Soups for All Seasons
This hearty soup, adapted from Vegan Soups and Hearty Stews for All Seasons, features a variation serendipitously discovered by Ricki Heller of Diet, Dessert, and Dogs. Craving pea soup, Ricki pulled out the book, started the soup, and realized she had no yellow split peas. Undaunted, she quickly substituted red lentils and discovered that the soup works just as well with that substitution. Thanks to Ricki for that inspiration, and for the lovely photo here as well. more→
The combination of greens and potatoes makes a comforting soup that’s perfect for a chilly day. No escarole? Substitute an equal amount of chard, kale, or mustard greens. Adapted from Wild About Greens. Photo by Susan Voisin of FatFree Vegan Kitchen. 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.
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. more→
The classic tomato-based cold Spanish soup never fails to please—and refresh. It’s a great way to use the delicious tomatoes of summer; in fact, summer doesn’t feel complete if I haven’t made gazpacho at least once or twice. It goes well with pasta dishes, potato salads, and grilled vegetables. more→
Ahhh, French Onion soup, my favorite vegetarian mistake. I loved this so much in my omnivore days that I just assumed since it was an onion soup that it had to be vegetarian. Boy, was I wrong. I was just three months into being vegetarian when on of my coworkers informed me that French onion soup is made with beef broth! Imagine my horror, especially since I hadn’t eaten beef in nearly a decade. But hey, we all make mistakes, and from that day forward the French onion soup and I parted ways. But now here we are, reunited…and it feels so good (sing along!). This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food* (The Experiment, 2009).
A delectable, high-protein puree made of cashew butter and white beans silken tofu forms the base of this nearly-instant creamy green pea soup. Served chilled or warm, it’s a treat when you crave fresh soup but don’t have the time for a lot of chopping and simmering more→
When temperatures hit tropical levels, I turn to this recipe for an easy, no-cook soup featuring cucumbers and lots of fresh herbs in a refreshing base. No matter what else you serve for midsummer meals, this soup is a great addition. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Ricki Heller of Diet, Dessert, and Dogs.