Soups

Mineral Rich Mushroom Soup

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I want to nurture my microbiome, don’t you? That’s why I created this gut-healing Mineral-Rich Mushroom Broth, which is filled with good things that are good for you. And it’s comforting, satisfying and delicious. It’s made with celery, which is loaded with minerals. It’s got mushrooms, nutritional powerhouses with anti-cancer and anti-inflammatory effects. I add…

Tri Colore Carrot and Red Lentil Soup

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This is an easy soup to make. Red lentils practically dissolve into the water to make a flavorful broth and the carrots add sweetness. 4 carrots, Purple Yellow and Orange, chopped 1 onion, chopped 1/2 cup red lentils 6 white mushrooms, sliced 3 1/2 cups water Rinse and drain the lentils. Put all the ingredients…

Jerusalem Artichoke Soup

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1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil. Turn the heat down to simmer, cover and…

Cha Cha Chickpea Chowder

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2 cups of dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 – 2 teaspoons salt (optional) 1 pound organic…

Dark Vegetable Stock

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4 red onions (peeled and quartered) 4-6 carrots (purple are preferred but orange are fine) 4-6 stalks of celery (leaves on) 2-4 cobs of corn (optional) 1 celery root (scrubbed and quartered) 1 rutabaga (scrubbed and quartered) 1 purple turnip (scrubbed and quartered) 1 fennel bulb (washed and quartered) 2 leeks, split and washed 2…

Carrot Lentil Soup

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This soup is a variation of the Creamy Carrot Bisque blended with Red Lentils. Without the cashews it’s lighter and the carrot, lentil and herb flavors stand out more. 2 cups dry red lentils 1 onion diced 6 carrots sliced in one inch chunks (peel if not organic) 8 cups water 1 Tablespoon Herbes de…

Mung Bean Chowder

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3 quarts water 1 jar (24 ounces) strained tomatoes or equivalent 1 large onion 5 celery stalks 4 carrots 2 cups dried mung beans 1 cup brown rice (uncooked) 1/4 cup spice za’atar spice mix (or a mix you prefer) 1 teaspoon red pepper flakes 1 teaspoon salt 1 teaspoon canola oil for sautéing vegetables…

Red Enchilada Sauce Soup

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This is a quick and easy soup that you’ll swear tastes like liquid enchiladas. 3 cups crushed organic tomatoes 2 cups vegetable stock or Water 1 onion 2 stalks celery 1 carrot 1/4 cup red organic chili powder 8 parsley leaves salt and pepper to taste 1 cup cooked adzuki beans REAL Jalapeño Jack Cheese…

Lemon Chickpea Soup

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An easy soup to make that is flavorful and comforting. It goes well with our Middle Eastern Feast. 1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups of cooked chickpeas 4 1/2 cups of water 2 teaspoons of garlic 1 teaspoon onion powder 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1 Tablespoon dried dill…

Creamy Cabbage Soup

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When in my early twenties I quit my first job after college with DuPont in Delaware and headed west to California. While looking for an engineering job I worked briefly as a waitress in a French restaurant. The chef always had a big pot of soup made, either cabbage or cauliflower soup, blended with heavy…

Creamy Carrot Bisque

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This is a luscious rich soup that can be served hot or cold, delicately flavored with the French Herbes de Provence. And here’s a nice variation! Blend equal parts of this soup with cooked pink lentils for a creamy carrot/lentil bisque. Ingredients: 6 carrots cut, sliced (about 4 1/2-5 cups) 2 onions chopped (about 3-3/12…

Miso Mushroom Soup for One (or Two)

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The recipe makes a meal for one person or can be served in two smaller servings. Traditional miso soup usually contains squares of soft tofu. I used extra firm in this soup because it is what I had available. I like both soft and firm varieties of tofu in miso soup. Bean thread vermicelli cooks…

Miso Vegetable Soup

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1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3-4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece…

Vegan Ramen Noodle Soup

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Everyone loves a hot steamy bowl of noodle soup. Serve up a healthy bowl of our homemade REAL Ramen Noodle Soup and you’ll think you’re back in college…only a lot smarter. 5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced)…

Hearty Lentil And Celery Root Stew

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When we make this hearty lentil soup that we call a stew we use vegetable stock or water. When we add the tomato product we also add the same amount of water to clean out the extra tomato. After cooking the lentils for about 30 minutes it will start to thicken. At this time you…

Potato Leek Soup, Vichyssoise

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This is a comforting soup with layers of delicious flavor. 3 medium organic leeks 3 pounds organic Yukon Gold potatoes (or other potato), cleaned, peeled if not organic, chopped in small chunks 1 large organic turnip, cleaned, peeled, chopped in small chunks 2 celery stalks, cleaned, chopped in small pieces 8 cups water 2 cups…

Vegan Pho

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Phở is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, a few herbs, and meat. We love the vegan versions, with tofu, tempeh or veggie meats. We used to call it Faux Pho, pronouncing “Pho” like “fo” as in the word “go”. Then we learned it is pronouced more like “fah” or “fuh”…

