Fall Harvest Soups
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.
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→
In this luscious cool-weather soup, 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 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.
This luscious and nutty broccoli soup gets a touch of sweetness from apple; nut 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. more→
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 Soup* by Anna Thomas. more→
Roasting red bell peppers in the oven gives them a rich, smoky flavor that in turn creates a deeply flavorful soup. This is good served hot or chilled and is a good first course for most any kind of meal.