Monday, April 11, 2011

Vegetarian Soups


One thing I love about winter is yummy soup - there is nothing better than curling up with a bowl of hot soup on those cold winter days… here are two fabulous vegetarian soup recipes that I cannot wait to make!!

Italian Soup with Parmesan Croutons

 

Ingredients
• 2 tblsps olive oil
• 2 brown onions, chopped
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 sticks celery, chopped
• 2 tsps dried Italian herbs
• 2 x 400g cans chopped tomatoes
• 300g can butter beans, rinsed, drained
• 1 litre (4 cups) vegetable stock
• 1 small baguette
• Cooking oil spray
• 1/4 cup grated parmesan cheese
• Fresh basil leaves, to garnish

Method
1. Heat oil in a large saucepan. Add onions and garlic. Cook, stirring, until onions are soft. Add carrots, celery and Italian herbs. Cook, stirring, for 10 minutes.

2. Stir in tomatoes, butter beans and stock. Bring to the boil, then simmer, uncovered, for 30 minutes, or until vegetables are tender.
3. Meanwhile, trim ends from baguette. Cut baguette into 3cm cubes. Place cubes onto a baking paper-lined oven tray. Spray with cooking oil then sprinkle with parmesan.
4. Cook in a moderately hot oven (190C) for about 10 minutes, or until bread is lightly toasted and parmesan is melted.
5. Serve soup topped with parmesan croutons. Garnish with fresh basil leaves.
 
Notes
For freezing, cool cooked soup before transferring to a freezer container. Prepare parmesan croutons. Freeze soup and uncooked croutons for up to two months. To serve, thaw soup in the refrigerator overnight before reheating. Cook croutons before serving. 


Ingredients
• 1 coriander sprig
• 4 corn cobs
• 30g butter
• 2 red capsicums, diced
• 1 small onion, finely chopped
• 1 small red chilli, finely chopped
• 1 tblsp plain flour
• 2 cups vegetable stock
• 1/2 cup cream
 
Method
1. Trim the leaves off the coriander and finely chop the root and stems. Cut the kernels off the corn cobs.
2. Heat the butter in a large saucepan over medium heat. Add the corn kernels, capsicum, onion and chilli and stir to coat the vegetables in the butter. Cook, covered, over low heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Increase the heat to medium and add the coriander root and stem. Cook, stirring, for 30 seconds, or until fragrant. Sprinkle with the flour and stir for a further minute. 
3. Remove from the heat and gradually add the vegetable stock, stirring together. Add 2 cups water and return to the heat. Bring to the boil, reduce the heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender. Cool slightly.
4. Ladle about 2 cups (500 ml/16 fl c of the soup into a blender and puree until smooth. Return the puree to the soup in the saucepan, pour in the cream and gently heat until warmed through. Season to taste with salt. Sprinkle with the coriander leaves to serve.
 
Notes
Delicious with grilled cheese on pitta bread. Nutrition per serve: Protein 5.5g; Fat 20g; Carbohydrate 24g; Dietary Fibre 4g; Cholesterol 62mg; 1269 kJ (303 cal).

Visit Yahoo 7 Food for more yummy soup recipes.

Have a lovely day!… Anna