Cream of Celery Soup

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Super simple soup! This recipe is almost as easy as heating up the canned variety only so much better – in taste and nutrition, using creamy white beans as the base and other REAL ingredients. 1 1/4 cup finely chopped celery 1 1/4 cups finely chopped onion 1 1/2 cups cooked white beans 1 1/2…

Cheesy Vegan meets REAL in American Vegan Society Summer Magazine

American Vegan cover

Cheesy Vegan meets REAL Vegetable Corn Cakes and Spicy Black Bean Soup! Writing a review for the American Vegan Magazine on John Schlimm’s cookbook, Cheesy Vegan, we made this dish. It combines John’s mozzarella recipe with our REAL Spicy Black Bean Soup and Vegetable Corn Cakes. The Corn Cakes sit on top of the soup…

Morrocan Chickpea Soup

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1 can tomatoes (15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water 1 onion 5 oz spinach 6-8 cloves garlic, minced 1/2 tsp cinnamon 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1 teaspoon paprika optional 1 cup red wine optional 1-2 teaspoons porcini mushroom powder In a large soup pot, pour in water,…

Tom Kha (Thai Coconut Soup)

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Traditional Tom Kha soup is made with chicken stock and fish sauce and it can be challenging to find a Thai restaurant to make the soup without these ingredients. Often fish sauce is considered vegetarian in Thai cuisine. The best way to have Tom Kha is to find your kitchen and make it yourself! This…

Simple Vegetable Soup

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Lately, I have been making my vegetable juices with kale or collards, parsley, celery, carrots and lemon or lime. I’ve been juicing the carrots, celery and parley first, and saving the remaining fiber. Then I juice the remaining ingredients. I take the carrot-celery-parsley fiber and put it in a large soup pot and pour water…

Leek, Carrot and Turnip Soup

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Soup should be simple. And this one is just about the simplest. The title says it all – 3 vegetables plus garlic and herbs and voila! Perfect for an unexpected snow day in the middle of March. Leeks and turnips make an unbelievably flavorful broth. 1 large leek (1 1/2 inches wide and about 14…

Risotto Milanese in Saffron Vegetable Broth

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For our soup course in our Italian Holiday Menu here is the Risotto Milanese in Saffron Vegetable Broth. For the risotto: 1/4 cup extra-virgin olive oil 1 medium onion, cut into 1/4-inch dice 1 teaspoon saffron threads 3 1/2 cups vegetable stock 2 cups Arborio rice 1/2 cup white wine 4 tablespoons (1/2 stick) vegan…

Corn Chowder

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Corn Chowder is on my list of hearty, comfort foods. The Caraway seeds are essential for the best flavor. 1 package (16 oz) frozen corn or 3 cups corn kernels 2 medium onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut in small cubes (peel if not organic) 1 carrot, cut in small chunks…

Simple Cabbage Soup

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This is probably the easiest soup you’ll ever make and also one of the most satisfying, especially on these cold autumn nights. I find it tastes just like corned beef and cabbage without the corned beef. It’s also great if you add a slab of tempeh while the soup is simmering but it is not…

Minestrone Soup

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Celebrate the harvest in a bowl! This very hearty soup can be enjoyed as a main course or as the perfect starter for your next Italian feast. This recipe is also great for canning because it can easily be doubled, tripled and quadrupled, it all depends on the size of your harvest. We garnish steaming…

Basic Miso Soup

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Miso soup is a traditional Japanese soup often made with bonito (fish) flakes. This is the vegan version and a wonderful base for many soups. Keep in mind that miso is extremely salty – a little goes a long way. 3 3/4 cups water 3 Tablespoons white miso paste in 1/4 cup water Boil water…

Creamy Mung Bean Soup

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The secret to any soup is the spice. We use a lot of spices and buy them in large bags from Indian and Middle Eastern stores and put them in our own jars. There are many different kinds of curry powder and Malaysian is our favorite. Aside from the spice there are only 3 ingredients.…

Orange You Glad Soup

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Citrus is a great way to bring out the flavor in soup. Adding fresh squeezed orange juice to this soup gives a subtle sweetness. Orange you glad? 1 and 1/4 cups Split Toor Dal (yellow pigeon peas) 1 onion coarse chopped, 1/2 inch pieces 3 carrots sliced, 1/4 inch thick (peel only if not organic)…

Leek and Lentil Soup

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Summer rain pours down on and off all day long. A great day to stay in and make soup. Lentils, herbs and spices create a satisfying broth without oil or salt. Kelp powder is used in place of salt. It has a salty flavor and natural plant iodine. Enjoy al fresco, like we do on…

Spicy Black Bean Soup

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Here’s a satisfying soup that will excite your taste buds. Balsamic vinegar is the secret ingredient that brings out the flavor instead of salt. Serve this soup with a side of warm corn tortillas and a crisp cool salad. Or serve it cold as a chilled summer soup. Garnish with a squeeze of lime, a…

