Soups for All Seasons
Filling and flavorful, this becomes a meal in itself when served with a robust bread and a simple salad. Though the peas and herbs will lose their color, this keeps exceptionally well and develops flavor as it stands. For an extra special cool-weather meal, start making some Focaccia Bread just before making the soup. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
This hearty lentil soup features a slew of compatible ingredients, including potatoes, cauliflower, and spinach or arugula. It all melds together in a garlicky, mildly curried broth. Add a fresh flatbread and a simple salad for a satisfying meal. more→
This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work the next day. It’s also a good choice to pack in a Thermos, to take to work or school.
Serves: 6 to 8
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 to 6 cloves garlic, minced
- 1 cup raw brown or green lentils, rinsed
- 1 large celery stalk, diced
- 6 cups water
- 2 large potatoes, scrubbed and diced (or use 1 large potato and 1 medium-large sweet potato)
- 15- to 16-ounce can diced tomatoes, undrained (try fire-roasted for extra flavor)
- 2 to 3 teaspoons good-quality curry powder, or more, to taste
- 1 tablespoon salt-free seasoning blend (like Frontier or Mrs. Dash)
- 6 to 8 ounces leafy greens, washed, stemmed, and chopped (use chard, kale, collard greens, spinach, or arugula — or a combination of whatever you have on hand)
- 1/4 cup chopped fresh cilantro, optional
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the lentils, celery, garlic, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the potatoes, tomatoes, and curry powder, and seasoning blend, and simmer gently until the potatoes and lentils are tender, about 20 to 30 minutes longer.
Stir in the greens, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once or if time allows, let stand off the heat for an hour or so, then heat through before serving.
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. Leftovers of this soup are great to take to work or school in a container; and it freezes well, too. Photos by Laurie Fahrner, who writes the blog Mehitable Days. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons.
Once you’ve got the squash baked, this autumnal butternut squash soup comes together quickly. The mellow flavors of coconut milk, kale, and red onions synergize delectably with the squash, and look gorgeous together as well. It’s a fantastic first course for a vegan Thanksgiving dinner, but it need not wait for a special occasion to enjoy it. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin. more→
The earthy flavor of these protein-packed legumes shines in this basic rendition of lentil soup. Make sure to see the variations listed below the recipe. This is perfect as a soup centerpiece, served with crusty bread or fresh cornbread, and any kind of salad you enjoy.
The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. Photos by Hannah Kaminsky. more→
White beans, kale, fennel and sausage — what a winning combination for a warming stew. This is such welcome 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, reprinted by permission. Photos by Evan Atlas more→
Here’s a nearly-instant cold cucumber soup with plenty of fresh herbs. Cucumbers are undoubtedly one of the most refreshing of veggies. So on a very hot day, if you want to be as cool as one, serve this lilting chilled soup. Note that coconut yogurt has a naturally sweet taste, so you’ll want to judiciously add the lemon or lime juice and salt as a foil. Photos by Evan Atlas. more→
Here’s a great way to take advantage of late summer’s sublime tomatoes. This is great for when your garden or CSA share is overflowing with ripe tomatoes and you really need to use them up quick! more→
Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal. Adapted fromVegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky.
Requiring no cooking, this creamy chilled avocado soup is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This raw soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Hannah Kaminsky. more→