The beautiful colour of this soup is much enhanced by suspending some raw grated beet in it after cooking. It is a classic cold soup, but in some countries it is served hot to departing guests to keep out the cold. Tastes great when accompanied by sour dough bread.
Borscht
Ingredients:
450g raw beetroots
2 large onions, sliced
2 large carrots, sliced
2 bay leaves
2 Tbsp olive oil
25g butter
1.5litres of boiling water
juice of 1 lemon
seasoning, to taste
1 raw beetroot, grated
sour cream or yoghurt for garnish
Method:
1. Peel the beetroots and cut into a small dice. Place them with the other sliced begetables in a large saucepan with the bay leaves, olive oil and butter. Add a pinch of salt and saute over a low heat for 10 minutes.
2. Add the boiling water then cover and simmer for about 2 hours, or until all the vegetables are tender.
3. Add the lemon juice and a little black pepper and leave to cool.
4. Remove the bay leaves and blend the soup into a puree. If it is too thick, add a little vegetable stock.
5. With the soup still off the heat, place the raw beetroot in a muslin/cheesecloth bag and suspend it in the soup. Remove after a few hours and stir the soup well.
6. Reheat it gently (if desired), or serve chilled with yoghurt, or swirls of sour cream.
Source: Spencer, C. (1992). The New Vegetarian: The ultimate guide to gourmet cooking and healthy living. Gaia Books: London
Serves: ????
Rating: 4
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Tuesday, 18 November 2008
Saturday, 5 April 2008
"Egg Drop" Soup
A nice simple recipe for when you need something quick and easy, or when you just don't have much laying around in the pantry!
This is just for a single bowl, so increase the quantities if you are making it for more than one.
"Egg Drop" Soup:
Ingredients:
1.5 - 2 cups "Chicken" stock (we use Massel's vegetarian "chicken style" stock)
1/2 onion minced (the finer the better)
sesame oil (a dash or so)
small can of creamed corn
2 lightly beaten eggs
chives (for garnish)
Method:
1. Cook the onion for a couple of minutes in a large saucepan until translucent.
2. Add the "chicken stock" and bring to the boil.
3. Add the creamed corn and heat through.
4. When simmering again, add the egg in a continuous thin stream while stirring (if you stir fast you get shreds, if you stir slowly you get streams).
5. Serve, garnished with chives, and eat immediately
Variations:
* You can add a little garlic to this soup
* If you want a little more substance, you can add egg noodles or rice vermicceli noodles, cooked as per instructions on the packet
* Frozen peas and carrots may be added for more vegetable content
Serves: 1
Rating: 4
This is just for a single bowl, so increase the quantities if you are making it for more than one.
"Egg Drop" Soup:
Ingredients:
1.5 - 2 cups "Chicken" stock (we use Massel's vegetarian "chicken style" stock)
1/2 onion minced (the finer the better)
sesame oil (a dash or so)
small can of creamed corn
2 lightly beaten eggs
chives (for garnish)
Method:
1. Cook the onion for a couple of minutes in a large saucepan until translucent.
2. Add the "chicken stock" and bring to the boil.
3. Add the creamed corn and heat through.
4. When simmering again, add the egg in a continuous thin stream while stirring (if you stir fast you get shreds, if you stir slowly you get streams).
5. Serve, garnished with chives, and eat immediately
Variations:
* You can add a little garlic to this soup
* If you want a little more substance, you can add egg noodles or rice vermicceli noodles, cooked as per instructions on the packet
* Frozen peas and carrots may be added for more vegetable content
Serves: 1
Rating: 4
Leek and Potato Soup
An old favourite
Leek and Potato Soup:
Ingredients:
1 Tbsp olive oil
2 cloves garlic, crushed
2 tsp fresh thyme leaves
4 small leeks (800g), sliced thinly
4 medium potatoes (800g), chopped coarsely
2 litres vegetable stock
2 shallots, sliced thinly
Method:
1. Heat oil in large saucepan; cook garlic, thyme and leek, stirring, about 3 minutes or until leek softens. Add potato and stock; bring to a boil. Reduce heat, simmer, covered, about 15 minutes or until potato is tender.
2. Blend or process leek mixture until smooth
3. Reheat soup; serve soup topped with onion
Serves: 4
Rating: 4
Leek and Potato Soup:
Ingredients:
1 Tbsp olive oil
2 cloves garlic, crushed
2 tsp fresh thyme leaves
4 small leeks (800g), sliced thinly
4 medium potatoes (800g), chopped coarsely
2 litres vegetable stock
2 shallots, sliced thinly
Method:
1. Heat oil in large saucepan; cook garlic, thyme and leek, stirring, about 3 minutes or until leek softens. Add potato and stock; bring to a boil. Reduce heat, simmer, covered, about 15 minutes or until potato is tender.
