Tag Archives: soup

Hungarian Mushroom Soup

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Unseasonably rainy weather this week had me thinking soup.  Again.  Doesn’t take much to point my wagon in that culinary direction.  This time inspired by one of the classic tomes of vegetarian cooking, The Moosewood Cookbook (edited and compiled by Mollie Katzen)—the original vegetarian cookbook in my collection, and still a trusty resource after more than thirty years.  This recipe is a favorite—you’ll find versions plastered all over the internet, tweaked in various ways.

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Roasted Red Pepper, Artichoke and Tomato Soup

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You can follow the shortcut route with this recipe—with bottled peppers and canned tomatoes, even frozen artichoke hearts or bottoms—but if you have the time, use fresh artichokes and roast your own peppers.  You’ll be glad you did.  Turn on the radio, roll up your sleeves and have some fun in the kitchen.

You’ll need two-thirds of a 28-ounce can of tomatoes.  Freeze the remainder in a covered plastic container for later use in soup, pasta sauce—you name it.

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Tortilla Soup

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Tortilla Soup

This is a vegetarian version of a Mexican classic—spiced with chilis and cumin and finished with a squeeze of lime.  Here’s an opportunity to clear out the fridge—toss in potato cubes, grated turnip, rutabaga or chopped greens with the broth.  Just about anything will work.  If you can find corn on the cob, all the better.  But don’t pitch the cobs out—add ’em to the pot to steep a deep, flavorful broth.

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Lentil Soup with Roasted Roots and Mint

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The original inspiration for this hearty soup came from Love Soup, by Anna Thomas, but I’ve tweaked the formula in so many ways over years, that I no longer could tell you what that recipe looked like. This soup draws its sweetness from loads of roasted carrots and parsnips (though it has done well with potatoes, turnips and fennel). There is also a bright nuance to the flavor that’s often tricky for tasters to pinpoint — lemon and mint.

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