Warming Winter Soups

Curried Pear and Squash Soup

Juicy pears on table

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). more→

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Cauliflower and Vegan Cheddar Cheese Soup

Cauliflower and florets

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! more→

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Yellow Split Pea-Coconut Soup

Yellow split peas

Dishes in southern India frequently include the use of coconut. You can enjoy this soup recipe on its own or serve it as a South Indian “sambar” or “kootu” over rice. Recipe from Coconut Oil for Health and Beauty* by Cynthia and Laura Holzapfel (Book Publishing Co.), reprinted by permission. more→

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Tuscan White Beans and Winter Greens Soup

Tuscan white bean and greens soup

This rustic white bean soup is stockless and gets its goodness and oomph from the beans’ own cooking liquid. Half a dozen sage leaves impart an amazing amount of flavor. It’s just the thing for cooler weather, costs two bucks all told and feeds six. And you’ll have done it yourself. Beans may be cooked a day ahead, if that reduces your anxiety. Plan your life accordingly. more→

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Hot-and-Sour Soup

This recipe starts off as a simple, aromatic broth that can be served as is, but by adding chiles and lime juice, the dish becomes a hot-and-sour soup. As with other Southeast Asian cuisines, such as Burmese, Cambodian, Laotian, and Thai, lemongrass and galangal are often used in aromatic soups. The application of these herbs goes beyond cooking, as they are widely used in folk remedies. Both lemongrass and galangal have medicinal properties as antibacterials and tonics to aid indigestion. Recipe from Vietnamese Fusion: Vegetarian Cuisine* by Chat Mingkwan (Book Publishing Co.), reprinted by permission. more→

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Split Pea Soup with Barley and Vegetables

Split pea soup with vegetables and barley

Split pea soup, an American classic, is high on my list of great comfort foods. You can make this one with green or yellow split peas; the vegetables and barley make it even more enticing. A meal in a bowl, you need just add salad and fresh bread and you’re all set. more→

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Orzo Minestrone

Filling and flavorful, this Italian vegetable soup becomes a meal in itself when served with a robust, whole-grain bread and a green salad. It keeps well and develops flavor as it stands. more→

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Curry-Spiced Pumpkin Bisque

Pumpkin bisque

If you’re in the mood for a savory, creamy soup, this is as close as you’re going to get from a canned-goods pantry. If you like the flavor combination of curry and pumpkin, like we do, you’ll make this treat even after they lights come on. Recipe contributed by Jon Robertson and Robin Robertson, from Vegan Unplugged. more→

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