Soups

Vegan Pho

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

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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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…