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Old 12-24-2014, 08:14 AM   #11
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The red has a stronger flavor, using it as that base might be what you need. Have you made dashi? (without the bonito flakes) It adds a different umami to soups.

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Old 12-24-2014, 09:32 AM   #12
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How big is that pot?

Here is a general direction, no exact amounts; you can adjust per size of the pot and your taste.

1. Onion diced
2. Carrots shredded or diced
3. Celery diced
4. Red bell pepper diced
5. Potato diced or cubed.
6. Garlic crushed
7. Peas frozen or canned
8. Cauliflower frozen or fresh florets
9. Brussels sprouts, I prefer frozen
10. I use butter, but olive oil is just as good
11. Seasoning of your choice
In the pot heat up the oil, add onion and sauté till just translucent add seasoning. Add bell peppers, celery, carrots, continue to sauté for about 3-5 minutes, add garlic and sauté for another 2-3 minutes.
Add your fake chicken stock or even plain water. Add potato. If you are using canned or frozen vegies then wait till potato is almost done and then add the rest of the vegies bring to boil, let it cook till thoroughly heated thru. If using fresh, I’d almost add at the same time as potato. When all done taste and check for seasoning. I like paprika and cayenne pepper, garlic salt and just a little bit of brown sugar. When soup is ready you can serve it as is, or put in blender and puréed. My wife doesn't like Brussels sprouts, but doesn’t mind as long as she cannot see it. Serve. I usually serve with some sour cream, but it is not necessary.

You are what you eat.
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Old 12-24-2014, 11:32 AM   #13
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How about mushroom barley using shitakes? Finished with lemon, dill and a dollop of sour cream?

This is my favorite soup and I make it thin - with a clear-ish broth and serve it with crusty bread.

Other ideas:

Lentil w/ potatoes
Greek wedding soup swapping out chicken broth for veg.... You can add some kale and those little dumplings are fun to make.
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Old 12-24-2014, 11:37 AM   #14
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Vegetarian soup ideas to try out my new Soup pot. Any suggestions ??

Ooh! Mushroom wild rice soup! Add a bit of sherry, port, or vermouth, puts it over the top. If you have wild mushrooms, like Hen of the Woods, even better.

I've had success with potato leek soup, it freezes well too.
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Old 12-24-2014, 03:40 PM   #15
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Hello fellow veg-head!

I like to go international for soups when I need something new. The usual suspects (butternut squash, split pea, tomato, etc.) get kinda played out for me.

Turkish Mercimek. I like to dress it up with a drizzle of mint oil and hot pepper oil at the end.
Indian lentil, not shy with the ghee lol.
Indian chickpea, try it in a pressure cooker for "OMG I didn't know chickpeas were this good" moment

I'd share my veggie Hot & Sour recipe but... it's a secret.
I will say this, have you looked into Cook's Illustrated's recipe for H&S? I started there for my veggie version.
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Old 12-24-2014, 09:07 PM   #16
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This is one of our veg favorites:

* Exported from MasterCook *

African Sweet Potato Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
1 tbsp Thai red curry paste
1/2 tsp cinnamon
1 medium red onion -- diced
4 cloves garlic -- minced
1 medium sweet potato -- peeled and diced
1 large bell pepper (any color) -- diced
1 jalapeno -- seeded and finely diced
1 can black beans
4 cups veggie broth
1/2 cup peanut butter
1/2 tsp red pepper flakes
juice of one lime
1 tbsp brown sugar
salt and pepper
chopped cilantro (optional)

Cook the curry paste and cinnamon in oil until fragrant. Add onion, garlic, sweet potato, bell pepper, and jalapeno. Cook until softened.

Add the beans and broth. Heat and mix peanut butter with a half cup of hot broth and add back to soup. Add the red pepper flakes.

Simmer until veggies are tender, about 30 minutes.

Stir in the lime juice and brown sugar. Season with salt and black pepper. Top with a bit of chopped cilantro if you like.

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soup, vegetarian

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