Soups for All Seasons
This soup shows off the flavor of red curry paste, an authentic Thai ingredient. It’s warm and spicy, but not overpowering, and it’s usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant! The soup also boasts a rich, thick texture, which makes it comforting as the weather turns cooler. It’s also fantastic served with a scoop of cooked rice on the bottom of the bowl to make it heartier. Reprinted from Oh She Glows Every Day, © 2016 by Angela Liddon. By arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. more→
Here’s a curried carrot soup in a coconut base that’s perfect for any time of year. You can enjoy it chilled in the summer, or serve it hot when the weather gets nippy. Use baby carrots as a clever shortcut — no peeling or chopping required. Photos by Evan Atlas. more→
While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels.To vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.
Even though we can use air-conditioning to mitigate summer heat in the kitchen, being able to make cold soups without turning on a single burner is a gift on the hottest days. Some cold soups have cooked ingredients and then are chilled in the fridge, but the ones presented here don’t require any heat at all. It’s good to chill them before serving for ultimate refreshment, but you can serve them right away if need be (you can always swirl 3 or 4 ice cubes into them before serving to get that chilled effect). First up, Cool White Bean and Tomato Soup, shown above, which makes for a flavorful, nearly instant and surprisingly hearty cold soup. more→
Nut butter make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature. Photos by Hannah Kaminsky. more→
harvestThis flavorful soup of potatoes, corn, and green chiles is a nondairy version of a contemporary classic from the American Southwest. It’s filling, so it can serve as a centerpiece of a meal, served with a salad or salad-y wraps. Try this with Cool Refried Bean Wraps for a nice meal. Photos by Evan Atlas.
Red lentils cook quickly, so they’re a good choice when you want a hearty, filling soup in little time. Adding a couple of cups of pumpkin or butternut squash puree adds to the orange-y goodness of this soup — and cauliflower and spinach contribute to its overall veggie-packed deliciousness. Serve this main-dish soup with a fresh flatbread and a simple salad. Photos by Evan Atlas.
Here’s a vegan take on the classic French onion soup, topped with crisp bread and melted nondairy cheese. You’ll cry a river while cutting the onions, but you and your family or guests will weep tears of joy while eating this heavenly soup. It’s also a good remedy for a cold — all those onions and garlic will do you good! This recipe skips the rather unnecessary step of baking the soup with the bread in it — as really, it’s only the bread and cheese that need to be baked. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.