Vegetarian
6950 recipes found
Braised Fennel and Rice
Carrot-Tahini Soup With Coriander, Turmeric and Lemon
Here's a simple carrot soup with loads of garlic and lemon for punch, with some tahini puréed in at the end. It is tangy, nutty, very creamy and intensely flavored, like liquid hummus with a gentle sweetness.
Norwegian Pumpkin Soup
I call my soup Norwegian Pumpkin Soup, but not because it emanates from Norway. It's just that I add to the cooked and blended pumpkin a couple of cupfuls of Norwegian Jarlsberg cheese; if you wish to turn this into Swiss Pumpkin Soup, no geographical sleight of hand is needed. You just use Gruyère. Either way, the sweet nuttiness of the mild, deep-flavored cheese adds depth and tone (and protein) to the pumpkin.
Purée of Asparagus Soup
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here’s another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Creamy Leek Soup
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Chilled Yogurt Soup With Spinach and Chickpeas
I don’t know if you can call a cold soup comforting, but that’s the word that this soup brings to my mind.
Creamy Cabbage Soup With Gruyère
This is a creamy soup that has no cream in it. I can’t think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.
Blender Cucumber Yogurt Soup With Cumin and Paprika
This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.
Sweet Potato Soup With Feta and Za’atar Oil
Parsnip and Carrot Soup With Tarragon
A fragrant soup that lets the flavor of the vegetables shine through. Parsnips contribute sweetness and texture to this fragrant soup. I used water, not stock, and the flavor of the vegetables shines through.
Dill Soup
This creamy puree can be served hot or cold, so it makes a great summer soup.
Cabbage and Parmesan Soup With Barley
A comforting soup with texture and bulk provided by barley. Parmesan rinds, simmered here in the same way that a ham bone might be used in France or Italy, contribute great depth of flavor to this wonderful, comforting soup. I love the added texture and bulk provided by the barley.
Provençal Vegetable Soup With Basil
This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy’s minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.
Lettuce and Potato Soup
This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
Cold Cherry Soup
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.
Lettuce and Green Garlic Soup
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient. Rice thickens the soup and it’s all puréed with an immersion blender.
Egg Lemon Soup with Matzos
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered in water with aromatic vegetables to create the broth. You can make a very tasty vegetarian version using garlic broth (my favorite) or vegetable broth. I like to add steamed Swiss chard when I stir in the egg-lemon mixture, but you could add another green spring vegetable, like fresh peas, spinach or asparagus. Steam them first until tender and add to the soup just before serving.
Garlic Soup with Potatoes and Broccoli
Garlic soup is a dish that you can turn to when you think the cupboards are bare. It makes a soothing, satisfying meal. The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.
Chilled Zucchini-Yogurt Soup with Fresh Mint
This refreshing summer soup is unbelievably easy. You can chill it down quickly in an ice bath (place the bowl with the soup in it into a larger bowl and fill the larger bowl with ice and water). Make sure to strain it for the best texture.
Puréed Zucchini Soup With Curry
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Lemony Parsley-and-Egg Soup
Wild Mushroom Soup
It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.
Spiked Cucumber Soup
I add a little avocado to this cucumber soup to keep it from separating, a trick I learned from Jason Weiner, the chef and an owner of Almond Restaurants. The only requirement is that the soup be perfectly smooth, so use a blender. It should also not be too thick to sip, so add a little water if necessary. And try to keep your ingredients as cold as possible.
Beet And Ginger Soup
This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.