Vegetarian Soups – 10 filling soups

Vegetarian Soups – 10 filling soups

Vegetarian Soups - 10 filling soups”Soups are great all year round and this book has some tasty and filling new recipes to try out. When the soup is simmering – treat yourself to some everyday luxury with relaxing mindfulness practices included in the recipes.”

Making vegetarian soups is not difficult. But, to make them a filling meal can be a challenge. ”Vegetarian soups – 10 filling soups” contains 10 recipes of filling soups, all easy to cook and healthy. If you feel you want to increase your protein intake this book includes an extra recipe for protein rich bread. Recipes included:

  • Borlotti bean soup with parsley
  • Classic lentil soup
  • Lentil soup with coconut milk and ginger
  • Cauliflower soup with leek and thyme
  • Green pea soup with horseradish cream
  • Pumpkin soup – perfect Halloween food
  • Autumn soup on Jerusalem artichokes and mushrooms
  • 2-in-1 recipe: Roasted vegetables and autumn vegetable soup
  • Kale soup with egg
  • Luxurious broccoli soup with feta cheese and hazelnuts
    + 1 extra recipe:  Protein bread with plenty of seeds

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Luxurious broccoli soup with feta cheese and hazelnuts

Broccoli soup with feta cheese and hazelnutsThis is no ordinary broccoli soup. It’s a real luxury soup. Topped with feta cheese and hazelnuts it feels like fine dining food. But, saying that, you can of course eat it on a Tuesday too!
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Super quick bean soup with sweetcorn

Super quick bean soup with sweetcornComing home late you need something healthy to eat. This bean soup is quick, simple and good. The dish is also easy to cook on a hike on a gas cooker.
Cooking time: 15 minutes, using pre cooked beans.
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Cauliflower soup with leek and thyme

Cauliflower soup with leek and thymeCauliflower tastes so good, and cauliflower soup is even nicer. Cauliflower is in season late summer and autumn. A little crème fraîche rounds the soup off making it creamy.
This soup is quick every day food. If there is something left over it will keep in the fridge for a couple of days.
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Kale soup with egg

Kale soup with eggThis soup is mild in flavour and the egg increases the amount of protein in the meal, making it filling. Kale contains iron which is extra good for those not eating meat. When one has eaten this soup you can enjoy both the flavour and having been healthy.
Cooking time: 40 minutes including a long break.
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Green pea soup with horseradish cream

Green pea soupGreen pea soup is a completely different experience from yellow pea soup. With frozen peas it can be cooked all year.
It is a very filling soup. If there is anything left over it can be kept in the fridge for freezer for another day.
Cooking time: 25 minutes, including a 5 minutes break.
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Pumpkin soup – perfect Halloween food

Pumpkin soup for HalloweenThis pumpkin soup is perfect for Halloween, but you can make it using cauliflower too, for variation.
If you save any leftovers, save the parmesan cheese, the crème fraîche and the chives on the side.
Cooking time: 60 minutes, including a break.
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Lentil soup with coconut milk and ginger

Lentil soup with coconut milk and gingerA very filling and pert soup where the ginger and the coconut milk permeate the flavour. If you rather serve the dish as a stew, leave the water out.
Serve with a freshly baked bread, perhaps and Indian Naan bread on the side, or as a stew with bulgur.
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Autumn soup on Jerusalem artichokes and mushrooms

Jerusalem artichokesThis soup is best made in the autumn, when both Jerusalem artichokes and mushrooms are in season. A little cooking cream in the soup makes it very filling. The artichokes contribute with a sweet and nutty flavour.
If there is anything left it will keep in the fridge for a few days, or you can deep freeze it.
Cooking time: 1 hour, 25 minutes chopping, 30 minutes boiling and 5 minutes mixing.
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2-in-1 recipe: Roasted vegetables and autumn vegetable soup

This is true autumn and winter food. Take vegetable and root vegetables, cut them up and roast them in the oven. Super simple and super tasty. Whatever is left over – if there are any leftovers! – make it into a warming soup.
Cooking time: 1 hour, 20 minutes peeling and chopping and 40 minutes in the oven.
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