Winter Root Soup
Broccoli-Potato Chowder
Leek And Lentil Soup
Creamy Winter Vegetable Soup
Curried Pumpkin-Apple Soup
Golden Harvest Soup
Roasted Winter Squash Soup
Winter tomato garlic macaroni soup
Corn And Potato Chowder
Celery soup
Curried Leek and Potato Soup
Fennel and Potato Soup



Winter Root Soup

Serving Size : 6
2 boiling potatoes
2 medium parsnips
2 large carrots
1 turnip
1 rutabaga )swede)
2 tablespoons extra-virgin olive oil
1 large onion -- sliced
2 cloves garlic
1 bay leaf (Turkish, not California)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
6 cups water or Vegetable Stock
1 cup dry white vermouth
salt and black pepper to taste
1 bunch fresh parsley -- stems removed, chopped

Peel all the vegetables and cut them into bite-size pieces.
Heat the olive oil in a soup pot, add the onion, and cook until
translucent.
Add the vegetables and saute until they begin to color.
Add the garlic and dried herbs.
Add the water or stock, the vermouth, and salt and pepper to taste. Bring
to a boil, cover, reduce heat, and simmer until vegetables are tender,
about
30 minutes. Remove the bay leaf and correct seasoning.
Serve in bowls sprinkled with the chopped parsley.
Recipe By :Eating Well for Optimum Health - Andrew Weil, M. D.



Broccoli-Potato Chowder

2 Tbsp oil
1 chopped onion
1 grated carrot
2 cans (10 3/4 oz) vegetable broth
1/2 tsp dried thyme
1/4 tsp caraway seeds
1 box (10 oz) frozen chopped broccoli, thawed
2 1/2 cups leftover mashed potatoes

Heat oil in large pan, add onion and carrot, cook over medium heat until
soft but not browned. Add broth, thyme,
and caraway seeds. Bring to boil. Add broccoli, bring to boil,
cover , boil gently 5 minutes. Whisk in leftover mashed potatoes.
heat through. . Add salt and pepper if needed. For
thicker chowder, in food processor, puree about 2 cups soup before
adding potatoes. Stir into soup.


Leek And Lentil Soup

Leeks (about 6 oz (170g) when trimmed)
3 teaspoons vegetable oil
1 pint (570ml) stock or water
4 oz (115g) red lentils
Sea salt
Bouquet garni

Cook leeks in oil gently in heavy
covered pan for 10 minutes, stirring
frequently.
Add 1 pint stock or water, lentils,
1 teaspoon sea salt and a bouquet garni
(from health food shops). Simmer for 20-30
minutes.
When lentils are soft remove herbs and
liquidize or press through sieve. Add
1 teaspoon yeast extract for extra flavour if
desired.

Vegan Cooking
By Eva Batts


Creamy Winter Vegetable Soup

1 Tablespoon safflower oil
1 large yellow onion, peeled and diced
4 medium potatoes, peeled and diced
3 carrots, diced
2 yams, diced
1 bunch leeks, diced
2 stalks celery, diced
1 medium turnip (optional)
1 cup green cabbage, sliced
2 garlic cloves, minced (optional)
1 bay leaf
1 tsp. celery salt
1 tsp. pepper

Saute the onions in the safflower oil over medium heat in a large pot
until
the onions are translucent.
Add the potatoes, carrots, celery, yams, turnip, celery and leeks and cook
for five minutes, stirring frequently.
Add the bay leaf and the celery salt and stir.
If you are using garlic, add it now. Pour eight cups of water into the pot
and stir. Lower the heat to medium-low, covering the pot.
Let the soup cook for fifteen minutes. Use a fork to determine the
doneness
of the potatoes and yams. When these are done (cooking time is reduced by
chopping the veggies into smaller pieces), use a food processor or
hand-held
blender to puree the soup.
With soup back in the pot, add the sliced cabbage and cook for five
minutes.
Add the pepper and serve hot.



Curried Pumpkin-Apple Soup

1/4 cup oil
1 clove garlic
1 onion
1 leek
1 large apple, peeled and chopped
1 Tbsp curry powder
2 cups chopped fresh pumpkin
4 cups stock (
salt and pepper
apple wedges

Heat oil in saucepan. Saute garlic, onion, leek and apple. Stir in
curry powder and cook for 1 minute, stirring constantly. Add pumpkin and
stock. Bring to boil, stirring occasionally. Reduce heat and simmer until
veggies are tender. Puree all in blender or food processor. Return to
saucepan, Season with salt and pepper. When serving garnish with fresh
apple wedges.