2. Blend or process leek mixture until smooth
3. Reheat soup; serve soup topped with onion
Serves: 4
Rating: 4
Saturday, 29 March 2008
Vegetarian Won Ton Soup
I have to thank my friend M.H. for this recipe (you know who you are). I've taken it an adapted it a little. It's a bit of a rough recipe because it's fun to play with.
Vegetarian Won Ton Soup:
Ingredients:
Vegetarian Won Tons, about 4 per person (we buy ours from "Vegan's Choice" supermarket in Newtown http://www.greengourmet.com.au/vegans_choice.php)
1-1.5 cups of "Chicken" stock per person(we use Massel's Vegetarian Chicken-style stock cubes/powder)
Seseame oil, a few drops per bowl
Bean sprouts, fresh (about 1/2 a handful per bowl)
1-2 shallots, chopped
1-2 bok choy, washed and roughly chopped/ripped
1 packet of fresh egg noodles
1-2 litres boiling water (depending on how many egg noodles you want)
Method:
1. Add the egg noodles to the boiling water and boil for a further 2 mins. Drain and divide equally between the bowls.
2. Heat stock. Add bok choy, shallots and won tons to heat up. Bring stock to the boil.
3. Put bean sprouts in bowls with egg noodles. Serve stock/won ton mixture on top as soup.
4. Add a few dashes of seseame oil to each bowl (I love the stuff).
NOTE: Can also serve with "Roast Not-Pork", also available through Vegan's Choice. YUM!!
Rating: 5!!
Vegetarian Won Ton Soup:
Ingredients:
Vegetarian Won Tons, about 4 per person (we buy ours from "Vegan's Choice" supermarket in Newtown http://www.greengourmet.com.au/vegans_choice.php)
1-1.5 cups of "Chicken" stock per person(we use Massel's Vegetarian Chicken-style stock cubes/powder)
Seseame oil, a few drops per bowl
Bean sprouts, fresh (about 1/2 a handful per bowl)
1-2 shallots, chopped
1-2 bok choy, washed and roughly chopped/ripped
1 packet of fresh egg noodles
1-2 litres boiling water (depending on how many egg noodles you want)
Method:
1. Add the egg noodles to the boiling water and boil for a further 2 mins. Drain and divide equally between the bowls.
2. Heat stock. Add bok choy, shallots and won tons to heat up. Bring stock to the boil.
3. Put bean sprouts in bowls with egg noodles. Serve stock/won ton mixture on top as soup.
4. Add a few dashes of seseame oil to each bowl (I love the stuff).
NOTE: Can also serve with "Roast Not-Pork", also available through Vegan's Choice. YUM!!
Rating: 5!!
Cream of Garlic and Mushroom Soup
This dish has heaps of iron in it, as well as calcium, and garlic (to keep away those nasty colds and 'flus). Vampires beware! The dish really doesn't taste too garlic-y by they time the ingredients are all blended together, though.
Cream of Garlic and Mushroom Soup:
Ingredients:
25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)
Method:
1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.
Serves: 4
Rating: - 4.5
Cream of Garlic and Mushroom Soup:
Ingredients:
25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)
Method:
1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.
Serves: 4
Rating: - 4.5
Sweet Potato Soup
We've all had the winter pumpkin soup recipe...here's something a little different! It's still a great way to get your vitamin C intake, not to mention all the other great vitamins and minerals in fresh vegetables.
Sweet Potato Soup:
Ingredients:
1 Tbsp olive oil
2 onions, chopped
1 large potato, peeled and chopped
4 cups vegetable stock
1/2 cup cream
1 kg Sweet potato (orange), peeled and chopped
1 tsp freshly crushed garlic (or more, if you like garlic)
1 tsp nutmeg (ground)
1 shallot/spring onion, finely sliced
Method:
1. Heat olive oil in a large saucepan. Add the onion and cook until translucent.
2. Add the sweet potato, potato and garlic. Cook for a further 1-2 minutes.
3. Add vegetable stock and nutmeg to the pan. Bring to the boil, reduce heat and simmer until vegetables are tender (approx. 30 mins)
4. Puree the soup in a blender or food processor.
5. Stir 2/3 of the cream into the soup & return to the heat (DO NOT LET IT BOIL)
6. Serve soup garnished with the remaining cream, shallots and a shake of nutmeg.
Serve with fresh bread.
