Soups for All Seasons
This is my favorite go-to soup. It is classic in preparation, and once the base of the mirepoix and broth is done, you can then make the soup in any direction by choosing another bean or lentil, or by choosing other vegetables. The nuts and lentils make this a protein and vitamin-packed soup. Better than chicken soup for those “chicken soup times.” Photographs by Linda Long from Virgin Vegan The Meatless Guide to Pleasing Your Palate** by Linda Long, reprint permission by Gibbs Smith Publisher, 2013. Read More→
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Substantial yet refreshing, this cool soup can be made in minutes. Choose a crisp, flavorful cucumber with pale green (rather than watery white) flesh for optimal flavor. Leave the peel on for extra fiber and flavor if the cucumber is organic and unwaxed. Serve with a simple potato or pasta salad or wraps for an easy and tasty summer meal. Read More→
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Here’s a simple soup of quick-cooking red lentils, embellished with tender greens. It’s a warming homemade soup you can have on the table in less than 45 minutes. Serve with fresh pita, or crispy pita chips that you can crumble right into the soup.
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Because of of it’s pumpkiny goodness, this soup is perfect to serve as a starter to your Thanksgiving meal. It’s filling enough for a meal on it’s own, though, so don’t fill up on it, otherwise you won’t have enough room for anything else! Recipe and photo by Dianne Wenz of VeggieGirl.
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Here’s a nearly-instant cold soup. Cucumbers are undoubtedly one of the most refreshing of veggies. So on a very hot day, if you want to be as cool as one, serve this lilting cucumber soup. Read More→
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Potatoes, green beans, and quinoa make a refreshing trio in a cold summer soup. Read More→
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Lettuce isn’t just for salads. Blending it with cucumber makes a light and delicious soup. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People, revised edition. © 2012, Book Publishing Company. Read More→
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