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BTD Forums  /  Cook Right 4 Your Type  /  Vegetable Soup
Posted by: BluesSinger, Wednesday, October 17, 2012, 2:46pm
So I'm looking through the recipe data base and cannot find a recipe for a very complete vegi soup with all kinds of vegies in it.

Can any one suggest one?  I'm thinking of just doing one of my own and dumping all kinds of superfood vegies and roots in it.  Should I use a beef base/chicken broth base?  I want to make one that my husband will eat and then I can add meat to mine if I choose.

suggestions for spices and such is also requested...

thank you!
Posted by: Lola, Wednesday, October 17, 2012, 3:07pm; Reply: 1
Posted by: Chloe, Wednesday, October 17, 2012, 3:14pm; Reply: 2
This is the craziest thing ever.  I was just thinking to myself to start a thread entitled "vegetable soup" as I was making soup this morning...  Oh strange it feels that you started this thread while I was thinking about it....:)  Thanks~  Our heads are in the same place!  I love soup.

This is what I'm doing.......I'm dumping veggies into a pot without following a recipe. I'm using
all benes.

Without using tomatoes (which DH can have but I can't) and not using chicken stock (which I can have
but DH can't), I just experimented and so far have been very successful.  I'll share my own creation which
I've made twice and it was yummy.

I started with a super large pot...and first time I made this just emptied out my vegetable bin....What
I had that day was one package of mushrooms, a very large onion, a package of baby spinach, some
raw stringbeans, a few carrots, a few stalks of celery, a little parsley and half a bag of dried lentils.
I used everything.

I chopped everything up, put ingredients into large pot (which pretty much came 3/4 up to the top
of the pot).  I added water so veggies weren't quite covered.  I guess water went up a little more than

Now for seasoning.  I think the way I seasoned this soup created the flavor of chicken soup cooking
without using any chicken.

These are all dried seasonings.  Dill weed (about a T), chives, garlic flakes, onion powder, cilantro,
(I wasn't measuring, just dumping so everything other than dill, I guess was a few tsps or more),
I threw in 2 bay leaves (from a very freshly opened package so they smelled heavenly), and then
added a cup of washed dried lentils. I also found Herbes de provence in my pantry so I sprinkled in
some of that.  It picks up the missing herbs I didn't have in individual bottles....fennel, thyme and I
think basil.

That's it.....I first let the ingredients boil, then turned the heat down to simmer and covered the pot...
came back to check it but it cooked on simmer for about an hour.

Today I didn't have baby spinach so I used a whole bunch of curly kale as my green base....It's cooking
right now and honestly, the dill makes it smell like chicken soup. I tasted the broth for salt and just
under salted it enough to where I can add more when serving.  I used a garlic/sea salt blend which
I got in a gift package but plain sea salt was what I used for the first batch.

So here's my best trick.  I put everything into the Vitamix....let it puree.....lentils and all....It comes out
to be this thick, creamy soup that tastes like it might have flour or cream....but it's very flavorful....
and very satisfying and every day for lunch I have 2 cups.  I drizzle EVOO on top of the soup before
serving.  And it's super yummy with grated manchego  on top (a bene cheese for me).  Would
be just as yummy with a dollop of Greek yogurt.

What I think about soup is that anything (almost) goes....You could roast some root veggies first....
then add them into the liquid to cook.  I just used what I had available but I've "made up" many
soups using parsnips, leeks, butternut squash, pumpkin.....and created a totally different flavor.
Onions and a green apple added to an orange soup works very well.  The spices can be changed
to taste more apple-pie like...ginger, allspice, nutmeg and little cinnamon.  But add a little sea
salt for balance.
Posted by: ruthiegirl, Wednesday, October 17, 2012, 3:26pm; Reply: 3
I've been making vegetable soup nearly daily for the past 2 years, as it's just about the only way I can get my younger daughter to eat enough vegetables, especially greens. But I haven't posted a recipe to the recipe database because it isn't a strict recipe; every day it comes out a little differently.

I start out by chopping up root vegetables into bite sized pieces. I always include onions and an orange vegetable,  but the details vary depending on what I have on hand. I've tried it with fresh garlic and celery, but my daughter doesn't like the texture of those, so I've stopped. Usually I use carrots, and I also usually also add zucchini and/or butternut squash. Then I add salt and olive oil and roast in the oven for an hour or two. If I get a late start cooking, I'll saute them on the stovetop for 20 minutes instead, but I'm more likely to burn it when I use that method so I prefer roasting.

