Creamy Macaroni Soup

Written and Posted By: Margie Babon   The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little More »

Gazpacho

Written and Posted By: Margie Babon   To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a More »

Puree of Vegetable Soup

Posted By: Margie Babon     2 tbsp. olive oil 3 leeks, including light green parts, finely chopped 4 carrots, peeled and slice in cube 3 zucchini (courgettes),  sliced  in clube 3 More »

Curried Corn Soup

Posted by: Margie Babon   Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!   2 tablespoon olive oil 2 leeks including tender More »

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon     300 gms dried soba noodles 6 cups vegetable stock 2 cups of water ¼ cup yellow miso 1 tsp. peeled and grated fresh ginger 200gms king More »

Split Pea Soup

    1 tbsp. olive oil 1 yellow onion, finely diced 1 celery stalk, thinly sliced 2 small carrots, peeled and thinly sliced 1 cup dried green or yellow split peas, rinsed More »

Herbed Cucumber Soup with Toasted Almonds

    2 medium size cucumber, seeded if necessary, coarsely chopped 6 cups vegetable stock 2 cups vegetable based cream ¼ cup finely chopped fresh flat-leaf (Italian) parsley 2 cloves garlic, minced More »

Category Archives: Soup and Starters

Creamy Macaroni Soup

Written and Posted By: Margie Babon

 

The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little sweet, add more chopped carrots and sweet onion.

 

 

2 cloves garlic

1 medium size sweet onion, chopped

1 cup cabbage, thin slice

1 large carrot, thinly slice

1 stalk celery, chopped

1 liter vegetable stock

2 cups rice milk

100gms shaped pasta, cooked

1 tbsp. sunflower oil

2 tbsp all-purpose flour, unbleached, dissolved in warm water

sea salt

freshly cracked pepper

 

  1. Using a small sauce pan, warm sunflower oil over medium heat and saute garlic for 2 minutes then add chopped sweet onion, saute for 8 minutes until caramelized
  2. Add chopped celery, carrots and cabbage and saute for 5 minutes
  3. Transfer sautéed vegetables to a casserole then add vegetable stock
  4. Simmer for 10-12 minutes then add cooked pasta and rice milk then simmer for 5 minutes
  5. Add dissolved all-purpose flour to thicken more the soup, simmer for another 5 minutes
  6. Season with sea salt and freshly cracked pepper
  7. Best served with dinner roll bread or ciabatta

 

Gazpacho

Written and Posted By: Margie Babon

 

To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a different version of warm Gazpacho soup which tastes better. Zucchini is high in potassium, calcium, magnesium, folate, and protein and high in omega-3 fatty acids.

 

 

For the soup

1 ½ kilo red tomatoes

1 large zucchini

2 large red bell pepper

1 large bell pepper

4 cups vegetable stock

2 cups water

2 tbsp. olive oil

2 tbsp. red wine vinegar

1 red onion, chopped

sea salt

freshly cracked black pepper

2 tbsp. chopped basil

 

for Garlic Croutons

4 tbsp. olive oil

2 head garlic, minced

croutons

 

  1. Peel and deseed red tomatoes before chopping. Set aside
  2. Chop zucchini and bell pepper into small cubes. Set aside
  3. Chop red onion and set aside.
  4. In a deep casserole, combine vegetable stock, red wine vinegar, olive oil, red tomatoes, zucchini, bell pepper and simmer for 15 minutes over high heat.
  5. Using blender, puree 3 cups of soup then return the puree to casserole to combine. Add chopped onions and freshly chopped basil and simmer for another 15 minutes.
  6. Season with sea salt and freshly cracked black pepper.
  7. Transfer to a bowl and cover to chill for four hours.
  8. Serve with garlic croutons and chopped basil.

 

To make garlic croutons

  1. Using non-stick pan over medium heat warm 4 tbsp. olive oil then add minced garlic. Saute until light brown. Adjust heat if necessary not to burn the garlic.
  2. Add croutons until golden brown and mix with garlic.

 

Gazpacho is a Spanish-style soup made from tomatoes and other vegetables and spices, served cold. Perfectly pair with grilled ciabatta or toasted bread brushed in olive oil.

