Light and Lively Spring Soups

Raw Mushroom Medley Scape Soup

Mushroom Scape Soup by Joelle Amiot from Jar o Honey

Garlic scapes are the edible flower of the immature garlic plant. They have been around for thousands of years and are used in both culinary and medicinal applications. The flavor is of a soft, velvety garlic with a hint of green. I can’t think of a more perfect marriage of flavors than mushrooms and garlic! The best thing about mushrooms is that they taste great raw and cooked so I thought an in between soup would be divine. A raw mushroom soup with scapes is perfect! This soup is so simple to make yet bursting with flavor, everyone should make it at least once. Because it is only heated to 105 degrees F, it is the perfect soup also for warmer weather. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney. more→

image_pdfimage_print

Colorful Asian-Style Vegetable Tofu Soup

Tofu vegetable soup

This quick and colorful soup will please anyone who enjoys Asian flavors. Just toss everything into a soup pot and in a few minutes, it’s done! Try enticing kids and teens with this simple soup. Serve with an Asian-flavored rice or noodle dish and veggie spring rolls for a fun meal. more→

image_pdfimage_print

Cream of Cauliflower Soup

Creamy cauliflower soup

This creamy dairy-free cauliflower soup, enhanced with any of the garnishes recommended, makes a soothing introduction to a meal. It’s great with veggie-filled wraps and main-dish salads. Adapted from Vegan Soups and Hearty Stews for All Seasons.

more→

image_pdfimage_print

Cream of Leek and Asparagus Soup

Cream of leek and asparagus soup recipe

This delicate spring soup of leeks and asparagus tastes even better if made a day ahead. It’s a light first course for a festive spring holiday meal (Easter or Passover), or as an everyday kind of soup served with sandwiches or wraps. more→

image_pdfimage_print

Creamy Green Pea and Cashew Butter Soup

Creamy cashew green pea soup

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→

image_pdfimage_print

Spanish Vegetable Stew

Spanish vegetable stew

This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned or frozen variety simplifies the process. Though it’s a stew, it’s nice and light, and with plenty of fresh asparagus, this is a great dish for a cool late spring evening, just as the season is about to turn. A great companion to this is Chickpea Salad with Roasted Peppers, Tomatoes, and Basil, and fresh whole-grain bread. Adapted from Vegan Soups and Hearty Stews for All Seasons; photo by Michael Polito. more→

image_pdfimage_print

Vegan Matzo Ball Soup with Spring Vegetables

Vegan matzo ball soupThis vegan matzo ball soup recipe is chock-full of spring vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it’s vehicle for delicious Vegan Matzo Balls. Photo by Susan Voisin (FatFree Vegan Kitchen), from Vegan Holiday Kitchen. As an alternative to this Ashkenazik-style soup, try Moroccan-Style Vegan Matzo Ball Soup.
more→

image_pdfimage_print

Lemony Leek and Mushroom Soup

Leeks on cutting board

Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. more→

image_pdfimage_print