets and stir. As the soup reheats, add the cheese in 3 batches and allow it to melt.

Heat gently on low for about 15 minutes and serve.

Carrot Ginger Soup

Place a large skillet in the oven and preheat to 325°F.

When hot add the olive oil to the pan. Swirl to coat.

Add the carrots, onions, and ginger, and toss well.

Place the pan in the oven on the center rack and roast for 90 minutes, stirring occasionally.

While the carrots are roasting, place the bell pepper on a piece of aluminum foil on the top rack.

Allow the pepper to blacken on all sides, turning frequently, about 15-20 minutes.

Once the pepper is blackened, remove it from the oven and place it, whole, in a small paper bag. Fold the top closed and set the bag aside to allow the pepper to cool.

When the pepper is cooled, the blackened skin should slip off easily. Discard the skin, stem, and seeds and chop the pepper coarsely. Set aside.

After 90 minutes, remove the pan from the oven and place the carrot mixture in a large saucepan with tall sides.

Add the stock, water, milk, and salt, stir thoroughly, then with a stick blender, puree the soup smooth. Before serving, bring the soup to temperature over low heat, stirring frequently.

Serve topped with one-fourth of the roasted bell pepper.

Caramelized Gazpacho

Preheat the oven to 325°F.

Place the green bell pepper in a small skillet or on top of a square of aluminum foil.

Roast for 30 minutes, turning occasionally.

After 30 minutes, place the pepper in a lunch-sized paper bag and fold over the top. Allow to cool for 10 minutes. Then peel the pepper and remove the stem and seeds, discarding peel, stem, and seeds. Place the roasted pepper in a blender or food processor.

While the pepper is roasting, place 1 tsp olive oil in a large skillet. Add the onions and place the skillet in the oven.

Roast for 40 minutes, or until caramelized, stirring occasionally. Place the caramelized onions in the blender or food processor with the roasted pepper.

While the onions are roasting, place 2 tsp olive oil in another skillet with the tomatoes.

Place the skillet in the oven and roast for 40 minutes, tossing occasionally.

Add 1/2 cup water to the skillet and deglaze the pan, scraping the cooked tomato juice from the bottom of the pan. Add the contents of the skillet to the blender or food processor with the pepper and onions.

Add the salt and pepper and puree until smooth. Chill.

In a small bowl, place the cucumber, red bell pepper, parsley, and extra virgin olive oil.

Fold together and chill.

When ready to serve, divide the chilled soup between two bowls and top each bowl of soup with half of the cucumber/bell pepper mixture.

Serve.

Cannellini Bean Soup

Place the olive oil in the same pot over medium heat. Add the garlic and white onion. Cook slowly over medium until the onions are translucent. Add the beans and stir well.

Add the chicken stock and salt. Cook for about 10 minutes, stirring occasionally. Add the celery, fresh oregano, and black pepper. Cook for about 20 minutes.

Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.

Butternut Squash Soup

Place the water in a large sauce pan fitted with a steamer basket over high heat. Put the cubed squash in the steamer basket. Steam until tender (20 – 30 minutes).

Let the squash cool and then add it to the remaining steaming water in the bottom of the sauce pan. Using a stick blender or a blender, puree the squash and water until smooth.

Place the pan over low heat and add the salt, pepper, thyme leaves, and ground nutmeg.

Reheat the soup gently. Stir in the remaining water to the desired consistency, adding more as desired. It may take as much as 1 1/2 to 2 cups.

Broccoli Cheese Soup

Cut the crowns from the stems of the broccoli.

Divide the crowns into small flowerets and set aside.

Using a potato peeler, peel the stems to expose the tender center.

Dice the peeled stems.

Place them in a stock-pot with the four cups of water on medium heat and simmer until tender.

This will take about 20 minutes and the water will be reduced by about half. When they are soft, drain and add to the ice water.

While the stems are boiling, steam the flowerets until they are bright green and slightly tender: about 8-10 minutes.

When they are cooked, plunge them into ice water to stop them from cooking further.

After they are cool, chop finely.

After the stems are soft, using a blender or stick blender, puree them and the water they cooked in until smooth.

Place the olive oil in a medium stock-pot over medium-high heat and add the onions.

Cook the onions slowly, stirring almost continuously, until soft and they are well caramelized. This should take about 20 minutes.

Add the flour and stir until well blended.

Add the milk and stir.

Add the pureed broccoli stems, half of the broccoli flowerets, and salt.

As the soup thickens, blend it smooth using a blender or stick blender.

Finely chop the remaining broccoli flowerets and stir into the soup.

As the soup reheats, add the cheese in 3 batches and allow it to melt.

Heat gently on low for about 5 minutes and serve.

Black Bean Soup

Place the oil in a large saucepan over medium high heat.

Add the onions and garlic.

Cook for 5 minutes until onions are translucent. Stir frequently.

Add the celery.

Cook for 3 minutes. Stir frequently.

Add the vegetable stock, black beans, oregano, cumin and salt.

Simmer, partially covered, over low heat for one hour. Stir occasionally.

Remove 2 cups of the beans and veggies and set aside.

Puree the remaining soup until smooth.

Add the reserved beans to smooth soup, stir, heat gently and serve.

Acorn Squash Soup

Preheat oven to 325°F.

Cut the acorn squash in half and scoop out the seeds.

Place the squash in a large skillet cut side down and roast in the oven for 50 minutes.

Remove from the oven and place on a plate cut side up to cool.

Place the olive oil in a medium sauce pan over medium heat and add the onion.

Cook for about 5 minutes. Stir frequently.

When the onions are softened scoop the roasted acorn squash out of their skins and add to the sauce pan.

Add the vegetable stock, water, salt, pepper, marjoram and maple syrup.

Cook for about ten minutes. Stir frequently.

Use a blender or stick blender to puree the soup.

Serve.