Vegetable Miso Soup

Source: May All Be Fed: Diet for a New World
Date tried: June 17, 2017
Yield: 6 servings
Time needed: 20 minutes

A very simple soup in the Asian tradition and quickly made. I was delightfully surprised by the flavour. Much better than standardized restaurant preparations.

Vegetable Miso Soup

Vegetable Miso Soup
6 cups water
6 Tbsp. white miso
3/4 lb. fresh peas, shelled or 3 cups frozen peas, thawed
3 green onions with tops, sliced
1 jalapeño pepper, seeded and sliced into thin rings
1 garlic clove, minced
1 medium piece dulse, finely chopped
2 tsp. freshly squeezed lemon juice
1/4 tsp. sesame oil

In a small bowl, combine one cup of water with the miso and set aside.
Put remaining water in a large soup pot with the peas, green onions, jalapeño pepper and garlic.
Bring to a boil, then immediately reduce heat, cover and let simmer for 3 minutes.
Stir in the miso mixture, dulse, lemon juice and sesame oil.
Bring barely to a simmer and serve immediately. (NB Miso should never be allowed to boil.)

Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

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Celery Root Soup

Source: Food Combining for Health
Date tried: April 17, 2012
Yield: 4 servings
Time needed: 10 minutes or less

A delicious and simple one-vegetable soup.  This sort of lunch was a mainstay of my diet when recovering from surgery. Celery root is one of my favorite vegetables for a plain soup.  One can use the same technique with potato, sweet potato, carrots, parsnips and squash.

Celery Root Soup

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Cream Soup Substitute

Source: Simply in Season
Date tried: March 21. 2015
Yield: 8 cups/ 2L
Time needed: A few minutes to make mix; 5-10 minutes to prepare it for use.

Many casserole recipes call for a can of cream soup (chicken, celery, mushroom, etc.) as an ingredient. If you prefer a low-fat, less salty and much less expensive alternative, here it is.

As the picture shows, once I had the mix ready, I used it to make a cream of vegetable soup.

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute
2 cups/500 ml dry milk powder
3/4 cup/175 ml cornstarch
1/4 cup/60 ml chicken or beef bouillon granules
1 tsp. dried basil
1/2 tsp. pepper
2 tsp. dried minced onion (optional)

Mix all ingredients together and store in a covered container in the refrigerator

To use
1 1/4 cups/300 ml cold water
1/3 cup/175 ml mix.
Combine water and mix in a small saucepan.
Cook stirring constantly until thickened.
Substitute this sauce for a 10 oz/300 g can of condensed cream soup.

Option
Add herbs such as thyme or dill or 1/4 cup/60 ml minced fresh onion when preparing.

Creamy Mushroom Soup

Source: Recipes for a Small Planet
Date tried: June 4, 2014
Yield: 3 quarts
Time needed: 1 hour

Keep your timer handy for this one.  There are several steps that take a few minutes each.  Basic prep: chop or slice all vegetables; sauté and purée mushroom stems; sauté potatoes; then put potatoes, mushrooms & stock together to complete cooking. Milk & parsley are added just before serving. It takes attention, but it is a delicious soup and also keeps well, justifying the large quantity.

Creamy Mushroom Soup

Creamy Mushroom Soup

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