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. Continue Reading…
Served with rice or quinoa, this healthy dish is balanced and tasty. Sweet Potato Stew is a recipe that will please the whole family.
Sweet Potato Stew
Serves: 4
Ingredients
- 1 onion
- 4 sweet potatoes
- 2 cloves garlic
- 1 can diced tomatoes
- 1 cup spinach
- 1 can coconut milk
- 1 tsp curry
- 1 tsp cumin
- a little olive oil
- salt and pepper
Instructions
- Chop the onion. Peel the sweet potato and cut into cubes.
- Cook the onion and garlic cloves in oil for about 5 minutes over medium high heat.
- Add sweet potato and cook for another 5 minutes.
- Add the tomato, spinach, coconut milk, and spices and mix together. Simmer 30 minutes.
- Salt and pepper to taste.
Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!
Classic Italian Minestrone Soup
Serves: 8
Ingredients
- ⅜ cup dried white beans
- ¼ cup extra virgin olive oil
- 1 tsp unsalted butter
- 1 yellow onions, peeled and thinly sliced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 potatoes, peeled and diced
- 1 cup spinach, chopped
- 4 cups vegetable stock
- ½ cup canned crushed tomatoes
- 4 sprigs fresh thyme
- 1 cup broken fettuccini pasta
- salt and pepper
Instructions
- Soak the white beans overnight in a bowl with just enough cold water to cover them.
- The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
- In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
- Add carrots and celery. Season and cook for another 2 minutes.
- Add the potatoes and stir. Continue cooking for 2 minutes.
- Stir in spinach and continue cooking for 2 minutes.
- Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently.
- After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
- Serve with a crusty piece of bread.
This luscious and nutty Broccoli, Apple, and Peanut Soup gets a touch of sweetness from apple. The nut butter in the recipe gives it a rich flavor. In my home, this has long been a fall favorite. Adapted from Vegan Soups and Hearty Stews for All Seasons. Continue Reading…
I could eat ramen every day! Why? Because ramen soup is pure comfort food and this recipe is so easy to prepare. This hearty version is filled with tofu.
Easy Tofu Ramen Soup
Serves: 2
Ingredients
- 8 oz firm tofu
- ¼ cup soy sauce
- 2 cloves garlic
- 1 small piece ginger
- 270 g ramen noodles
- 4 cups vegetable broth
- 1 can tomato sauce
- 1 zucchini
- ½ cup white mushroom slices
- 1 bunch cilantro
- 1 lime
Instructions
- Cut the tofu into small cubes. In a bowl mix the cubes with 1 tablespoon soy sauce, ginger, and garlic.
- Place ramen in hot water and set aside for 5 minutes or until noodles become soft. Drain and rinse with cold water. Divide the noodles into the number of bowls you want.
- Sauté the tofu mixture in a saucepan for 5 to 8 minutes.
- Add the broth to the saucepan with tofu. Bring to boil, then add the rest of the soy sauce and the tomato sauce. Then add zucchini and mushroom. Cook for 6 to 8 more minutes.
- Pour the broth into the bowls with the noodles.
- Sprinkle with cilantro and serve with lime wedges.
This vegan gravy goes with everything—especially this gnocchi and vegan sausage. For a more authentic taste, use vegan beef broth if desired. For a thicker sauce, use 2 1/4 cups of vegetable broth instead of 2 1/2 cups.
Gnocchi with Vegan Sausage and Gravy
Serves: 4
Ingredients
Gravy
- 3 tbsp olive Oil
- 4 tbsp flour
- 2½ cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp ground black pepper
- 1½ tsp onion powder
- 1 tsp garlic powder
- 2 tbsp white vinegar
Gnocchi
- 1 package gnocchi
- 1 tbsp olive oil
- 1 onion, chopped
- 2 Italian vegan sausages
- 1 pepper
- ½ cup frozen peas
Instructions
Gravy
- Prepare the ingredients first and keep them close so you can add the vegetable broth quickly after adding the flour.
- Heat a saucepan over medium-low heat. Add the oil. Then add the flour and whisk. Start whisking immediately to incorporate the vegetable broth.
- Add the remaining ingredients and let reduce a few minutes.
- The gravy can be stored for 5 days in a refrigerator in a sealed container.
Gnocchi
- In a saucepan bring water to boil. Pour gnocchi as directed on the packaging.
- While the pasta is cooking, add olive oil, onion, pepper, and sausage to a pan for about 5 minutes, then set aside.
- Once the gnocchi is ready, rinse and place back into the saucepan. Add the vegetable mixture and the gravy—around 1 to 2 cups depending of your taste.
- Serve.
This Vegan Vanilla Fruit Cup Soup recipe makes a colorful fruit salad transformed into an appealing dessert soup or a first course. Use the lushest fruits of late summer for best results—choose from among blueberries, raspberries, strawberries, cantaloupe, watermelon, grapes and stone fruits. Photos by Rachael Braun. Continue Reading…
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. Continue Reading…
This original and colorful soup is a variation of Borsch, a traditional soup in Russia, Ukraine, and Poland. I love this soup’s subtle blend of flavors. It’s a salty sweet treat that warms and sparks your taste buds. Plus, the color is perfect for Valentines Day!
