VEGETARIAN PUMPKIN SOUP
The most delicious pumpkin soup ever! Great on a cool, crisp fall night.
Provided by mriz1288
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 58m
Yield 6
Number Of Ingredients 10
Steps:
- Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
- Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
- Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 15.2 g, Cholesterol 29.3 mg, Fat 10.4 g, Fiber 3.4 g, Protein 7 g, SaturatedFat 6 g, Sodium 667.2 mg, Sugar 5.6 g
VEGETARIAN TORTILLA SOUP
People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
Provided by DSYLVAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
- Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 37.2 g, Cholesterol 12.1 mg, Fat 16.2 g, Fiber 5.9 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 1152.3 mg, Sugar 3.9 g
VEGETARIAN TORTILLA SOUP
A great soup for lunch from epicurious.com. I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy!
Provided by spatchcock
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spray large nonstick saucepan with vegetable oil spray.
- Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
- Stir in tomato paste, cumin and chili powder.
- Add broth and 2 tablespoons cilantro; bring to boil.
- Reduce heat; cover and simmer until flavors blend, about 15 minutes.
- (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
- Cover; simmer until zucchini is tender, about 5 minutes.
- Season with salt and pepper.
- Ladle soup into bowls.
- Sprinkle with remaining 2 tablespoons cilantro.
VEGETARIAN TORTILLA SOUP
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
Provided by Alison Roman
Categories soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
- Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
- Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
VEGETARIAN PUMPKIN TORTILLA SOUP
I don't remember where I got this recipe, but my mom makes it for the holidays, and it has become a staple among our family members - it's a great recipe to double for larger groups! We have done different versions, including one where we added pre-made polenta in lieu of the tortillas... it was delish. Also, don't feel like you have to fry your own tortilla strips... it's very messy and oily. Store-bought tortilla chips will do just fine. Enjoy!
Provided by caitlin.brundrett
Categories Vegan
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut 6 of the tortillas into 1/2-inch squares.
- Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.
- Add cumin and crushed peppers or cayenne and sauté for another minute.
- Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.
- While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.
- To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.
- *As a personal preference, I like to put the cilantro, tortilla strips, avocado, (ALONG WITH sour cream and shredded cheddar cheese - my own additions) into smaller serving bowls for people to add themselves. Yum.
- *You can tailor the type and amount of hot pepper to your own tastes. We usually make this with a couple of crushed chile pequins but have also used cayenne pepper, which is more readily available. If you're not sure how much to use, start with 1/8 teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired.
Nutrition Facts : Calories 279.9, Fat 15.7, SaturatedFat 2.2, Sodium 227.5, Carbohydrate 33.6, Fiber 7.5, Sugar 5.3, Protein 5.2
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