After roasting, I add hot water, cooked beans, fresh or frozen greens, and spices. If I have a small amount of leftover soup from the previous day, I'll add that too. I always use garlic powder and parsley, but the other spices vary widely depending on my mood. Sometimes ginger, other days Italian Seasoning. You could use broth instead of water (but then I can't feed any vegetarian friends DD2 might bring home) or add a little tomato paste to the water for a tomato base.

Then I let it simmer for at least an hour before serving. I typically start the soup in the morning, when I'm preparing breakfast, and then DD2 has some after school.
Posted by: Chloe, Wednesday, October 17, 2012, 3:28pm; Reply: 4
Just wanted to add that it's great to make soup in a slow cooker...especially if you don't have time to
do much more than chop veggies, add water and seasonings and leave the house.
Posted by: deblynn3, Wednesday, October 17, 2012, 3:32pm; Reply: 5
Chloe soup sound great. Like you my veggie soups are anything goes. We like chunky soup so I often don't puree, but maybe doing half would work to thicken. I add nutritional yeast. which will thicken somewhat, also taste like the butter. (to me)  I add Spirulina powder also gives it a spinach taste. (to me).

storms tonight, WOW good evening for soup.  ;D
Posted by: ruthiegirl, Wednesday, October 17, 2012, 3:45pm; Reply: 6
It tastes much better if you're able to roast or saute at least the onions in oil and salt before adding the other ingredients.
Posted by: Chloe, Wednesday, October 17, 2012, 3:57pm; Reply: 7
Quoted from ruthiegirl
It tastes much better if you're able to roast or saute at least the onions in oil and salt before adding the other ingredients.

Will try that next time....:)

Posted by: wanthanee, Wednesday, October 17, 2012, 4:52pm; Reply: 8
:D Hello everyone,

:D Hi BluesSinger, here are:

Enjoy!  :D ;D
Posted by: wanthanee, Wednesday, October 17, 2012, 5:18pm; Reply: 9
Oh..I forgot to tell you that every time I cooked riec, I put some of Pumpkin, Parsnip, Mountian Yam, ginger, garlic in the pot let them cook together (I sprout rice such as: sprout organic Black rice, sprout organic Buckwheat, sprout organic brown rice which is rice bran 30% Polished or sometime 50% Polished)

Posted by: Brighid45, Wednesday, October 17, 2012, 6:34pm; Reply: 10
This is my favorite all-veggie soup. It's really good when you want something light and full of chi. This is the original recipe; when I make it for myself I take out the O/arthritis avoids (bell peppers, cauliflower, barley miso) and substitute chopped cubed root vegetables like turnips. I also use vegetable stock in place of the miso. If you can get the red curry paste it's great, if not try a pinch or two of cayenne pepper. This is warm, spicy and great when you need to get warmed up or have a bad cold.

Lisa's Luscious Lemongrass Soup
Heat a small amount of olive oil in a large soup pot. Add 1 chopped shallot and sauté until tender.
Add 1 teaspoon chopped fresh lemongrass and 2 cloves garlic, finely chopped. Let it simmer.
When fragrant, add 1 heaping teaspoon Thai red curry paste and mix.
Place everything in a food processor or blender and puree until it's a paste, then put it back in the pot.
Add 3 cups vegetable stock; a small sweet potato, chopped; a carrot, thinly sliced; and 1/2 red bell pepper, chopped. Simmer until the vegetables soften.
Add 1 cup chopped broccoli and 1 cup chopped cauliflower. Cover and simmer until everything softens, adding water if necessary to cover the vegetables.
Add 1 cup chopped elephant kale. Turn off the heat, cover the pot, and let the kale cook in the steam. (Be careful not to overcook the vegetables.)
Dissolve 1 heaping tablespoon red barley miso paste in some of the stock in a separate pot. Add to the main pot, stir, and serve. Add more vegetable stock or water if you like a more liquid soup.
Posted by: gulfcoastguy, Wednesday, October 17, 2012, 9:32pm; Reply: 11
Being a B, and NOT allowed lentils, I frequently use split peas in soup. They cook as quick as lentils and taste fine without tomato. I usually throw a turkey drumstick in their to make stock along with onion, garlic, chopped kale, carrots and various spices though frequently curry powder and hot peppers(chiles) if they are in the garden.
Posted by: Tea Rose, Thursday, October 18, 2012, 4:34pm; Reply: 12
I keep homemade veggie broth in the freezer and take it out to make my veggie soup with whatever I have in the refrigerator that day.

