This soup can be enjoyed warm or cold, depending on the time of the year. The flavors mingle the longer they hang out together, so cook it well ahead of time if possible. Feel free to adjust the amount of ginger for a milder or stronger flavor. Cancer-fighting miso helps strengthen the good bacteria in the gut, and adds a little saltiness. Recipe reprinted with permission from Kicking Cancer in the Kitchen* by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group). more→
From an old Creole recipe, this offbeat eggplant soup was a favorite discovery on a trip to New Orleans many years ago. It makes a wonderfully warming soup for winter or early spring. It’s believed that the soup originated locally due to the abundance of the eggplant crop in the region. more→
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. more→
This simple, tasty soup recalls a comfort food from my childhood — minus the poor bird. Chickpeas or baked tofu do the trick, adding substance and flavor to this soothing soup. There’s a Yiddish proverb that goes: “Worries go down better with soup.” How true! Photo by Theresa Raffetto. Adapted from Vegan Soups and Hearty Stews for All Seasons.*
Chickpeas and miniature pasta shapes in a richly flavored tomato broth add up to a soup that comes together in no time, yet tastes as if it has been simmered for hours.
For this bountiful vegetable soup, the less cooking time, the better. Featuring an of green veggies, including broccoli, zucchini, peas, and spinach — plus fresh herbs — everything should remain bright green and just done. The addition of a small amount of couscous or quinoa make this soup more substantial without adding cooking time.
This tasty, creamy zucchini soup easy to prepare. Use smaller zucchini, as they’re more flavorful than large ones. It’s a perfect soup for late summer, when zucchini are in abundance. This is good served hot or chilled. more→
This soup recipe is a tasty adaptation of a southwestern classic. When zucchini becomes over-abundant in the late summer garden, this is one way to use up a fair amount of it! Serve as an introduction to a southwestern-style meal of soft tacos or vegan quesadillas. more→