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Forum
-> Recipe Collection
-> Soup
Mimisinger
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Sun, Sep 22 2013, 8:02 pm
Any new ideas? Please none with non dairy creamer or chicken soup stock.
Thanks!
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ra_mom
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Sun, Sep 22 2013, 8:44 pm
zucchini soup
broccoli soup
cauliflower mock potato soup
butternut squash soup
shredded vegetable soup
mushroom barley soup
tomato rice soup
minestrone soup
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seeker
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Sun, Sep 22 2013, 10:28 pm
Almost anything that calls for chicken soup stock can be substituted with water and just use more of whatever the main seasoning is. IMHO.
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Rutabaga
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Mon, Sep 23 2013, 12:07 am
The roasted cauliflower soup from KBD Entertaining always goes over well. I add soy milk at the end for the creamy texture. My mother, who can't have soy for health reasons, throws in a potato or two instead.
You can really make any kind of vegetable soup pareve. Start by sauteing onions or roasting the veggies to get some extra flavor. Use good amounts of herbs and spices for flavor. Or throw in a surprise twist - my mother makes parsnip-pear soup, curried carrot soup, sweet potato and corn chowder, etc.
If you really want to add a lot of flavor, make a vegetable stock with lots of root vegetables and a bouquet garni. Then add some of the stock to whatever soup you make.
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thekosherchannel
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Mon, Sep 23 2013, 5:32 am
Creamy Zucchini Soup from Cooking for the King.
Creamy without cream. Very simple and flavorful.
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m in Israel
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Mon, Sep 23 2013, 5:48 am
It's a bit of a patche, but this ministrome soup from an old Ami magazine goes over very well in my house.
Minestrone Soup
5 Tbsp. olive oil
2 onions, chopped
2 stalks celery, sliced
3 carrots, sliced
6 cloves garlic, minced (I use the frozen cubes)
8 cups liquid (water or chicken stock. if using plain water, add a bit more salt, to taste)
1 large can diced tomatoes with liquid
1 can cannellini beans (or any small white beans)
1 can chickpeas (garbanzo beans)
1 Tbsp. tomato paste
1 cup shredded cabbage
1 potato, cubed
1 tsp. basil (or 2 Tbsp. fresh basil, chopped)
1/2 tsp. oregano (or 1 Tbsp. fresh oregano, chopped)
1/4 tsp. sage powder (optional)
Salt and Pepper to taste
1 cup uncooked small sea shell pasta
In a large pot saute onions in the oil until translucent. Add celery, carrots, and garlic and saute for 2-3 more minutes. Add the liquid, and all the rest of the ingredients except for the pasta. Cover and simmer for 1 hour. Add the pasta and cook covered for another 30 minutes.
Variation: Add 2 cups fresh baby spinach when put in the pasta.
Note: This soup thickens when refrigerated, you may have to add additional liquid if you reheat it.
I always make it with water, not chicken stock
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srbmom
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Mon, Sep 23 2013, 8:21 am
I just made this split pea soup - and it could not have been easier.
I did not use any meat or celery, otherwise followed the recipe.
- and it was the best split pea recipe I have ever made.
http://southernfood.about.com/.....5.htm
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oliveoil
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Mon, Sep 23 2013, 1:13 pm
Another vote for this one. I made it and everyone loved it.
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smoms
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Mon, Sep 23 2013, 1:33 pm
oliveoil wrote: |
Another vote for this one. I made it and everyone loved it. |
Looks really interesting. Was the soup sweet or savory? Which carrots did you use, packaged ones or the loose fresh carrots?
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oliveoil
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Mon, Sep 23 2013, 2:18 pm
smoms wrote: | oliveoil wrote: |
Another vote for this one. I made it and everyone loved it. |
Looks really interesting. Was the soup sweet or savory? Which carrots did you use, packaged ones or the loose fresh carrots? |
Hard to explain. It definitely had some sweetness, but the ginger really complemented that and made it not just a regular orange sweet soup.
re the carrots, I used the full, fresh carrots, but the ones that come in a bag. Not baby carrots. Know what I mean? I find them thinner and tastier than the loose ones (but that might just be where I shop).
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cinnamon
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Mon, Sep 23 2013, 4:15 pm
Orange soup is our current favorite.
I cube and cook about 3 sweet potatoes 3 potatoes 3 carrots some pumpkin a turnip and some garlic cloves and about half a cup red lentils.
add salt and pepper and cook until soft.
When soft I mash everything with an immersion blender.
very easy and really delicious
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smoms
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Mon, Sep 23 2013, 4:17 pm
oliveoil wrote: | smoms wrote: | oliveoil wrote: |
Another vote for this one. I made it and everyone loved it. |
Looks really interesting. Was the soup sweet or savory? Which carrots did you use, packaged ones or the loose fresh carrots? |
Hard to explain. It definitely had some sweetness, but the ginger really complemented that and made it not just a regular orange sweet soup.
re the carrots, I used the full, fresh carrots, but the ones that come in a bag. Not baby carrots. Know what I mean? I find them thinner and tastier than the loose ones (but that might just be where I shop). |
Thanks. I think I'll try it.
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