Quick And Easy Vegetarian Vegetable Soup – Historical Food Fortnightly Challenge #22

Quick And Easy Vegetarian Vegetable Soup

This tasty vegetable soup recipe was published in the 1914 cookbook ‘Meatless Cookery‘.

Quick And Easy Vegetarian Vegetable Soup - Historical Food Fortnightly Challenge #22

Ingredients:

  • 1/4 cup diced potatoes
  • 1/4 cup diced carrots
  • 1/4 cup diced turnips*
  • 1/4 cup chopped cabbage
  • 2 tbsp diced onion
  • 2 tbsp butter
  • 2 cups water
  • 1 cup strained tomatoes (I used fresh ones)
  • 1 1/2 tsp salt
  • 1 1/2 tbsp sugar

* I had no turnips, so I used more potatoes and cabbage, and a small parsnip instead.

Stir-fry the vegetables in butter, then add 2 cups of water and simmer till tender. Now add tomatoes, salt, and ‘water, sufficient to make one quart. Add caramelized sugar, made by putting the sugar in a pan; stir constantly over the fire until melted to a syrup of a rich brown color. Add gradually enough boiling water to dissolve the caramel, and add to the soup. Season and serve.’

Historical Food Fortnightly Challenge #22 Soups, Stews and Porridges

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