Soups for All Seasons
Made creamy with tofu or white beans, this ancient grains soup is filled with tasty leeks and mushrooms. It’s truly a bowl of comfort! If you’d like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go “new school” with ordinary pearl or pot barley. Whichever grain you use, you’ll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. more→
Spring and summer are headed our way. While that may mean fun in the sun and a great reason to boost those mood-elevating vitamin D levels, it can also be a time for heartache. Heartache because soup season is over. Or is it? We’ve rounded up some spring seasonal vegan soup recipes that use spring veggies and herbs to create a lighter taste that works great in the warmer months. Check out these spring vegan soup recipes to change up your soup game and continuing making this lovely, versatile dish. more→
No matter the season, soup remains a staple dish in everyone’s home. Hearty vegan soups are a great meal option for vegans because they can be easily made with plant-based ingredients. Soups are a great way to cook vegetables and other hearty ingredients like lentils, beans, and even potatoes.
However, there are a number of non-vegan soup recipes that need to be updated with more plant-based substitutes. One of these classics is cream of chicken and wild rice. For vegans, a simple substitute is mushroom and wild rice. This soup is perfect for cozy nights or lunch on a chilly winter day. more→
This soup shows off the flavor of red curry paste, an authentic Thai ingredient. It’s warm and spicy, but not overpowering, and it’s usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant! The soup also boasts a rich, thick texture, which makes it comforting as the weather turns cooler. It’s also fantastic served with a scoop of cooked rice on the bottom of the bowl to make it heartier. Reprinted from Oh She Glows Every Day, © 2016 by Angela Liddon. By arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. more→
Here’s a curried carrot soup in a coconut base that’s perfect for any time of year. You can enjoy it chilled in the summer, or serve it hot when the weather gets nippy. Use baby carrots as a clever shortcut — no peeling or chopping required. Photos by Evan Atlas. more→
While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels.To vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.
Even though we can use air-conditioning to mitigate summer heat in the kitchen, being able to make cold soups without turning on a single burner is a gift on the hottest days. Some cold soups have cooked ingredients and then are chilled in the fridge, but the ones presented here don’t require any heat at all. It’s good to chill them before serving for ultimate refreshment, but you can serve them right away if need be (you can always swirl 3 or 4 ice cubes into them before serving to get that chilled effect). First up, Cool White Bean and Tomato Soup, shown above, which makes for a flavorful, nearly instant and surprisingly hearty cold soup. more→
Nut butter make an unusual and rich-tasting base for a soup. With notes of ginger, curry, and citrus, this soup is good hot or at room temperature. Photos by Hannah Kaminsky. more→