Are you tired of looking for soup recipes on the internet, only to find that they all contain meat? If you follow a vegetarian diet, this can be frustrating. But rest assured: you can make delicious vegetarian soups. Here are two vegetarian recipes to get you started.
Vegetarian Squash Soup
Squash soup is so wholesome and satisfying, especially in the fall months. Many versions call for bacon or sausage, but this vegetarian version gets its smokiness from liquid smoke. You'll need:
- 1 onion
- 1 carrot
- 1 medium butternut squash
- 2 cloves garlic
- 4 cups vegetable stock
- 1 teaspoon liquid smoke
- 1 tablespoon liquid aminos
- 1 pinch cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- vegetable oil
Cut the butternut squash in half, and remove the seeds. Brush the cut side of the squash with vegetable oil. Place the squash on a baking sheet, and roast for 45 minutes at 350 degrees F. Let the squash cool and then scoop it out of the shell. Set it aside.
Chop the onions and carrots. Saute them in a large stockpot, along with some oil, until they are tender. Add the garlic, and saute for another minute or two. Then, pour the vegetable stock into the pan. Add the remaining ingredients, including the squash, and bring to a simmer. Let simmer for 30 minutes. Then, remove the soup from the heat, and use an immersion blender to puree the soup until smooth.
Hearty Vegetable Barley Soup
This hearty soup will remind you of a beef and barley soup, but without the barley. To get started, you'll need:
- 1 onion
- 1 carrot
- 1 cup button mushrooms
- 1/2 cup green beans, sliced
- 1/2 cup frozen corn
- 1 clove garlic, minced
- 1 tomato
- 1/4 cup dry barley
- 3 cups vegetable stock
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- vegetable oil
Chop the onions, and saute them in a stockpot, using a tablespoon or so of vegetable oil. When the onions are tender, add the vegetable stock to the pot. Also toss in the tomato, barley, carrots, soy sauce, black pepper, and garlic. Bring to a simmer, and simmer for 15 minutes. Add the remaining ingredients, and simmer for another 20 minutes or until the barley is tender. Let cool slightly, and serve. Enjoy!
With these two vegetarian soup recipes in your back pocket, you'll be ready to enjoy more delicious, meatless meals.
