Need soup recipe

[Anonymous]

We are having an appreciation luncheon for my child's preschool teachers and I volunteered to bring soup. It needs to be vegetarian (no meat broth). Any ideas?

[Anonymous]

Get some vegetable bouillon cubes. Boil them in water with diced cerery, diced carrots, diced onions and egg noodles. Add parsley, salt, pepper, and thyme.

[Anonymous]

Lentil soup; curried lentil soup; split pea soup; minestrone; black bean soup; pistou

[Anonymous]

potato leek soup; corn chowder

[Anonymous]

A nice squash or sweet potato soup is good this time of year. This one is easy and classy.

Roast 6 sweet potatos in oven 1 hr 400F til very soft. Cool & peel. (Can sub butternut squash if you prefer)

Meanwhile, cut stems off one bunch cilantro. Process in food processor or hand chopper with 3 cloves garlic & 1/2 onion til finely chopped.

Saute over medium in olive oil for 6-7 min. Add 3 tab green curry paste. Cook 2 more min. Add the sweet potato, mashed well. Add one can coconut milk. Stir to incorporate. Heat 4 min over medium.

Add 1/2 bag frozen white corn. Cook 2 more minutes. Add salt, juice from 1/2-1 whole lime. Add a little hot sauce & pepper to taste. Garnish with chopped cilantro leaves. For this luncheon, you could pass a bowl of cilantro and a bowl of lime wedges so people can garnish their own soup.

[Anonymous]

Anonymous wrote:A nice squash or sweet potato soup is good this time of year. This one is easy and classy.

Roast 6 sweet potatos in oven 1 hr 400F til very soft. Cool & peel. (Can sub butternut squash if you prefer)

Meanwhile, cut stems off one bunch cilantro. Process in food processor or hand chopper with 3 cloves garlic & 1/2 onion til finely chopped.

Saute over medium in olive oil for 6-7 min. Add 3 tab green curry paste. Cook 2 more min. Add the sweet potato, mashed well. Add one can coconut milk. Stir to incorporate. Heat 4 min over medium.

Add 1/2 bag frozen white corn. Cook 2 more minutes. Add salt, juice from 1/2-1 whole lime. Add a little hot sauce & pepper to taste. Garnish with chopped cilantro leaves. For this luncheon, you could pass a bowl of cilantro and a bowl of lime wedges so people can garnish their own soup.

I'm not the OP, but this sounds very interesting...I'll have to come back and try this one!!!

[Anonymous]

How about vegetable barley? Hearty & yummy for winter!

[Anonymous]

someone just posted this on the DCUM listserve. Sounds good & fits the bill!
(Just calls for "broth" so you could use vegetable broth.)

Italian Lentil and Barley Soup

2 cup lentils
2/3 cup pearl barley
2 cup carrots (chopped)
2 cup celery (chopped)
2 cup onions (chopped)
6 garlic cloves (minced)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves
7 cups broth
5 cups water
28 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes
1/2 cup fresh parsley, finely chopped (optional)
1/4 cup cider vinegar (optional)

Sort through lentils to remove debris and shriveled beans, then rinse.
Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
Pour in broth, water, and tomatoes.
Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
Discard bay leaf and just before serving stir in parsley and vinegar (if using).

[Anonymous]

I love this curried cauliflower and broccoli soup, especially in the winter, but I know not everyone likes curry. But I thought I'd post it anyway just in case. Just sub the chicken broth and bouillon with veggie broth and bouillon.

http://allrecipes.com//Recipe/tim-perrys-soup-creamy-curry-cauliflower-and-broccoli-soup/Detail.aspx

[Anonymous]

Anonymous wrote:

Anonymous wrote:A nice squash or sweet potato soup is good this time of year. This one is easy and classy.

Roast 6 sweet potatos in oven 1 hr 400F til very soft. Cool & peel. (Can sub butternut squash if you prefer)

Meanwhile, cut stems off one bunch cilantro. Process in food processor or hand chopper with 3 cloves garlic & 1/2 onion til finely chopped.

Saute over medium in olive oil for 6-7 min. Add 3 tab green curry paste. Cook 2 more min. Add the sweet potato, mashed well. Add one can coconut milk. Stir to incorporate. Heat 4 min over medium.

