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Articles 1 to 12 of 39:
Tomato Chick Pea Soup
Bring to boil and then reduce heat to medium low and cook for 20 minutes or so. If you want, put 1/4 cup of rice or some chopped potatoes in when cooking to make it a little more hearty. This is really rich and flavorful. One of my favorites, and ... [... more]
International Vegetarian Union |
Spinach Soup
Cook lentils and spinach together till the lentils are soft.Mash them to make a smooth mixture. Grind the cumin seeds and coconut with a little warm water in a blender. Heat the oil in a pan, add mustard seeds and after they sputter add to the ... [... more]
International Vegetarian Union |
December Soup
It is better if you cook it in a slow cooker, cook it on no.2 in the pot for about 7 hours Put a little water in your cooker.then wait about 3 min. then put your tomato sauce in. And about a dash of garlic, if liked Let it get hot then put your ... [... more]
International Vegetarian Union |
Creamy Fennel and Celery Root Soup
It's from the Dec 1997 issue of Vegetarian Times (p. 32) from an article called "Festive and Made to Freeze". Bouquet garni made w/5 flat-leaf parsley stems, 2 fresh thyme sprigs and 1 bay leaf, tied with string In small skillet, toast fennel .. [... more]
International Vegetarian Union |
Garlic Soup
Here is one for all garlic lovers out there... One of my favourites. -add tomatoes, stir, add paprika, water, salt and black pepper (careful with the pepper) 12-15 medium sized garlic cloves 2 big skinned tomatoes or a can 12 dl (4-5 cups) ... [... more]
International Vegetarian Union |
Potato, Beans and Mushroom Soup
You can vary the proportion of the three main ingredients - it's up to your choice. Serve with fresh greens and, if desired, with vegan sour cream 1 1/2 cups mushrooms (my favorite are chanterelles, but champinions or shitake are OK) 2) Pour the ... [... more]
International Vegetarian Union |
Chickpea & Garlic Soup
The original version of this was published in the Chicago Tribune, and posted on the Vegfood mailing list. I have altered it by increasing the vegetable content for flavour, and decreasing the fat content. The teaspoon and US cup measurements ... [... more]
International Vegetarian Union |
Cream of Green Things Soup
This can be altered according to what you have available and what you like. Don't leave out the potatoes, though, they make it "creamy" and smooth and act as a thickener. Cook all veggies together in a large soup pot or pressure cooker using ... [... more]
International Vegetarian Union |
Carrot Leek and Potato Soup
Put into a 4 pint saucepan and fry gently in a little oil for 3 or 4 minutes. Add 3 pints of water and then stir in the lentils. Bring to the boil and then turn the heat down low and let simmer for 30 - 40 minutes. When the lentils are cooked and ... [... more]
International Vegetarian Union |
Barley Soup
To do so, when water is boiling add onions and cook for 1 minute, and then add the rest of the soaking vegetables and barley, add the minced cabbage, cover and cook. Healing properties of Barley: cooling and thermal nature; sweet and salty ... [... more]
International Vegetarian Union |
Dual Soup Delight
Heat margarine, cook carrots, potato and onion over low heat until soft, about 15 minutes. Blend or process mixture in batches until smooth, return to stove. To serve, spoon Tomato soup on to one side of a large soup plate, using a piece of ... [... more]
International Vegetarian Union |
Split-Pea Soup
Saute onion, celery, carrot, and bay leaves in water (or oil) until soft. Add marjoram and thyme, salt, pepper, split-peas, and 7-8 cups water and bring to a boil. Lower to medium-high and cook until split peas are soft, 50-60 minutes. When soup ... [... more]
International Vegetarian Union |
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