Org veg are so expensive so I keep leaves and outer stalks of org celery in the freezer to make the broth.  Also in the summer I freeze the tops of spring onions to use in the broth.  I also put tomato juice or puree in, it is on my list.  These along with a carrot, onion and garlic make up the broth I make to freeze.

When I make the veg soup, I have two spices combos, either i use parsley, basil and thyme or my compliant chili powder, cumin and parsley.

I love to puree gr northern beans or lentils and thicken the veg soup with that.

There is nothing like a good bowl of soup!   I eat some most days and find cooked veg are easier on my
stomach this time if year than raw ones.

Tea Rose
Posted by: ABJoe, Thursday, October 18, 2012, 4:45pm; Reply: 13
Quoted from Chloe
What I think about soup is that anything (almost) goes....

I agree with this...  Once a week, my mom would clean out the refrigerator and all of the leftovers (oatmeal from breakfast, meat or vegetables from other meals) from the week went into the soup pot, then she decided what else she needed to fill up the pot.  It was always different, but always good and filling.
Posted by: Chloe, Thursday, October 18, 2012, 5:59pm; Reply: 14
Quoted from Tea Rose

There is nothing like a good bowl of soup!   I eat some most days and find cooked veg are easier on my
stomach this time if year than raw ones.

Tea Rose

I totally agree about the cooked vs raw this time of year. I'm also in the northeast and when it gets chilly, my
body rejects raw veggies (ie salads) and craves vegetable soups. Raw makes my whole body feel
cold whereas cooked soups warm me up.. My stomach also is happier this way!  I think changing
how we deal with our foods is necessary given we have 4 seasons. (most of the time, anyway :)
Posted by: Victoria, Thursday, October 18, 2012, 6:59pm; Reply: 15
This is my standby recipe for stew.  It is easily adaptable to what's available, what you're in the mood for or for working with various bloodtypes/genotypes.  And you can leave out the meat.

(makes approximately 2 1/2 quarts)
The day before:
slow-cook grass-fed beef knuckle bones 8 to 12 hours covered, in crock pot or on the stovetop set on simmer.  Refrigerate overnight and discard the solid fat that will be on top the next day.

In large soup pot:
Melt 2 tsp ghee and saute one large red onion and a handful of peeled garlic cloves that have all been chopped.  Until onion stops smelling 'sharp' and becomes translucent.
Add another 2 tsp ghee and saute 4 cups of chopped maitake and shitake mushrooms, until mushrooms wilt.

Stir in seasonings:
1 rounded Tb total - coriander, cardamon, cumin, ginger (if fresh is not used) and tumeric (if fresh is not used)

Pour in 4 C meat stock and add 8 C total chopped vegetables:
carrots, celery plus tops, fennel bulb, 4 small zucchinis, minced ginger, minced tumeric.

Cover, raise heat until it reaches a simmer, then reduce heat to keep simmer low.

Wash and chop 8 C greens:
Rainbow Chard, Kale, and/or spinach, plus a 1 oz. bunch of fresh basil, all with coarse stems discarded.

Chop 1 1/2 lb. lean lamb into small pieces.

Add greens and lamb, plus 2 tsp sea salt, 1 Tb Extra Virgin Olive Oil and 1 Tb dry parsley.  Add dry basil if fresh is not used.  Also a bag of frozen butternut squash.

Cover and simmer another 1/2 hour or until meat is tender.
Posted by: BluesSinger, Monday, October 22, 2012, 4:18pm; Reply: 16
Ouu... i love the idea of roasting the vegies before adding!  Also of adding buckwheat or rice to the stew!!!

i'm on my way to whole foods... we'll see what i get!  thanks all!
Posted by: BluesSinger, Tuesday, October 23, 2012, 7:02pm; Reply: 17
Ok.. got a 2nd batch of Seafood Stew made for Rob.  Also I'm making my very first huge pot of vegetable stew right now. Roasted all kinds of vegies.. browned onions in olive oil, added chicken broth and now adding Buckwheat and kale. I hope it's good! what kind of spices should I put in?
Posted by: BluesSinger, Thursday, February 5, 2015, 6:36pm; Reply: 18
Ok.. I'm going to try this one!

