A healthy vegetarian soup for winter

Sunday, December 26th, 2010 at 1:54 am

I want to share with you a healthy vegetarian soup from Get Anxiety Help which is great for lunch or dinner on the weekend. This soup converted easily to the crock pot. It is so good for you and tastes just great. Want a delicious and healthy vegetarian soup, then this is it.

Carrot and parsnip soup Crock Pot style

1 teaspoon oil

1 large onion, finely chopped

1 large parsnip, coarsely chopped

3 large carrots, coarsely chopped

4- 6 cups of vegetable stock

2 stalks celery (include the leaves), chopped

pinch of thyme

pinch salt and black pepper to taste

Parsley to garnish (optional but recommended)

Method:

Heat a big heavy based pot , add oil and heat. Add onion and cook until transparent then add the carrot, parsnip, celery and stock and thyme. Transfer to the crock pot and cook on low for 4 - 6 hours. Add salt and black pepper to taste. Blend half of the soup and add back to the pot to give a thicker consistency.

Serve steaming hot with crusty bread a generous garnish of finely chopped parsley.

Serves 4 people

I love soups, and regular recipes convert with a minimum of change. You can also skip the first part of browning the onion and vegetables and add them straight to the crock pot (slow cooker) if you want to cut out the fat altogether.

If you want some more recipes I have a free soup recipe ebook that I am giving away, so see the top part of the page to get your copy.

Vegetarian Carrot Soup Recipe

Saturday, July 24th, 2010 at 12:01 am

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This is one of the easiest soups to make and if you love vegetarian soups then you are going to love this one. There is hardly any preparation and you get a great soup every time. Cooking this soup in the crock pot helps you from overcooking the carrots and in my opinion you get a better result.

Here is the recipe:

Vegetarian Carrot Soup

500g fresh carrot, peeled and chopped
1 medium onion, chopped
salt and pepper
1.25 liters (42 oz) of vegetable stock
1 tsp chopped fresh tarragon
-------
1 tsp lemon juice
Cream or yogurt for serving
extra chopped tarragon for garnish

Combine the first 5 ingredients in your crock pot and cook on high for 3 hours. Check to see the carrots are cooked and if not, then cook another 1/2 to 1 hour. Some crock pots cook faster than others so this is why I suggest this.

Strain the liquid into a large jug and puree the carrot mixture. Add back the liquid a little at a time until you get a texture you like. Add the lemon juice and stir through. Serve with a tablespoon of cream or yogurt (I like the yogurt taste) with some extra tarragon for garnish and serve with toast, crusty bread or crackers.

If you use the skim milk yogurt this is a no fat recipe perfect for my diet right now. This makes a great crock pot meal for lunches during the week.

Crock Pot Cake Recipe eBook coming soon but CHECK OUT the new FREE CROCK POT VEGETARIAN RECIPE BOOK now ------>>>>

Pauline's Kindle Books

10 Mexican Style Crock Pot Recipes

My book on Mexican recipes for the crock pot. I found it difficult to find recipes so I wrote my own recipe book. Now I can cook tasty meals but I don't have to be there to do it.

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My Crock Pot Soups

This book is a collection of recipes I had collected over the years from experimenting with regular recipes and converting them to crock pot versions. All the recipes have been tested and I have loved them all.

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