Soupy Scooby Do........

Soups are popular among many as liquid nutrients and healthy meals. We always eat the solid state of food and soup is a change with loads of additional advantages. Because it is in liquid form, soup is ideal for patients and kids and when talking about kids, we all know how much they hate to eat vegetables. Who can say no to a mouth watering and tasty soup just out of the stove??? Here are some soupy recipes we found especially for vegetarians. They are healthy and they are tasty. Try them out.. Your kids will love them too.

Vegetarian Bean and Barley Vegetable Soup Recipe

Ingredients

1/2 onion, diced

2 ribs celery, diced

2 carrots, diced

any other vegetables desired, 1/2 cup each

2 tbsp oil or margarine

8 cups water or vegetable broth

1 cup pearled barley, uncooked

1 cup pinto or white beans, pre-soaked if dry

1/3 cup tomato paste or crushed tomatoes

1/4 tsp salt

1/2 tsp pepper

1/4 tsp celery salt (optional)

1/2 tsp basil

1/2 tsp oregano or Italian spice mix

1/2 tsp thyme

1 tsp onion powder (optional)

2 large bay leaves

Method

1. In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
2. Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!

French Onion Soup Recipe

Ingredients

2 tbsp vegetable oil

3 onions, sliced

1/4 cup flour

4 cups water

1/4 cup soy sauce

Method

1. In a large pot, sautee onions in oil for 2 minutes. Add the flour and stir until well combined.
2. Add water and soy sauce and stir. Bring to a boil then reduce heat to low and cover. Cook for another 8-10 minutes or until onions are soft.
3. Serve with lightly toasted French bread or croutons. Enjoy!

Thai Coconut Vegetable Soup Recipe

Ingredients

1 onion, diced

2 red bell peppers, diced

3 cloves garlic, minced

1 carrot, sliced

1 can chickpeas (optional)

4 tbsp olive oil

1/2 tsp cumin

1/2 tsp coriander

1/4 tsp cayenne

2 1/2 cups diced tomatoes

1 cup coconut milk

1 cup peanut butter

1/2 cup vegetable broth

juice from 3 limes

1 tsp salt

1/2 cup fresh chopped basil or cilantro

Method

1. Sautee the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.
2. Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.
3. Transfer half of the soup to a blender and puree until smooth, then return to the pot. Add basil or cilantro and enjoy your coconut soup!

Pumpkin Soup Recipe

Ingredients

1 tablespoon margarine

1 onion, diced

1 16 oz can of pumpkin puree

1 1/3 cups vegetable broth

3 cups soy milk

1/2 tsp nutmeg

1/2 tsp sugar

salt and pepper to taste

Method

1. In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Enjoy!

Vegetarian Pea and Vegetable Soup Recipe

Ingredients

1 tbsp salad oil

1 clove garlic, minced

1 carrot, chopped

2 pieces celery, chopped

1 small onion, chopped

2 cups vegetable broth

2 cups vegetable juice or water

1 16 ounce can tomatoes, undrained

1/4 tsp basil

14 tsp thyme or oregano

salt and pepper to taste

1 15.8 ounce can crowder peas

1/2 cup elbow macaroni

Parmesan cheese (optional)

Method

1. Heat oil in heavy saucepan. Add garlic, carrot, celery and onion. Sautee 5 minutes.
2. Add broth, vegetable juice, tomatoes, basil, thyme, salt, pepper, and crowder peas. Bring to boil. Simmer 10 minutes.
3. Add macaroni. Cook 10-15 more minutes, stirring occasionally until macaroni is tender. Serve in soup bowls topped with a sprinkle of Parmesan cheese, if desired.

Spicy roasted corn & potato soup Recipe

Ingredients

1 head Roasted Garlic

4 cups Corn Kernels, fresh or frozen 

4-5 Large Red Skin Potatoes, chopped

1 Large Yellow Onion

¼ tsp Cayenne Pepper

½ tsp Ground Coriander

½ tsp Ground Cumin

1 Carton Vegetable Broth, about 4 cups

4 cups Milk, 2% or whole

1 pt Heavy Cream

1 can Chipotle Chiles In Adobo Sauce, pureed

Salt & Pepper, to taste

Extra Virgin Olive Oil

Roasted Garlic:

1 head Garlic

2-3 Tbsp Olive Oil

Method

1. Preheat oven to 350 degrees. Peel skin off garlic, drizzle with olive oil, and wrap loosely in foil. Cook for 45-60 minutes, until garlic is soft and brown in color.
2. Place corn on a baking sheet and broil until lightly browned, stirring the kernels frequently, then remove from broiler. While corn is roasting, finely dice onion and roasted garlic by hand or in a mini-food processor. 
3. Saute onion in olive oil until translucent, then add garlic, spices and corn. Saute for another 2 minutes, then add milk, cream, vegetable broth and chipotles. 
4. Carefully bring to a boil, reduce the heat, and simmer for about an hour. Place potatoes in a baking dish with olive oil, butter and salt and pepper.
5. Broil for about 15 minutes until potatoes are brown and crisp. Add to soup and continue simmering until ready to serve. Garnish with lime juice, sour cream, cheddar cheese or corn chips.

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