Warming Winter Soups
This is my favorite go-to soup. It is classic in preparation, and once the base of the mirepoix and broth is done, you can then make the soup in any direction by choosing another bean or lentil, or by choosing other vegetables. The nuts and lentils make this a protein and vitamin-packed soup. Better than chicken soup for those “chicken soup times.” Photographs by Linda Long from Virgin Vegan The Meatless Guide to Pleasing Your Palate by Linda Long, reprint permission by Gibbs Smith Publisher, 2013. Read More→
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Here’s a simple soup of quick-cooking red lentils, embellished with tender greens. It’s a warming homemade soup you can have on the table in less than 45 minutes. Serve with fresh pita, or crispy pita chips that you can crumble right into the soup.
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This simple, tasty soup recalls a comfort food from my childhood. Baked marinated tofu makes a marvelous stand-in for chicken. There’s a Yiddish proverb that goes: “Worries go down better with soup.” How true! Photo by Theresa Raffetto. Adapted from Vegan Soups and Hearty Stews for All Seasons.Read More→
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This soup is very warming, and surprisingly filling compared to the more usual, brothy miso soups. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas. Read More→
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This is such a warm and welcoming dinner to come home to on a cold winter day and it is especially good served with a loaf of crusty bread warmed in the oven. From The Blooming Platter Cookbook by Betsy DiJulio, by permission of Vegan Heritage Press, © 2011. See the special offer for this book, following the recipe. Read More→ Print This Post
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).
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This soup is Dal-icious! It’s so flavorful you’ll want seconds. and thirds! Recipe and photo contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore (BenBella Books, 2011).
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Meals based on low-fat, inexpensive ingredients like this nourishing tomato, lentil, and barley soup are always welcome. Serve this main-dish soup with fresh bread or cornbread and a colorful green salad to complete an easy meal. You’ll enjoy leftovers of this soup for days to come; it makes a good thermos soup to take to work or school; and it freezes well, too. Thanks to Laurie Fahrner, who writes the blog Mehitable Days, for the photos. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons. Read More→
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