Wild Rice Soup

1/4 cup wild rice

 2 cups water

2 onions

chopped 1 tbsp butter or margarine

2 sticks celery chopped

1/2 tsp dried thyme

1/2 tsp dried sage

3-3/4 cups water or vegetable stock

1 vegetable bouillon cube

6 small potatoes, peeled and roughly chopped

1 carrot, finely diced

Milk or cream

Add the wild rice to the water, bring to a boil, reduce heat and simmer for 40-50 minutes until the rice has puffed and absorbed most of the water. Saute the onions in the butter, add the celery, thyme and sage and cook for 5-10 minutes. Add the water, bouillon cube and potatoes. Simmer for 20 minutes until the potatoes are cooked. Blend in food processor until smooth. Return to pan, add carrots and wild rice. Add the milk to thin the soup to the desired consistency. Reheat gently and serve.

Carrot Cream Soup

1 large onion chopped

2 cloves garlic

crushed 1 tbsp olive oil

2-1/2 cups carrotschopped

1 tsp mixed herbs

3-3/4 cups stock

2/3 cup sour cream

Salt and peppe

r Saute the onion and garlic in the oil until transparent. Add the carrots, mixed herbs and stock. Bring to a boil and simmer for about 30 minutes until the carrots are soft. Cool slightly, then blend until smooth. Add the sour cream, season to taste and mix. Heat through gently and serve.

Homemade Vegetable Soup

1 tbsp margarine

1/2 head fennel

finely chopped 3 medium carrots

diced 1 medium onion

chopped 2-3 cloves garlic

crushed 1 parsnip diced

Salt and pepper

2 heaped tsps dried parsley

1 tbsp tomato paste

1 large potato diced

5 cups vegetable stock

1/3 cup frozen peas

Melt the margarine in a large pan, and add fennel, carrots, onion, garlic, parsnip and seasoning. Simmer over low heat for 10-15 minutes. Add the parsley, tomato paste, potato and stock. Stir well, bring to a boil and simmer for 20-30 minutes, until vegetables are tender. Just before serving add the peas, bring back to a boil and serve.

Lentil Soup

1 cup split red lentils

 2 tbsps butter or margarine

1 medium onion

peeled and finely chopped 2 stalks celery

finely diced 2 carrots

scrubbed and finely diced Grated rind of 1 lemon

5 cups vegetable stock

Salt and freshly ground black pepper Rinse lentils and check for any grit. Heat the margarine in a pan, and saute onion for 2-3 minutes. Add the diced celery and carrots and simmer for 5-10 minutes. Stir in the remaining ingredients. Bring to a boil, reduce heat and simmer for 15-20 minutes until the vegetables are tender. Roughly blend the soup in the food processor - don´t make it too smooth. Reheat gently before serving.

Vegetarian Vegetable Soup

If you're a fellow veggie lover then you can't get enough of the stuff. There are countless vegetarian soup recipes out there but few are jam-packed with as many vegetables as vegetarian vegetable soup. If you want to get way more than your fix of vegetables and have leftovers to spare, try this fabulous recipe:

• 1 large onion, chopped


• 6 stalks of celery, chopped


• 2 tablespoons olive oil


• 1 small head broccoli, cut into florets


• 1 small head cauliflower cut in florets


• 3 large potatoes, peeled and cubed


• 3 large carrots, diced


• 1 medium zucchini, diced


• 1 medium yellow squash, diced


• 1 turnip, diced


• ½ head cabbage, shredded


• 1 parsnip, diced


• 1 small sweet potato, diced


• 1 20 oz. can of diced tomatoes and juice


• ½ cup frozen lima beans


• ½ cup frozen green beans


• ½ cup frozen corn


• ½ cup frozen peas


• 2 quarts water


• ½ teaspoons garlic flakes


• 1 teaspoon dried basil


• ¼ teaspoon dried thyme


• 1-teaspoon cumin powder


• 1-teaspoon chili powder


• ¼ teaspoon cayenne pepper


• ¼ teaspoon oregano


• 1-teaspoon parsley flakes


• 1-tablespoon honey


• 3 tablespoons soy sauce or tamari

In a large pot, sauté the onion and celery in olive oil until the onions are clear. Toss all of the vegetables in the water. Next, add seasonings and bring the entire mixture to a rolling boil. Then, reduce the heat and allow to simmer for about 2 hours (vegetables should be tender).

