Fall Harvest Soups

Southwestern Fresh Corn Stew

Southwestern Fresh Corn Stew

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. 

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Potato, Corn, and Green Chile Soup

Potato, Corn, and Green Chile Soup

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.

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Chunky Sweet Potato Bisque

Chunky Sweet Potato Bisque

A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it’s a nice way to start a Thanksgiving meal. Photos by Evan Atlas.
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Kale, Yellow Squash, and Sweet Potato Stew

Kale, Yellow Squash and Sweet Potato Stew

As everyone knows, greens are good for you, and with its high calcium content, kale is a standout. In this stew, the deep greens contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the autumn harvest.  more→

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Miso-Butternut Squash Soup with Soba or Udon Noodles

Butternut Squash, spinach, and miso soup

Once you’ve got the squash baked, this warming noodle soup with colorful and nutritious veggies comes together quickly. It’s as pleasing to the eye as it is to the palate. Use chopsticks for “slurping” the noodles, then enjoy the rest with a spoon. Adapted from Vegan Soups and Hearty Stews for All Seasons.  Photos by Janet at The Taste Space.
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Squash, Sweet Potato, and Corn Chowder

Squash and corn chowder

Squash, corn, and sweet potato combine to make a hearty chowder that’s especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult. It’s a great soup to make on a quiet Sunday — you’ll be happy to come home to it during the week! It’s delicious with fresh cornbread. It’s also the kind of soup you won’t mind making an extra effort to make for holiday meals like Thanksgiving. more→

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Pumpkin Peanut Soup

Curried pumpkin-peanut soup

Because of of its pumpkiny goodness, this soup is perfect to serve as a starter to everyday meals as well as festive occasions, like Thanksgiving. If serving for a holiday meal, remember that it’s filling enough to be a dinner centerpiece on its own, so serve in modest portions, otherwise you won’t have enough room for anything else! Recipe and photo by Dianne Wenz of VeggieGirl.

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Almond–Brussels Sprouts Soup

Almond Brussels sprouts soup

Elegant and richly flavored, this vegetable soup featuring brussels sprouts and a myriad of other veggies has almond butter as its base. You can use cashew butter or peanut butter for equally delectable results. Fresh whole grain bread and a salad of tomatoes and mixed greens make excellent companions. Adapted from Vegan Soups and Hearty Stews for All Seasons.

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