Valentines Beet Soup (Borsch Variation)
Serves: 4
Ingredients
- 1 onion
- 2 tbsp olive oil
- 1 medium carrot
- 3 small potatoes
- 2 beets
- 1 medium apple
- 8 cups vegetable broth
- ¼ head red cabbage
- 6 tbsp cider vinegar
- 1 bay leaf
- salt
- pepper
Instructions
- Peel and slice the onion. Pour 1 tablespoon of olive oil into a heavy-bottomed sauce pan and sauté onions on low heat.
- Cut carrot, potatoes, beets, and apple into small cubes.
- Add the cubes to the saucepan. Stir regularly with a wooden spoon.
- Add hot broth. Let it simmer for 30 minutes, until the diced beets and potatoes are tender.
- While the soup is cooking, slice the red cabbage into thin slices using a mandoline or a sharp knife.
- Add the red cabbage and cider vinegar to the soup. Cover and cook for another 5 minutes. Check the seasoning of the soup and add salt if necessary.
Like Minestrone, Italian Pasta and Bean Soup is a classic, sometimes referred to as pasta e fagiole. This recipe makes a complete meal with fresh garlic bread and salad. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Continue Reading…
This hearty Vegan “Vegetable” Noodle Soup recipe can help you use up your leftover vegetables and noodles—and it’s just as tasty as its classic meat cousin.
I love soups because they are quick to prepare, they use a lot of leftovers (which reduces waste!), and they can be made in advance.
This hearty soup has all the qualities that I look for in a meal: tasty, comforting, nutritious, and especially quick to prepare. It’s perfect for cooler days!
Vegan "Vegetable" Noodle Soup
Serves: 4
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped into thin half moons
- 2 celery branch, finely chopped
- ½ cup broccoli florets
- ½ cup cauliflower florets
- 1 zucchini, chopped in half-moons
- 5 cups vegetable broth
- 1 tsp salt
- 1 bay leaf
- 1 can diced tomatoes
- 1 cup fettuccini, uncooked
Instructions
- In a medium saucepan, add olive oil and cook onion, celery, and carrots for 5 minutes.
- Add vegetable broth, diced tomatoes, broccoli, cauliflower, bay leaf, and salt. Bring to a boil.
- Add the fettuccini. Reduce heat to medium and simmer 8 to 10 minutes, or until noodles are tender.
- Remove from heat. Remove the bay leaf and add the zucchini. Serve.
Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.
Thai Barley Soup
Serves: 6
Ingredients
- 4 teaspoons olive oil
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons red curry paste
- ½ cup pearl barley
- 1 teaspoon salt
- 7 cups vegetable broth
- 1 tablespoon lime juice
Instructions
- In a large saucepan, heat half of the oil over medium heat.
- Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened.
- Add garlic, ginger, and curry paste; cook, stirring, for 1 minute.
- Add barley, salt, pepper, and broth. Bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender.
- Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve.
You will find an exotic blend of flavors in this iconic dish of Indian cuisine. Coral lentils make a gourmet and unctuous dish with a variety of colorful vegetables and spices, softened by coconut milk.
Served with rice, this is a complete, balanced, and tasty dish.
Lentil Curry
Serves: 2
Ingredients
- 1 cup Coral lentils
- 1 onion
- 1 sweet potato
- 1 cup cauliflower florets
- 1 can diced tomato
- 1 can coconut milk
- 1 teaspoon curry
- 1 teaspoon "Indian" spice mix
- 2 cloves of garlic
- 1 pinch of cinnamon
- A little olive oil
- Salt and pepper
Instructions
- Finely chop the onion. Peel the sweet potato and cut into cubes. Cook the chopped onion and garlic cloves in oil for about 5 minutes.
- Add sweet potato and cauliflower florets. Cook for another 5 minutes.
- Add the lentils, tomato, coconut milk, and the spices. Cook 30 minutes. At the end of cooking, add the salt and pepper.
- Serve immediately with rice.
This soup is delicious and very easy to make. Its ingredients may vary, depending on the contents of your fridge!
Miso Soup
Serves: 4
Ingredients
- 4 cups vegetable broth
- 3 tbsp. miso
- 5 mushrooms, thinly sliced
- 1 carrot, grated
- ½ cup edamame
- 1 chopped coriander packet
- 1 tbsp. soy sauce
- 1 tsp. lime juice
- cilantro
Instructions
- Mix miso and broth.
- Add the other ingredients, ending with the cilantro bouquet.
- Simmer for a few minutes.
What better way to start the week than a good soup full of seasonal vegetables? I learned to love soups in Italy, because there they make their soups with legumes and cereals, which makes them even more delicious.
The preparation of the dish is fast, no need to stay close to monitor the cooking. The soup can be kept for two days in the fridge or may be frozen.
You can add vegetables to the soup, depending on the season, or legumes, such as lentils.
For a gluten-free version, replace barley with buckwheat or millet. Adapt the cooking times according to the cereals used.
