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33 Best and Healthy Vegetarian Soup Recipes
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About this ebook
If you’re looking for lighter, healthier Vegetarian Soup Recipes, 33 Best and Healthy Vegetarian Soup Recipes: Vegetarian Diet Series is a great place to start.
This book containing a great variety of soup recipes that the whole family will love. If you need a healthy and yummy soup recipe that is quick and easy, here are 33 the best and Healthy Vegetarian Soup Recipes to try. A great collection of soups especially if you are watching your weight too.
Inside this book You Will Find: 33 Best and Healthy Vegetarian Soup Recipes : Stock For Clear Soups, Tomato Bouillon, Julienne Soup, Macaroni Soup, Toronto
Bisque, Tomato Soup, Cream Of Tomato, Dutch Soup, Cream Of Potato, Potato Soup With Dumplings, Rice Potato Soup, Soup With Nouilles, Bean Puree With Nouilles, Bean Puree With Tomato, Red Kidney Bean Soup, Black Bean Soup, Split Pea Soup, Cream Of Celery, White Soup, Cream Of Corn, Corn Chowder, Green Tea Soup and many more, with Table of Contents with sections, easy to follow directions and clear formatting.
Author
Monique LaGarra
Mother, Wife, Chef.I am a food enthusiast who loves cooking, reading, cooking, writing, cooking (again)...My mission is to find or invent delicious recipes. Some of which you would think are too technical or time consuming, but in fact are easy and relatively quick...
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33 Best and Healthy Vegetarian Soup Recipes - Monique LaGarra
Place four onions in large kettle with a gallon of water, let boil steadily two hours, then add one carrot, two small turnips, two parsnips, three bay leaves, one head of celery (if celery leaves cannot be had a saltspoonful of celery seeds may be used), one-eighth head of cabbage. Let boil four hours; strain. This should make a gallon of strong stock.[]
TOMATO BOUILLON
Put one quart of tomatoes, with one and a half quarts of water, in kettle oyer the fire; add one tablespoonful of chopped onion, two bay leaves, four whole cloves, one level teaspoonful of celery seed and a half teaspoonful of pepper. Cover and cook twenty minutes.
Strain through a sieve. Beat the whites of two eggs until partly light, add them to the tomato, and boil rapidly for five minutes. Strain through two thicknesses of cheese cloth. Reheat, season with two teaspoonfuls
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