Semi-vegetarian, need help with soup

[Anonymous]

Meat substitutes are just horrible imo but I hate soy and msg gives me migraines. Stick to fresh seasonal veggies instead of processed substitutes for meat. I’ve yet to find any substitute that doesn’t have mystery ingredients or weird preservatives. It’s not worth it, just find better recipes that highlight certain vegetables.

[Anonymous]

TVP. Bob's red mill sells it. You can just toss it right in, but I doubt you will be pleased with it. Cannelini beans and ditalini would be better, like Italians do.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Olive oil.

https://cooking.nytimes.com/recipes/1020764-creamy-cauliflower-soup-with-rosemary-olive-oil

Ugh I can't get past the firewall, but I will google that. Thanks.

INGREDIENTS
FOR THE ROSEMARY OIL:
1 cup olive oil
4 (4-inch) sprigs fresh rosemary
FOR THE SOUP:
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart low-sodium vegetable stock, plus more as needed for reheating
1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
FOR THE CROUTONS (OPTIONAL):
3 cups diced rustic country bread (3/4-inch pieces)



EPARATION
Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

Thank you!!!!

Beware of botulism! I would not save olive oil with herbs or anything in it. Use it or toss it.

[Anonymous]

Look for soups with coconut milk, tofu, beans, or lentils.

[Anonymous]

Look, if you are going vegetarian, get used to the watery broth. Add salt, hot pepper, vinegar or soy sauce to enhance savory-ness. But know that it has limits. Otherwise go back to using meats.

[Anonymous]

Thank you for all the suggestions. I saw a recipe on Milk Street I'm going to try -- their version of Lablabi, chick pea and harissa stew. Looked really good.

[Anonymous]

OP, if you want a richer feel dissolve a little cornstarch in water and stir that in. It's what gives some Asian soups like hot and sour and egg drop soups their more robust feel, and keeps it healthy.

[Anonymous]

Try using mushroom stock. Other ingredients that add umami: tomato paste, soy sauce, sundried tomatoes, miso paste, nutritional yeast, etc. Also consider using just a small amount of something like bacon, sauteed early in the process, just to add the flavor. I also like boiling bones for stock.

[Anonymous]

You could add small amount of vegetarian Worcestershire
Sauce. Annies makes one.

Agree with some of the other ideas, parmesan rind/mushrooms/more olive oil.

[Anonymous]

Farro is good for replacing some of the mouthfeel of meat. And i’ll second smoked paprika. Tomato based-broths (with garlic/herbs) never seem weak/thin to me.

[Anonymous]

Love the posters who are advising to boil bones and start with bacon to improve a vegetarian soup. I hope you're not making meals for vegetarian relatives!

[Anonymous]

Mushroom stock helps add depth to the flavor
Navy beans or cannellini beans - I like them whole or cream them with a blender

If you are looking for vegetarian and not vegan, then a splash of heavy cream in some soups adds heft (and calories). This helps with winter squash soup.

Sometimes I compromise and use a chicken stock but all veggies in the soup. I get the bones and some feet from the farmers market and make my own bone broth - so at least it is locally sourced.

I would look for recipes that are naturally vegetarian instead of trying to replicate something with meat.

I think one of the ways we can cut down on meat eating is to use it sparingly where the flavor gives you the most bang for your “buck”.

I also get headaches from anything soy and have to avoid it.

Some people make a cashew milk that adds a creamy texture, but it is another food I limit because of headaches. If you can tolerate it or peanut butter, they may be ingredients you can play around with. Carrots and peanut butter can make a good soup, we called it ground nut stew.

[Anonymous]

If you're trying to simulate a chicken broth, the real trick is to get the most flavor out of the vegetables, along with some fat. I roast sweet potatoes, celery, carrots, onions, garlic, and ginger that I toss with olive oil, salt and pepper and put on a sheet pan at 400 degrees until it's all pretty dark. I toss it into a few cups of water and bring it to a boil, then let it simmer for at least an hour (if I've got time I'll go twice that long). Use a strainer and fish out the solids, pressing them pretty firmly over the pot before you remove them (sometimes I'll transfer them to another strainer over a bowl and catch some extra liquid that way). At that point I add fresh soup vegetables and continue to cook the soup. It's pretty concentrated at this point, so I'll usually more water closer to serving and season as needed at that point.

For some soups where I want more umami I will use white miso but I don't do that yellow powder stuff, I'm just not a fan.

[Anonymous]

Anonymous wrote:MSG is your friend, and fresh herbs and lemon can help lift the profile of a bland broth.

Msg is not your friend! A crappy neurotoxin used to trick your brain the food is tastier? I hope they ban it in the near future.

[Anonymous]

Vegetarian here for 3 years, and I hate fake meats
To get the savoury taste, use dried mushrooms specifically dried porcini mushroom. You rehydrate and add. Gives good savoury taste. Surprised no one has mentioned this yet.