What are some yummy (and easy) vegetarian soup recipes?

Easiest lentil soup ever: Heat 2Tbs of oil in a large saucepan. Chop 1 med. onion and 2-3 celery stalks. Saute in the oil for 5 min or so, until softened. Add 3/4 cup red lentils. Let cook for a minute or so. Add 4-5 medium fresh chopped tomatoes (or 1 can diced tomatoes), and 4 cups veggie or chicken broth. Bring to a boil then simmer for 20-25 minutes, until lentils are tender. Season with salt, pepper, and LOTS of fresh parsley. Turn off heat. Blend with your immersion blender or in a cuisinart. Enjoy.

Side note: A chopped carrot or two, sauted with the onion and celery, adds a nice orange color and good flavor.

Side note 2: you can play with the spices. Sometimes I add oregano, sometimes a bit of cumin and cayenne if I want it spicy...it's fun to experiment.

You can take sarahsugs basic beginning (sauting diced onions, garlic, celery, in oil) and add anything...can diced tomatoes,black beans, white beans, adzuki, corn, diced carrots, broccoli-, barley, (if feeling lazy some good salsa). Thickening from diced sweet or white potato, polenta, quinao, amaranth.... blend some or none. Just let soup cool a bit before blending ( from bitter personal experience.(

and veggie broth or water w. spices and Bragg or Tamari if you want to keep it all vegan.

*quinoa. For carrot or squash soups, some grated ginger (use side of spoon to peel and scrape) enhances the flavor.

http://vegweb.com/index.php?board=578.0

lately i've been adding miso to *all* my soup recipes. it rounds out the flavor somehow.

Caveat about miso. It is a soy product and thus contains phytoestrogens; that is contraindicated in post-menopausal women or women w. a personal or family history of breast cancer.

Here is an easy one:

take 1 large leek and saute in butter (or oil for vegan) with a medium onion

add 1 large potato and cook a few minutes

add stock (whatever kind you like best) and cook until potato creams

throw in immersion blender and enjoy!

UPDATE: thanks for all the great recipe tips! I just finished making that potato leek soup right now and I can't believe how easy it was! I didn't even use broth, just water. The secret to soup is really the immersion blender. I highly recommend buying one!

Minestone Soup

Soak chick peas and dried beans overnight. 1 lg. can tomato juice 1 onion 1 c. chick peas 1 c. dried mixed beans ½ c. elbow macaroni, cooked Oregano to taste Garlic to taste Lawry salt to taste 1 c. carrots, sliced 2 potatoes, peeled & sliced Grated Parmesan cheese

Beetroot and Orange Soup

250g (½ lb) Cooked beetroot (beets), chopped
1 small onion, peeled and chopped
30 ml (2 tbsp) low fat creme fraiche (Optional)
80ml (⅓ cup) orange juice
salt and pepper to taste
500ml (1 pint) vegetable stock
15ml (3 tsp) olive oil

Use a heavy bottom pan to gently fry the chopped onion in the olive oil until it is soft and translucent.Add the stock and the chopped beetroot and bring to the boil.Simmer until the beetroot is tender.

Use a food processor or hand blender to make a smooth soup, blending in the orange juice at the same time.

Serve hot with a generous spoonful of creme fraiche swirled in.

One of my favorite soup recipes is carrot soup (great if made with an immerision blender!). It has just five ingredients and can be prepared in a flash.
500 g carrots grated or finely chopped
2 onions finely chopped
4 potatoes diced
1.75 litres (7 cups) stock
2 t parsley finely chopped
You just combine all of the ingredients in a bot and cook until the veggies are soft and then puree the soup and add the parsley.

Source: Healthy Carrot Soup Recipe at www.Healthy-Family-Eating.com/carrot-soup-recipe.html

You can find more of my favorite healthy homemade soup recipes here – http://www.healthy-family-eating.com/homemade-soup-recipes.html – my other favorites are butternut squash and minestrone.