Cream of Broccoli with Vegetable Noodles

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Everyone loves noodle-based soups. How about noodles that are made from thinly sliced vegetables instead of overly-processed refined flour? Yes! Broccoli and creamy coconut milk make the base and sauteed onions and peppers are perfect noodles. I was making this soup to serve at another time but couldn’t help myself – I had to sit…

Broken Rice Paper Noodle Soup

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I enjoy making and eating Summer Rolls but I am often left with many cracked or broken sheets of rice paper. What to do? Make soup! This is an Asian Fusion vegetable soup. Rice paper has its own unique flavor and holds its own in this soup. 1/4 white onion, chopped fine 6 scallions, chopped…

Matzo Ball Soup: Vegan, Gluten-Free

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It’s Passover and that means matzo ball soup. I have not had matzo balls in ages. It’s one thing I wasn’t motivated to veganize, until now. I was inspired by Nava Atlas’ Vegan Holiday Kitchen when I had a chance to interview her last year (Listen to the interview here). I made some slight modifications…

Val Dal Soup

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Val Dal, a lablab bean, is widely used as a food crop throughout the tropics, especially in Africa, India and Indonesia. I like it because it cooks fast, like lentils or split peas and has a light flavor. Why are so many of my soups yellow? I can’t resist adding turmeric to every savory dish…

Light Rain Soup

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Vegetable Soup? All my soups are made with vegetables, but should I call them all “vegetable soup”, when they are all so different and unique? I named this soup after the weather today, Light Rain. The herbs give off a lovely, cozy fragrance to the home. I used a lot of dried herbs in this…

Vegetable Noodle Soup

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This soup features turmeric and nutritional yeast for flavorings. I put turmeric in as many dishes as I can. Turmeric comes from the root of the Curcuma longa plant and has powerful anti-inflammatory properties. With an unusual warm and slightly bitter flavor and, a mild fragrance it is used in curries and gives many foods…

Red Cabbage Masala Soup

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This soup features a rich, distinctive, flavorful broth. The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,…

Miso Vegetable Soup with Leeks And Potatoes

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When the weather changes and the chill is in the air, it is easy to feel under the weather, get a scratchy throat or have the sniffles. Warm up with this nourishing noodle soup, feed your immune system and you are good to go. 2 slim leeks, chopped, about 1 cup white part, 1 cup…

White Bean and Vegetable Soup

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It’s time for soup! Take the autumn chill off with this lovely white bean and vegetable soup. 2 cups small white beans (dry) 2 carrots 1 large onion 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon turmeric 1/4 teaspoon blackpepper salt to taste (I don’t use any) 1/4 cup fresh dill, chopped juice…

Soupe au Pistou

Soup au Pistou

Another dish I made very often while living in France was this vegetable soup. Made with a few simple vegetables and herbs, it can be served as a first course or as a meal in itself. It’s the turnip that gives the soup its full flavor. This is not the traditional French version which is…

Red Cabbage Soup with Leeks and Potatoes

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Whenever I make Leeks with Vinaigrette I like to use the leftover green tops for soup. Leeks go great with cabbage and potatoes. Red cabbage is especially flavorful in this soup. 1 red cabbage, shredded 1 onion, diced 4 leek tops, just the green tops not used in the Leeks with Vinaigrette recipe, diced 4…

Miso Vegetable Soup with Broccoli and Tempeh

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I love soup. This recipe is perfect for a rainy summer day, light, nourishing yet cozy and comforting. 1 red onion 4 carrots 1 pound fresh broccoli 8 cups water 3 Tablespoons red miso paste (other miso flavors can be used) 1/2 teaspoon ginger powder 1 teaspoon garlic powder 1/3 cup white wine 1 package…

Vichyssoise – Leek and Potato Soup

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Vichyssoise, the classic leek and potato soup, is perfect for summer. Traditionally it’s served chilled but serve it hot if you prefer. 6 slim French leeks or 3 large leeks 3 large organic potatoes 10 cups of vegetable stock salt to taste (optional) 1. Wash and cube potatoes. 2. Wash leeks, split down the middle…

Cabbage Soup

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This soup is based on the Irish Corned Beef and Cabbage soup, without the Corned Beef. Serve in large bowls with your favorite bread, vegan grilled sausages, cornichons and whole grain vegan mustard. Ingredients: 1 large head of cabbage 4 large carrots 6 stalks of celery (with the leaves) 8 to 10 small Yukon Gold…

Moong Dal Soup

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Soup is great any time of the year. Make a lot, freeze some and it’s ready when you are. You can serve it hot, warm or cold depending on the weather or how you feel. This soup is light and very filling. Moong Dal can be purchased in Indian grocery stores but any small lentil…

Vegetable Stock (clear)

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The stock may be used immediately in your favorite soups and/or dishes, or you can freeze it and use as you would bouillon or as a base for sauces and stews. Be creative.     3 large organic carrots 4 large stalks of organic celery 2 whole large organic white or yellow onions (not peeled)…