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Vegetable Soup

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NEWS
October 29, 2012 | By Noelle Carter
Fresh vegetables simmered with barley in a hearty broth, this vegetable soup makes for a perfect one-dish meal. What's more, you might not even notice that it's vegetarian. (Of course, you can add some meat or doctor the ingredients to suit your taste.) The whole dish comes together in about an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes that take an hour or less.
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NEWS
January 24, 2013 | By Noelle Carter
If you're looking for a simple dinner that will help to stave off the chilly wet weather, look no further than Coral Tree Cafe's vegetable soup. Fresh vegetables simmered with barley in a hearty broth, it makes for a perfect one-dish meal. What's more, you might not even notice it's vegetarian. (Of course, you can add some meat or doctor the ingredients to suit your taste.) You can find the recipe here. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
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FOOD
November 10, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: I have never been able to find a vegetable soup that comes close to Coral Tree Café's . I know they must have a secret ingredient in there that gives it that extra something special! With fall approaching (and hopefully cooler temperatures), I would love to make this soup at home. Emily Baker Santa Monica Dear Emily: Coral Tree Café was happy to share its vegetable soup recipe, which we've adapted below. Enjoy! Coral Tree Café's vegetable soup Total time: 1 hour Servings: 8 to 10 Note: Adapted from Coral Tree Café in Los Angeles.
FOOD
November 10, 2011 | By Noelle Carter
Dear SOS: I have never been able to find a vegetable soup that comes close to Coral Tree Cafe's. I know they must have a secret ingredient in there that gives it that extra something special! With fall approaching (and hopefully cooler temperatures), I would love to make this soup at home. Emily Baker Santa Monica Dear Emily: Coral Tree Cafe was happy to share its vegetable soup recipe, which we've adapted below. Enjoy! -- Coral Tree Cafe's vegetable soup Total time: 1 hour Servings: 8 to 10 Note: Adapted from Coral Tree Cafe in Los Angeles.
FOOD
January 28, 2009 | Betty Hallock
One of the best dinners that you can make with the vegetables you probably already have on hand doesn't even require a pot of boiling water. Just a pot of simmering water. It's rustic, beautiful vegetable soup, and if you think that means a pull-out-your-biggest-pot, throw-everything-in-at-once, bring-it-all-to-a-rolling-boil affair, then a new world of soup-making awaits you. It's much more nuanced, yet still incredibly easy to prepare.
FOOD
February 18, 2010 | By Noelle Carter
Dear SOS: I wrote to you several months ago about an incredible winter root vegetable soup that I had at the Lido Restaurant in Shell Beach, Calif. It was served as part of a menu for last January's Restaurant Month. I have searched your column for it, but have never seen my request. I realize you probably get thousands of requests and can't respond (or obtain) all of the requested recipes, but I was sure hoping! Margaret McQuade Santa Clarita Dear Margaret: Thank you so much for your request!
FOOD
March 2, 1995 | FAYE LEVY
Vegetable soups have long been family supper favorites in practically every cuisine. Their charm lies in their simplicity. With only two or three vegetables, cooks have created delicious soups like French potato and leek soup with a balance of flavors and textures. Root vegetables such as carrots, turnips and potatoes are perfect for hearty vegetable soups--they lightly thicken the soup and make it satisfying.
FOOD
September 12, 2001 | JUDY ZEIDLER, SPECIAL TO THE TIMES
When I was growing up in Los Angeles, Rosh Hashanah dinner always meant that my mother spent several days in the kitchen. She didn't have farmers markets. Today, with the variety of fresh produce available, I can prepare a hearty soup that will be the main course of the meal, and not spend all day in the kitchen. I can use many of the symbolic vegetables that are served during Rosh Hashanah, including leeks, which are said to bring good luck, and squash, which represents a year of blessing.
FOOD
February 8, 2006 | Donna Deane, Times Staff Writer
YOU think you know vegetable soup? Shakespeare's Cleopatra with her "infinite variety" had nothing on vegetable soup. It can be thick and chunky, light and delicate, rich and smoky or bright and tangy. Vegetable soup can be a meal in itself or an appetizing first course, a soul-satisfying lunch or a blissfully warming supper. It starts with stock, of course. But that doesn't mean you need to use meat, or even poultry or fish.
