Vegetarian Times Cookbook--the last soups

[Guest guest]

These are soft and quiet soups without green peppers from hell. Only Risa

cooks with those :-)

 

Creamy Spinach Soup

Gazpacho

Twenty-Minute Minestrone With Fennel

 

* Exported from MasterCook *

 

Creamy Spinach Soup

 

Recipe By : Vegetarian Times Complete Cookbook, page 162

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped coarsely

6 cups water

3 potatoes -- peeled and chopped

3 zucchini -- sliced thickly

1 tablespoon low-sodium soy sauce

2 cups tightly packed fresh spinach leaves

freshly ground black pepper -- to taste

1/3 cup trimmed enoki mushrooms -- (optional)

 

Serves 4

 

Pureed potatoes give this soup a rich taste and texture.

 

Place the onion in a large pot with 1/2 cup water. Cook and stir over

medium-high heat until the onion softens, about 3 minutes. Add the

remaining 5 1/2 cups water, the potatoes, zucchini and soy sauce. Bring to

a boil. Lower heat, cover and simmer 35 minutes. Add the spinach and

pepper, and cook 2 minutes more. Remove from the heat. Puree the soup in

batches in a blender. Return to the pot. Stir in the mushrooms. Heat

gently for minutes. Serve hot.

 

Per Serving: 123 Calories, 3 G Protein, 0.1 G Fat, 27 G Carbohydrate, 0 MG

Cholesterol, 181 MG Sodium, 5 G Fiber.

 

 

 

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* Exported from MasterCook *

 

Gazpacho

 

Recipe By : Vegetarian Times Complete Cookbook, page 175

Serving Size : 10 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups tomato juice

2 cups tomatoes

peeled and seeded and chopped

(fresh or canned)

1 cup chopped cucumber

1/2 cup chopped red onion

1/2 cup chopped celery

1/2 cup whole-kernel corn

1/2 cup chopped green bell peppers

1/4 cup chopped scallions

(green and white parts)

1/4 cup chopped zucchini

1/4 cup chopped green chilies

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro -- (optional)

1 clove garlic -- minced, up to 2

2 tablespoons red wine vinegar

2 tablespoons fresh lime juice

 

Gazpacho is traditionally served uncooked, but it needs to sit for several

hours for the flavors to blend.

 

Combine all the ingredients in a large bowl. Cover and chill for several

hours before Serving.

 

Per Serving: 39 Calories, 2 G Protein, 0.1 G Fat, 9 G Carbohydrate, 0 MG

Cholesterol, 18 MG Sodium, 2 G Fiber.

 

 

 

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* Exported from MasterCook *

 

Twenty-Minute Minestrone With Fennel

 

Recipe By : Vegetarian Times Complete Cookbook, page 160

Serving Size : 12 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 quarts cold water

48 ounces canned white or pink beans -- rinsed

(great northern or cannellini or pinto)

2 large russet potatoes -- peeled if desired

and diced

1 carrot -- sliced

3 bay leaves

4 cloves garlic -- minced

1/4 cup virgin olive oil

1 cup chopped canned or fresh plum tomatoes

3 quarts water

1 pound spinach -- trimmed and sliced

1 pound Swiss chard -- trimmed and sliced

10 ounces whole-kernel corn -- (fresh or frozen)

10 ounces green peas -- (fresh or frozen)

1 pound fennel bulb -- diced

Salt and freshly ground black pepper -- to taste

 

Serves 12

 

Italian vegetable soup is probably as old as Italy itself, and in

traditional kitchens, it sometimes simmers on the back of the stove all

day. This modern version is geared to a faster-paced world.

 

In a large pot, combine the 5 quarts water, beans, potatoes, carrot and bay

leaves, and bring to a boil. In a skillet over medium heat, lightly saute

the garlic in the olive oil until light golden. Add the tomatoes and saute

10 minutes longer. Add to the pot.

 

Meanwhile, in a large skillet, bring the 3 quarts water to a boil and add

the spinach, Swiss chard. corn, peas and fennel. Cook 10 minutes, drain

and set aside.

 

With a potato masher, mash down the vegetables in the pot, then add the

vegetables from the skillet. Simmer another 10 minutes, uncovered,

stirring occasionally. Remove and discard the bay leaves. Add salt and

pepper. Let cool uncovered. Before serving, reheat slightly if

necessary. Serve warm.

 

Per Serving: 258 Calories, 11 G Protein, 5 G Fat, 41 G Carbohydrate, 0 MG

Cholesterol, 201 MG Sodium, 12 G Fiber.

 

 

 

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