The vegetable soup recipes page has sprung to life and it's growing fast. New ones are being added regularly. So, make sure you check back often.
Yum! There's nothing like a bowl of homemade hearty soup to bring warmth, comfort and leave your tummy full.
Lucky for me I live in the Cowichan Valley where I have access to locally grown veggies.
I find making soup is a great way to use up older veggies that are kicking around. Often times I'm inspired to make soup by whatever's on the discount rack at the store.
Check out the veggie soups below.
These Vegetable Soup Recipes Coming Soon....
Mushroom Barley Soup
Cream of Green Pea Soup
Cream of Potato Soup
Cream of Spinach Soup
Cream of Tomato Soup
Cream of Cabbage Soup Ingredients
Melt the butter in a saucepan. Add the potatoes, cabbage and onions. Cover and cook over low heat 10 minutes, shaking the pan frequently. Add the broth, salt and pepper; cover again and cook 30 minutes. Purée in an electric blender, or force through a sieve. Return to the saucepan; mix in the cream. Heat and taste for seasoning. Serve sprinkled with paprika. Serves 6-8.
Greek Cabbage Soup Ingredients
Sauté the onion in the oil 5 minutes. Add the water; bring to a boil. Mix in the tomatoes, cabbage, salt and pepper. Bring to a boil again and cook over low heat 1 ¼ hours, or until cabbage is tender. Taste for seasoning. Stir in the parsley.
Cold Cucumber Soup Ingredients
Peel the cucumbers; cut in half lengthwise and cut away the seeds. Dice the cucumbers.
Bring the broth to a boil and add the cucumbers; cook over low heat 10 minutes.
Puree in an electric blender, or force through a sieve. Cool, then blend in the yogurt, dill and pepper; taste for seasoning.
Chill. Serves 6.
Minestrone Genovese Soup Ingredients
Wash the beans, cover them with water and bring to a boil, then let soak 1 hour. Drain. Cover with fresh water, bring to a boil and cook 11/2 hours. Drain. Rarely do I plan ahead enough to prepare the beans from dry and so as with most of my vegetable soup recipes I substitute with rinsed canned ones.
Wash the mushrooms, cover with warm water and let soak 10 minutes. Drain and slice.
Heat 3 tablespoons oil in a saucepan; sauté the onion 5 minutes. Stir in the mushrooms, eggplant, cabbage and zucchini until coated with the oil. Add tomatoes, water and beans. Bring to a boil and cook over low heat 30 minutes. Mix in the vermicelli, salt and pepper; cook 10 minutes, or until vermicelli is tender.
In an electric blender combine parsley, basil, garlic, nuts, cheese and remaining oil. Turn motor on until paste is formed. Or pound ingredients to a paste, gradually adding oil. Stir into the soup. Serves 8-10.