FOOD
September 5, 1991 | CHARLES PERRY and DR, SUZANNE DUNAWAY and DR, SUZANNE DUNAWAY and DR, SUZANNE DUNAWAY and DR, SUZANNE DUNAWAY
A while back the British magazine Taste ran an article about favorite English foods--several of which are actually American (Heinz Tomato Ketchup, a big seller in England since 1886; Horlick's malted milk, which Taste did not mention was invented over here; and Jacobs Cream Crackers, whose deviser visited this country in 1884 to discover the Yankee secret of cracker-making). They Eat Turtle Cereal, Don't They? When is vegetable soup not ( eeoo ! yucko!) vegetable soup?
FOOD
November 10, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: I have never been able to find a vegetable soup that comes close to Coral Tree Café's . I know they must have a secret ingredient in there that gives it that extra something special! With fall approaching (and hopefully cooler temperatures), I would love to make this soup at home. Emily Baker Santa Monica Dear Emily: Coral Tree Café was happy to share its vegetable soup recipe, which we've adapted below. Enjoy! Coral Tree Café's vegetable soup Total time: 1 hour Servings: 8 to 10 Note: Adapted from Coral Tree Café in Los Angeles.
FOOD
February 18, 2010 | By Noelle Carter
Dear SOS: I wrote to you several months ago about an incredible winter root vegetable soup that I had at the Lido Restaurant in Shell Beach, Calif. It was served as part of a menu for last January's Restaurant Month. I have searched your column for it, but have never seen my request. I realize you probably get thousands of requests and can't respond (or obtain) all of the requested recipes, but I was sure hoping! Margaret McQuade Santa Clarita Dear Margaret: Thank you so much for your request!
FOOD
January 28, 2009 | Betty Hallock
One of the best dinners that you can make with the vegetables you probably already have on hand doesn't even require a pot of boiling water. Just a pot of simmering water. It's rustic, beautiful vegetable soup, and if you think that means a pull-out-your-biggest-pot, throw-everything-in-at-once, bring-it-all-to-a-rolling-boil affair, then a new world of soup-making awaits you. It's much more nuanced, yet still incredibly easy to prepare.
FOOD
February 8, 2006 | Donna Deane, Times Staff Writer
YOU think you know vegetable soup? Shakespeare's Cleopatra with her "infinite variety" had nothing on vegetable soup. It can be thick and chunky, light and delicate, rich and smoky or bright and tangy. Vegetable soup can be a meal in itself or an appetizing first course, a soul-satisfying lunch or a blissfully warming supper. It starts with stock, of course. But that doesn't mean you need to use meat, or even poultry or fish.
FOOD
January 4, 2006 | Russ Parsons, Times Staff Writer
EVEN at this time of year, when the produce aisles are not exactly crammed with color and variety, the turnip is easy to overlook. At first glance, it seems so plain it's easy to hurry past without a second notice. But pause a moment and take a closer look. There's a hidden side to this root vegetable. Even turnips can be beautiful. We usually think of them in supporting roles -- cut up with other root vegetables to give sweetness and complexity to winter broths and braises.
FOOD
February 16, 2005 | Leslie Brenner, Times Staff Writer
Most people who remember Mitchell Parrish recall him as one of America's great lyricists -- he wrote the words to Hoagy Carmichael's "Star Dust," one of the 20th century's most romantic and widely covered songs, as well as "Sophisticated Lady," "Stars Fell on Alabama," "Moonlight Serenade" and the English version of "Volare." But I remember him as a guy who inadvertently gave me one of my favorite soups.
FOOD
September 12, 2001 | JUDY ZEIDLER, SPECIAL TO THE TIMES
When I was growing up in Los Angeles, Rosh Hashanah dinner always meant that my mother spent several days in the kitchen. She didn't have farmers markets. Today, with the variety of fresh produce available, I can prepare a hearty soup that will be the main course of the meal, and not spend all day in the kitchen. I can use many of the symbolic vegetables that are served during Rosh Hashanah, including leeks, which are said to bring good luck, and squash, which represents a year of blessing.
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