Posts Tagged ‘soup’

This makes one large pot of soup:

1 head of cauliflower

3/4 cups chopped carrots

1 large onion

1 clove garlic

2 cups vegetable stop

1 leek

olive oil

salt and pepper

pomegranate seeds

1. Saute the onions, garlic, and leek in the bottom of the pot in a little olive oil. Season with salt and pepper.

2. Cut the cauliflower into florets and add along with the carrots to the pot.

3. Once the vegetables have softened a bit add the broth, cover and cook for about 45 minutes.

4. Puree in a blender and top with a sprinkling of pomegranate seeds.


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Sometimes I just crave my old college standby. The  still hungry after no good veggie dining hall options dinner that is….Ramen…

I know that it’s pretty nutritionally void but sometimes nothing beats a good bowl of Oriental flavor Top Ramen. That is until I devised this recipe to add a lot of protein, some actual vegetables, and some spice.  I usually end up eating the whole thing, so this recipe is good for 1 hungry person or 2 sort of hungry people.


1 Package of Oriental flavored Top Ramen. I know that this one is totally vegetarian, I can’t vouch for other brands or flavors.

1/2 package of tofu

3/4 cup frozen peas

2 cups water

asian chili sauce (check that yours is vegetarian)

salt, pepper, paprika


1. Microwave the tofu for 30 seconds before slicing it. This helps drain out some of the water.

2. Grill the tofu in a pan coated with cooking spray. Use the ramen flavor packet, salt, pepper, and paprika to coat each side of the tofu. Cook until it is browned on each side.

3. Add the water, peas, and chili sauce and bring to a boil.

4. Add the noodles and simmer for about 3 minutes or until the peas and noodles are cooked.



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P1010265This made enough soup to easily serve 4 as a meal

1 32 oz. container mushroom stock, or other vegetable stock

8 baby bella mushrooms

1 head bok choy

1/4 large head of cabbage

1/2 onion, chopped

1 large garlic clove, chopped

1 tsp asian chili sauce

3 servings buckwheat noodles

1 package of tofu, cubed

4 hardboiled eggs

1. Saute the onion in the bottom of your soup pot, add the garlic after a couple of minutes and cook for another couple of minutes.

2. Add the mushrooms and let brown.

3. Add the cabbage and bok choy, salt and pepper, a splash of soy sauce, and the chili sauce. Allow the greens to cook down over medium heat, about 8 minutes.

4. Add the stock and tofu and bring to a boil.

5. Add the noodles and cook another 5 minutes until the noodles are done.

6. Garnish with sliced hard boiled eggs.

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I added some things to a Weight Watchers pea soup recipe that I found online.

Serves 3

1 head cauliflower

1 box frozen peas

2 cloves garlic

1 yukon gold potato

6 shredded basil leaves

2 1/3 cups water or vegetable broth

1/2 cup milk

olive oil

salt, pepper, dill, tuscan blend spices (I think this included at least rosemary, garlic, basil, maybe tarragon)

1. Finely chop the garlic and saute in olive oil in the bottom of your soup pot.

2. Add cauliflower, frozen peas,diced potato, basil and a lot of spices. Stir around to coat everything and allow to partially soften.

3. Add the water, cover, bring to a boil, and then simmer until the vegetables are tender.

4. Puree half at a time in the blender. Add a quarter cup of milk to each half.

5. Return to the pot and add additional seasoning if necessary. Simmer for another 10 minutes.

6. Combine 1 tablespoon of dill and a liberal sprinkle of black pepper with 1/2 cup of yogurt. Drizzle on each bowl of soup.

I served this with sourdough toast rubbed with garlic and covered with melted cheddar.


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This made a lot, I’d say for about 4 people

20 wonton wrappers

1/3 package vegetarian “ground beef”

1/4 large onion

1 large carrot

1 clove garlic finely chopped

1 tbspn low sodium soy sauce

1 tbspn teriyaki sauce

3 cup vegetable broth


Cooking Spray

1. Using a food processor chop the carrots and onions and put aside in a medium bowl with the teriyaki and soy sauce.

2. Brown the “beef” in a pan coated with cooking spray. Add in the garlic after a couple of minutes.

3. Add in the carrot, onion, sauce mixture and mix well. Lower the heat and cook everything together for a  few more minutes and remove from heat. Season appropriately with salt and extra sauces.

4. Bring the vegetable broth to a boil and then reduce the heat.

5. While the broth is heating up, fill each won ton wrapper with 1 teaspoon of the filling. Follow the directions on the package to form and seal the won tons.

6.Add the won tons to the broth and simmer for about 5 minutes.


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