Soups From The Past

soup collage

It’s January. It’s wet and cold outside. Everyone is starting the New Years with detoxes, smoothies, and juices. But I am freezing and the only thing that I can think of is soup! The only thing that Sashenka can think of is soup and hearty food like vegetarian chili that we made Sunday and finished the rest on Monday (picture and recipe coming soon.) Here are some soups that I made in the past but haven’t posted on this blog before. They are healthy and hearty at the same time. Well some of them. The ones that contain dairy can easily made without. The past two months – no dairy for me. Thus I have to reinvent even my old recipes.

1. Veggie Soup

  • Carrots
  • Onions
  • Celery
  • Zuchini
  • Cauliflower
  • Olive oil
  • Veggie broth
  • Dried basil
  • Dried parsley
  • Salt and pepper

Dice all veggies. Sauté onion on olive oil until translucent. Add broth and remaining veggies, dried basil and parsley, and salt and pepper.

2. Broccoli Noodle Soup

  • Vegetable broth
  • Noodles
  • Broccoli
  • Celery diced
  • Onion diced
  • Olive Oil
  • Pepper
  • Salt

Saute onions and celery with olive oil until onions are translucent. Add broth, noodles and salt and pepper and bring to a boil. Add broccoli and cook until pasta is done.

3. Curried Carrot Soup – Recipe here

Oil instead of butter and veggie broth and this is easily vegan.

4. Vegetarian Zuppa Toscana

  • 2 large russet baking potatoes or I sometimes like to use the young red potatoes
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cups kale or 2 cups Swiss chard, chopped
  • 16 ounce veggie broth
  • 1 quart water
  • 4 Italian “sausage”
  • ½ cup milk or cream (I omit this b/c Sashenka does not like anything that is white and liquidy including almond milk Sometimes if he does not know that it is in there he will eat it but it’s hard. )
  • Crushed red pepper flakes

Sauté onions, garlic, and crushed red pepper until onion is translucent. Then add your fake sausage. Sauté for a couple of minutes stirring occasionally so that it won’t burn. Add broth and potatoes and bring to boil. Then add kale and if using, milk. Cook till potatoes are done and do not forget salt and black pepper. You can top with Parmesan cheese if not afraid of dairy.

5. French Sorrel Soup

You can easily substitute the butter for oil and any non dairy milk. Or just leave the milk out all together. I love this soup because it reminds me of the Russian Green Borscht that I used to eat when little.

  • 1/2 pound sorrel
  • 2 tablespoons butter
  • 6 cups water
  • 1/2 pound potatoes, peeled and quartered
  • 2 tsp. salt
  • 1 cup milk
  • 2 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk (Sashenka does not like milk so I do not add any and it turns out great or you can add almond milk) and yolk. Cook until hot, but do not boil.

6. A raw green soup but I can not find the recipe to it and will update this as soon as I do. I just love the way the picture turned out! It looks super healthy!

7. Lentil and Black Eyed Pea Soup – Recipe Here

Very simple. But takes a while to cook because of the lentil and peas.


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