As we quickly approach the fall season, it will be time to get out the soup recipes for those cool~how I look forward to them~fall days. Following are a couple of soup recipes that do not use meat or meat broth. If you are looking for a different soup recipe, try one of these.
Note: This is a soup my 15-year-old grandson came up with. He likes to make it about once a week. He hopes you will enjoy his soup recipe.
DUSTIN'S SPICY EGG SOUP
1 1/2 qt water
1/2 tsp vanilla
2 tbsp bacon bits (or crisply fried crumbled bacon)
1 tbsp chopped onion flakes
1/2 tbsp garlic pepper salt
8 large eggs, lightly mixed but not beaten
1 ~ 1 1/2 tsp crushed red pepper flakes, according to your taste
Put water into a 3-quart saucepan. Add onion flakes, garlic pepper salt and bring to a gentle boil. Add eggs, bacon, vanilla, and red pepper. Continue to cook over medium heat until eggs are cooked. Stir often while cooking.
TOMATO CARROT SOUP
2 1/2 tsp olive oil
1 cup chopped sweet onion
1/2 cup chopped carrot
6 cups chopped tomatoes that have been seeded and peeled
1/4 tsp pepper
1 can (14.5 oz) vegetable broth
6 tbsp plain fat-free yogurt
1 tbsp minced fresh tarragon
Heat oil in a large saucepan over medium heat. Add onion and carrot and saute 5 minutes until tender. Add tomato and cook for 10 minutes. Pour mixture into food processor or blender (may have to do half at a time) and process until smooth. Ladle 1 cup soup onto 6 serving bowls and top each with 1 tbsp yogurt and 1/2 tsp tarragon.
Enjoy!
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