Vegetable Soup Recipes

[sciniq]

So I'm looking for Veggie Soup recipes. I'm about to break the fast soon. In Burroughs' book, he just lists a bunch of random veggies and doesn't give any type of recipe. I'm wondering if any meat eaters (or non) have had any veggie soups they ate after the fast before going back to a meat eating lifestyle without getting sick. I'm really worried about getting sick and gassy when I break this fast.

[peanutterb]

I used to make veggie soup every saturday. Yum.
I don't ever use measurements so I'm making these up. I usually make a big pot to last me all day (unless I'm greedy then it lasts half a day) And I don't always use the same veggies each time. Sometimes I mix it up or it depends on what I can find. Cabbage and carrots and squash are always in it tho.

Hopefully this will help some of you.

1 irish potato
1/2 sweet potato (or 1 small)
1/3 squash (cut very small)
3 or 4 carrots
2 stalks of celery
1/2 yam
1/2 cabbage
1 Onion
1/2 cup lentils

Put on a pot of water. I can't say how much right now but if you cut up the veggies and put them in the pot then cover them with water that's how much water you need.

So put a pot of water to boil (water alone).

Add salt, pepper Mrs. Dash or whatever other seasonings you prefer. I usually add a vegetable bouillon cube I get from my mom in the Caribbean - that makes good broth. It may be in the ethnic foods aisle of your grocery or at a Caribbean food store. The brand I use is Maggi.

If you have a soup packet (I also use Maggi Veg soup mix) don't add this until later. If you don't, you'll be fine still.

Then put the squash in first. You want the squash to boil down first so you can mash it up and have it be in the broth.

Then add everything else except the cabbage and lentils. Cover the pot. Put the cabbage on top but save the lentils until things start to boil in a bit.

Once they start to boil in a bit add the lentils and soup packet mix. And mash up the squash with a fork. Taste the broth first to see if it really needs more seasoning and proceed accordingly.

Let it boil on medium low until the veggies are soft but not too soft. The cabbage should still be a little green. Taste the broth, make sure it's too your liking then it's done.

Hope that wasn't too confusing.

[lemonnewbie]

Thanks Peanutterb for your recipe!

Is it okay to use chicken broth and other spices in the soup or does it have to be just water?

[peanutterb]

yes you can use chicken broth for the soup but not for when you're breaking the fast. i think that soup has to be vegetarian, according to the book "no meat or meat stock should be used"
pg 26

[rabbit02]

Hi,

Being vegetarian all my life and fond of vegetable soups, I often make soups.

I have a Vita Mix so I throw everything in it, whatever I have in the fridge( vegetables like cabbage, carrots, celery, bell pepper, squash, spinach, onions...no potatoes!!) and hot water. For spice all you need is mexican seasoning, available at all grocery store. you can add additional salt or black pepper if you like.Then in the last round round I add either black beans ( black beans soup)or Tortilla( tortilla soup.) to make it crunchy, but on this diet ? NO!!!

If you have Safeway or Albertsons in your neibhborhood, they do sell vegetarian bouillon and vegetarian broth or else if you have whole food store, they sell vegetarian soup pwd in bulk. They have recipe listed there for how to cook or see their web site for other ideas: http://www.wholefoodsmarket.com/reci..._soupstew.html

hope this helps!

Rabbit

[Res]

This is basically my recipe for Veggie soup after the cleanse. It's probably not real exciting because I'm trying to "ease on in" to eating solids again. So here's my rendition of a no-brainer:

"Making vegetable stock/soup is really easy. This is as basic as I make it; carrots, cauliflower, celery, greenbeans, savoy cabbage, zucchini, big quantities of collard or other greens like bok choy, Swiss chard etc, onions (yum), sea salt (and you know we ALL have THAT!) pepper....hmm, what else, OH, banana squash. (After it softens I squish it against the side of the pan to make the liquid thicker.) You can add potatoes if you want to. And then I add a bunch of herbs, bay leaf, thyme, basil. This time I dropped in a shot of balsamic vinegar. Cover with Spring water. Then bring to a boil. Turn down and simmer till the veggies are mostly tender.

*You can actually use whatever vegetables or herbs you want to.

[zerolema]

This is the soup I made to break my cleanse, it's raw though and very strong (i used 4 large cloves of garlic) everyone at work could smell it when I opened the container to eat it, but on the plus side they tried it and LOVED it, they're still talking about it!

