* Mushroom Soup *

3/4 to 1 quart vegetable broth
3/4 to 1 quart vegetable juice
3 tbsp olive oil
2 onions, chopped
6 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1/2 lb fresh green peas
4 carrots, sliced
3 parsnips, sliced
3 turnips, sliced
1 tomato, finely chopped
1/2 cup diced cabbage
1 cup flavoured soy granules (optional)
1/2 tsp dried rosemary
1 tsp dried thyme
2 green cardamon pods
3 whole allspice
1/2 tsp whole cumin seeds
5 black peppercorns
1/2 coriander seeds
2 juniper berries
1/2 bunch flat-leaf parsley
1/2 tsp mustard seeds

Soak the soy granules and drain.
Put all the herbs and spices in a cheesecloth and
tie into a bundle.
Heat the oil in a large soup pot. Saute the onion
and garlic for 5 minutes. Add the broth, the juice,
and the spice bundle. Bring to a boil.
Simmer over low heat for 5 minutes. Add all the
vegetables except the cabbage.
Simmer over low heat for 10 minutes.
Add the cabbage and soy granules and simmer for
10-15 minutes or till done.
Remove the herbs bundle before serving.

* Cold Tomato Soup with Sweet Corn Sauce *

2 lbs fresh ripe tomatoes
2 tbsp olive oil
3 onions, chopped
2 garlic cloves, minced
3 celery stalks, chopped
1 potato, diced
2 cups water
1/4 cup chopped fresh basil
1/4 tbsp chopped fresh dill
1 tsp mixed dried herbs
2 cups tomato juice
1 tbsp lemon juice
Salt and pepper to taste
4 fresh corn-cobs
1/2 cup plain low-fat yogurt

Blanch, peel and chop the tomatoes.
Heat the oil in a large saucepan. Fry the onions,
garlic and celery till golden. Add the tomatoes,
potato and water, and bring to a boil.
Cover and simmer for 20 minutes. Add the basil,
dill and herbs and simmer for 5 minutes. Cool to
room temperature.
Puree till smooth. Mix in the tomato and lemon
juice, salt and pepper, and chill.
Steam the corn till tender. Scrape from the cob.
Blend with the yogurt till smooth.
Pour the soup into bowls. Top with the corn sauce
and garnish with chopped fresh basil.
Serve chilled.

* Hearty Minestrone Soup *

2 quarts vegetable stock or broth
1/4 cup olive oil
2 garlic cloves, minced
2 onions, finely chopped
1 cup shredded cabbage
1 cup shredded savoy cabbage
1 cup chopped carrot
1 cup frozen peas
1 cup diced string beans
2 zucchini, diced
2 cups chopped spinach
1 cup chopped chard
2 potatoes, diced
4 celery stalks, diced
2 leeks, chopped
1 red bell pepper, seeded and diced
2 tbsp chopped kale or mustard greens
450 gms tomatoes, chopped
2 tbsp tomato puree
1 can kidney beans
1/2 cup frozen lima beans, drained
1 cup macaroni
1/4 cup minced parsley,
1 fennel bulb, chopped
1/4 tsp hot sauce
Salt and pepper to taste
1/4 to 1/2 tsp each of sage, basil and oregano

Heat the oil in a large pot. Add the onions,
garlic, cabbage, carrots, peas, beans and
zucchini. Saute for 5 minutes.
Add the spinach, chard, potatoes, celery, leeks,
pepper and kale. Saute for 5 minutes.
Add the stock and the chopped tomatoes. When the
mixture comes to a boil, add the parsley, fennel,
and herbs and macaroni.
Simmer till the macaroni is tender and the soup
is of the right consistency.
Add the tomato puree, kidney and lima beans, hot
sauce, salt and pepper. Simmer for a few minutes.
Serve in deep bowls garnished with grated Parmesan
or Romano cheese.


Optional: 1/2 cup of wild rice can be added to the
soup. Add the rice along with the soup stock and
tomatoes. Add the macaroni about halfway through
the cooking, and continue cooking as above.