While hunting for a range of veggie recipes i settled on a bunch of great looking soups that i decided to try out. Since i'm enjoying posting tips on here, i thought i would share it with you all.

Step 1: Vegetable Soup Recipe

Ingredients

2 Carrots - half a Celeriac - a single cup of red lentils - 1 Onion - 1 Potato - small amount of Parsley. It is optional to use some leeks or green beans and also a smidgen of oil depending on your taste. A lemon if needed.

Method
Start with a big pot

1. Sweat some chopped onions in a small slice of butter or oil depending on your preference. Keep on a low heat and add to this some vegetables and parsley stalks.

2. Leave this for 20 mins on a low heat and then add lentils and boiled water and increase the heat. Make sure that the water covers the vegetables.

3. Leave this all to simmer until cooked, the vegetables will go soft.

4. It will be best to use a blender and blend this all to a smooth liquid

5. At this point you can taste the soup to see if it needs any seasoning. If yes add some salt, pepper or even a drop of lemon.

6. To finish off - finely chop some parsley stems and serve with rustic brown bread slavered in thick butter

Original soup recipe can be found on the recipe site Mydish.

Step 2: Red Curry Vegetable Soup Recipe

Serves 6

Ingredients

This takes less than 30 mins to make. You will need Thai red curry paste as this provides the soups base. You can add whatever of your favourite vegetables to this, it does work really well with cauliflower and green beans. Cauliflower (cut into 1-inch florets), 1 Tbs. canola oil 12 oz, (3 cups) 4 large green onions, thinly sliced, white and green parts separated 2 Tbs. Use the Thai red curry paste, such as Thai Kitchen 4 cups low-sodium vegetable broth 1 15-oz. can petite diced tomatoes in juice¾ cup light coconut milk 6 oz. green beans, cut into 1-inch pieces (1½ cups)1 Tbs. lime juice should be on hand

Method

1. The oil should be heated slowly in the saucepan. The cauliflower should then be added and chop in white parts of the green onions. Sauté this for 5 mins or until the vegetables start browning. It is now time to add the Thai paste and continue to Sauté for one more min.

2. Now add broth and tomatoes along with the juice. All this needs to be brought to the boil and you should reduce the heat to low and simmer it for 10 mins.

3. You should now add the coconut milk and throw in the green beans. Now simmer for 5 minutes, or until beans are start to become tender.

4. Now use the lime juice and remaining green onions. Season with salt and pepper, if desired.

Original soup recipe can be found on vegetariantimes

Step 3: Three Onion-Asparagus Soup Recipe

SERVES 4

Ingredients

You can serve this soup hot or chilled.

Use 2 Tbs. butter - white part only of 1 large leek, well washed and chopped 4 scallions, trimmed and chopped ½ lb. potatoes (1 large), peeled and cubed 1 lb. asparagus, trimmed and chopped 4 cups vegetable stock. Salt to taste - About 1 Tbs. lemon juice⅓ cup crème fraîche, sour cream or plain yogurt 12 to 16 chives, sliced - 4 radishes, thinly sliced.

Method

Melt butter into a large pot, stir in the scallions and leeks until they are nice and soft.. should take around 8 mins, make sure to stir throughout. To this pot add the stock and then potatoes and asparagus, slowly raise the heat. The soup will begin to simmer and you should reduce heat and leave for 20 mins. After this you should remove from the heat and allow it to cool. You can then purée the soup in your blender and return the smooth soup to the pot (cleaned so it does not stick). When wanting to serve reheat and simmer before serving up. As you serve to add a dollop of crème fraîche to each bowl onto the soup and sprinkle some finely chopped chives.

Original soup recipe can be found on vegetariantimes