creamy pumpkin soup

from Katherine Taylor. ingredients 4 Tablespoons olive oil, divided One 4-pound sugar pie pumpkin 1 large yellow onion, chopped 4 large or 6 medium garlic cloves, pressed or minced ½ teaspoon sea salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ⅛ teaspoon cloves Tiny dash of cayenne pepper (optional, if you like spice) Freshly ground black pepper 4 cups (32 ounces) vegetable broth... Continue Reading →


This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables. You can work with whatever vegetables you have on hand, such as carrots, zucchini, broccoli, green beans, or asparagus. from Bon Appétit. ingredients ¼ cup red split lentils ¼ cup yellow split mung dal ¼ cup basmati rice ¼ cup... Continue Reading →

creamy curried lentil soup

This isn't your typical lentil soup recipe (it's actually the best I've ever made, and I've tried a LOT of lentil soup recipes!). Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream. If you have Meyer lemons (which I do because my wonderful Gradma Jan sent me... Continue Reading →

cheddary broccoli soup

adapted from Isa Chandra Moskowitz ingredients FOR THE SOUP 1 Tablespoon olive oil 1 small yellow onion, diced ½ tsp salt 3 cloves garlic, minced 4 cups broccoli, stalks and florets separated and chopped ½ cup carrots, julienned (no need to peel if they're organic) 1/4 cup AP flour ¾ teaspoons ground turmeric 3 cups... Continue Reading →

spicy kimchi miso soup

If you like your soup extra spicy, add a bit more gochujang (Korean hot pepper paste) or even a bit of the kimchi juice for an additional kick. adapted from Bon Appétit. ingredients 1 3x5-inch piece kombu ¾ ounce dried shiitake mushrooms 4 large eggs, room temperature ⅔ cup chopped kimchi ½ cup firm tofu, cut into... Continue Reading →

coconut lentil soup

Never has such a flavorful, hearty, and warming meal come together so quickly or using so many pantry staples. We love it with a dollop of yogurt on top, but feel free to omit or use a non-dairy yogurt to keep it vegan. adapted from Bon Appétit. ingredients 1 large onion, chopped 6 garlic cloves,... Continue Reading →

lentil cauliflower sweet potato soup

adapted from Angel Liddon. ingredients 1 Tablespoon coconut or other oil 1 yellow onion diced 2 large cloves garlic, minced 1 Tablespoon minced peeled fresh ginger 1-2 Tablespoons curry powder, to taste 1 1/2 teaspoons ground coriander 1 teaspoon ground cumin 5 cups vegetable broth or water 1 cup uncooked red lentils, rinsed and drained... Continue Reading →

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