Add 1/2 bag frozen white corn. Cook 2 more minutes. Add salt, juice from 1/2-1 whole lime. Add a little hot sauce & pepper to taste. Garnish with chopped cilantro leaves. For this luncheon, you could pass a bowl of cilantro and a bowl of lime wedges so people can garnish their own soup.

I'm not the OP, but this sounds very interesting...I'll have to come back and try this one!!!

This one looks amazing! I'm going to try it this week! Thanks for posting this

[Anonymous]

baked potato soup?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A nice squash or sweet potato soup is good this time of year. This one is easy and classy.

Roast 6 sweet potatos in oven 1 hr 400F til very soft. Cool & peel. (Can sub butternut squash if you prefer)

Meanwhile, cut stems off one bunch cilantro. Process in food processor or hand chopper with 3 cloves garlic & 1/2 onion til finely chopped.

Saute over medium in olive oil for 6-7 min. Add 3 tab green curry paste. Cook 2 more min. Add the sweet potato, mashed well. Add one can coconut milk. Stir to incorporate. Heat 4 min over medium.

Add 1/2 bag frozen white corn. Cook 2 more minutes. Add salt, juice from 1/2-1 whole lime. Add a little hot sauce & pepper to taste. Garnish with chopped cilantro leaves. For this luncheon, you could pass a bowl of cilantro and a bowl of lime wedges so people can garnish their own soup.

Well, I just made this and I was surprised that the result wasn't as good as I had hoped. It didn't work for us visually or tastewise. The green mixed with orange kind of grays the soup out.

I'm not the OP, but this sounds very interesting...I'll have to come back and try this one!!!

This one looks amazing! I'm going to try it this week! Thanks for posting this

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A nice squash or sweet potato soup is good this time of year. This one is easy and classy.

Roast 6 sweet potatos in oven 1 hr 400F til very soft. Cool & peel. (Can sub butternut squash if you prefer)

Meanwhile, cut stems off one bunch cilantro. Process in food processor or hand chopper with 3 cloves garlic & 1/2 onion til finely chopped.

Saute over medium in olive oil for 6-7 min. Add 3 tab green curry paste. Cook 2 more min. Add the sweet potato, mashed well. Add one can coconut milk. Stir to incorporate. Heat 4 min over medium.

Add 1/2 bag frozen white corn. Cook 2 more minutes. Add salt, juice from 1/2-1 whole lime. Add a little hot sauce & pepper to taste. Garnish with chopped cilantro leaves. For this luncheon, you could pass a bowl of cilantro and a bowl of lime wedges so people can garnish their own soup.

Well, I just made this and I was surprised that the result wasn't as good as I had hoped. It didn't work for us visually or tastewise. The green mixed with orange kind of grays the soup out.

I'm not the OP, but this sounds very interesting...I'll have to come back and try this one!!!

This one looks amazing! I'm going to try it this week! Thanks for posting this

Sounds like you pureed the cilantro. All you want to do is chop it.

[Anonymous]

If you are pressed for time, Tomato Soup. mmm mmm good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:A nice squash or sweet potato soup is good this time of year. This one is easy and classy.

Roast 6 sweet potatos in oven 1 hr 400F til very soft. Cool & peel. (Can sub butternut squash if you prefer)

Meanwhile, cut stems off one bunch cilantro. Process in food processor or hand chopper with 3 cloves garlic & 1/2 onion til finely chopped.

Saute over medium in olive oil for 6-7 min. Add 3 tab green curry paste. Cook 2 more min. Add the sweet potato, mashed well. Add one can coconut milk. Stir to incorporate. Heat 4 min over medium.

Add 1/2 bag frozen white corn. Cook 2 more minutes. Add salt, juice from 1/2-1 whole lime. Add a little hot sauce & pepper to taste. Garnish with chopped cilantro leaves. For this luncheon, you could pass a bowl of cilantro and a bowl of lime wedges so people can garnish their own soup.

Well, I just made this and I was surprised that the result wasn't as good as I had hoped. It didn't work for us visually or tastewise. The green mixed with orange kind of grays the soup out.

I'm not the OP, but this sounds very interesting...I'll have to come back and try this one!!!

This one looks amazing! I'm going to try it this week! Thanks for posting this

Sounds like you pureed the cilantro. All you want to do is chop it.

I did. Oh well. My hubby had some tonigt and said after a couple of days it wasn't so bad after all. Maybe I'll try it one more time...but without the corn, Thanks