2 delicious vegetarian soup recipes

Vegetarian soup is a healthy and delicious dish for anyone. Here are two simple recipes for amazing veggie soup:

Preparation time:  20 minutes
Serves:  8 

Ingredients:

• 1.5 kg (6 cups) seedless watermelon cubes (about a 3 kg/6 lb watermelon)
• 1/2 peeled and chopped seedless cucumber
•  1/2 yellow pepper, chopped
•  3 scallions, chopped
• 1 large clove garlic, minced
• 30 ml (2 tbsp) lime or lemon juice
• 15 ml (1 tbsp) extra-virgin olive oil
• 2 ml (1/2 tsp) hot pepper sauce
• 250 ml (1 cup) cold raspberry-cranberry juice
•  45 ml (3 tbsp) chopped fresh mint In a large food processor,

Method:

1. Combine 750 grams (three cups) of the watermelon and the cucumber, yellow pepper, scallions, garlic, lime or lemon juice, oil and hot pepper sauce.
2. Process with short pulses until the mixture is just finely chopped.
3. Add the remaining watermelon, raspberry-cranberry juice and mint.
4. Process with pulses until just finely chopped.

Nutritional information (per serving):

• 59 cal
• 2 g fat (0 g sat)
• 14 g carbs
• 1 g protein
• 1 g fibre
• 0 mg chol
• 14 mg sodium
• 24 mg calcium

Leeks are a terrific source of fibre, manganese, folic acid, vitamins B6 and C, making them remarkably heart-healthy. Yukon gold potatoes have a wonderfully creamy texture when pureed. Combine them, add a little buttermilk, and you have the basis for a soul-satisfying soup. To serve the soup cold as "vichyssoise," chill it for at least two hours or up to two days before serving.

Preparation time:  10 minutes
Cooking time:  30 minutes  
Serves:  8 

Ingredients:

• 10 ml (2 tsp) unsalted butter
• 1 onion, chopped
• 4 leeks (white and light green parts only), chopped
• 750 g (1 1/2 lb) Yukon gold or other yellow-flesh potatoes, about 6 to 8 potatoes, peeled and sliced
• 1.5 L (6 cups) low-sodium vegetable broth
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) ground white or black pepper
• Pinch of nutmeg
• 250 ml (1 c) low-fat buttermilk
• 250 ml (1 c) 2% milk
• 30 ml (2 tbsp) chopped fresh chives

Method:

1. Melt the butter in a medium soup pot over medium heat. Add the onion and leeks, and cook until soft, six to eight minutes.
2. Add the potatoes and broth and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes.
3. Using a food processor or blender, puree the soup until smooth. Season with the salt, pepper and nutmeg. Stir in the buttermilk and milk and heat over low heat for three to five minutes.
4. Ladle into soup bowls and garnish with the chives.

Nutritional information per serving:

• 154 Calories
• 3 g Fat (1 g Saturated Fat)
• 24 g Carbs
• 9 g Protein
• 3 g Fibre
• 6 mg Chol
• 402 mg Sodium
• 115 mg Calcium

These are so delicious, even non-vegetarians will love them! Try cooking them up for your next dinner party, whether you're vegetarian or not.