 

Related Post:

How to peel and deseed tomatoes:

http://www.creativegetarian.com/2014/11/07/how-to-peel-tomatoes/

How to make vegetable stock:

http://www.creativegetarian.com/2014/10/23/how-to-make-vegetable-stock/

 

 

Puree of Vegetable Soup

Posted By: Margie Babon

 

IMG_2430 copy

 

2 tbsp. olive oil

3 leeks, including light green parts, finely chopped

4 carrots, peeled and slice in cube

3 zucchini (courgettes),  sliced  in clube

3 potatoes, peeled, slice in cube

1 ½ tsp. tomato pastevegetable

6 cups vegetable stock

1 cup canned chickpeas (garbanzos’)

3 tbsp. finely chopped Italian flat parsley

Salt and white pepper to taste

1 tbsp.lemon juice

1 tbsp. finely chopped lemon zest

 

  1. In a large saucepan over medium heat, warm olive oil for 5 seconds. Add the leeks and sauté until softened about 5 minutes. Add carrots, zucchini, and potatoes and sauté for 3-5 minute.
  2. Add tomato paste and vegetable stock, cover partially and simmer for 25- 30-minutes.
  3. Add the chickpeas and cook 43-4 minutes.
  4. Stir in the lemon juice and season with salt and pepper.
  5. Using blender, puree the soup in batches until smooth then return the soup in the pan.
  6. To serve, garnish with parsley and lemon zest.

 

Curried Corn Soup

Posted by: Margie Babon

 

Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!

Curried Corn Soup

 

2 tablespoon olive oil

2 leeks including tender green parts, finely chopped

2 medium size potatoes, peeled and coarsely chopped

5 cups corn kernel (from about 6 large ears of corn)

2 tsp. curry powder

6 cups vegetable stock

2 tbsp. fresh lemon juice

Salt and freshly ground pepper to taste

6 thin lemon slices

½ cup yoghurt (optional)

3 tbsp. fresh flat-leaf (Italian) parsley

 

  1. In large saucepan, warm the oil over medium heat for 5 seconds. Add leeks and sauté, stirring frequently for 5 minutes until softened.
  2. Add potatoes ½ cup (half of 5 cups) of the corn kernel and continue to cook for 2 minutes. Add curry powder and cook for a minute longer.
  3. Add vegetable stock and lemon juice and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes until potatoes are soft. Remove from the heat.
  4. Using blender, puree the soup in batches until smooth. Using fine-mesh sieve and large bowl press the pulp and discard any solids left In the sieve.
  5. Season with salt and freshly ground pepper.
  6. To serve, garnish with lemon slices, corn kernel, yoghurt (optional) and parsley.
  7. Makes 6 servings.

 

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon

 

Soba noodle soup

 

300 gms dried soba noodles

6 cups vegetable stock

2 cups of water

¼ cup yellow miso

1 tsp. peeled and grated fresh ginger

200gms king oyster mushroom, cut into strips

3 cups of baby spinach leaves

4 green spring onion, including tender green parts, thinly sliced

 

  1. Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender about 4 minutes. Drain and set aside.
  2. In a large saucepan over medium-high heat, combine the stock, water, miso and ginger. Whisk together and bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved about 3 minutes.
  3. Add the king oyster mushroom strips, boil for 4 minutes. Add the spinach and cook until slightly softened but still bright green, about 1 minute. Add the green onions and cook for 1 minute longer. Taste and adjust the seasoning as desired.
  4. Using tongs, divide the noodles evenly on bowls and then ladle the soup.
  5. To add more flavor, add chili sauce or sesame oil. Serve immediately. Makes 4-6 servings.

 

soba noodles

Soba noodles

Thin, brownish gray soba noodles, made from buckwheat, are enormously popular in Japan, where they are prepared year-round. There, on hot-summer days, noodles are eaten cold, arrange on a bamboo lattice rack with dipping sauce, while on chilly winter days, soba noodles are immersed in piping-hot broth. Soba noodles are available fresh and dried in Japanese markets.

