Vegetable Soup Recipes

Vegetable Soup Recipes List

Cream of Cabbage Soup

Greek Cabbage Soup 

Cold Cucumber Soup

Minestrone Genovese Soup 

These Vegetable Soup Recipes Coming Soon....

Mushroom Barley Soup

Cream of Green Pea Soup

Peasant Soup

Green Soup

Cream of Potato Soup

Cream of Spinach Soup

Cream of Tomato Soup

Polish Borscht 

Senegalese Soup

Vegetable Borscht

Cream of Cabbage Soup Recipe 

Cream of Cabbage Soup Ingredients

• 4 tablespoons butter
• 1 1/2 cups sliced potatoes
• 4 cups shredded cabbage
• 3/4 cup sliced onions
• 6 cups chicken flavoured vegetarian broth
• 1 1/4 teaspoons salt
• 1/2 teaspoon white pepper
• 1 cup heavy cream
• paprika

Melt the butter in a saucepan. Add the potatoes, cabbage and onions. Cover and cook over low heat 10 minutes, shaking the pan frequently. Add the broth, salt and pepper; cover again and cook 30 minutes. Purée in an electric blender, or force through a sieve. Return to the saucepan; mix in the cream. Heat and taste for seasoning. Serve sprinkled with paprika. Serves 6-8.

Greek Cabbage Soup Recipe 

Greek Cabbage Soup Ingredients

• 1 cup chopped onion
• 3 tablespoons olive oil
• 2 quarts water
• 1 pound tomatoes, peeled and chopped
• 2 pounds of cabbage shredded
• 2 teaspoons of salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons minced parsley
  

Sauté the onion in the oil 5 minutes. Add the water; bring to a boil. Mix in the tomatoes, cabbage, salt and pepper. Bring to a boil again and cook over low heat 1 ¼ hours, or until cabbage is tender. Taste for seasoning. Stir in the parsley. 

Serves 8-10.

Cold Cucumber Soup Recipe 

Cold Cucumber Soup Ingredients

• 3 cucumbers
• 4 cups chicken flavoured vegetarian soup broth
• 1 cup yogurt
• 2 teaspoons chopped fresh dill or ½ teaspoon dried
• 1/8 teaspoon freshly ground black pepper
  

Minestrone Genovese Soup Recipe 

Minestrone Genovese Soup Ingredients

• 2 cups dried white beans * or canned rinsed and drained
• 4 dried mushrooms
• 6 tablespoons olive oil
• ½ cup chopped onion
• 4 cups diced eggplant
• 4 cups shredded cabbage
• 2 cups sliced zucchini
• 2 cups peeled diced tomatoes or 2 cups canned
• 2 ½ quarts boiling water
• ½ cup vermicelli
• 2 tablespoons salt
• ½ teaspoon freshly grated black pepper
• ¼ cup parsley
• ½ teaspoon basil
• 2 cloves garlic, minced
• 1/3 cup pine nuts or sliced blanched almonds
• 1/3 cup grated Parmesan cheese

Wash the beans, cover them with water and bring to a boil, then let soak 1 hour. Drain. Cover with fresh water, bring to a boil and cook 11/2 hours. Drain. Rarely do I plan ahead enough to prepare the beans from dry and so as with most of my vegetable soup recipes I substitute with rinsed canned ones. 

Wash the mushrooms, cover with warm water and let soak 10 minutes. Drain and slice.

Heat 3 tablespoons oil in a saucepan; sauté the onion 5 minutes. Stir in the mushrooms, eggplant, cabbage and zucchini until coated with the oil. Add tomatoes, water and beans. Bring to a boil and cook over low heat 30 minutes. Mix in the vermicelli, salt and pepper; cook 10 minutes, or until vermicelli is tender.

In an electric blender combine parsley, basil, garlic, nuts, cheese and remaining oil. Turn motor on until paste is formed. Or pound ingredients to a paste, gradually adding oil. Stir into the soup. Serves 8-10.

More Vegetable Soup Recipes Coming Soon

Other Veggie Recipes

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