This creamy dairy-free cauliflower soup, enhanced with any of the garnishes recommended, makes a soothing introduction to a meal. It’s great with veggie-filled wraps and main-dish salads. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.
Like Minestrone, Italian Pasta and Bean Soup is a classic, sometimes referred to as pasta e fagiole. It’s a meal in a bowl that you can complete easily with fresh garlic bread and a big salad. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. more→
Filling and flavorful, this becomes a meal in itself when served with a robust bread and a simple salad. Though the peas and herbs will lose their color, this keeps exceptionally well and develops flavor as it stands. For an extra special cool-weather meal, start making some Focaccia Bread just before making the soup. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
The red palm oil and red lentils give this soup a beautiful orange color. Feel free to use any greens you like such as spinach, collards, kale, mustard greens or even nettles. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup. I prefer mellow white miso as the base for this soup, but use whatever variety of miso you like best, such as dark and hearty hatcho or barley miso. Photos by Evan Atlas. more→
The earthy flavor of these protein-packed legumes shines in this basic rendition of lentil soup. Make sure to see the variations listed below the recipe. This is perfect as a soup centerpiece, served with crusty bread or fresh cornbread, and any kind of salad you enjoy.
The kind of miso soup that’s served in Japanese restaurants is so tasty and warming, and quite easy to replicate at home. It takes just minutes to make. Look for kombu (the sea vegetable that gives the soup its traditional character) in natural foods stores. Note that once the miso is stirred into water, it should not be boiled. Otherwise, its beneficial enzymes will be destroyed.
Here’s a soup designed to make the most of kale or chard, spinach, arugula, and lettuces when they become too abundant. When greens threaten to take over the fridge, I turn to this recipe, which has become an annual tradition! If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. Make sure all greens are very well washed. Adapted from Vegan Soups and Hearty Stews for All Seasons.