 

 

Split Pea Soup

 

Split Pea Soup

 

1 tbsp. olive oil

1 yellow onion, finely diced

1 celery stalk, thinly sliced

2 small carrots, peeled and thinly sliced

1 cup dried green or yellow split peas, rinsed and drained

4 cups vegetable stock

2 tbsp. finely chopped flat-leaf Italian parsley

½ tsp. finely chopped fresh marjoram or ¼ tsp.  finely chopped dried marjoram

½ tsp. finely chopped fresh thyme or ¼ tsp. finely chopped dried thyme

Salt and freshly ground pepper

 

For garnish

8 shiitake mushroom, thinly sliced in small bits, marinated in soy sauce and pepper

 

  1. In a large saucepan over medium heat, warm the oil. Sauté the onion 3-5 minutes until softened. Add the celery and carrots and sauté until softened for 4 minutes.
  2. Add the split peas, vegetable stock, parsley, marjoram and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until peas are tender, 50-60minutes.
  3. Meanwhile, fry small bits of marinated shiitake mushroom until crisp and golden brown for 10minutes. Drain in a paper towel, set aside.
  4. Using food processor, coarsely puree 2 cups of the soup and return the puree to the saucepan.
  5. Season with salt and pepper to taste and simmer for 5minutes.
  6. Serve the soup with garnish fried mushroom. Serve immediately.
  7. Makes 4-5 servings.

 

Split peas

Split Peas

Varying in color from pale green to yellow, split peas are best known in their role as the basis for a hearty soup that is synonymous with comfort food. But they can also be boiled and served as a side dish. Dried split peas offer about triple the protein than fresh peas.

 

Herbed Cucumber Soup with Toasted Almonds

 

Herbed Cucumber soup

 

2 medium size cucumber, seeded if necessary, coarsely chopped

6 cups vegetable stock

2 cups vegetable based cream

¼ cup finely chopped fresh flat-leaf (Italian) parsley

2 cloves garlic, minced

2 tbsp. finely chopped fresh chives

3 tbsp. finely chopped fresh dill

½ cup coarsely chopped blanched almonds

Salt and freshly ground white pepper

 

  1. Using skillet, toast almonds on a low heat until golden brown. Set aside
  2. In a food processor, puree coarsely chopped cucumber for 20seconds, set aside
  3. In a casserole, boil 4 cups vegetable stock for 15minutes, add minced garlic, cucumber puree and vegetable based cream. Simmer for 20minutes.
  4. Add chives, dill and parsley.
  5. Season with salt and freshly ground white pepper.
  6. To serve, optional to add freshly coarsely chopped cucumber before adding garnish of toasted almonds and chopped fresh dill
  7. Makes 4 servings

Note: This recipe is originally “cold soup” using yyogurt(instead of vegetable stock and vegetable based cream) and refrigerating for 2 hours. I want warm soup so I create another version.

 

toasted almonds

Toasting the nuts brings out their inherently rich flavor and adds an interesting depth of taste to his soup.

 

 

english cucumber

English cucumber or hydroponic cucumbers are the best choice in this soup. These cucumbers have fewer and softer seeds and skin are not bitter that doesn’t need to peel and take out the seeds. In Manila, some supermarket has Korean cucumbers which are soft cucumber like English cucumber.

 

 

Tiny Mushroom Macaroni Soup

 

In the Philippines, we have this version called “sopas,” –a macaroni soup with cabbage, string beans, carrots and milk.

This recipe doesn’t contain any milk  to taste solely the distinct flavor of   herbs and veggies.

tiny mushroom macaroni soup copy

 

6 cups vegetable stock

1 1/2 cup tiny mushroom 150 gms

1 sweet onion, finely diced

2 carrots peeled, halved lengthwise, thin slices in half-moon shape

2 celery stalks, thinly sliced

60gms. pasta (pre-cooked)

3 tbsp. fresh flat-leaf parsley

Salt and freshly ground pepper

 

  1. In a large saucepan over medium-high heat, bring back the stock to a simmer.
  2. Add the mushroom and simmer for 20-25 minutes until tender.
  3. Optional: You can remove the mushroom and chopped it into smaller bits. If you are using tiny mushroom, no need to chop.
  4. Add onion, carrots and celery and simmer over high-medium heat for 10 minutes.
  5. Add pasta, 2 tablespoon of parsley, salt and pepper to taste.
  6. Serve in a bowl garnish with parsley.
  7. Makes 4 servings.