Preparation time: 15 minutes
Cooking time: 40 minutes
Serving: 4
Ingredients
- 1 can of tomato
- 4 cups of vegetable broth
- 200 g of pearl barley
- 1 celery stalk
- 2 potatoes
- 3 carrots
- 1 onion
- 1 clove of garlic
- 1 bay leaf
- Salt and pepper to taste
- Olive oil
Preparation
- Wash the celery branch, carrots, and potatoes. Cut the vegetables into cubes.
- Peel and cut the onion and garlic clove.
- Pour the barley, all the vegetables, the onion, and the garlic into a sauce pan. Drizzle in olive oil, salt, and pepper to taste. Add the bay leaf, tomato, and vegetable broth.
- Bring to a boil. When the broth is boiling, lower the heat and cook for 30 minutes.
Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables—you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. It’s a thick soup with seasonal vegetables and pasta, but—if you prefer—you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option.
Servings: 6
 Ingredients
- 1 big zucchini
- 1 yellow squash
- 2 carrots
- 2 potatoes
- ½ cup frozen peas
- 1 cup edamame
- 1 can of diced tomatoes
- 1 onion
- 1 clove of garlic
- ¼ cup fresh basil leaves
- 1 bay leaf
- salt and pepper
- olive oil
- 7 cups of vegetable broth
- 100 g pasta (broken fehttuchini or vermicelli)
Preparation
- Peel and dice the zucchini, squash, carrots, & potato.
- Chop the onion and the garlic.
- In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes.
- Add the diced tomatoes and cook for about 5 minutes.
- Add vegetables, carrots, zucchini, squash, & cut potatoes,
- Add chopped basil leaves, & bay leaf. Add salt and pepper.
- Pour in the vegetable both.
- Cook and cover over low heat for 25 minutes. 5 to 10 minutes before the end of cooking, add the pasta (according to their al dente cooking time) and the edamame,
- Add the peas when ready to serve. Wait 2 minutes for the peas to warm up before serving.
An authentic gazpacho, prepared according to the Spanish method—perfect on hot summer days!
This typical dish is nothing less than a cold soup made from tomatoes and peppers. It is spicy and seasoned with sea salt. It’s a simple recipe, refreshing, nutritious and not expensive to make. The recipe is basic and open to any addition or removal of ingredients according to your preferences.
Prep Time: 20 minutes
Servings: 8
Ingredients
- cold water as needed
- 50 ml of extra virgin olive oil
- 25 ml of red wine vinegar
- salt to taste
- 1 kg of tomatoes
- 1 garlic clove, peeled
- 1 onion, chopped,
- 2 cucumbers in sections,
- 2 chopped green peppers,
Preparation
- Dip the tomatoes in a pot of boiling water for 30 seconds. Remove and steep into a bowl of ice water to stop cooking. Let stand for a minute, then peel the tomatoes. Remove the hard part of the core.
- In the blender bowl, combine tomatoes, chopped onion, chopped cucumber, chopped pepper, clove garlic, olive oil, red wine vinegar, and a little salt; reserve a little of the chopped cucumber, chopped pepper and chopped onion for presentation.
- Reduce to a smooth puree. Use the amount of water needed to achieve the desired consistency.
- Serve the cold gazpacho in a glass or bowl, garnished with pepper, cucumber, and onion.
Here is a tasty recipe for a small budget. This is where the chili comes in—this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour!
If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But it’s honestly so tasty that you can eat it plain!
You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.
Preparation:Â 5 minutes
Cooking:Â 1 hour
Total: 1 hour 5 minutes
Servings: 4
Ingredients
- Â 1 tablespoon olive oil
- 1 large chopped onion
- 3 chopped garlic cloves
- 1 can (28 oz) drained diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 to 2 tablespoons chili spices
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sugar
- 3/4 cup frozen corn kernels
- 3/4 cup canned red kidney beans, rinsed and drained
- 3/4 cup thawed frozen soy beans (edamame)
Preparation
- In a saucepan, heat the oil to medium or high intensity and brown the onion and garlic for 1 to 2 minutes.
- Add the rest of the ingredients and mix everything.
- Cook for 1 hour. Taste and rectify the seasoning as needed.
Every time I make minestrone, I stop and think how amazing it is that such a humble dish became so popular outside of Italy. The main idea behind minestrone is the same as a quiche: It’s a recipe designed to rid the fridge of all the vegetable scraps that have been sitting for too long and are starting to look sad and wilted. Feel free to throw whatever vegetables you have on hand into your minestrone—this version, enriched with herbs and Tuscan farro, makes for a wonderful fall minestrone soup. Reprinted from Naturally Vegetarian by Valentina Solfrini, by arrangement of Avery Books, a member of Penguin Group USA. A Penguin Random House Company, © 2017. Continue Reading…
This gorgeous vegan cream of asparagus soup is a nice introduction to meals as a first course, since it’s nice and light. It used to be that asparagus was primarily available in spring (and that’s still when it’s best and less expensive), but now that it’s become more year-round, you can enjoy this soup nearly any time of year. Serve with a crusty whole-grain bread, if you’d like.
Continue Reading…
