Great soup recipes - Sharon

[Guest guest]

So what is your recipe for this Miso Vegetable Soup that you enjoy each evening?

Judy

-

Sharon Lee

Tuesday, December 12, 2006 11:40 AM

Re: Re: Great soup recipes

 

 

I make a miso-vegetable vegan soup which I eat for dinner every

evening. It takes about 15-30 minutes of actual preparation time. The

rest (several hours) it's left to cook on its own. I use only

vegetables that are fresh for the stock and soup

Sharon

On Dec 12, 2006, at 11:43 AM, Luanne wrote:

 

> Sylvia, I would love to have the soup recipes...it is virtually

> impossible to get good soups in a can or " packet " that are vegetarian

> or vegan. Thanks so much and I certainly don't mind going to the

> trouble of cooking to get something good and nutritious.

> Luanne

>

 

 

 

 

 

[Guest guest]

First I make a vegetable stock using whatever vegetables are available

and hopefully in season. I always try to include onions and garlic. I

keep a closed tupperware container in the freezer to collect vegetable

scraps that are too good for composting (potato peels, onion skins,

sweet potato pieces, carrots, celery, mushroom stems, etc) Add freezer

container goodies and whatever vegetables you have: parsley, potatoes,

celery, carrots, mushrooms, chard (this obvious is the winter version)

I fill a wok 3/4 ways with very roughly cut vegetables (for instance I

quarter an onion and throw it in skins and all). Cover with cold water

and bring to boil. A few minutes after it boils simmer on low for as

long as you can (several hours is best) Let cool and strain liquid from

vegetables-this is the basis of your soup. I then add white miso paste

I use 3 Tablespoons for about 2 quarts but you'll have to adjust

according to you tastes. Use less than you think because as the flavors

mingle the taste gets stronger. Add diced vegetables (whatever is in

season) Last night I used pok choi, beets, seaweed & sweet potato. I

also add diced tofu (firm or extra firm) simmer on low until hot (I

start it about an hour before I want to eat it. Low sodium, low

calorie, vegan and tasty

 

Sharon

On Dec 12, 2006, at 11:59 PM, wwjd wrote:

 

> So what is your recipe for this Miso Vegetable Soup that you enjoy

> each evening?

> Judy

> -

> Sharon Lee

>

> Tuesday, December 12, 2006 11:40 AM

> Re: Re: Great soup recipes

>

> I make a miso-vegetable vegan soup which I eat for dinner every

> evening. It takes about 15-30 minutes of actual preparation time. The

> rest (several hours) it's left to cook on its own. I use only

> vegetables that are fresh for the stock and soup

> Sharon

> On Dec 12, 2006, at 11:43 AM, Luanne wrote:

>

> > Sylvia, I would love to have the soup recipes...it is virtually

> > impossible to get good soups in a can or " packet " that are

> vegetarian

> > or vegan. Thanks so much and I certainly don't mind going to the

> > trouble of cooking to get something good and nutritious.

> > Luanne

> >

>

>

[Guest guest]

Thanks. I've never used miso paste. I didn't realize it came in white either.

It is good to know the ratio to broth you need.

Judy

 

 

 

.

 

 

 

[Guest guest]

The white is the mildest tasting miso paste and has the least amount of

sodium. Miso is a great enricher of soup and stews with lots of

nutritional value

Sharon

On Dec 13, 2006, at 11:42 AM, wwjd wrote:

 

> Thanks. I've never used miso paste. I didn't realize it came in white

> either. It is good to know the ratio to broth you need.

> Judy

>

> .

>

>

>