Best Very Good For Your Health And Mine Vegetarian Lemon Pepper Soup Recipes

RAINBOW ROASTED PEPPER SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
• Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
• Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
• When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
• Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
• Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
• In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

VEGETARIAN LEMON-RICE SOUP

Steps:

• Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
• Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
• Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

VEGETARIAN AVGOLEMONO SOUP

Steps:

• Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
• Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth.
• Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
• Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
• Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.

VERY GOOD FOR YOUR HEALTH AND MINE VEGETARIAN LEMON, PEPPER SOUP

Steps:

• Firstly, prepare vegetable stock.
• For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved.
• Your veg.
• stock is ready.
• Now keep this aside and proceed.
• Heat oil in a saucepan.
• Add carrot, cabbage and mushrooms and stir well.
• Add capsicum, tomato and salt.
• Stir-cook for 10-15 minutes till the veggies are tender.
• Then, add the stock and let it come to a boil.
• Lower heat, stir in the crushed peppercorns and remove from flame.
• Add bean sprouts and lemon juice.
• Stir well and serve hot on a cold windy winter night.