Fall Harvest Soups
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.
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→
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.
Elegant and richly flavored, this soup features almond butter as its base. 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.
Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→
Onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into soup eaters of all ages. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Everything about this butternut squash and apple soup says “fall harvest,” from its warm golden color to its slightly sweet, fresh flavor. Once you’ve got the squash baked, it cooks fairly quickly. more→
Here’s a bountiful and nourishing late summer stew featuring chard and squash, made substantial with the delightful addition of tortellini. Of course, you can substitute other hardy greens, including kale, collards, escarole, or broccoli rabe. Adapted from Vegan Soups and Hearty Stews for All Seasons.