Vegetarian Soup Recipes

Here are 3 great vegetarian soup recipes to make and test.

Artichoke Soup

1 books each of artichokes and potatoes, 1 Spanish onion, and 1 oz of butter, 1 liter of milk, and salt and pepper to taste.

Peel, wash, and cubed, artichokes, onions and potatoes. Bake in 1 liter of water with butter and condiments. When the vegetables are tender rub them through a sieve. Return the liquid in the Pan, add the milk and boil the soup again. Add water if the soup is too thick. Serve with cookies Allinson plain or small cubes of crispy fried bread with butter or vegetable.

Carrot Soup

4 large carrots, 1 head of celery, 1 onion, 3 ounces of whole wheat bread without crust Allinson, 1 oz. of butter, salt and pepper and 1 blade mass.

Wash, and cubed carrots. Prepare and cut onion and celery. Establish the vegetables on fire with 3 liters of water, add the mass and seasoning. All leave to cook until very smooth; this one will probably be in 1-1/2 hours. If carrots are old, they are needed most. Where the Greens are hold, rub everything through a sieve, return soup on the stove, add butter, boil and serve with Toast Cup.

Leek Soup

2 bunch scallions, 1-1/2 liters of milk, 1 oz. of butter, 1 lb potatoes, salt and pepper and the juice of a lemon.

Cut the part of the Green ends space leeks and cut leeks into shapes, lengths for the power of the brush sable. Wash the leek and see the remains of sand and then cut into short pieces. Peel, wash and cut the potatoes and then cook the vegetables with 2 liters of water. When vegetables sufficient supply, they rub through a sieve. The mixture back to the stove, add butter, milk and seasonings and boil the soup again. Before serving, add the lemon juice. Serve with toast Cup.