Homemade Soups: Vegetarian Soup

Hearty and satisfying, this variant of vegetarian soup is simple enough for beginners.


| May/June 1983


Meat eaters, please don’t be frightened away. Even though there’s no chicken or beef stock in this, it’s still really good.

Vegetarian Soup

4 cups of water left over from cooking carrots and/or potatoes
1 small cooked potato
1 small cooked carrot, diced
2/3 cup of cooked cauliflower
1/8 teaspoon of dried dill weed
salt to taste
a pinch of paprika

Start this hearty brew by pureeing everything except the salt and paprika. Then heat the ingredients (in a pot) to the boiling point before adding any salt. When you serve it, garnish the soup with a generous shake of paprika. It should satisfy two to four healthy appetites!

For more soup recipes, see Make Superlative Homemade Soups All Year Long.





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