Five Lily Soup Recipes

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FIVE LILY SOUP



Five Lily Soup image

This is a wonderful vegetarian version of French onion soup (no beef stock), using five different members of the onion family. I always use my Rich Brown Vegetable Stock, but you could use a good canned vegetable stock, and if not part of a vegan meal, enjoy with garlic croutons with melted cheese! Mmmmm!

Provided by EdsGirlAngie

Categories     Clear Soup

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, thinly sliced
2 leeks, white part only,chopped
3 large shallots, minced
3 cloves garlic, minced
3 green onions, sliced
4 cups rich brown vegetable stock (This is one of my posted recipes; but you can use another good vegetable stock.)
1/2 tablespoon soy sauce or 1/2 tablespoon tamari soy sauce
1/2 tablespoon molasses
3/4 teaspoon salt

Steps:

  • Saute onion and leeks in olive oil until soft.
  • Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
  • Add stock, soy sauce and molasses.
  • Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
  • If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.

RICH BROWN VEGETABLE STOCK



Rich Brown Vegetable Stock image

This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup!

Provided by EdsGirlAngie

Categories     Stocks

Time 1h15m

Yield 2 cups

Number Of Ingredients 12

1 tablespoon olive oil
2 leeks, roughly chopped
2 carrots, chopped
1 stalk celery & leaves, chopped
1 small russet potato, chopped,with peel
2 cloves garlic, peeled and halved
1/4 cup dried lentils
1 bay leaf
1/2 teaspoon peppercorn
1/2 tablespoon soy sauce or 1/2 tablespoon tamari soy sauce
1 pinch dried thyme
6 sprigs parsley

Steps:

  • Saute leeks, carrots, celery, potato and garlic until slightly browned.
  • Add 5 cups water and remaining ingredients.
  • Bring to a boil, then reduce heat and simmer uncovered for one hour.
  • Strain and cool; can easily be frozen and recipe is easily doubled.

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