I've got kolarbri, turnips, celeriac root, rutabaga, onions and garlic.  I'm going to roast them all and then follow this recipe except no half and half.. maybe almond milk?

any other suggestions to make this recipe more lovely than it already is?!
Posted by: Mother, Thursday, February 5, 2015, 8:40pm; Reply: 19
I agree with Chloe. I just dump all my veggies in a pot, saute in oil if I feel like it. Cover with water and simmer. I also add all kinds of herbs and spices. The more the merrier. I don't use any stock, just water. Then I freeze left overs and add various meats or the one I feel like that day when I reheat the soup. I do have a lot of cooked protein in the freezer. the blends of various herbs and spices always meld well and I never measure or use the same things. Just depends on what I have as far as fresh herbs go
Posted by: Spring, Thursday, February 5, 2015, 9:04pm; Reply: 20
I'm like you, Mother, I literally pile on the herbs - I LOVE them!
Posted by: Mother, Thursday, February 5, 2015, 11:34pm; Reply: 21
Right??? And change the flavors so much!

I used to make asparagus soup sans cream etc. I would just roast asparagus, put it in a pot, add some water, sea salt, scallions and herbs. .I think I used garlic, rosemary and oregano most often.  Simmer a bit and throw in my blender. LOVED IT! Now that I think about it, I'm going to make that now for dinner. I forgot about it. I would do the same with broccoli. Then freeze in single servings and defrost as needed. I would add protein if I felt like it or just soup as a side. I generally froze it on the thick side. then I could add more water for soup ot protein for a more 'stew' type soup. Ok, typing this I sound weird but I guess weird works,LOL. Just makes it versatile.

If I was lazy I would just steam the asparagus or broccoli instead of roasting. Roasting does add a special bonus flavor but I'm not so picky anymore. Food is food. HERBS make all the difference.  I don't think there is such a thing as too many herbs! Fresh that is! Sometimes I don't add the herbs until I reheat. Then I add my 'in the mood' herbs and spices. Cajun, savory, citrusy, garlicky etc. ALL fresh veggie soup is good.
Posted by: Spring, Friday, February 6, 2015, 3:23pm; Reply: 22
Mother, when I make lamb stew I literally cover the top with a blanket of herbs then stir them in. When I think of the rather bland soups, etc., that I used to actually enjoy, I shudder!
Posted by: BluesSinger, Friday, February 6, 2015, 3:26pm; Reply: 23
Well right now I'm into the roasting flavor.. so I think I'll roast!  :)
Posted by: Mother, Friday, February 6, 2015, 3:33pm; Reply: 24
How do you make your lamb stew?

Blues Singer, if you like lemons, they are great roasted. Or even caramelized in a cast iron skillet. New dimension.
Posted by: Spring, Friday, February 6, 2015, 5:08pm; Reply: 25
The ingredients are lamb, onion, carrots, celery, parsnips, turnips and/or rutabaga. I add lightly cooked green peas after the stew is done. Sometimes, I have added cooked sweet potato last. I think most of this would be great roasted, but I haven't done that yet. The herbs are oregano, turmeric, cardamom, coriander, garlic, crushed rosemary and marjoram. I thicken it with whatever is at hand that is compliant. I do not like watery lamb stew!

I'm having lamb stew for lunch!
Posted by: Peppermint Twist, Monday, February 9, 2015, 8:09pm; Reply: 26
1.  Do you guys have ANY idea of how great you are?

2.  This thread is awesome and just might be the best thread of all time, although that has not been independently verified.


Wowie wow wow wow.

I am def saving Brighid's recipe, as well as what Chloe and Ruthie and a bunch of others posted.  In short, I need to somehow export this entire thread to my Google account or something.  Hosana!

(Edited to add:  Woot!  After all these years [decades] on this forum, I just figured out how to use the "save to disk" feature.  Life is good.)
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