Winter Vegetable and Barley Soup
Cabbage And Dumpling Soup
Winter Cabbage Soup
Split Pea Soup
Ashy's Spicy parsnip soup
Winter Carrot Soup

Winter Vegetable and Barley Soup
8 servings

1 cup Barley
14 cup Water
1/2 cup Tamari
2 tsp Garlic, granulated
2 tsp Onion, granulated
1/2 tsp Black pepper
1 cup Onions, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
1 cup Turnip, chopped
1 cup Potatoes, chopped
1 cup Cauliflower florets
1 cup Broccoli florets
1 cup Asparagus, chopped
1 cup Kidney beans, cooked
2 tsp Basil
2 tsp Oregano
1 tsp Rosemary

Bring to a boil in 2 cups of the water. Reduce heat and cover, simmer
until the liquid has been absorbed, about 45 minutes.
Bring the remaining water to a boil and add tamari, granulated garlic and
onion, and pepper. Cook for a few minutes. Add onions, celery,
carrots, turnip and potatoes and cook for 10 minutes. Add cauliflower and
cook for a couple of minutes. Add broccoli, asparagus and kidney beans
and cook for a further 1 minute. Add herbs and serve.
"Vegetarian Gourmet"


Cabbage And Dumpling Soup
6 servings

1/4 lb Firm tofu
4 Tbsp Water
1 cup Whole wheat flour
1/8 tsp Black pepper
1/4 tsp Salt
1/2 md Head cabbage
1 Tbsp Corn oil
8 cup Boiling water
1 ea Bay leaf
1 Tbsp Soy sauce
Chopped scallions

Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir
in tofu mixture. Knead for 1 minute, form into 1/2" balls and set aside.

Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup
pot. Add cabbage and saute over medium heat til golden. Add water and bay
leaf.
Return to a boil, add dumplings, cover and simmer for 15 to 20 minutes.
The
dumplings should be floating on the top at this point. Remove bay leaf.
Dilute soy sauce in a bit of the broth, add to the soup. Simmer for
another 5 minutes. Serve, garnishing with scallions.


Winter Cabbage Soup

3/4 lb Cored cabbage, chopped fine
1 Medium onion, chopped
1 Large russet potato, peeled
-and diced
2 cup vegetable broth
1 Carrot, chopped
2 Tbsp Dry white wine or apple juice
1 1/2 tsp Sugar
1/2 tsp Caraway seeds
1 cup soy milk
1 Tbsp Dried dillweed
Hot pepper sauce
Salt
Pepper

In a Dutch oven, cook onion over moderate heat. add
the diced potato; cook and stir until the onion softens. Add
vegetable broth, the cabbage, carrot, wine, sugar and caraway seeds.
Bring soup to a boil, then reduce heat and simmer covered, until
vegetables are tender, 30 to 40 minutes.
If you like a smoother soup, put half the batch in a blend; return
all to Dutch oven. Stir in soy milk and simmer soup, uncovered,
for about 15 minutes. Stir in dill, hot sauce, salt and pepper, to
taste.



Split Pea Soup

3 cups dry split peas
about 7 cups of water, more as needed
2 tsp salt
1/2 to 1 tsp dry mustard
2 cups minced onions
4-5 medium cloves of garlic, crushed
3 stalks celery, minced
2 medium carrots, sliced or diced
1 small potato, thinly sliced
freshly ground black pepper
vinegar to taste (about 3 to 4 Tbsp red wine vinegar).
garnish with chopped tomato and minced parsley.

Combine in a pot split peas, about 7 cups of water, salt and mustard
Bring to a boil, lower heat as much as possible and simmer, partially
covered, for about 20 minutes.
Add onions, garlic, celery, carrots and potato.
Partially cover and leave to simmer gently for 40 minutes with
occasional stirring. If necessary, add more water.
Add lots of freshly ground black pepper and vinegar to taste (about 3 to
4 Tbsp red wine vinegar).
To serve you can garnish with chopped tomato and minced parsley.



Ashy's Spicy parsnip soup

500g parsnips
2 large potatoes
1 small onion
2 cloves of garlic
1 veg stock cube
A quarter teaspoon each of ground coriander, cumin, turmeric and red
chilli
A little vegetable oil
Salt


Peel and chop the parsnips and potatoes into 3-4 cm cubes and put them in
a
pot
with about a half-litre of water. Bring to the boil then simmer until you
can
break the pieces easily with a fork. Drain and save the water for stock.
Puree
the vegetables by pushing them through a sieve with the back of a ladle or
a
big
spoon. If you don't have a sieve, mash with a fork or a potato masher.
Chop the onion finely and fry it in a little oil until it begins to go
golden
and add the garlic, crushed or chopped, and the powdered spices. Stir it
all
around for a minute, then add the vegetable puree and stock. Thin with
water
until you get a consistency you like then bring it to the boil and add the
stock
cube. Simmer gently for about 10 minutes adding some salt along the way if
you
think it's necessary. When serving, garnish with a little green coriander
or
a
sprinkle of garam massala.



Winter Carrot Soup
Yield: 5 servings

1 Tbsp Safflower oil
4 x Carrots, grated
Med Onion, chopped (1/2 cup)
4 cup Vegetable stock
6 oz Can or fresh Tomato Paste (2/3 cup)
1 Tbsp Soy sauce
1/2 tsp Thyme
1/4 tsp Ground Cumin
1/4 tsp Black Pepper

GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch
oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until
tender, about 5 minutes. Add remaining ingredients, increase heat, and
cover. When mixture reaches a boil, reduce heat to med and simmer for
about 5 minutes. Top with garnish if desired. Variations: - add 1/2 cup
raisins-cook soup until they are plump and tender.

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