vegetable soup recipes

Nut butter make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature.

Curried Nut Butter-Vegetable Soup

olive oil

onions

garlic (minced)

celery (diced)

peanut (cashew, or almond butter, at room temperature)

ginger

curry powder (more

cumin

nutmeg

lemon juice (or more to taste)

orange juice (preferably fresh)

green vegetables

Salt and pepper

scallions

cashews

Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat until all are lightly browned.

Transfer the onion mixture to a food processor or blender with 1 cup water and process until smoothly pureed, then transfer to the soup pot. Or, simply add 1 cup water to the pot and process with an immersion blender until pureed.

Add 3 cups water and bring to a rapid simmer. Whisk in the nut butter, about 1/3 cup at a time.

Stir in the curry powder, cumin, nutmeg, lemon juice, and orange juice. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.

Stir in the steamed vegetables. If the soup is too thick, add a bit more water. The soup should have a slightly thick consistency.

Season with salt and pepper, then serve hot or allow to cool to room temperature. Garnish each serving with a sprinkling of scallion and, if desired, chopped nuts

One spoonful of this flavor-packed berbere-spiced stew will have you hooked!  Vegan Ethiopian Red Lentil and Vegetable Stew is hearty yet loaded with healthful goodness and comes together in a little over an hour!

Ethiopian Red Lentil and Vegetable Stew

canola oil

onion

carrots

celery (chopped)

red bell pepper

Berbere spice

turnips

vegetable broth

red lentils (inspected

(15-ounce) petite diced tomatoes (undrained)

chopped cilantro (plus more for garnish)

Salt and black pepper (to taste)

Yogurt (plant-based

Heat the oil over medium-high heat in a Dutch oven or other heavy soup pot.

Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.

Add the carrots, celery and red bell pepper.  Continue cooking another 5-6 minutes or until softened.

Add the garlic, ginger and Berbere spice.  Give it a stir and cook briefly or until the garlic and ginger are fragrant.

Add the turnips and the vegetable broth.  Bring to a boil, reduce heat to medium and cook 5-6 minutes.

Add the lentils and petite diced tomatoes.

Cover with the lid slightly ajar.  Simmer over medium-low for 25-30 minutes or until the turnips and lentils are tender.

Season to taste with salt and black pepper.

Add the cilantro.

Serve in bowls garnished with cilantro and a dollop of yogurt if desired.

This Rich and Flavorful Ukrainian Mushroom Soup Is Made with Sautéed Mushrooms, Onions, Carrots, Woodsy Herbs, Potatoes, and Vegetable...

Ukrainian Mushroom Soup

Olive oil 2 tbsp

Onion 1

Carrots 1

Button mushrooms 8 oz

Vegetable broth 4 cups

Potatoes 2

thyme 1 tsp

Salt 1 tsp

Black pepper ¼ tsp

cloves

Saute onions and carrots

In a large non-stick pan over medium heat, heat 2 tablespoons olive oil and add 1 finely diced onion and 1 diced small carrot. Sauté, stirring occasionally, until the onions are translucent, about 5 minutes.


Cook mushrooms

Transfer the cooked onions and carrots to a plate and add 8 ounces sliced mushrooms to the same pan. Cook, stirring occasionally, until the liquid evaporates and the mushrooms start to brown, about 5-7 minutes.


Cook potatoes

In the meantime, to a large stockpot, add 4 cups vegetable stock and bring to a boil. Then add 2 diced potatoes, reduce the heat to medium-low, and cook for about 10 minutes.


Add onions, carrots, mushrooms, and seasonings

Add in the sautéed onions and carrots, ¾ of mushrooms, 1 teaspoon thyme, 1 teaspoon salt, and ¼ teaspoon pepper and cook until the potatoes are tender, about 5 more minutes.


Add half-and-half and garlic

Pour in 1 cup half-and-half and bring the soup to a boil. Then add in 3 minced garlic cloves and remove the soup from the heat.


Puree

Use an immersion blender to purée the soup.


Serve

To serve, ladle the soup among bowls and top with the remaining mushrooms and cracked black pepper. Enjoy!


I loved this soup.Very easy to make, and very delicious! Thanks for sharing the recipe!

The soup was light and full of flavor. I'll definitely make it again.

Yummy! Such a cozy cream soup! Thanks!

Creamy, flavorful and comforting meal!

It's thick, creamy, mushroom, and loaded with flavor.

Our collection of traditional and popular Ukrainian recipes is here: <a href="https://cook.me/all-recipes/popular-ukrainian-recipes/"> Popular Ukrainian Recipes</a> or <a href="https://cook.me/cuisine/ukrainian-recipes/"> Ukrainian Food</a>.

This is such a rich mushroom soup! Thanks for sharing the recipe!

https://www.youtube.com/embed/T2KUItKPB3A?feature=oembed

Top 3 vegetable soup recipes recipes from across the web

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Curried Nut Butter-Vegetable Soup

Ethiopian Red Lentil and Vegetable ...

Ukrainian Mushroom Soup

Top 3 vegetable soup recipes recipes from across the web

The most viewed vegetable soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Nut Butter-Vegetable Soup

Ethiopian Red Lentil and Vegetable ...

Ukrainian Mushroom Soup

The most viewed vegetable soup recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine