Guest guest Posted January 6, 2000 Report Share Posted January 6, 2000 Nava Atlas, at her vegkitchen.com website, in October, said: " Have you ever noticed how often the phrase " soul-satisfying " accompanies the word " soup " ? I happen to agree that a good soup does as much for the spirit as it does for the stomach. I can think of no other food that gives as much comfort. Generally, the process of making soup is nearly as satisfying as the enjoyment of the result. Soup-making, of all forms of cookery, is to my mind, the best exercise in mindfulness. And its usually a simple process, too. Even if there are a number of ingredients, generally, little more needs to be done with them than to cut them and throw them into the pot. " Here are the " soul-satisfying " soup recipes she shares: Potato, Cheese, And Green Chili Soup Sweet Potato Soup Italian Pasta And Bean Soup Greek-Flavored Spinach And Orzo Soup Kathleen * Exported from MasterCook * Potato, Cheese, And Green Chili Soup Recipe By : Nava Atlas: www.vegkitchen.com 10/99 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium potatoes -- peeled and diced 5 cups water 1 tablespoon canola or olive oil 2 cloves garlic -- crushed or minced up to 3 1 large green bell pepper -- finely chopped 1 cup chopped fresh ripe tomatoes (substitute canned if good ripe tomatoes are unavailable) 1 cup cooked fresh or thawed frozen corn kernels 1 ounce canned chopped mild green chilies 1 teaspoon chili powder 8 ounces reduced-fat cheddar cheese -- grated OR cheddar-style soy cheese -- grated Salt and freshly ground pepper -- to taste Adapted from my book, Vegetarian Soups for All Seasons. 6 to 8 servings This flavorful soup is a contemporary classic from the American Southwest. Place the potato dice in a soup pot and cover with the stock or water. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 15 minutes. In the meantime, heat the oil in a small skillet. Saute the onion over medium heat until it is translucent. Add the garlic and green pepper and saute until the mixture begins to brown lightly. Remove half of the potatoes from their cooking liquid with a slotted spoon and place them in a shallow bowl. Mash them well, then stir back into the soup pot, followed by the onion-bell pepper mixture. Add the tomatoes, corn, green chilies, and chili powder. Add additional water if the soup is too dense. Stir together, return to a simmer, then simmer gently for 20 minutes. Sprinkle in the grated cheese, a little at a time, stirring it until it is fairly well melted each time (soy cheese may not melt as completely). Season to taste with salt and pepper and allow the soup to simmer over very low heat, stirring frequently, for another 5 minutes. Serve at once, or let stand for an hour or so before serving. Heat through as needed and adjust the consistency with more water if the soup becomes too thick. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Soup Recipe By : Nava Atlas: www.vegkitchen.com 10/99 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons natural margarine or canola oil 2 medium onions -- chopped 2 medium carrots -- peeled and diced 1 large celery stalk -- diced 1 Handful celery leaves 6 cups peeled and diced sweet potatoes -- (about 1/2 inch) 2 bay leaves 1/4 teaspoon dried thyme 1/4 teaspoon ground nutmeg 1 cup low-fat milk or soymilk -- or as needed Salt and freshly ground pepper to taste Adapted from my book, Vegetarian Soups for All Seasons. 6 servings A warming soup with an appealing golden color. The natural sweetness of the sweet potatoes gives this soup a surprising flavor twist. Heat the margarine or oil in a soup pot. Add the onion, carrots, and celery and saut‚ over low heat until the onions are golden. Add the celery leaves and sweet potato dice. Add just enough water to cover all but about an inch of the vegetables. Bring to a simmer, then stir in the bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and vegetables are quite tender, about 20 to 25 minutes. With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about 1/2 cup of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Add the milk or soymilk as needed to achieve a slightly thick consistency. Season to taste with salt and pepper. Simmer over very low heat for another 10 to 15 minutes. Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Pasta And Bean Soup Recipe By : Nava Atlas: www.vegkitchen.com 10/99 Serving Size : 8 Preparation Time :0:00 Categories : Beans And Legumes Pasta, Couscous, Etc. Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 medium onion -- finely chopped 2 cloves garlic -- minced 1 medium carrot -- peeled and cut into 1/4-inch dice 1 large celery stalk cut into 1/4-inch dice 32 ounces canned cannellini -- drained and rinsed (large white beans) (2 16-ounce cans ) 7 cups water 2 cups diced zucchini 2 bay leaves 1 1/2 teaspoons Italian herb seasoning mix 1/4 cup tomato paste 1 1/2 cups ditalini -- (tiny tubular pasta) 2 tablespoons chopped fresh parsley Salt and freshly ground pepper to taste Adapted from my book, Vegetarian Soups for All Seasons. 8 or more servings This Italian standard, served with fresh bread and a salad, is a meal in itself. Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and saute over medium heat, stirring frequently, until the onion is golden. Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor. In a separate saucepan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. Add the parsley to the soup and heat it through. When the soup is hot, add the cooked pasta and season to taste with salt and pepper. Serve at once. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek-Flavored Spinach And Orzo Soup Recipe By : Nava Atlas: www.vegkitchen.com 10/99 Serving Size : 6 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 cup chopped onion or sliced leek 1 large red bell pepper -- diced 2 cloves garlic -- minced, up to 3 3/4 cup orzo -- (rice-shaped pasta) 5 cups water 1 vegetable bouillon cube 16 ounces canned diced tomatoes 5 ounces fresh spinach -- rinsed,, up to 6 stemmed and chopped 1/4 cup chopped fresh parsley or dill OR a combination -- or more to taste 1 lemon -- Juice of Salt and freshly ground pepper -- to taste Adapted from my book, Vegetarian Soups for All Seasons. 6 to 8 servings A lively, lemony soup that comes together quickly. Heat the oil in a soup pot. Add the onion or leek and saute over medium heat until translucent, about 5 minutes. Add the red pepper and garlic and saute the vegetables for another 5 to 8 minutes, or until the onion or leek turns golden and the red pepper softens. In the meantime, cook the orzo in a separate saucepan until al dente. When done, drain. Add the stock or water, bouillon cubes, and tomatoes to the soup pot. Bring to a simmer, cover and simmer gently for 10 minutes. Add the cooked orzo to the soup along with the spinach and herbs. Stir in the lemon juice, then season to taste with salt and pepper. Serve at once. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.