Winter Vegetable and Barley Soup Cabbage And Dumpling Soup Winter Cabbage Soup Split Pea Soup Ashy's
Spicy parsnip soup Winter Carrot Soup
Winter Vegetable and Barley Soup 8 servings
1 cup Barley 14 cup Water
1/2 cup Tamari 2 tsp Garlic, granulated 2 tsp Onion, granulated
2/2 tsp Black pepper 1 cup Onions, chopped 1 cup Celery, chopped 1 cup Carrots, chopped 1 cup
Turnip, chopped 1 cup Potatoes, chopped 1 cup Cauliflower florets 1 cup Broccoli florets 1 cup
Asparagus, chopped 1 cup Kidney beans, cooked 2 tsp Basil 2 tsp Oregano 1 tsp Rosemary
Bring to a boil in 2 cups of the water. Reduce heat and cover, simmer until the liquid has been
absorbed, about 45 minutes. Bring the remaining water to a boil and add tamari, granulated garlic
and onion, and pepper. Cook for a few minutes. Add onions, celery, carrots, turnip and potatoes and
cook for 10 minutes. Add cauliflower and cook for a couple of minutes. Add broccoli, asparagus and
kidney beans and cook for a further 1 minute. Add herbs and serve. "Vegetarian Gourmet"
Cabbage And Dumpling Soup 6 servings
3/4 lb Firm tofu 4 Tbsp Water 1 cup Whole wheat flour
4/8 tsp Black pepper
5/4 tsp Salt
6/2 md Head cabbage 1 Tbsp Corn oil 8 cup Boiling water 1 ea Bay leaf 1 Tbsp Soy sauce
Chopped scallions
Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for
1 minute, form into 1/2" balls and set aside.
Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute
over medium heat til golden. Add water and bay leaf. Return to a boil, add dumplings, cover and
simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay
leaf. Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve,
garnishing with scallions.
Winter Cabbage Soup
7/4 lb Cored cabbage, chopped fine 1 Medium onion, chopped 1 Large russet potato, peeled -and diced
2 cup vegetable broth 1 Carrot, chopped 2 Tbsp Dry white wine or apple juice 1 1/2 tsp Sugar
8/2 tsp Caraway seeds 1 cup soy milk 1 Tbsp Dried dillweed Hot pepper sauce Salt Pepper
In a Dutch oven, cook onion over moderate heat. add the diced potato; cook and stir until the onion
softens. Add vegetable broth, the cabbage, carrot, wine, sugar and caraway seeds. Bring soup to a
boil, then reduce heat and simmer covered, until vegetables are tender, 30 to 40 minutes. If you
like a smoother soup, put half the batch in a blend; return all to Dutch oven. Stir in soy milk and
simmer soup, uncovered, for about 15 minutes. Stir in dill, hot sauce, salt and pepper, to taste.
Split Pea Soup
3 cups dry split peas about 7 cups of water, more as needed 2 tsp salt
9/2 to 1 tsp dry mustard 2 cups minced onions 4-5 medium cloves of garlic, crushed 3 stalks celery,
minced 2 medium carrots, sliced or diced 1 small potato, thinly sliced freshly ground black
pepper vinegar to taste (about 3 to 4 Tbsp red wine vinegar). garnish with chopped tomato and
minced parsley.
Combine in a pot split peas, about 7 cups of water, salt and mustard Bring to a boil, lower heat
as much as possible and simmer, partially covered, for about 20 minutes. Add onions, garlic,
celery, carrots and potato. Partially cover and leave to simmer gently for 40 minutes with
occasional stirring. If necessary, add more water. Add lots of freshly ground black pepper and
vinegar to taste (about 3 to 4 Tbsp red wine vinegar). To serve you can garnish with chopped
tomato and minced parsley.
Ashy's Spicy parsnip soup
500g parsnips 2 large potatoes 1 small onion 2 cloves of garlic 1 veg stock cube A quarter teaspoon
each of ground coriander, cumin, turmeric and red chilli A little vegetable oil Salt
Peel and chop the parsnips and potatoes into 3-4 cm cubes and put them in a pot with about a half-
litre of water. Bring to the boil then simmer until you can break the pieces easily with a fork.
Drain and save the water for stock. Puree the vegetables by pushing them through a sieve with the
back of a ladle or a big spoon. If you don't have a sieve, mash with a fork or a potato masher. Chop
the onion finely and fry it in a little oil until it begins to go golden and add the garlic, crushed
or chopped, and the powdered spices. Stir it all around for a minute, then add the vegetable puree
and stock. Thin with water until you get a consistency you like then bring it to the boil and add
the stock cube. Simmer gently for about 10 minutes adding some salt along the way if you think it's
necessary. When serving, garnish with a little green coriander or a sprinkle of garam massala.
Winter Carrot Soup Yield: 5 servings
1 Tbsp Safflower oil 4 x Carrots, grated Med Onion, chopped (1/2 cup) 4 cup Vegetable stock 6 oz Can
or fresh Tomato Paste (2/3 cup) 1 Tbsp Soy sauce
10/2 tsp Thyme
11/4 tsp Ground Cumin
12/4 tsp Black Pepper
GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat
oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients,
increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5
minutes. Top with garnish if desired. Variations: - add 1/2 cup raisins-cook soup until they are
plump and tender.
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