Golden Harvest Soup

3 butternut squashes
3 kabocha or hubbard squashes
4 leeks
1 Tbsp (15mL) olive oil
8 cups (1.9L) stock or water*
1/2 cup (10g) rolled oats
1 tsp (6g) sea salt*
1/4 tsp (1g) white pepper
1 tsp (2g) nutmeg
1 tsp (2g) cinnamon
Clean and halve each squash from top to bottom. Remove seeds. Lay squash
halves face down and cut across in 1/2-inch (1.25cm) slices. Cut the
skin off each piece and then chop into 1/4-inch (0.5cm) chunks. Clean
leeks and cut on the diagonal in 1/4-inch (0.5cm) pieces. Set aside one
cup.

In a large stock pot, sauti the rest of the leeks in oil for 1 minute.
Add the squash and sauti for another 5 minutes. Add the stock or water
and bring to a boil, then turn flame down and let simmer for 5 minutes.

Add oats and simmer 5 minutes. Add salt, pepper, nutmeg and cinnamon and
let simmer 5 to 10 minutes, until the squash is soft. Puree in a food
processor until very smooth. Press soup through a fine-meshed sieve if a
smoother texture is desired. Transfer soup back to pot and keep warm.

In a small skillet, sauti the remaining 1 cup (180g) of leeks in a
little olive oil, scatter over warm soup, and serve.

* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those
allergic to corn. If you are allergic to soy, be sure the broth you
choose is soy-free, as broths frequently contain hydrolyzed vegetable
protein from soy.

Nutrition Facts Calories: 202 Fat: 14g % fat calories: 60% Cholesterol:
0mg
Carbohydrate: 18g Protein: 3g

Source: http://www.mothernature.com/Library/...cfm?id=2614000



Roasted Winter Squash Soup

Yield: 6 servings

1 large Acorn squash
1/4 cup Walnuts, shelled
1 tsp Olive oil
1 med Leek, chopped
1 Tbsp Olive oil
1 Tbsp Sage, chopped or
1 tsp Dried sage
1/8 tsp Five-spice powder
4 cup Vegetable or other stock
1/2 tsp Salt
1/4 tsp Pepper
1 med Apple

Preheat oven to 375xF.
Halve and seed the squash. Turn the cut side down and bake on a
cookie sheet or in a shallow roasting pan until the flesh is tender,
45 minutes to 1 hour.
Combine the walnuts with the olive oil and spread on a cookie
sheet. Roast the walnuts alongside the squash until they turn deep
brown, 7-8 minutes. Set aside.
Meanwhile, in a heavy pot, saute, the leek in the olive oil for 1-2
minutes. Add the sage and five-spice powder. Cover and cook until the
leek is soft, about 10 minutes./ Add the stock, salt and pepper and
bring to a simmer, then uncover.
Peel, core, and dice the apple. Add it to the simmering stock and
cook until soft, about 15 minutes.
Remove the squash from its shell. Dice and add to the pot. Simmer
for a few minutes, then pure,e the soup by passing it through a food
mill or by pulsing it in a blender or food processor.
Can be prepared several hours ahead.
When ready to serve, gently reheat the soup. Serve hot with roasted
walnuts sprinkled on top.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus


Winter tomato garlic macaroni soup

1 or 2 *bulbs* garlic, separated into cloves and peeled
2 large, 3 medium or 4 small yellow onions
2 leeks, white part only
4 Tablespoons olive oil, you can get away with only 2 T)
1 26 oz. box Pomi chunky tomatoes or chopped tomatoes, (or 1 can
plum tomatoes)
1 or 2 dried ancho peppers (optional)
1 Quart Tomato Broth (see note)
1 quart vegetable broth or water)
6 cups water
rosemary
basil
parsley
sea salt
pepper
8 oz. macaroni

Divide garlic cloves into three piles. Mince onions with one third
of the garlic cloves (I use a food processor). Heat oil
in large (6 quart or more) pot and saute onion and garlic until soft
but not brown. Slice leeks thinly with another third of the garlic cloves
(I use the food processor again, with a #2 slicing disk, but any slicing
disk works fine, as does a knife), and add to the pot. Saute until soft.
Remove the stem and seeds from the ancho peppers. Add the tomatoes,
broths and water to the pot; then add the herbs and ancho peppers. (I
always
have cheesecloth around, so I usually chop up the fresh herbs and put
them with the dried ancho pepper in a piece of cheesecloth that I tie up
like
a bag; this makes it easy to fish the herbs and ancho out at the end,
which makes the soup prettier.) Bring to a boil, cover the pot, lower
the heat and simmer for two hours until the onion and leek have pretty
well
melted into the soup. If fishing the herbs and ancho pepper out of the
soup isn't too messy, do it now. Slice the reserved garlic very very
thinly, and add to the soup pot. Add water if it has gotten too thick.
Simmer covered, for 30 minutes.

