Fall Harvest Soups
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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As everyone knows, greens are good for you, but with its high calcium content, kale is a standout. Its deep green color and elaborately ruffled leaves, contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the early autumn harvest. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Read More→
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This luscious and nutty broccoli soup gets a touch of sweetness from apple; peanut butter gives it a rich flavor. In my home, this has long been a fall favorite. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Mary Koebel of This is Vegan. Read More→
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I make roasted vegetables at least once a week all winter. It’s so pleasant to warm the house, to make it smell good, and then to have that panful of roasted vegetables that could be boring but now are glazed with olive oil and sherry, sweetly caramelized, dark brown around the edges. If possible, use homemade broth for this soup, one that is not too sweet. The roasted vegetables will provide plenty of sweetness. Recipe from Love Soupby Anna Thomas. Read More→
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Once you’ve got the squash baked, this Japanese-style soup comes together quickly, and is as pleasing to the eye as it is to the palate. Use chopsticks for “slurping” the noodles. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Melisser Elliot of The Urban Housewife. Read More→
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The catch-phrase, “beautiful soup” suits this one well, with its colorful garnish against a rich red background. Read More→
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Squash, corn, and sweet potato combine to make a hearty chowder that’s perfect for this time of year. Do try to use fresh corn if it’s still available where you live. Read More→
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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.
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