Vegetarian soup is a liquid food that is made by boiling vegetables in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, and it is also often served as a light meal, such as luncheon, on its own.
Soup is an easily created, economical and when properly prepared from fresh, nutritious vegetables, very wholesome food.
Care should be taken to make this food attractive enough to appeal to the appetite, so it should not be greasy nor insipid in flavour, neither should it be served in substantial quantities nor without the correct accompaniment.
A small quantity of well-seasoned, attractively presented vegetarian soup cannot fail to find approval when it is served as the first course of a meal. The point of this piece is to acquaint you with the details of cooking appetizing and nutritious vegetarian soup that is both wholesome and healthy.
The three foremost sorts of soup that can be made from wholly vegetarian (yet not necessarily vegan) ingredients are: broths, cream soups (contains dairy produce) and purees. The basis of these three types can be a vegetable stock made from either dried or fresh vegetables or both.
BROTHS have as their foundation a clear vegetarian stock. They are occasionally a thin soup, and other times they are made quite thick with vegetables, rice or barley when they are served as a large part of a meal.
CREAM SOUPS are extremely nutritious and there are many varieties. They have for their base a thin cream sauce, and to this are always added vegetables or grains.
PUREES are soups made thick in part or completely by the addition of some foodstuff obtained by boiling an article of food and then straining it to form a pulp.
If vegetables containing starch such as beans, peas, lentils or potatoes are used for this soup, it is unnecessary to thicken the soup with any additional starch, yet if watery vegetables are used, other thickening is required. To be right, a puree should be nearly as smooth as double cream and of the same consistency.
When preparing vegetarian soup always use soft water but be careful to proportion the amount of water to that of the vegetables. Somewhat less than two pints of water to a pound of vegetables is a good rule for ordinary soups. Rich soups, meant for company, might have a smaller amount of water.
Here is a puree type recipe for carrot soup:
CARROT SOUP
4 good-sized carrots, 1 small head of celery, 1 fair-sized onion, 1 turnip, 3 oz. of breadcrumbs, 1-1/2 oz. of butter or margarine, 1 blade of mace, pepper and salt to taste.
Scrape and wash the vegetables; cut them up small; place them in a pan with 3 pints of water, the butter or margarine, breadcrumbs, and mace. Boil until the vegetables are fairly tender; rub everything through a sieve and return the mixture to the saucepan.
Reheat; season with salt and pepper. If it is too thick add water. The soup ought to be as thick as cream; boil and serve with crusty bread.
Soup is an easily created, economical and when properly prepared from fresh, nutritious vegetables, very wholesome food.
Care should be taken to make this food attractive enough to appeal to the appetite, so it should not be greasy nor insipid in flavour, neither should it be served in substantial quantities nor without the correct accompaniment.
A small quantity of well-seasoned, attractively presented vegetarian soup cannot fail to find approval when it is served as the first course of a meal. The point of this piece is to acquaint you with the details of cooking appetizing and nutritious vegetarian soup that is both wholesome and healthy.
The three foremost sorts of soup that can be made from wholly vegetarian (yet not necessarily vegan) ingredients are: broths, cream soups (contains dairy produce) and purees. The basis of these three types can be a vegetable stock made from either dried or fresh vegetables or both.
BROTHS have as their foundation a clear vegetarian stock. They are occasionally a thin soup, and other times they are made quite thick with vegetables, rice or barley when they are served as a large part of a meal.
CREAM SOUPS are extremely nutritious and there are many varieties. They have for their base a thin cream sauce, and to this are always added vegetables or grains.
PUREES are soups made thick in part or completely by the addition of some foodstuff obtained by boiling an article of food and then straining it to form a pulp.
If vegetables containing starch such as beans, peas, lentils or potatoes are used for this soup, it is unnecessary to thicken the soup with any additional starch, yet if watery vegetables are used, other thickening is required. To be right, a puree should be nearly as smooth as double cream and of the same consistency.
When preparing vegetarian soup always use soft water but be careful to proportion the amount of water to that of the vegetables. Somewhat less than two pints of water to a pound of vegetables is a good rule for ordinary soups. Rich soups, meant for company, might have a smaller amount of water.
Here is a puree type recipe for carrot soup:
CARROT SOUP
4 good-sized carrots, 1 small head of celery, 1 fair-sized onion, 1 turnip, 3 oz. of breadcrumbs, 1-1/2 oz. of butter or margarine, 1 blade of mace, pepper and salt to taste.
Scrape and wash the vegetables; cut them up small; place them in a pan with 3 pints of water, the butter or margarine, breadcrumbs, and mace. Boil until the vegetables are fairly tender; rub everything through a sieve and return the mixture to the saucepan.
Reheat; season with salt and pepper. If it is too thick add water. The soup ought to be as thick as cream; boil and serve with crusty bread.
About the Author:
Owen Jones, the writer of this piece writes on several subjects, but is at present concerned with French dip sandwich recipes. If you want to know more or check out some special offers, please go to our site at Vegetarian Sandwich Recipes.