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" Vegetarian Soup Recipes "


Vege Pasta Soup with Pesto

6 cups vegetable stock, 1/2 cup small dice carrots, 1/2 cup chopped celery, 1 cup dried macaroni pasta, or any dried soup pasta, 6 tbsp olive oil, 2 garlic cloves finely chopped, 1/4 cup onions finely chopped, dash of salt and pepper

Pesto Ingredients :

2 cups fresh basil leaves, 1 fresh green seeded chili, 2 garlic cloves, 4 tbsp olive oil, 1 tbsp grated parmesan cheese

Pesto Cooking Method :

Place basil, green chili, oil and garlic into a blender or food processor. Blend to form a thick paste. Stir in the cheese.

Cooking Method :

After preparing the pesto. Bring vegetable stock into boil, add the pasta and cook it for 10 minutes until pasta is tender.

Heat olive oil in a small pan. Sautee onions and garlic until medium brown. Add carrots let it simmer for 2 minutes then the celery. just stir for a minute and pour this mixture to the vegetable stock and pasta soup. Bring it to boil. Spoon most pesto into the soup and stir. Use remaining pesto as toppings of your soup.

Tomato Chestnut Soup

1/2 cup finely chopped onions, 2 cloves garlic finely chooped, 1/4 cup fresh chopped tomatoes, 3 cups vegetable stock, 1 cup tomato juice, 1/4 cup chopped celery stalks, 1/2 cup dice potatoes, 1/2 cup dice carrots, 1 cup cooked chesnut ( in can or in a packaged ), 1 tbsp flour, 2 tbsp butter, dash of salt and pepper, 1 tbsp of chopped parsley

Cooking Method:

Sautee onions, garlic and tomatoes on the melted butter. Pour in the vegetable stock, add potatoes and carrots. Bring it to boil until vegetables are tender.

Then, add the tomato juice, celery and chestnut. Stir all ingredients and keep it simmer for 2 minutes. Add flour to thicken the soup. Dash salt and pepper to taste. Stir in the finely chopped parsley.

Coconut Pumpkin Soup

1 small buttercup squash, 1 cup coconut milk, 1/2 cup finely chopped onions, 2 cloves garlic ( minced ), 1/4 cup ginger ( minced ), 1 cup brocolli chunk, 1/2 cup cauliflower chunk, 1 cup milk, 2 cups vegetable stock, salt to season

Cooking Method :

Wash buttercup squash and slice it into medium chunks, cover it with water. Bring it to boil until squash is tender. Peel skin and place cook squash meat into the blender, gently pour the vegetable stock and blending it again, forming a liquid puree. Set aside.

Blend onion, garlic and ginger until finely coarse.

In a cooking pan, put together your squash puree, onion, garlic, ginger mixture and 1 cup coconut milk. Stir and bring it to boil and add the milk. Place brocolli and cauliflower chunks, stirring the soup occassionally until vegetables are tender. Just use medium to low heat. Season with salt according to your taste. Add extra vegetable stock if soup is so thick on your taste.


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