This cure-all soup from The Healthspan Solution cookbook is packed with the healing powers of garlic and ginger, and makes for a delicious, easily customizable dinner. What you need: 1 bunch udon noodles1 tablespoon minced ginger2 bunches scallions, sliced (reserving 2 tablespoons of green portion for garnish)4 cups shiitake mushrooms, stems removed and tops sliced1 … [Read more…]
As the nights darken and the weather cools, there’s one meal that dominates our thinking. It is, of course, soup. Research suggests that most Americans agree with us on the fact that blending together nutritious ingredients to make a hearty, warming liquid meal is one of the best ways to nourish ourselves throughout winter and … [Read more…]
Flavorful spices, fresh lime, and protein-rich white beans will make this soup from Mixed & Measured blogger Riley Yahr a regular in your weeknight supper rotation. What you need: 1 tablespoon olive oil2 large shallots, chopped2 garlic cloves, minced1 (4-ounce) can diced green chiles1 large head cauliflower, chopped into florets ½ teaspoon salt¼ teaspoon black … [Read more…]
The combo of sweet and spicy stands the test of time, and this simple corn soup from the Fast Easy Cheap Vegan cookbook melds the two flavors expertly. Serve with cornbread to double down on the corn goodness and dive in. What you need: 1 tablespoon canola oil1 red bell pepper, chopped 1 yellow onion, chopped4 … [Read more…]
Serve this nourishing bowl of soup from the Quick & Easy Plant-Based Deliciousness cookbook with slices of warm, rustic country bread and olive oil for the ultimate comfort meal. What you need: 1 tablespoon olive oil1 onion, minced2 garlic cloves, minced3 small carrots, quartered lengthwise and finely diced2 celery stalks, quartered lengthwise and finely diced½ … [Read more…]
VegNews Recipes Ignacio ‘Nacho’ Urquiza Chileatole is a traditional Mexican soup thickened with fresh masa and made with tender corn and aromatic epazote. by Margarita Carrillo Arronte October 15, 2023 This pre-Hispanic dish has origins in Puebla, Oaxaca, Morelos, and Veracruz regions of Mexico, with slight variations on how they prepare this thick masa dish. … [Read more…]
This simple soup from the Mostly Plant-Based cookbook uses squash and potatoes to achieve a silky, creamy texture, perfect for serving with crusty bread or a vegan grilled cheese. What you need: 1 tablespoon olive oil½ small yellow onion, chopped4 cloves garlic, minced1 medium butternut squash, peeled, seeded, and cubed1 large Russet potato, scrubbed and … [Read more…]
Fall is in the air, and thanks to this tantalizing soup from Angela Liddon’s cookbook Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes, we’re ready to take it head-on. What you need: For the soup:1 tablespoon virgin coconut oil2 cups sweet onion, diced2 cloves garlic, minced1 tablespoon fresh ginger, minced2 tablespoons red curry … [Read more…]
Meaty mushrooms, sweet carrots, and hearty wild rice add heft to this foolproof homemade soup from the High-Protein Plant-Based Diet for Beginners cookbook. Stir in cooked lentils or serve with sourdough to round out this cold-weather meal. What you need: 2 tablespoons coconut oil4 cups cremini mushrooms, sliced 2 celery stalks, diced1 leek, root and dark … [Read more…]