Very Good For Your Health And Mine Vegetarian Lemon Pepper Soup Recipes

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TRI-COLOUR SWEET PEPPER SOUP



Tri-Colour Sweet Pepper Soup image

I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.

Provided by The_Swedish_Chef

Categories     Peppers

Time 1h

Yield 8-10 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1 Spanish onion (chopped fine, mine was about 3-inch diameter)
2 red peppers (cut into 1/2 inch wide by 1.5 inch long strips. My peppers were about 4 inch across)
2 green peppers (see above)
2 yellow peppers (or orange peppers, see above)
6 cups chicken stock (I use Swanson brand)
1 teaspoon paprika

Steps:

  • NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
  • Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
  • Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
  • Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
  • Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
  • Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
  • If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
  • Serve immediately.

Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8

LEMON SOUP



Lemon Soup image

Our family's holiday staple, lemon orzo soup. An easy four ingredient soup that can be whipped up in less than fifteen minutes.

Provided by PHAMBABE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 15m

Yield 8

Number Of Ingredients 6

1 (48 fluid ounce) can chicken broth
2 egg yolks
2 egg whites
1 lemon, juiced
salt and pepper to taste
1 cup uncooked orzo pasta

Steps:

  • Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
  • In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 21.2 g, Cholesterol 55.7 mg, Fat 1.9 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 891.4 mg, Sugar 2 g

VEGETARIAN KALE SOUP



Vegetarian Kale Soup image

This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Provided by Donna B

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Steps:

  • Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 50.9 g, Fat 4.5 g, Fiber 10.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 372.2 mg, Sugar 4.8 g

VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP



Vegetarian Bean and Barley Vegetable Soup image

Our vegetarian and vegan recipe for a hearty homemade bean, barley, and vegetable soup is both delicious and filling.

Provided by Jolinda Hackett

Categories     Entree     Lunch     Sauces     Soup

Time 1h15m

Yield 8

Number Of Ingredients 19

1/2 large onion (diced)
2 to 3 cloves garlic (minced)
2 tablespoons of oil (or vegan margarine)
2 ribs celery (diced)
2 medium-sized carrots (diced)
Optional: any other vegetables desired (about 1/2 cup each)
8 cups water (or vegetable broth ; you can also use half and half, or water with a vegetarian bouillon cube)
1 cup pearled barley (uncooked)
1 cup pinto beans (or white beans, cooked or canned)
1/3 cup tomato paste (or crushed tomatoes)
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt (optional but adds a nice flavor)
1/2 teaspoon basil
1/2 teaspoon oregano (or Italian spice mix)
1/2 teaspoon thyme
Optional: 1 teaspoon onion powder
2 large bay leaves
Optional: salt and pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
  • Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
  • Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
  • Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
  • Be sure to remove both of the bay leaves before serving your soup.
  • Taste, and then add in more spices or a bit of optional salt and pepper to taste.

Nutrition Facts : Calories 103 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 2 g, Fat 4 g, ServingSize about 6 to 8 servings, UnsaturatedFat 0 g

VERY GOOD FOR YOUR HEALTH AND MINE VEGETARIAN LEMON, PEPPER SOUP



Very Good for Your Health and Mine Vegetarian Lemon, Pepper Soup image

Mmmm, nothing like a good bowl of veg soup! This is the famous Indian Chef Sanjeev Kapoor's recipe. Like him, I believe that good soup is easy to make if you take care to choose the freshest ingredients, especially those that are in season. Beautifully garnished, any soup would look as pretty as a bride with a veil over her charming face;-) Add a few croutons in the centre of your soup for a contrasting texture and a complementary flavour! Scoop up your soup from a special cook with a wonderous look, looking up from his favourite cookbook(Ah I'm in a Scooby Dooby good mood n playing with words;-) )

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 medium carrot, washed, peeled and thinly sliced
1/4 small cabbage, washed and finely shredded
4 -6 medium tinned mushrooms, drained, cleaned, washed and sliced
1 medium red capsicum, washed, de-seeded and chopped (bell pepper)
1 medium tomatoes, washed, peeled and finely chopped
salt
1 teaspoon oil
4 -5 cups vegetable stock (I love using 2 cubes of Maggi Vegetable stock with onions)
1/2 teaspoon crushed black peppercorns
1/2 cup bean sprouts
2 tablespoons lemon juice, fresh

Steps:

  • Firstly, prepare vegetable stock.
  • For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved.
  • Your veg.
  • stock is ready.
  • Now keep this aside and proceed.
  • Heat oil in a saucepan.
  • Add carrot, cabbage and mushrooms and stir well.
  • Add capsicum, tomato and salt.
  • Stir-cook for 10-15 minutes till the veggies are tender.
  • Then, add the stock and let it come to a boil.
  • Lower heat, stir in the crushed peppercorns and remove from flame.
  • Add bean sprouts and lemon juice.
  • Stir well and serve hot on a cold windy winter night.

Nutrition Facts : Calories 99.9, Fat 2.9, SaturatedFat 0.4, Sodium 44.9, Carbohydrate 17.9, Fiber 5.7, Sugar 10.7, Protein 4.7

VEGETABLE, RICE, AND LEMON SOUP



Vegetable, Rice, and Lemon Soup image

Categories     Soup/Stew     Egg     Onion     Rice     Appetizer     Lemon     Celery     Carrot     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

8 cups canned low-salt chicken broth
3 medium carrots, peeled, chopped
2 large celery stalks, finely chopped
1 medium white onion, minced
1 cup converted white rice
4 large eggs, separated
1/3 cup fresh lemon juice
Thin lemon slices (optional)
Chopped fresh parsley (optional)

Steps:

  • Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.

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