Vegetarian soup recipes are an important part of Healthy vegetarian diet. Vegetable soups are simple and easy to make. Vegetable soups are quick recipes too. You get all the goodness of the vegetables. Trying our recipe of vegetable soup will ruin any ones chances of enjoying canned soup again. http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/diet-choices/vegetarian-recipes/vegatarian-soup

1. Vegetarian Soup
Nothing beats a cup (or bowl if you’re extra hungry) of hot steaming soup on a
cold winter or rainy day. There’s something about the aroma, whether it’s a
simple vegetable broth or hearty chunky chowder that comforts and reminds one
of a home-cooked meal from mom’s kitchen.
Throughout the world, countries have their own versions of these dishes from
French onion soup, Hungary’s goulash, Japan’s sukiyaki to various versions of
consommés, noodle soups and bisques from Asia, the Americas, Europe, Africa
and Australia.
Usually served as a starter course after an appetiser, soups can also serve as a
main course if it has lots of texture and substantial components, usually meat and
chunky vegetables, and served with bread. They range in texture from light
broths, usually with vegetables and noodles, to thick almost stew-like dishes
brimming with various ingredients. Soups are also popular as a light meal or
snack especially when one is under the weather.
Vegetarian are spoilt for choice with the abundance of ingredients that can be
used to make soup–from deep green spinach, broccoli leaves and flowers to
bright yellow-orange pumpkin, corn and peppers to purple beet root, cabbage

2. and eggplant. The colors in itself are indicative of the abundant phytonutrients
present. Should you still want the texture and mouth feel of meat, mushrooms,
firm tofu and vegemeat (texturised vegetable protein) may be used.
Soups together with salads are among the easiest dishes to prepare without the
addition of meat. Recipes here use highlight fresh vegetables. Feel free to
substitute vegetables with what’s in season. Not only are you assured of a fresher
product, but ingredients are cheaper too. Squashes, gourds can take the place of
zucchini. Rapini, a vegetable similar to broccoli widely used in Italy can be
replaced with leafy greens such as kale. Vegan options do not contain any milk,
cream or butter.
Vegetarian goulash takes out the meat component and uses potato and a variety
of vegetables made more flavorful with spices and red wine. It is served hot and
chunky and is a great meal in itself with complete protein from beans and
carbohydrates from the starchy vegetables and gnocchi, a unique soft dumpling
made from potatoes.
Herbs and spices can also be played around with to create different flavour
profiles yielding a totally different dish.

3. Acorn Squash Soup
This soup is creamy and full of rich fall flavors.
Servings: 4 to 6
Preparation and Cooking Time: 1 hour 5 minutes
Difficulty Level: Easy
Ingredients:
6 medium acorn squash (cut into quarters), 4 to 5 cups vegetable stock, 3
tablespoons vegetable broth powder, 2 tablespoons liquid Aminos, ¼ teaspoon
sea salt, 1 tablespoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon
ground ginger
Preparation Instructions:
Preheat the oven to 375 degrees F. Spray a baking sheet with olive oil. Place the
squash, cut side down, on the baking sheet. Cover with aluminum foil and bake 45
minutes. Remove and allow cooling. Using a spoon, scoop the meat from the
squash and place in a pot. Add the stock, broth powder, liquid aminios, salt,
cinnamon, cloves, and ginger to the pot. Simmer for 20 minutes. Remove the pot
from the stove and puree the soup with an immersion blender. (Or, a little at a
time, put the ingredients in a traditional blender or food processor to puree.)

4. Carrot and Pea Soup Recipe
Carrot and pea soup is a quick and easy to make recipe and very economical at
the same time. Carrots are very rich is anti-oxidants and peas are good source of
vitamin C so this soup is all set you make you feel warm this winters.
Servings: 2
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Difficulty Level: Average
Ingredients:
250gms green peas, shelled and mashed, 2 medium carrots, washed and sliced, 5
cups water, 1 cup milk, scalded, 2 tablespoons butter, Seasonings to taste
Preparation Instructions:
In a large bowl add the ingredients in given order and allow it to boil. Once it
starts boiling simmer the gas and let it cook for about 30 minutes and cover it.
Allow it to cool and serve warm in a soup bowl.

5. Quick Veggie Soup
The use of mixed frozen vegetables makes this dish quicker than the average
vegetable soup, and the addition of low sodium bottled vegetable juice adds
plenty of extra nutrition. If desired, substitute pesto sauce for the basil.
Servings: 6
Cooking Time: 30 minutes
Difficulty Level: Average
Ingredients:
1 tablespoon olive oil, 1 medium onion, chopped, 1 garlic clove, chopped or
minced, 32 oz. low sodium tomato-vegetable juice (such as V8), 16 oz. frozen
mixed vegetables, ¼ cup orzo pasta, ½ teaspoon dried basil, Salt, Freshly ground
pepper, Grated fresh Parmesan cheese
Preparation Instructions:
Fill a medium saucepan with water and place over medium high heat. Bring to a
boil. In the meantime, heat the oil in a large saucepan over medium heat. Once
warmed, add the onion and sauté until tender, about 3 minutes. Add the garlic

6. and cook until fragrant. Add the tomato-vegetable juice. Bring to a simmer.
Reduce the heat to low and simmer gently for 10 minutes. Add the frozen mixed
vegetables. Stir. Simmer until heated through. Once the water in the medium
saucepan boils, add the pasta. Cook until pasta is almost cooked to the desired
tenderness; drain. Add the pasta and the basil to the soup. Cook until pasta
reaches desired doneness. Season with salt and pepper. Serve the soup in bowls
and sprinkle each with Parmesan cheese.
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