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Forum
-> Recipe Collection
-> Soup
HH613
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 Thu, Oct 15 2020, 6:03 pm
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I’m in the mood to start making soups that I can enjoy for lunch or whenever I’m hungry. What are your favorite pareve soup recipes? (I already have a mushroom barley recipe.)
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simcha2
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Thu, Oct 15 2020, 6:05 pm
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I'm a little obsessed with the potato soup from the purple spice and spirit cookbook.
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HH613
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Thu, Oct 15 2020, 6:11 pm
| simcha2 wrote: | | I'm a little obsessed with the potato soup from the purple spice and spirit cookbook. |
Hmmm not sure if I’d be into potato soup but would love if you could post the recipe to see if I’d like it...
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HH613
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Thu, Oct 15 2020, 6:18 pm
Thanks for posting 😊 Probably should have added that I don’t like beans/peas/legumes 😬
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dankbar
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Thu, Oct 15 2020, 6:51 pm
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I tried Yellow squash soup from kosher.com this yom tov. It was great.
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simcha2
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Thu, Oct 15 2020, 7:38 pm
| HH613 wrote: | | Hmmm not sure if I’d be into potato soup but would love if you could post the recipe to see if I’d like it... |
4 large potatoes, peeled and diced
1 large onion, diced
4c water
1/3c oil
1/4c minced parsley (I use 4t dried)
2t salt
1/2t pepper.
Put all ingredients in pot. Cook uncovered on medium, 30-40 mins. Stir occasionally. Mash some (or all, if you're me) the potatoes.
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MiriFr
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Thu, Oct 15 2020, 7:44 pm
In my kitchen, every puréed soup is the same, but just swap out the veggie for what u like, and add a fancy spice.
The basic formula is sauté an onion and one or 2 minced garlic cloves, salt and pepper, add your veggie, add water and fancy spice. Blend.
For the veggie: butternut squash
For the fancy spice: rosemary
Veggie: mushroom
Fancy spice: thyme
Veggie: zucchini
Fancy spice: dill
Veggie: cauliflower and chestnuts!!!!
Fancy spice: not needed. Chestnuts is fancy enough
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HH613
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Thu, Oct 15 2020, 7:55 pm
| fortunate123 wrote: | I love this cream of zucchini soup:
https://www.skinnytaste.com/cr.....oint/
I sub soy milk for the sour cream and use consomme with water for the chicken broth. Everyone loves it! |
Yum sounds so good thanks!
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Thisisnotmyreal
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Thu, Oct 15 2020, 8:09 pm
Oil
2 Onions diced
10 cloves garlic minced
2 stalks celery diced
2 carrots diced
2 zucchini diced
3 tsp salt
2 tsp oregano
2 tsp basil
30 oz tomato sauce
1 c. Pasta
In 6qt pot fry onion and garlic, add carrots, celery, basil, oregano. Cook ten minutes stirring occasionally. Add zucchini. Add tomato and fill pot with water, cook until vegetables soft. Add pasta and cook another half hour.
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PinkFridge
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Thu, Oct 15 2020, 8:50 pm
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I don't know if this is the favorite but it's up there. The pumpkin black bean soup in Elizabeth Kurtz's Celebrate. Note: the only time I made it I used one small pumpkin that I partially roasted first, then peeled and chopped and added to the soup instead of pumpkin puree.
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gyf45
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Thu, Oct 15 2020, 9:01 pm
Slice 1 butternut squash lengthwise drizzle olive oil bake face down 400 for 25 min or bit brown.
Saute 2 onions in chunks with celery for extra flavor. Add Salt, pepper, pinch of red pepper flakes.
When soft add 1 carrot cut in chunks cook few min
Scoop out the butternut and add to pot along with some frozen cauliflower cover with water bring to boil add more salt if needed cook till all vegs cooked thru. Blend.
No potatoes or soup mix. So good. My kids all requested a second bowl...
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tigerwife
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Thu, Oct 15 2020, 9:06 pm
| gyf45 wrote: | Slice 1 butternut squash lengthwise drizzle olive oil bake face down 400 for 25 min or bit brown.
Saute 2 onions in chunks with celery for extra flavor. Add Salt, pepper, pinch of red pepper flakes.
When soft add 1 carrot cut in chunks cook few min
Scoop out the butternut and add to pot along with some frozen cauliflower cover with water bring to boil add more salt if needed cook till all vegs cooked thru. Blend.
No potatoes or soup mix. So good. My kids all requested a second bowl... |
I make a very similar soup. This time I put in zucchini instead of cauliflower. If you want a switch from the spicy, sub the red pepper flakes with cinnamon and ginger. So good.
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#BestBubby
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Thu, Oct 15 2020, 9:15 pm
Here is my soup hack - prepare this once and make EIGHT soups:
2 lb onions - about 4-5 medium
6 cloves garlic
1 lb carrots
4 stalks celery or 1/2 knob celery
1 large parsnip
1 zuchinni
1 pepper (optional)
1 turnip (optional)
process onions and saute 5 minutes. Process other vegetables and saute another 25 minutes,
stirring occassionally.
Cool.
Divide mixture into 8 sandwich bags and freeze.
To make Easy-Peasy Soups with no preparation:
Fill a pot with 2.5 quarts water. Add one frozen veggie mix (don't have to defrost)
Add frozen vegetables like: mixed vegetables, broccoli, caulliflower, butternut squash
or canned mushrooms or canned beans
You can also add fresh vegetables like potatoes, carrots, sliced zuchinni
Add salt and pepper. Optional: add a squirt of ketchup.
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tichellady
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Thu, Oct 15 2020, 9:54 pm
Shiitake leek
Split pea
Miso
Carrot ginger
Squash
Vegetable with spinach and chickpeas
Molly Katzeb Gypsy soup
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tigerwife
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Thu, Oct 15 2020, 10:57 pm
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Tichellady, can you share the shiitake leek soup recipe? Sounds so hearty.
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