Hui Style Vegetable Soup Recipes

EASY VEGETABLE SOUP RECIPE

Steps:

• Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
• Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
• Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

EASY 30-MINUTE MUSHROOM VEGETABLE SOUP

Steps:

• To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
• Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
• Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
• Taste soup and add optional vinegars (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste.
• Remove bay leaves and serve immediately.

HUI STYLE VEGETABLE SOUP

Steps:

• Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
• Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
• Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
• Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
• Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
• Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
• Add spinach. Cook, stirring occasionally, just until wilted and tender.
• Serve with dark barley bread and sharp cheese (Western style).

ITALIAN-STYLE VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan.
• Add parsley and garlic.
• Saute over medium heat.
• Before garlic changes colour, add pancetta.
• Saute until lightly browned.
• Stir in cabbage.
• Cover and cook 1 to 2 minutes.
• Add remaining vegetables to saucepan.
• Cover and cook about 5 minutes.
• Add broth and water, if using, and prosciutto rind or ham shank.
• Cover and reduce heat.
• Simmer 40 to 50 minutes.
• Remove half the vegetables with a slotted spoon.
• Place in a blender or food processor and process until smooth.
• Return to saucepan.
• Season with salt and pepper.
• Serve hot with Parmesan cheese sprinkled over top.
• VARIATION:
• Toast about 20 thick slices of Italian bread.
• Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese.
• Ladle soup into bowls.
• Serve with additional Parmesan cheese.

RUSSIAN VEGETABLE SOUP

Steps:

• In a large kettle, cook the meat with salt and pepper until browned.
• In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
• In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

EASY GINGER VEGETABLE SOUP

Steps:

• Heat oil in a large pot and add ginger. Sauté for a minute or so.
• Add carrots and celery and sauté until they begin to sweat.
• Add soy sauce/tamari and water and bring to gentle boil.
• Add cabbage and sprouts and cook until the vegetables are just tender and the cabbage begins to wilt.

YANG ROU HUI MIAN (HUI STYLE LAMB NOODLE SOUP)

Steps:

• Heat oil in large, heavy pot over medium. Add ginger and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high.
• Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
• Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.
• Meanwhile, bring large pot salted water to boil over high heat. Add noodles; cook as per package instructions until tender. Drain. (If they're ready too soon, toss with a little hot water or oil to coat all surfaces and prevent from sticking.).
• Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
• Serve with remaining cilantro, vinegar and soy sauce passed separately.