Has Anyone a vegetable soup Recipe Please?

Thank YouHas Anyone a vegetable soup Recipe Please?
Here's my all time fave:


6 beefsteak tomato


3 sticks celery


3 carrots


zucchini


Bake for 40 min. 400C


saute with medium size onions and 3 cloves of garlic


add salt and pepper. pureed in the blender


Has Anyone a vegetable soup Recipe Please?
Do you like Miso Soup? if you do, here is the recipe











2 bags Udon (can be found in any grocery store)


1 small carrot


1/4 cup black mushroom


1/4 Korean Kimchi


half cake soft tofu


1 tablespoon diced green onion


1 tablespoon oil


2 tablespoon miso powder


1 tablespoon light soy sauce


1 tablespoon Chinese rice wine











Cut carrot into small pieces and tofu for about 18 small pieces. Soak the black mushrooms into water for about 30 minutes and squeeze out water





Boil water, add salt and Udon for about 2 minutes. Drain water.





Mix Korean Kimchi, soy sauce, miso powder, rice wine and salt.





Add tofu and Kimchi mixture into Udon. Bring it to a boil for about 2 minutes.





Add green onion, ready to serve.
spring vebetable soup


1 pint grape tomatoes


3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling


Salt and pepper


Four 1-inch-thick slices crusty bread


1 clove garlic


1 bunch asparagus, sliced on an angle into 1-inch pieces


4 scallions, sliced on an angle into 1-inch pieces


1/4 pound green beans, sliced on an angle into thirds


4 cups baby spinach, coarsely chopped


5 cups chicken or vegetable broth


1 cup frozen peas, thawed


2 tablespoons chopped fresh parsley


2 teaspoons grated lemon peel


Grated Parmigiano Reggiano





PreparationPre-heat the oven to 400掳F. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.





Pre-heat the broiler, then toast the bread. Rub with the garlic and drizzle with more EVOO.





In a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over mediumhigh heat. Add the asparagus, scallions and green beans; season with salt and pepper. Cook until the scallions are softened, 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the chicken broth and peas and simmer until heated through, 5-7 minutes. Stir in the mashed tomatoes.





To serve, put 1 toast in each of 4 bowls, pour the soup on top and sprinkle with the parsley and lemon peel. Pass the cheese around the table.






There's a couple of vegetable soup recipes at http://www.recipeomnibus.com/





Check under the ';soups'; section and the ';Italian soups'; section
put some stuff in a pot and cookit with water and add some consuma and boil for 3 hrs untill tinder, put krakers in it and enjoi