Category Archives: Vegetarian

Quick, easy, and great for kids!

by Elizabeth Savoie Dronet

Ingredients

Soup:
6 cups of veggie broth (Use less cubes than it calls for to avoid the soup being too salty.)
1 Tbsp minced fresh ginger or 1 tsp ground
12 oz broccoli florets
4 oz angel hair pasta or rice vermicelli

Peanut butter paste:
1-2 Tbsp minced fresh ginger
1/2 cup creamy peanut butter
2 Tbsp soy sauce

Method

Make the peanut butter paste by mixing the three ingredients together in a small bowl.  You can warm it in the microwave for 20 seconds to help it soften. Set aside.

In a soup pot, bring broth to a boil.  Add ginger and broccoli and cook for about 3 minutes.  Add pasta and cook for 5 minutes or until pasta and broccoli are tender.

Serve with a dollop of peanut paste to be swirled into soup.

You may wish to half the peanut butter paste recipe if you find you have too much left over.

by Elizabeth Savoie Dronet

2 Tbs. butter
1 onion chopped
1 small head of chopped cauliflower
1 Tbsp grated fresh ginger or 1 tsp ground
2 tsp curry powder
3 cups of vegetable broth
1/2 cup milk
1/2 sour cream
1 Tbsp chopped cilantro for garnish

Saute onion and butter.  Add ginger and curry and cook for 1 minute.  Add broth and cauliflower and bring to a boil.  Simmer for 10-13 minutes.  Puree soup with an immersion blender.  Stir in milk and sour cream.  Season with salt and pepper.  Top with cilantro.

Here we substituted edamame for the broccoli.

Great for kids!

by Elizabeth Savoie Dronet

4 cups vegetable broth
6 oz. pasta shells
1 (12 oz) bag frozen broccoli, cauliflower, and carrots
1 1/2 cups milk
2 Tbs. flour
1 1/2 cup shredded cheddar cheese
Tony’s to taste

In a soup pot, bring broth to a  boil.  Add pasta and cook for about 5 minutes.  Add vegetables and cook for another 5 minutes.  Combine milk and flour in a measuring cup.  Add to soup and stir until thickened.  Add a touch of Tony’s.  Sprinkle in cheese a little at a time, stirring until it all melts.

I attended Our Lady’s School in the 1980s.  In second grade, I met Sarah.  There’s nothing like a best friend who loves you no matter what.

adapted from a recipe by Sarah — Elizabeth’s best friend

1 box frozen spinach
1/2 large onion chopped
1 can rotel
1 box of refrigerated cheese tortellini (can use frozen)
5 cups veggie broth (2 veggie cubes to 5 cups water)
Tony’s to taste

Parmesan cheese
2 eggs

In a soup pot, cook down spinach and onions until most of the moisture is gone. Throw in the rotel, broth, and Tony’s to taste.  When it boils, add the tortellini.  Once it’s done, mix two eggs with the Parmesan cheese until you have a chunky texture.  Drizzle it over the soup and let it cook into a cheesy topping.

Serve with garlic bread.

Recipe adapted from Tombstone Restaurant in Frostburg, Maryland where Elizabeth visited as a Phi Mu Chapter Consultant.

Combine equal parts of diced tomatoes and tomato sauce.  I use Hunt’s Four Cheese.  Heat.  Add fresh or dried basil and oregano to taste.  Add whipping cream until the soup turns light orange.  Add Parmesan cheese to taste.  May need a sprinkle of salt depending on tomato sauce base.