Soulful Soups
This soup has wonderfully subtle flavors, and a refreshing and warming quality at the same time. I’ve added zucchini and fresh parsley to the recipe, which adds some beautiful specks of green in the final dish. Contributed by Helyn Dunn, from Helyn’s Healthy Kitchen. Read More→
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This is my favorite go-to soup. It is classic in preparation, and once the base of the mirepoix and broth is done, you can then make the soup in any direction by choosing another bean or lentil, or by choosing other vegetables. The nuts and lentils make this a protein and vitamin-packed soup. Better than chicken soup for those “chicken soup times.” Photographs by Linda Long from Virgin Vegan The Meatless Guide to Pleasing Your Palate by Linda Long, reprint permission by Gibbs Smith Publisher, 2013. Read More→
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Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) team up in this quick miso soup to great effect. I prefer a dark, robust variety of miso such as barley or hatcho as the base for this soup, but use whatever variety of miso you like best. Read More→
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Here’s a simple soup of quick-cooking red lentils, embellished with tender greens. It’s a warming homemade soup you can have on the table in less than 45 minutes. Serve with fresh pita, or crispy pita chips that you can crumble right into the soup.
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Here’s a soup that comes together in no time, yet tastes as if it has been simmered for hours.
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For this bountiful vegetable soup, the less cooking time, the better. Everything should remain bright green and just done.
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It might be offbeat, but roasting vegetables in the oven before adding to a simmering soup results in a sweet, smoky flavor. Tiny pasta shapes add a bit of heft. This soup is takes the edge of hunger, but leaves room for your meal.
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A food processor with a grating attachment makes this tasty, basic soup easy to prepare. Use smaller zucchini, as they are more flavorful than large ones. Read More→
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