 

 

tiny mushroom

Tiny yet stems are tough. This type of tiny mushroom must be simmered well and tender when mixing with your recipe.

 

French Onion Soup

 

french onion soup

 

2 tbsp. olive oil

4 large red onions, thinly sliced

¼ tsp. sugar

4 leeks, including tender green parts, thinly sliced

2 cloves garlic, minced

8 cups vegetable stock (mixture of shiitake mushroom, white onion, carrots and celery, boiled for 1 hr. and drain getting only the stock)

½ cup dry white wine

1 bay leaf

¼ tsp. dry thyme, finely chopped or ½ tsp. fresh thyme, finely chopped

Salt

Freshly ground pepper

8-1 slices baguette

Shredded cheese

 

  1. In a large saucepan over low heat, warm olive oil for 30 seconds to retain the freshness taste of olive oil. Add onions, turn heat into medium-low and sauté, stirring occasionally until wilted for 15 minutes.
  2. Add sugar and leeks, continue to stirring frequently until richly colored and caramelized for 15-20 minutes.
  3. Add the minced garlic and sauté for 1 minute.
  4. Add the stock, bay leaf, thyme and wine. Cover partially and simmer for 30 minutes until flavors well blended.
  5. Add salt and freshly ground pepper to taste.
  6. Shred cheese on baguette and warm in a toaster until cheese has melted.
  7. Serve the onion soup with baguette on top.
  8. Makes 4-6 servings

red onions

 

caramelize

French onion soup’s success depends on caramelizing the onions and leeks, a technique that takes time and patience. Caramelization occurs when sugar naturally present in the vegetable slowly develop a less purely sweet, more complex flavor through long cooking over medium-low heat and in a non-aluminum saucepan. Adding a sprinkle of sugar encourages the caramelizing process.

 

 

Tomato and Corn Soup

 

This soup can be served warm or chilled as a summer soup.

tomato and corn soup

 

2 tbsp. olive oil

2 leeks, white part only, finely chopped

6 large red tomatoes (1 ½ kilo), peeled, seeded, coarsely chopped

2 tbsp. all-purpose flour (plain)

2 ½ cup corn kernel (2 large sweet corn), corn cob reserved and cut in half

8 fresh basil leaves plus sprigs for garnish

1 ½ tbsp. tomato paste

4 cups vegetable stock

Salt and freshly ground pepper

Garlic or buttered or cheese croutons

¼ cup sour cream

 

  1. In a large soup pot over medium heat, warm olive oil for 30seconds.
  2. Sauté leeks until softened for 4 minutes over low-medium heat.
  3. Add tomatoes and cook until softened, about 5minutes.
  4. Add the flour and cook stirring constantly for 2 minutes.
  5. Add the corn kernel, corn cob, basil, tomato paste and vegetable stock. Uncover, simmer for 25minutes.
  6. Remove from the heat and discard corn cobs.
  7. Using blender, puree the soup in batches until smooth.
  8. Pour the pureed soup through fine-mesh sieve into a large bowl.
  9. Return to the soup pot over low-medium heat, season with salt and freshly cracked pepper. Simmer for 5minutes.
  10. Ladle the soup into bowl and top with croutons.
  11. Garnish each bowl with a spoonful of sour cream and fresh sprig of basil.
  12. Makes 4-6servings.

 

Sweet corn is perfect for this soup. Make sure to use fine-mesh sieve when straining for a velvety texture.

 

kernel corn

How to Corn Off the Cob

To remove corn kernels from the cob, hold a husked ear upright in a bowl, stem end down. Using a sharp knife, carefully slice down between the kernels and the cob, allowing kernels to fall in  bowl and rotating the cob lightly after each cut.

 

In this recipe, cobs are cut in half and added to the soup to add extra corn taste.

 

 

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