Soups for All Seasons
Admittedly rich, this Southern-style peanut soup has an intense and unusual flavor. Adapted from Great American Vegetarian by Nava Atlas. Read More→
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Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment(reprinted by permission of the author). Read More→
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For anyone coming in from the cold, this is a soothing treat. Cauliflower and potatoes are enveloped in a cheesy base—making this an ultimate comfort soup! Read More→
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Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. Read More→
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The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. Aside from pushing the main component of this classic cold soup through the feed tube of a food processor, there’s not much more to it, and the results are superb. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. 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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With temperatures at tropical levels all over the country, this week’s recipe is one of my favorite easy, no-cook soup featuring cucumbers with lots of fresh herbs in a vegan sour cream (or coconut yogurt) base. No matter what else you’ll be serving to celebrate the Fourth of July, this soup would be a great addition to your meal — it’s especially refreshing served with grilled veggies. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Ricki Heller of Diet, Dessert, and Dogs.
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A splendid no-cook soup that will awaken taste buds dulled by summer heat, this soup can be eaten as soon as it is made, but definitely benefits from having time to stand for several hours so that the lively flavors can mingle. A cousin to the classic tomato-based gazpacho, this cold soup is a great first course for a Mexican or Southwestern-style meal, and is especially nice to make when fresh tomatillos are in season in late summer. Adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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