Soulful Soups
This is a variation on a classic Italian soup (or sometimes stew) called ribollita. Vary the vegetables according to season. Read More→
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If you love lentil soup, you’re sure to enjoy this one, in which flavorful lentils contrast with tiny shell pasta. ”There must be more recipes for soup than any other thing. It is a true convenience food and has been since Esau sold his birthright for a plate of lentil soup.” —Laurie Colwin, Home Cooking, 1988 Read More→
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An Italian classic, this hearty soup is a meal in itself. Serve with a crusty bread and a light salad. “I live on good soup, not fine words.” —Molière Read More→
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Asian-style soups can be created in a quick burst of inspiration and little forethought. ”There is nothing like a bowl of hot soup, its wisp of aromatic steam teasing the nostrils into quivering anticipation.”
—Louis P. de Gouy
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I love big flavors — lemon, saffron, chili, wine. But my trip to Paris reminded how full of flavors vegetables are all by themselves — naturally. This comforting soup lets the vegetables do the talking and is perfect for that in-betweeny time when the calendar says spring but the thermometer still says winter. Read More→
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Here’s a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because it’s ready to serve in 20 minutes, it’s for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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The classic Pho Bo is made faux with seitan. This Asian soup is brimming with invigorating flavors and textures. I love it as a change of pace in the winter from thick soups and stews. It’s still every bit as warming. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas.
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Ahhh, French Onion soup, my favorite vegetarian mistake. I loved this so much in my omnivore days that I just assumed since it was an onion soup that it had to be vegetarian. Boy, was I wrong. I was just three months into being vegetarian when on of my coworkers informed me that French onion soup is made with beef broth! Imagine my horror, especially since I hadn’t eaten beef in nearly a decade. But hey, we all make mistakes, and from that day forward the French onion soup and I parted ways. But now here we are, reunited…and it feels so good (sing along!). This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food (The Experiment, 2009).
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