NOTE: If you don't have cream, a little milk will certainly do!
I also like to add a little celery to the soup. It gives it a slightly lighter taste.
Serves: 4
Rating: 4.5
Sweet Potato Soup:
Ingredients:
1 Tbsp olive oil
2 onions, chopped
1 large potato, peeled and chopped
4 cups vegetable stock
1/2 cup cream
1 kg Sweet potato (orange), peeled and chopped
1 tsp freshly crushed garlic (or more, if you like garlic)
1 tsp nutmeg (ground)
1 shallot/spring onion, finely sliced
Method:
1. Heat olive oil in a large saucepan. Add the onion and cook until translucent.
2. Add the sweet potato, potato and garlic. Cook for a further 1-2 minutes.
3. Add vegetable stock and nutmeg to the pan. Bring to the boil, reduce heat and simmer until vegetables are tender (approx. 30 mins)
4. Puree the soup in a blender or food processor.
5. Stir 2/3 of the cream into the soup & return to the heat (DO NOT LET IT BOIL)
6. Serve soup garnished with the remaining cream, shallots and a shake of nutmeg.
Serve with fresh bread.
NOTE: If you don't have cream, a little milk will certainly do!
I also like to add a little celery to the soup. It gives it a slightly lighter taste.
Serves: 4
Rating: 4.5
Lentil Soup
I got this recipe from my friend DH. Thanks so very much for this! It's a massive hit in my family now.
Lentil soup:
Ingredients:
1 cup of red lentils
1 litre boiling water
a little oil or butter
1-2 carrots (cut into about 1cm chunks)
2-3 stalks of celery (cut into about 1cm chunks)
1/2-1 onion (diced)
as much garlic as you want
1 tsp garam marsala
1 tsp cumin
1/2 tsp tumeric
1 tsp corriander (or seeds)
1 Tbspn cream
1 Tpspn cornflour
1 cup diced tomato
1 cup peas &/or corn
any other vegetable you want to put in
Fresh herbs (e.g. corriander, basil, parsley, etc)
Salt and pepper to taste
Method:
1. Combine lentils and boiling water. Leave to soak while you prepare the rest of the ingredients
2. In a hot saucepan combine oil/butter, garlic, carrots, celery and stir until celery is a bit tender
3. Add garam marsala, cumin, tumeric and corriander (if you don't have these, add an equivalent amount of curry powder) and allow the aroma of the spices to come out
4. Pour lentils and remaining water into above saucepan and stir
5. Allow to simmer for up to 20mins
6. Combine cream and cornflour, then add to the pot
7. Add tomato, corn and peas and any other cooked vegetables (you can put mushrooms, zucchini, etc in raw as it will cook through) and allow to simmer for a little while longer stirring as you do
8. Add herbs and salt and pepper to the mix and when they've lilted, it's ready to serve!! YUM!!!
It's great with fresh bread or damper and with a dollop of ricotta or cream cheese.
Serves: 4-6 people
Rating: 4.5 stars!
Lentil soup:
Ingredients:
1 cup of red lentils
1 litre boiling water
a little oil or butter
1-2 carrots (cut into about 1cm chunks)
2-3 stalks of celery (cut into about 1cm chunks)
1/2-1 onion (diced)
as much garlic as you want
1 tsp garam marsala
1 tsp cumin
1/2 tsp tumeric
1 tsp corriander (or seeds)
1 Tbspn cream
1 Tpspn cornflour
1 cup diced tomato
1 cup peas &/or corn
any other vegetable you want to put in
Fresh herbs (e.g. corriander, basil, parsley, etc)
Salt and pepper to taste
Method:
1. Combine lentils and boiling water. Leave to soak while you prepare the rest of the ingredients
2. In a hot saucepan combine oil/butter, garlic, carrots, celery and stir until celery is a bit tender
3. Add garam marsala, cumin, tumeric and corriander (if you don't have these, add an equivalent amount of curry powder) and allow the aroma of the spices to come out
4. Pour lentils and remaining water into above saucepan and stir
5. Allow to simmer for up to 20mins
6. Combine cream and cornflour, then add to the pot
7. Add tomato, corn and peas and any other cooked vegetables (you can put mushrooms, zucchini, etc in raw as it will cook through) and allow to simmer for a little while longer stirring as you do
8. Add herbs and salt and pepper to the mix and when they've lilted, it's ready to serve!! YUM!!!
It's great with fresh bread or damper and with a dollop of ricotta or cream cheese.
Serves: 4-6 people
Rating: 4.5 stars!
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