Rich with collard greens, garlic, and sun-dried tomatoes, this delicate soup is healthy as it is delicious. From Vicki’s Vegan Kitchen by Vicki Chelf.
Use ripe (even overly ripe) red tomatoes for this delightful repast that is sure to capture the flavors of summer’s bounty. Made in just minutes, it is the perfect soup for a romantic dinner for two with pasta and a chilled white wine. For a larger crowd, double the recipe. Contributed by Miyoko Schinner, from Now and Zen Epicure.* 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→
This is a variation on a classic Italian soup (or sometimes stew) called ribollita. Vary the vegetables according to season. more→
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 more→
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
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.