Vegetarian Soup

Throughout the world, countries have their own versions of these dishes from French onion soup, Hungary’s goulash, and Japan’s sukiyaki to various versions of consommés, noodle soups and bisques from Asia, the Americas, Europe, Africa and Australia.

Nothing beats a cup (or bowl if you’re extra hungry) of hot steaming soup on a cold winter or rainy day.  There’s videos for cooking recipes something about the aroma, whether it’s an easy cooking recipes simple vegetable broth or hearty chunky chowder, which comforts and reminds one of a home-cooked meal from mom’s kitchen.

Usually served as a starter course after an appetiser, soups can also serve as a main course if it has lots of texture and substantial components, usually meat and chunky vegetables, and served with bread.  They range in texture from light broths, usually with vegetables and noodles, to thick almost stew-like dishes brimming with various ingredients.  Soups are also popular as a light meal or snack especially when one is under the weather.


Vegetarian are spoilt for choice with the abundance of ingredients that can be used to make soup–from deep green spinach, broccoli leaves and flowers to bright yellow-orange pumpkin, corn and peppers to purple beet root, cabbage and eggplant.  The colors in it are indicative of the abundant phytonutrients present.  Should you still want the texture and mouth feel of meat, mushrooms, firm tofu and vegemeat (texturised vegetable protein) may be used.


Soups together with salads are among the easiest dishes to prepare without the addition of meat.  Recipes here use highlight fresh vegetables.  Feel free to substitute vegetables with what’s in season.  Not only are you assured of a fresher product, but ingredients are cheaper too.  Squashes, gourds can take the place of zucchini.  Rapini, a vegetable similar to broccoli widely used in Italy can be replaced with leafy greens such as kale.  Vegan options do not contain any milk, cream or butter.


Vegetarian goulash takes out the meat component and uses potato and a variety of vegetables made more flavorful with spices and red wine.  It is served hot and chunky and is a great meal in itself with complete protein from beans and carbohydrates from the starchy vegetables and gnocchi, a unique soft dumpling made from potatoes.


Herbs and spices can also be played around with to create different flavour profiles yielding a totally different dish.

Seafood recipes

Our geography lessons say that 70% of the earth’s surface is covered by water.

From the deepest oceans, to rivers, lakes, streams, these water sources are teeming with marine life that has been used cooking video recipes by humans for their consumption (pliage de napkin).

Seafood, particularly those gathered from the deep sea, like meats are significantly high in protein as such provide much nutrition especially for coastal populations.  Most are high in omega fatty acids and low in saturated fat.  Health advocates encourage consumption due to this food group’s high nutrient and mineral content that have been linked to improvements in brain function and heart health.

There are thousands of species of sea life that are consumed by humans as food.  Aside from fish, shellfish is the widely accepted culinary classification which can be further distinguished by the water source they come from (salt of freshwater) or their zoological group.  Delectable recipes are featured using molluscs (clams, mussels and oysters), crustaceans (shrimp, crabs and lobster).  More unusual seafood include sea urchins, sea cucumber, sting ray and octopus which some consider as exotic.


Chefs and restaurateurs create e a dedicated menu selection which can get pricey at times the further away from the marine source the restaurant is.  It isn’t rare to find seafood dishes which are “market price” which means the cost varies according to how much it was bought that day.   When in a coastal town, it is recommended to try out the local seafood dishes which you’ll be surprised to find very simple but deliciously fresh.

When preparing seafood, care must be taken not to overcook them because a lot tend to become tough – like squid and shrimps.  A good test for some shellfish is the color change – a bright orange or pink indicated doneness.  Go easy on the salt as some are already naturally on the salty side.


The amount of food gathered of harvested from the sea has drastically increased due to world population and with issues like overfishing, global warming, water pollution and rising mercury levels, it is probably time that mankind takes a more conscious effort in conserving marine life for future generations.  Socially responsible establishments have taken steps to not use endangered species like turtles and sharks, prized in Chinese cuisine.

Some food for thought… Is seaweed and marine algae considered seafood?  Culinary experts classify the former as any form of edible sea life so the answer is a delicious positive!  Seaweed can be used for a variety of dishes as a main ingredient or as an accompaniment while micro-algae like spirulina is widely regarded as a highly nutritious super food.