• Pack of 6, 2.1-ounce cups (total of 12.6-ounces)
• Vegan; light sodium
• Only 200 calories; whole grain
• Only 200 Calories
• High Fiber -9 g

Product Description
Whole wheat pasta and hearty lentils with onions, garlic and seasonings team up to deliver a delicious meal with only 330 mg sodium loaded with 9 g fiber and 12 g plant protein. Enjoy the natural antioxidant and iron benefits of lentils in this tasty convenient meal…. More >>

Dr. McDougall’s Right Foods Vegan Lentil Couscous Soup, Light Sodium, 2.1-Ounce Cups

Technorati Tags: 2.1Ounce, Couscous, Cups, Foods, Lentil, Light, McDougall's, Right, Sodium, Soup, vegan

• Case of six 2-ounce cups of dry soup mix (total of 12 ounces)
• Made with rice noodles, carrot, green onions, and tofu
• Vegan and gluten free; contains no cholesterol or saturated fat
• Quick and nutritious individual servings; perfect for meals on the go
• All-natural, heart-healthy foods from the renowned McDougall Program in Santa Rosa, California

Product Description
Dr. McDougall’s right foods are always natural, heart healthy and vegan. They meet guidelines for heart healthy foods low in fat, saturated fat, and cholesterol…. More >>

Dr. McDougall’s Right Foods Vegan Pad Thai Noodle Soup, 2-Ounce Cups

Technorati Tags: 2Ounce, Cups, Foods, McDougall's, Noodle, Right, Soup, Thai, vegan

A great vegetarian soup recipe is not just all about preparing your appetite for a healthy vegetarian meal – it should be healthy as well. To help you come up with some of your very own vegetarian soup recipe, here are some tips.

Experiment

When it comes to vegetarian recipes, there is really no hard-and-fast rule. You just have to follow the preliminary basics and then let your imagination rule. This means that you may just have to sauté the usual garlic, onions and your choice of vegetables, add the soup stock or vegetable broth and then add whatever you like including spices. If you are preparing a cold and raw vegetarian soup recipe, then you can experiment by swapping some ingredients like watermelon for tomatoes or vice versa.

The only general rule is to basically respect your taste buds and whoever you are cooking for. It would be better though to reserve experimentation on your free days and simply use tested soup recipes on regular days when you have little time.

Be Generous with Spices

At times, a small portion of green onions, celery or carrots sauted in onions will make a big difference in taste. Other soup recipes however may need a little more than the usual herbs and spices. Try a few mixes like oregano and rosemary; pepper and lemon or pepper and lemon grass. You can also use other spices like cayenne and cumin. One tip with vegetarian soup recipe seasoning is to use an appropriate amount or mix of spices so you can cut back on salt.

Thicken the Soup

To make the soup more savory, make the texture just right – not too thin, and not too thick. Texture may of course be improved by thickening the soup. One secret of oriental cooks is that they use flour or cornstarch to thicken a vegetarian soup recipe instead of using milk. Some would suggest adding a precise number of parts of flour or cornstarch to water but sometimes you just have to make an estimate.

To put more texture or thickness to your soup, simply add a small amount of cornstarch. Simply mix a small amount of cornstarch with some warm water and then slowly pour the mixture while stirring in soup that is just about ready to be taken out of the fire.

Convert

Non-vegetarians usually add meat to make the soup tastier. However, vegetarians can substitute the meat with other ingredients. Aside from spices, pepper and green onions, you can also add a bit of soy sauce to give your soup some flavor. Beans can also add to the flavor of your vegetarian soup recipe and even supply much needed protein which others normally get from meat. Aside from beans, peas, lentils and squash are also tasty additions to vegetarian soup.

Freezing Soup

One great thing about soup is that you can prepare more than enough and freeze the rest for the next day. Just make sure that before you freeze soup, you allow it to cool completely first. Have it chilled so that you can remove excess oil before transferring it to small containers for freezing. Makes sure there is some extra space in your container after the soup has been transferred to allow the liquid to expand.

Technorati Tags: Great, Preparing, recipe, Soup, vegetarian

• Pack of 6, 1.9-ounce cups (total of 11.4-ounces)
• Vegan;gluten-free
• Contains only 360 mg of sodium

Product Description
Gluten free split pea soup! Yes its true contains no gluten. Just wonderful split pea flavor with 9 g fiber and only 360 mg sodium. Warm up with this tasty split pea soup and enjoy the day…. More >>

Dr. McDougall’s Right Foods Vegan Split Pea Soup, Light Sodium, 1.9-Ounce Cups

Technorati Tags: 1.9Ounce, Cups, Foods, Light, McDougall's, Right, Sodium, Soup, Split, vegan

1 lb. each of artichokes and potatoes,
1 Spanish onion,
1 oz. of butter,
1 pint of milk,
and pepper and salt to taste.

Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.

1 lb. each of artichokes and potatoes,
1 Spanish onion,
1 oz. of butter,
1 pint of milk,
and pepper and salt to taste.

Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.

1 lb. each of artichokes and potatoes,
1 Spanish onion,
1 oz. of butter,
1 pint of milk,
and pepper and salt to taste.

Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.

Technorati Tags: Artichoke, Recipes, Soup, vegetarian

• Case of six 3.4-ounce cups of dry soup mix (total of 20.4 ounces)
• Made with black beans, tomatoes, lime juice, and tangy spices
• Vegan and gluten free; contains no cholesterol or saturated fat
• Quick and nutritious individual servings; excellent source of fiber and protein
• All-natural, heart-healthy foods from the renowned McDougall Program in Santa Rosa, California

Product Description
Dr. McDougall’s right foods are always natural, heart healthy and vegan. They meet guidelines for heart healthy foods low in fat, saturated fat, and cholesterol…. More >>

Dr. McDougall’s Right Foods Vegan Black Bean & Lime Soup, 3.4-Ounce Cups

Technorati Tags: 3.4Ounce, Bean, Black, Cups, Foods, Lime, McDougall's, Right, Soup, vegan