Recipe Talk

I work with young Students who love different Soups... served with Crusty Bread.. but am running out of ideas.. Can anyone please help me?? with new ideas.. Must be quick and easy to make and only with fresh Ingredients.. Also need some quick and tasty Vegetarian Ideas PLEASE.. thank You x

Stareliza

If your students enjoy a cream of cauliflower then the following is how i make mine: I make a proper cheese sause (using the rue method) and just cook cauliflower in chicken stock. Save your stock, add all together and simmer until the consistency you like. I dont use ALL the stock as it leaves it too thin for my liking. Its really good with a garlic crusty bread!

Here are some veggie soup recipes I found on wholehealthmd.com
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Sweet Potato & Apple Soup
Serve this first-class, simple-to-make soup as a main course, with just a loaf of warm, crusty peasant bread and a vinaigrette-dressed green salad.

1-1/2 teaspoons cumin
2 cups water
2 tablespoons frozen apple juice concentrate
3/4 pound sweet potatoes, peeled and cut into chunks
1 large Granny Smith apple, peeled and cut into chunks
1 medium onion, cut into chunks
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cinnamon
1/2 cup skim milk
2 tablespoons plain nonfat yogurt (optional)
1 tablespoon chopped cilantro or parsley

1. In Dutch oven or flameproof casserole, cook cumin over medium heat, shaking and stirring the pan frequently, until fragrant and toasted, about 3 minutes.

2. Add water, apple juice concentrate, sweet potatoes, apple, onion, salt, pepper and cinnamon; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until sweet potatoes and apple are tender, about 20 minutes.

3. Transfer soup to food processor or blender and puree. Return puree to pan and add milk. Cook over medium heat, stirring frequently, until heated through.

4. Ladle soup into bowls, top with yogurt (if using) and sprinkle with cilantro.

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Greek-Style Spinach & Lemon Soup
Fresh with the tang of lemon, this soup puts the traditional Greek culinary coupling of spinach and rice to delicious use. Serve with toasted pita triangles.

4 cups water
1/2 cup converted rice
1 medium onion, finely chopped
2 garlic cloves, crushed through a press
1 teaspoon oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon grated lemon zest
1 cup shredded carrots
8 cups (loosely packed) stemmed spinach, cut into 1-inch-wide strips
1 whole egg
1 egg white
1/4 cup fresh lemon juice

1. In a Dutch oven or flameproof casserole, combine water, rice, onion, garlic, oregano, salt, pepper, and lemon zest. Cover and bring to a boil over high heat. Reduce heat to low and simmer until rice is very tender, 25 to 30 minutes.

2. Stir in carrots and cook five minutes. Stir in spinach and increase heat to medium. Cook uncovered, stirring constantly, just until spinach is wilted, two to three minutes.

3. In a small bowl, whisk together whole egg, egg white and 1 tablespoon water. Whisk in a spoonful of hot soup to warm eggs. Stirring constantly, pour warmed egg mixture into soup. As soon as all of egg has been added, remove soup from heat.

4. Stir in lemon juice and serve hot.

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Red Pepper-Carrot Soup with Walnut Pesto
A swirl of pesto made with walnuts and flaxseed oil, adds pungent nut and basil flavor to this smooth soup.

1 tablespoon olive oil
1 medium onion, sliced
3 cloves garlic, smashed and peeled
4 red bell peppers, cut into large slices
2 carrots, cut into chunks
1 pound all-purpose potatoes, peeled and sliced
1 cup vegetable broth
1 can (12 ounces) carrot juice
3/4 teaspoon salt
1/4 teaspoon pepper
8 walnut halves
3 tablespoons grated Parmesan cheese
1 cup packed fresh basil leaves
1/4 cup flaxseed oil

1. In medium saucepan, heat oil over medium heat. Add onion and 2 cloves of garlic, and cook, stirring, 3 to 4 minutes, or until softened. Add bell peppers, carrots, potatoes, broth, carrot juice, salt, and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Uncover and set aside to cool slightly.

2. Meanwhile, place remaining 1 clove garlic and walnuts in a food processor and process to very finely chop. Add Parmesan and basil and process until a coarse paste forms. Scrape down sides. Add flaxseed oil and continue processing until well combined. Transfer pesto to a bowl.

3. With slotted spoon, transfer vegetables and garlic from saucepan to food processor. Process to a coarse puree. Return puree to broth remaining in saucepan and stir to combine. Divide soup among 4 soup bowls and swirl pesto into each serving.

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Cabbage-Dill Chowder
If you haven't ever tried steaming potatoes, you will be surprised that it actually works. The health benefit to this is that you do not sacrifice any of the potato's water-soluble B vitamins to the cooking water. However, if you do not have a vegetable steamer, you can cook the potatoes in a pot of boiling water for about 10 minutes.

1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 large Vidalia onion, halved and thinly sliced
3 cloves garlic, minced
2 tablespoons water
3 carrots, thinly sliced
5 cups shredded green cabbage (about 1/2 large head)
1 can (14-1/2 ounces) diced tomatoes
1/4 teaspoon salt
4 cups reduced-sodium chicken broth
1 cup minced fresh dill
3 tablespoons cider vinegar
1/2 teaspoon pepper
3 tablespoons reduced-fat sour cream

1. In a vegetable steamer, cook the potatoes until firm-tender, 5 to 10 minutes. Set aside.

2. Meanwhile, in a nonstick Dutch oven or large saucepan, heat the oil over medium heat. Add the onion, garlic, and water, and cook, stirring frequently, until the onion is softened, about 7 minutes.

3. Add the carrots, cabbage, tomatoes, and salt, stirring to coat. Cook, stirring occasionally, until the cabbage is wilted and the carrots are crisp-tender, about 7 minutes.

4. Stir in the potatoes. Add the broth, 2/3 cup of the dill, the vinegar, and pepper, and bring to a boil. Reduce to a simmer, cover again, and cook for 10 minutes to blend the flavors.

5. Serve the soup with a dollop of sour cream and sprinkled with the remaining dill.