This recipe is from The Complete Book of Raw Food~ Lori Baird, editor


Abeba and Anna's It's Really Soup:
serves 8 to 10 people

10 to 11 fresh Roma tomatoes, chopped
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
fresh basil to taste
fresh dill to taste
2 tablespoons fresh-squeezed lemon juice
Celtic sea salt to taste
2 tablespoons olive oil
1/8 to 1/4 cup raisins
1 to 2 red bell peppers
1/4 jalapeno pepper (optional) (i used habenero because i love spicy!)
1 cup sun-dried tomatoes, finely chopped then divided
1 avacado cubed
1 ear of corn cut from the cob
1/2 sweet yellow pepper
finely chopped parsley for garnish


In a blender combine 6 of the tomatoes with the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins, red bell pepper, jalapeno, and 1/2 cup water.
Blend well.

Add 1/2 cup of the sun dried tomatoes, a little at a time. Blend well.

In a large bowl, combine the avocado, remaining fresh and dried tomatoes, corn and the sweet yellow pepper. Pour the blended mixture over the chopped veggies and stir well. Garnish with parsley.

This recipe was created at a 2002 Raw Chef's Training Retreat by Victoria Boutenko. THis soup was a hit-the students were scraping the bowl and begging for the recipe!

Enjoy!

[fancy1]

RECIPE FOR VEGETABLE SOUP

Use several kinds of vegetables, perhaps one or two kinds of legumes, potatoes, celery, carrots, green vegetable tops, onion, etc. Dehydrated vegetables or vegetable soup powders may be added for extra flavor. Okra or okra powder, chili, curry, cayenne (red pepper), tomatoes, green peppers, and zucchini squash may be included to good advantage. Brown rice may be used, but no meat or meat stock. Other spices may be added (delicately) for flavor. Use salt delicately as a limited amount of salt is necessary. Learn to enjoy the natural flavor of the vegetables. The less cooking the better.

________________________________________________

Have this soup for the evening meal using the broth mostly, although some of the vegetables may be eaten. Rye wafers may be eaten sparingly with the soup, but no bread or crackers.

[fancy1]

FIRST DAY:

Several 8 oz. Glasses of fresh orange juice as desired during the day.

Drink it slowly.

SECOND DAY:

Drink several 8 oz. Glasses of orange juice during the day—with extra

water, if needed. Some time during the afternoon, prepare a vegetable soup
THIRD DAY:

Drink orange juice in the morning. At noon have some more soup: enough may be made the night before and put in the refrigerator. For the evening meal eat whatever is desired in the from of vegetables, salads, or fruit. No meat, fish, or eggs; no bread, pastries, tea coffee, or milk. Milk is highly mucus-forming and tends to develop toxins throughout the body.

(Milk, being a predigested food, has been known to cause various complications in the stomach and colon, such as cramps and convulsions. The calcium in milk is difficult to assimilate and may cause toxins in the form of rheumatic fever, arthritis, neuritis, and bursitis. The resulting lack of proper digestion and assimilation of the calcium allows it to go into the blood stream in a free form and it is deposited in the tissues, cells, and joints where it can cause intense pain and suffering.)

FOURTH DAY:

Normal eating may be resumed, but best health will be retained if the morning meal consists of our type of lemonade or fruit juice: and, of course, if a strictly fruit, vegetable, seed and berry diet is followed. If, after eating is resumed, distress or gas occurs, it is suggested that the lemonade diet be continued for several more days until the system is ready for food.

[daftcat]

I modified this recipe from a basic vegetable stock. It's very good. If I can find a local farmer's market, I would make this more often.

Vegetable Stock

2 onions, chopped
2 potatos, diced
1 parsnip, sliced
1 turnip, sliced
2 pieces of kombu
fresh parsey
fresh thyme
fresh or dry bay leaf
mushrooms to taste or preference (about six crimini did it for me)

Fry two chopped onions, 2 diced potatoes and 2 celery sticks.

Stir in 1 sliced parsnip, 1 sliced turnip, and 2 pts of water.

Put in the bouquet garni (traditionally fresh parsley, fresh or dried thyme, and bay leaf), bring to the boil, then heat and simmer for one hour. Strain the broth from the solids using a collander. You may be able to save the solids as seasoned mash potatoes, but I have not confirmed their palatability yet.