Warming Winter Soups
Nuts and lentils make this a protein and vitamin-packed soup. It’s simple, creamy, and comforting. Recipe and photograph from Virgin Vegan The Meatless Guide to Pleasing Your Palate** by Linda Long, reprinted by permission of Gibbs Smith Publisher, © 2013. more→
A warming soup with the cheering color of carrots and the zesty flavor of citrus and ginger, this soup is great as everyday fare as well as an opener for winter holiday meals. more→
Here’s the comforting classic, mushroom-barley soup. It’s nothing fancy, but always so satisfying. Change it up by using different kinds of mushrooms. I like to use a combination of baby bella (aka cremini) and shiitakes. more→
This simple, tasty soup recalls a comfort food from my childhood — minus the poor bird. Chickpeas or baked tofu do the trick, adding substance and flavor to this soothing soup. 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.*
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).
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→
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).