Onion Free Vegetable Soup Food

ONION-FREE VEGETABLE SOUP

Onion-Free Vegetable Soup image

Make and share this Onion-Free Vegetable Soup recipe from Food.com.

Provided by jmjjmoore

Categories Stocks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (8 ounce) can lentils
1 (8 ounce) can stewed tomatoes
1 cup frozen mixed vegetables
1 dash your favorite herbs

Steps:

Do not drain the lentils or tomatoes.
Mix all of the above and simmer for 1hr.
Enjoy.

Nutrition Facts : Calories 78.7, Fat 0.4, SaturatedFat 0.1, Sodium 108.7, Carbohydrate 15.2, Fiber 4.9, Sugar 2.1, Protein 5

EASY ONION SOUP

Easy onion soup image

A simple, tasty and filling onion soup made with very few ingrediants.

Provided by kibbledonion

Time 1h30m

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 Onions, shredded
2 Cloves of garlic, crushed
15g Butter - or oil
2 Vegatable stock cubes
900ml water
2 tea spoons brown sugar - can use white
2 'Good sized' potatoes, cubed
1 Carrot, sliced
1 Table spoon mixed random herbs - coriander, parsley, dill
Salt and pepper

Steps:

Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
Cut up the potatoes and add to the pan, and then do the same with the carrot.
Simmer on low heat for an hour.
Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
Serve with toasted bread and melted cheese, enjoy.

VEGETARIAN ONION SOUP

Vegetarian Onion Soup image

When my daughter converted to vegetarianism she really missed winters with French Onion soup-here's a version she really enjoys!

Provided by Diana Adcock

Categories Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1 teaspoon freshly ground white pepper
5 cups thinly sliced yellow onions
1 1/2 cups dry white wine
4 cups water
1/4 cup packed chopped parsley
2 tablespoons dark soy sauce
1 teaspoon dried thyme
2 bay leaves
2 whole cloves
4 slices of toasted French bread, 1 inch
4 cups grated gouda cheese

Steps:

In a large saucepot or soup pot melt the butter over medium heat.
Add the onions and pepper stirring to coat the onions.
Continue to cook for 30 minutes, stirring often.
Add the wine and stir for 3 minutes, deglazing the pot.
Bring to a boil and add the water, parsley, soy sauce, thyme, bay leaves and cloves.
Return to a boil.
Once a good boil is reached, reduce heat to a medium low simmer and cook for another 30 minutes.
Remove from heat, cover and let stand for 1 hour.
Remove the bay leaves and 2 cloves-discard.
Ladle soup into 4 oven safe bowls or ramekins.
Place one toast slice on top of each serving and divide cheese evenly on top of toast.
Place in oven set on broil.
While watching carefully allow cheese to melt and get bubble and JUST toasted.
Serve.

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