Miso Soup

The options are unlimited when it comes to vegetarian soup options. For something with a little more of an international flavor, try a Japanese classic like Miso soup. As light as this soup is, it will leave any belly feeling satisfied. To whip up your own, follow the recipe below:

• 1 package of firm tofu


• 8 shiitake mushrooms, dried


• 1 large carrot , peeled and thinly sliced at an angle


• 3 ½ cup of vegetable broth


• 1 head bok choy, thinly sliced


• ¼ teaspoon of white pepper


• 2 green onions sliced thinly crosswise


• 4 tablespoons of miso paste


• 1 teaspoon of roasted sesame oil


• 2 tablespoon of toasted sesame seeds

Begin by cutting the tofu into ½ inch-thick slices. Place the slices between napkins or paper towels and place between two heavy objects (like plates or pans). Allow the tofu to drain for about 30 minutes. Bring 2 cups of water to a simmer in a small saucepan and add the mushrooms. Allow to simmer for about 2 minutes before removing from the heat. Let the mushrooms soak for 15 minutes more. Next, bring the carrots and broth to a boil on high heat in a large pot.

Then, lower the heat to medium and cook for an additional 10 minutes. Take the mushrooms out of the water and strain the water into the carrots and broth mixture. Slice the mushrooms into thin pieces and add to the pot. Add the bok choy and pepper as well and cook for an additional 5 minutes. Cut the tofu up into tiny cubes. Take ½ cup of the broth and stir it in a separate bowl with the miso paste, until smooth. Put the new mixture back into the pot, throw in the tofu, and lower heat to medium-low. Cook for about 3 more minutes then serve with green onion, sesame oil, and sesame seeds as garnishes.

Split Pea Soup

Split pea soup is a delicious, well-known soul food that is a favorite to many. The traditional version of the soup has a meat base and is infused with a ham bone. The soup itself, however, is so delicious that it can stand alone sans meat. Try this amazing version that's yummy enough to please any vegetarian or non-vegetarian.

• 7 cups of water


• 1 pound of green split peas, rinsed


• 1 cup finely chopped onions


• 1 cup finely diced parsnips


• ½ cup diced carrots


• 1 teaspoon of dried celery flakes


• ½ teaspoon dried rosemary, crumbled


• 1 tablespoon extra virgin olive oil


• 2 slices rye bread, cubed


• 1 tablespoon caraway seeds, crushed


• ½ teaspoon dry mustard


• 1 cup of skim milk

In a 3-quart saucepan, combine water, peas, onions, parsnips, carrots, celery flakes and rosemary and bring the entire mixture to a rolling boil over high heat. Next, reduce the heat to low and simmer, stirring occasionally two hours (the mixture should be thick and the water should be completely absorbed). While the mixture is simmering, warm oil in a frying pan over medium heat and add the bread, caraway seeds and mustard. Sauté these items for 5 minutes (the croutons should be golden in color). Set aside. Add the milk to the split pea mixture and stir until blended. Simmer all ingredients 10 minutes, or until completely heated. Use croutons as a garnish when serving.

Some Fat in Soup is Good

The key to a great vegetarian soup recipe is to add oil. Even if you are someone who typically leans towards dishes that are low in fat, it does your body good as the fats assist in creating a healthy, working metabolism. In addition, that oil will drastically enhance any soup's flavor. Be sure to use an oil that will be liquid at room temperature, (olive oil, vegetable oil, or grape seed oil). As you probably know, salt is an important ingredient in many dishes (a healthier option is sea salt). Any kind of salt will do wonders for the flavor of most foods. It's important, however, to add salt to a dish while it is cooking rather than adding it after the dish is finished to taste (this will make a huge difference in the final result).

Vegetarian Soup Stock

Due to the absence of a strong meat base, many vegetarians worry that they won't be able to pack enough flavor into their vegetarian soup. The truth is, however, that it is easy to make flavorful meatless soups that everyone can enjoy. Some great tricks are to use seasoning packets or salad dressing mixes but there are some really great vegetarian soup mixes that you can pick up at your local grocery store. If you want to make your own soup base to add more depth and flavor, this is a wonderful basic stock that you can use instead of water in almost any vegetable soup to really give in a bold taste:

• 7 cups of water 1 large onion, chopped


• 2 cloves of garlic, minced


• 1 large carrot, diced


• 2 large celery stalks, diced


• 1 medium potato, peeled and diced


• 1 cup of coarsely shredded cabbage


• Salt and pepper to taste


• 2 teaspoons Italian herb mix

Put all of the ingredients into a big soup pot and bring to a simmer. Then, simmer the concoction gently, covered, over low heat for about 45 minutes, or until the vegetables tender enough. Finally, strain the stock through 3 or 4 layers of cheesecloth.

Soup in a Rush

Are you in the mood for some tummy-warming vegetarian soup but don't have the time to make it from scratch? There are plenty of options available that won't take you hours to prepare. Almost any large grocery store should have a fair selection of prepackaged soup cups and mixes on the shelf. And, companies like Fantastic Foods (www.fantasticfoods.com) have many soup mix selections available to order online. Some of the flavors include:

• Garlic and herb soup
• Vegetable soup
• Onion soup
• Onion mushroom soup

Rest assured you can enjoy delicious vegetarian soup anytime you want without the wait.