Stone - Four Seasons of Vegetarian Soup: Flavorful Recipes for Each Seaso

Four Seasons of Vegetarian Soup

Flavorful Recipes for Each Season

By

Martha Stone

Copyright 2017 Martha Stone

Kindle Edition

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the autho r .

All ideas, suggestions and guidelines mentioned here are written for informative purpose s. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own ris k. The author cannot be held responsible for personal an d/ or commercial damages in case of misinterpreting and misunderstanding any part of this Boo k .

Table of Contents

Whether youre looking for quick and easy dinners for busy work nights or more time-consuming soups that can quietly simmer on the stove for hours, this cookbook has plenty to offer. Itll also revolutionize the way you think about soup. Whatever the time of year, youll have the perfect recipes for the season. Too hot to turn on the stove in the summer? Try an amazing chilled avocado soup. Looking for new ways to make use of all the healthy winter squashes piled up in the market? Try a steaming pot of spiced butternut squash soup.

Soup is already one of the most economical meals, and by cooking with fresh, seasonal ingredients, youll cut costs even further. Gardeners will also rejoice in the many vegetable-packed soups which will put any harvest to good use. This book is equally perfect for anyone whos looking to add more healthy produce to their diet. Youll find a huge variety of vegetables in these recipes, and youre sure to discover new ways to use them.

Vegetarians and omnivores alike will delight in these innovative plant-based soups. Youll also find many vegan recipes included in this book as well, so if youre dairy-free, or cooking for someone who is, youll find plenty of recipes just for you.

Since this cookbook focuses on soups for each individual time of the year, youll find the recipes divided by season. It opens with Winter, then moves on to Spring, Summer, and finally Fall. So, begin reading and learn how to make delicious soups perfect for any weather!

This is an extremely inexpensive soup that, served with some crusty bread, is hearty enough to make a meal out of. Light the fireplace, dim the lights, and you can even turn the heat down a few degrees because this soup will warm you up in no time.

Serves:

Prep time: 10 minutes

Cooking time: 50 minutes

Total time: 1 hour

Ingredients:

• cup olive oil
• 2 onions, chopped
• 10 cloves garlic, minced
• 3 russet potatoes, peeled and diced
• 2 cups dried red lentils, sorted and rinsed
• 7 cups water
• 1 Tbsp. ground cumin
• 1 tsp ground coriander
• 2 tsp salt
• 1 tsp black pepper
• cup lemon juice

Directions:

1. Heat oil in a pot over high heat. Add onions and cook, stirring frequently, for about 10 minutes, until nicely browned. Reduce heat to medium, add garlic, and cook one minute, until fragrant.
2. Add potatoes, lentils, water, cumin, coriander, salt, and pepper. Bring to a boil, reduce heat to medium-low, cover, and simmer for 35 minutes. When it is ready, the red lentils will have completely fallen apart and provided a thick texture to the soup.
3. Stir in lemon juice. Taste for salt, and adjust accordingly.
4. Serve immediately.

With its medley of warming spices, this simple soup is the perfect dinner for those cold, rainy days when you just want to curl up with a book and a warm blanket. Not only is it simple to make, but the aroma will leave your whole house smelling amazing. Make this a meal by serving it with thick slices of warm sourdough bread.

Serves:

Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Ingredients:

• 1 large butternut squash, peeled and chopped
• 1 apple, peeled and diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp salt
• tsp black pepper
• tsp turmeric
• tsp cinnamon
• tsp cayenne
• tsp paprika
• 4 cups water
• 1 (14-ounce) can coconut milk
• 1 Tbsp. maple syrup

Directions:

1. Combine the butternut squash, apple, onion, garlic, salt, spices, and water in a large stockpot. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 30 minutes, until squash is soft.
2. With an immersion blender, puree soup until it is completely smooth. Alternately, if you dont have an immersion blender, you can transfer it to a food processor and blend in batches, returning to the pot once its pureed.
3. Add coconut milk and maple syrup and heat thoroughly.
4. Serve immediately.

Extremely economical to make and packed with nutrients, this soup has a secret ingredient: barley. Although not a traditional ingredient in most split pea soups, barley adds a subtle, earthy flavor while also making the meal more filling. This soup is surprisingly popular with children, so go ahead and serve it to the whole family!

Serves:

Prep time: 15 minutes

Cooking time: 2 hours and 45 minutes

Total time: 3 hours

Ingredients:

• 6 Tbsp. olive oil
• 2 onions, chopped
• 3 cloves minced garlic
• 1 bay leaf
• 2 carrots, chopped finely
• 2 potatoes, chopped finely
• 1 cups green split peas, sorted and rinsed
• cup barley
• 10 cups water
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp celery seed
• tsp dried parsley
• tsp dried thyme
• Lemon wedges, for garnish

Directions:

1. Heat oil in a large pot over the medium-high heat. Saut onions, garlic, and bay leaf for 5 minutes, stirring occasionally. Add carrots and potatoes, and saut for 7 more minutes.
2. Stir in split peas, barley, water, salt, pepper, celery seed, parsley, and thyme, and bring to a boil. Then reduce the heat to low and simmer for about 2 hours. Stir occasionally while cooking, checking to make sure that it is still simmering and there is enough water. If needed, adjust heat or add additional water. The amount of water in this recipe varies according to the split peas you are using. When the peas are tender and falling apart, the soup is ready.
3. Serve warm with a little freshly-squeezed lemon juice sprinkled on top of each bowl. This soup keeps well sealed in the refrigerator for up to 3 days.