Answers:
I assume by wishy-washy, you're excluding things approaching chili and cream base soups (broccoli cheddar, potato, etc.).
How nearly a lacto-vegetarian edition of wonton soup?
vegetable stock
Knorr vegetable bouillons for added flavor
wonton skins
ginger (optional)
green onions
celery
diced carrot
bok choy or plain cabbage
I don't know how strictly you consider Lent, but chicken broth and chicken bouillons can be substituted.
You wouldn't enjoy to saturate the wontons beside anything. You could cut the wonton skins into strips. You could riddle them beside cheese approaching big ravioli. Or you could substitute ravioli for the wonton. I've tried adjectives of those. Very gratifying.
Since I'm on an Asian see, how going on for an egg drop soup? You can find a pious recipe here: http://soup.allrecipes.com/AZ/ChiTanTang.asp
Other Answers:
Minestrone soup. Lots of fresh vegetables, not alot of podginess...but it's immensely strong. Go to foodnetwork.com for a recipe.
Go near Campbell's Institutional size soup. NO muss- -no fuss. It's virtuous and you're Done!
Simple + yummy soup: cook surrounded by hose down vegetables (mostly: potatoes, onion, carrot, peas, leeks, parsley). When cooked, pulp vegetable surrounded by a food processor, at like peas in a pod time affix some chicken or beef boullion within the vegetable river, cook unil dissolves. Put the pulp support within the wet. Cook again. Taste ( it might stipulation some extra brackish or fat). Soup must be of rather gluey consistence. But is amazingly buoyant surrounded by weakness + calories.
Chicken Ginseng Soup Recipe
Source: Cooking Light magazine
8 servings (serving size: 1 1/2 cups)
The Chinese believe cold drinks are insalubrious to the digestive system, so soup is served not as a first course, but as a beverage beside a buffet. Because it's more to hand than fresh ginseng, we tested the recipe near ginseng tea.
RECIPE INGREDIENTS
2 tablespoons vegetable grease
2 cups chopped onion
2 tablespoons diced peel fresh ginger
6 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
3 cups dampen
3 (14 1/2-ounce) can fat-free, less-sodium chicken broth
3 cups fresh or frozen pale corn
4 loads ginseng tea or 2 sliced ginseng roots
1/4 teaspoon brackish
1/8 teaspoon white pepper
RECIPE METHOD
Heat the grease contained by a Dutch oven over medium-high roast. Add onion, ginger, and garlic cloves; sauté 2 minutes. Add chicken; sauté 4 minutes. Add wet and broth; bring to a boil. Stir contained by corn and ginseng tea; bring to a boil. Reduce bake; simmer 20 minutes. Sprinkle next to saline and pepper.
Recipe reprinted by consent of Cooking Light magazine. All rights reserved.
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Nutrition Facts
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8 servings (serving size: 1 1/2 cups)
Facts per Serving
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Calories: 188 Fat: 6g Carbohydrates: 17g
Cholesterol: 36mg Sodium: 209mg Protein: 18g
Fiber: 2g % Cal. from Fat: 29%
Source(s):
http://www.cooking.com/recipes/researre.asp?Keywords=cooking+light&Course=14&type=Course&orderkey=%2CCourse&LinkFrom=BrowseLink
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