Easy Vegetarian Soup Recipes

ARTICHOKE SOUP Recipe
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of margarine, 1 pint of milk, and pepper and salt to taste.

Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the margarine and seasoning.

When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again.

Add water if the soup is too thick. Serve with plain rusks, or small dice of bread fried crisp in margarine.

HARICOT SOUP.
1 lb. of haricot beans, ½ lb. of onions, 1 lb. of turnips, 2 carrots, 2 sticks of celery, 1 teaspoonful of mixed herbs, ½ oz. of parsley, 1 oz. of margarine, 2 quarts of water, pepper and salt to taste.

Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water), adding the margarine, herbs, and seasoning.

Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve.

BARLEY SOUP.
8 oz. of pearl barley, 2 onions, 4 potatoes, ½ a teaspoonful of thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, ½ pint of plant based milk, 1 oz. of margarine.

Pick and wash the barley, chop up the onions, slice the potatoes. Boil the whole gently for 4 hours with the water, adding the margarine, thyme, pepper and salt to taste.

When the barley is quite soft, add the milk and parsley, boil the soup up, and serve.


CABBAGE SOUP (French).
1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of margarine, 3 pints of plant based milk and water equal parts, pepper and salt to taste, 1 dessertspoonful of finely chopped parsley, and 2 blades of mace, and 1 dessertspoonful of fine wheatmeal.

Wash the cabbage and shred it finely, peel the potatoes and cut them into small dice; boil the vegetables in the milk and water until quite tender, adding the mace, margarine, and seasoning.

When quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve.

CLEAR SOUP.
1 large Spanish onion, 1 teaspoonful of mixed herbs, ½ head of celery, 1-1/2 oz. margarine, 1 carrot, 1 turnip, and pepper and salt to taste.

Chop the onion up fine, and fry it brown in the margarine, in the saucepan in which the soup is to be made, and add 5 pints of water.

Prepare and cut into small pieces the carrot, turnip, and celery; add these, the nutmeg, herbs, and pepper and salt to the water, with the fried onions.

When the vegetables are tender drain the liquid; return it to the saucepan, and boil the soup up.

CLEAR SOUP (with Dumplings).
2 large English onions, 1 teaspoonful of herbs, ½ teaspoonful of nutmeg, 1 carrot, 1 turnip, pepper and salt to taste, 1 oz. of margarine, 3 pints of water.

Chop up finely the onions and fry them brown in the margarine in the saucepan in which the soup is to be made; add the water.

Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup.

Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows:

½ pint of clear soup, 4 eggs/replacement mix, a little nutmeg, pepper and salt to taste.

Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt.

Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken.

Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of margarine, pepper and salt to taste, and 1 blade of mace.

Chop the onion and fry it brown in the margarine or vege-butter in the saucepan in which the soup is to be made.

When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt.

Let all cook until the celery is quite soft, then drain the liquid from the vegetables.

Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with crisp toast

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 Cheers, Helene Malmsio

Related Reading: https://www.discoveryhub.net/vegan-diet-guide.html

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