Family Soup Recipes

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This recipe is a bit unusual because it is a cold soup. However, I
like to throw something unexpected in the mix--it often causes the
guests to be more appreciative of the flavors.

2 tablespoons butter`
1 medium yellow onion, peeled and chopped`
1 tablespoon curry powder (hot)`
4 cups vegetable broth`
3 medium eating apples, peeled, cored, and chopped`
2 medium Granny Smith apples, peeled, cored, and chopped`
sea salt`
1 large lemon, juiced`
2 cups yogurt`
cayenne pepper
Melt the butter in a large saucepan over medium heat. Add the onions and cook until they are pale. Add the curry powder and cook while continuously stirring. After about 2 minutes, add the broth, apples, and 1/4 teaspoon salt. Bring this mixture to a boil, reduce heat to a medium low, and simmer, stirring often, until the apples are completely soft. This should take about 40 minutes. Take the saucepan off the stove and allow the soup to cool. I would recommend putting it in the fridge. Transfer the soup in batches to a blender and blend until very smooth. DANGER! If you don't allow the soup to become cold, the steam from the hot soup will force the top of your blender off and you'll splash curry powder (the hardest thing in the world to remove) all over your kitchen. Run the blended soup through a strainer and, when it is all in the new container, whisk in the lemon juice. Add the yogurt and season to taste. Put the soup back in the fridge.


Cold and flu keeping you in bed? How about some almost chicken soup?
1 cup yellow split peas, dried
1/2 cup parsnips, grated
1/2 cup carrots, grated
1 bay leave
Salt and pepper, to taste
Following the directions found on the package, cook the split peas. Halfway through cooking time, add parsnips, carrots, salt, and the bay leave. Simmer with partially covered lid. Remove bay leave before serving. For a golden color and smoother taste, puree.


Should it be called spinach and lentil soup? Doesn't matter--just know that this meal is packed with vital nutrients.
1-1/2 cups lentils
8 cups of water
1 onion, chopped
4 cloves garlic, chopped
3 large potatoes
4-5 carrots
1 10-ounce bag of chopped spinach
1/2 tablespoon dried parsley
1/2 teaspoon of black pepper
Salt to taste
Lemon juice (to taste)
Combine the lentils with the water in a large pot and bring to a boil. Reduce the heat and let it cook for 25 to 30 minutes. Add the onion, garlic, potatoes, and carrots, and cook for an additional 25 minutes. Finally, add the spinach, salt, and lemon juice, and cook for 10 more minutes.


The health benefits of broccoli are almost as strong as the dislike for the taste of this vegetable. First, the benefits: A member of the cabbage family, broccoli is a source of cancer-fighting phytochemicals called indoles, one of which is believed to help estrogen change into a form less likely to promote breast cancer. Need more cancer benefits? It's also a source of sulphoraphane, another potent cancer fighter. Finally, broccoli has a rich variety of nutrients, from vitamin C (2 times that of an orange), folate, iron, calcium (almost as much as whole milk and better absorbed), and trace minerals. The bad news is that broccoli is the 18th-highest holder of residual pesticides. So get organic, or wash it very well.

2 tablespoons butter
1 onion, finely chopped
1 pound of broccoli (chop both florets and stems)
2 1/2 cups vegetable stock
1 medium red bell pepper, cut into quarters
2-3 tablespoons of yogurt (if you like)
salt and pepper to taste
In a large saucepan, melt the butter and cook the onion until it becomes translucent. Put all the broccoli (except one cup of the florets) into the saucepan and cook until the broccoli begins to soften. Add the vegetable stock and bring to a boil. Reduce the heat, cover, and allow to simmer for about 20 minutes. While this is simmering, bring 1 1/2 cups of water to a boil and add the remaining florets until they become tender. Remove the florets and place them in cool water (this helps them keep their bright color). On a broiler pan, place the red peppers shiny-side up and broil them for about 10 minutes or until the skin becomes blistered. Turn them over fairly often so as to avoid burning. Remove the peppers from the broiler, allow to cool, and remove the skin. Chop them into small pieces. When the soup mixture is done simmering, place it in batches into a blender and puree it until it is smooth. Return it to the saucepan and add the yogurt if you choose to do so and the remaining florets. Serve in soup bowls with the red bell peppers sprinkled over the top as a garnish.


seitan is a form of wheat gluten that is high in protein. You can usually find it in organic grocery stores and health food stores.
1-1/2 cup barley
1/4 cup chopped onion
1/4 cup chopped green pepper
8-ounce package seitan, chopped
1 cup green peas
Salt and pepper to taste
This is incredibly easy. Combine all the ingredients, except the peas, in a large saucepan and let simmer for 30 minutes. Add the peas during the last 10 minutes. That's it--a hearty stew in half an hour.