A healthy vegetarian soup for winter

Sunday, December 26th, 2010 at 1:54 am 
Comments (3)

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.

carrotparsnipsoupCarrot 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.

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How to make an easy Frugal Vegetarian Soup

Thursday, April 15th, 2010 at 10:09 pm 
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I know I post a lot of soup recipes but it's because I really like soups.  They fill me up for longer than other meals so they are an excellent choice when I am watching my weight.  I like vegetarian soup especially as it is quick to make and inexpensive too.  The following recipe is also easy to make and you can adjust it to whatever vegetables you have at hand, within reason, to get a good result and a tasty vegetarian  soup.

vegetarian soupFrugal Vegetarian Soup

1 potato
1 sweet potato
1 piece pumpkin
1 medium size onion
1 large carrot
vegetable (or chicken) stock
salt and pepper
1 teas cumin or curry powder (optional)

Cut the vegetables into small pieces, slice the onion and place them  in the crock pot.  Pour over the stock until the vegetables are covered.  Cook on high for 3 hours.  The larger the pieces the longer it will take to cook.  Remember though that sweet potato and pumpkin take less time than potato to cook in the crock pot so cut them into slightly larger pieces.

Take  half the liquid out of the crock pot and put aside.  Allow the soup to cool a little while then puree the contents and add back the liquid, a little at a time,  to get a good consistency.  This should be thick but not too thick, if you know what I mean.  Serve with fresh bread or toast and this recipe can also be used as a quick entree.  I like to add the curry for a different taste and I take it to work for lunch if there is any leftovers. Serves around 4 - 6 depending on how much vegetables and stock you use.

So, you now have another successful and easy crock pot meal and at a very low cost.  Frugal cooking doesn't have to mean tasteless cooking.

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