If you are going to save the soup and serve it tomorrow, stop here, cool
and refrigerate it. Otherwise, keep going. 10 minutes before serving,
uncover the pot, taste the soup, season with salt and pepper and bring to
a
rolling boil. Add the macaroni, and cook for a couple minutes less than
you usually would, because you aren't going to drain it. Or, cook the
macaroni separately and add it just before you ladle the soup into bowls.


Note: Tomato broth: -- I use a recipe adapted from one of Molly O'Neill's
Sunday New York Times Magazine columns: for one quart of tomato broth,
chop four pounds or more or fresh or canned plum tomatoes (or use 4 lbs
of Pomi tomatoes in the box, which come already chopped), and put in a
4 quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil,
1 Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh
rosemary.
Bring just to a boil, stirring, and then strain immediately through a fine
mesh
strainer (stirring the mixture from time to time with a wire whisk
will help it get through the strainer.)


Corn And Potato Chowder

1 tsp. oil
2 tsp. sherry
1 cup chopped onion
1 cup sliced carrot
2 stalks celery, sliced
2 cup cubed red potatoes
1 bay leaf
2 cup vegetable stock
1 cup corn kernels
cayenne to taste

In large heavy saucepan, heat oil and sherry until bubbling. Add
onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes and stock.
Cover, bring to boil and cook over medium heat for 10-15 minutes, or
until potato is tender. and add corn; simmer for 3 minutes or
until corn is tender. Discard bay leaf. Puree 1 cup soup in blender,
then return to pot. Season with cayenne.


Celery soup
4 servings

2 Onions, peeled and chopped
2 Carrots, peeled and chopped
3 Tbsp Olive oil
1 large Head of celery
2 Potatoes, unpeeled, scrubbed
-- and diced
1 1/2 l Water (2 1/2 pints) (or -- vegetable stock)
Sea salt
Black peppercorns
Fresh parsley, chopped

Soften the onions and carrots in the olive oil in a heavy, covered pan.
Wash and scrape the celery sticks, split the main part of each one
vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery into the
pan and leave it to steam-cook for 20-30 minutes over a low heat to bring
out the flavour. Add the washed and diced potatoes, cover with the water,
season with a little salt and a few black peppercorns, bring to the boil
and simmer for 20 minutes. Add the chopped parsley and liquidize.
From: B.Allen, The soup book, M Papermac,


Curried Leek and Potato Soup

2 Tbsp vegetable oil
1 large onion, chopped
3 large leeks, cut in half, washed and sliced and cut in small pieces
12 oz./340 g potatoes, scrubbed and diced small
1 tsp dried thyme
1/2 - 1 tsp curry powder
1-1/2 pints/850 ml water
1 clove garlic
soya sauce to taste

Saute onion and leeks in oil for 3 minutes.
Add potatoes, thyme, curry powder and water.
Stir well, bring to boil, reduce heat, cover and cook 15-20 minutes
until vegetables are soft.
Liquidize the soup in a blender with the garlic and soya sauce to taste.


Fennel and Potato Soup

1 med-large bulb fennel, trimmed, cored, and sliced thin
2 med Yukon Gold or other waxy-fleshed potatoes, unpeeled and sliced thin
Several good grinds black pepper
2 teaspoons dried basil
1 teaspoon dried thyme
1-2 tablespoons flour (optional)
2 can vegetable broth

Place fennel and potato slices in a large, shallow casserole dish.
Microwave on high 8-10 minutes or until very tender. Sprinkle with
pepper, basil, and thyme. If you would like
a thick, stewy soup, sprinkle on flour and stir into vegetables.
Pour in enough broth to cover. Place
in 400 degree oven for 20 minutes or until very hot and bubbly.
Serve in soup plates with bread or toast. Serves 2.


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