Soup Recipes
Soups
Cream of Broccoli Soup
Pumpkin and Cannellini Bean Soup with Sage Pesto
Sweet Potato and Corn Soup
Tomato lentil soup
Tom Yum Mushroom Soup
Udon Noodle soup
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Cream of Broccoli Soup
Gluten free.
This recipe is from Alison Brizzell. Alison made the fantastic lunch for the Vegetarian Conference held in Christchurch in 1991.
1 onion
1 carrot
1 stick celery
1 clove garlic
½ cup boiling water
Parsley
500g broccoli
Salt and black pepper
1 cup stock
½ tsp nutmeg
150ml cream
2 tbs butter
• Peel and chop onion, garlic, carrot, celery and broccoli and place in pot with butter.
• Sauté and add half cup of boiling water and a pinch of salt and nutmeg.
• Cover and simmer until tender; set aside.
• Cool. Blend in electric blender or rub through sieve.
• Heat through with cream and garnish with chopped parsley.
• For a vegan version, use vegan margarine and stir coconut cream through after cooking instead of cream.
Pumpkin and Cannellini Bean Soup with Sage Pesto
serves 8
This recipe is from our talented website designer Jade Sievers.
Sage Pesto Ingredients:
3 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
1 clove garlic
1/4 cups grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cups chopped walnuts
1/2 cups extra-virgin olive oil
Soup Base Ingredients:
1 tsp olive oil
1 onion, diced
3-4 cloves garlic, roasted
2 cans cannellini beans
2 cups peeled, seeded and finely diced pumpkin
1 cup sliced carrot
1 cup sliced celery
6 cups vegetable stock
8 slices stale chunky bread
½ tsp chilli flakes (optional)
salt and pepper to taste
Firstly make the pesto - Place the first seven pesto ingredients in blender or food processor fitted with metal blade; process until well-combined. Slowly add olive oil and process until smooth.
Heat oven to 350 degrees F. Wrap garlic cloves in aluminium foil and place in oven with pumpkin cubes for 30 minutes or until pumpkin is golden. Remove from oven and set aside.
In a large soup pot, combine olive oil and onions and cook for 5 minutes or until onion is golden. Add celery and carrot and cook for another 5 minutes. Add beans, pumpkin and vegetable stock. Bring to a boil, reduce heat and simmer. Cook for about 45 minutes then season with salt and pepper then blend in a food processor - do not over blend to a puree, you want it to be a little chunky.
Meanwhile, toast the bread and rub it with the garlic. Place the bread on the bottom of the soup bowls and pour the soup over the bread.
Drizzle with the sage pesto and serve hot.
Sweet Potato and Corn Soup
Gluten free.
Another great recipe from Alison.
1 large yellow onion, chopped
1 ½ Tbs. butter
Salt to taste
2 lbs sweet potatoes (kumara)
2 cups water
4 cups vegetable broth
3 cups yellow or white sweet corn kernels
1 medium red bell pepper (capsicum) finely diced
1 small fresh jalapeno pepper, finely chopped
1 cup milk
Juice of ½ lemon
Pinch of cayenne
2-3 Tbs. cream
garnish: chopped coriander/cilantro leaves
• Cook the onion slowly in the butter, with a little salt, stirring often, until it is golden brown.
• At the same time, peel and dice the sweet potatoes, combine them in a pot with the water and the vegetable broth, and simmer until the potatoes are tender, about 20-30 minutes.
• Add the caramelized onions to the soup, deglaze the onion pan with a little of the broth, and add it back, them puree this mixture in batches in a blender.
• For a vegan version, replace the milk with half stock/half unsweetened soya milk. Replace the cream with coconut cream.
Tomato lentil soup
Vegan. Gluten free.
This dish was demonstrated at the 2004 ‘Simple and Fast Vegetarian Meals’ cookery demonstration organised by the Christchurch Vegetarian Centre.
2 small onions, sliced in rings
1 clove garlic, crushed
1 TB vegetable oil
1 large courgette, diced
1 vege stock cube
1 400gm tin tomatoes
5-7 cups water
2 TB tomato paste
1 tsp maple syrup
¾ cup split red lentils
• saute onion in the oil over a medium heat. Let soften but do not brown.
• add garlic and let cook a further minute before adding the courgette.
• Fry for 5 mins, stirring then add all other ingredients
• add water, stir, and let simmer until lentils are just cooked (about 20 minutes)
• pour into bowls
• serve with garlic bread
• NB use less water to make a sauce. Use as a pizza sauce, or serve on pasta or with rice.
Tom Yum Mushroom Soup
Vegan. Gluten free.
This recipe was demonstrated at the 2002 ‘Winter Vegetarian Xmas’ cookery demonstration organised by the Christchurch Vegetarian Centre.
1TB Tom Yum Paste (from Asian shops, check the ingredients to ensure there is no fish paste)
2 onions, sliced finely
1 tsp. vegetable oil
1 1/2cups mushrooms, sliced
knob of galangal, sliced
2 stalks lemongrass, bruised and cut into thumb length pieces
1c cauliflower florets
4 cups vegetable stock / water plus a vege stock cube
• heat the oil in a saucepan, then add the onion, lightly frying at a low heat. Cook until it softens, but do not brown.
• add the tom yum paste, stir through and let fry a minute until the aroma is released
• add the galangal and the lemongrass, stir, then pour in the stock and add the cauliflower
• let simmer 15-20 minutes until the cauliflower is just soft, then add the mushrooms
• simmer for another 5 minutes, add the tomatoes and spring onions
• serve immediately with rice crackers
Udon Noodle soup
Vegan.
1 200gm pkt hokkien or udon noodles
1 Tb oil
1 finely chopped onion
1 clove garlic, crushed
knob of raw ginger (size of thumb nail)
1 courgette, cut in small chunks
½ cup broccoli
½ cup chopped mushroom
2 TB tamari
5 spinach leaves, torn into pieces
½ cup baby corn, chopped
2 TB miso
• lightly fry onion in the oil
• add garlic and finely minced ginger and fry another minute
• add broccoil, courgette and stir fry 4-5 mins
• add mushrooms and fry another minute
• add water (about 2 cups), stir, then add tamari. Bring to a gentle boil.
• add udon noodles and let simmer a few minutes to cook the noodles
• add spinach leaves, and let cook a further minute until the leaves are just wilted
• remove from heat, stir through the miso until it is dissolved
• serve immediately, garnished with chopped fresh coriander
• serves 2