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 →

cream of tomato soup with roasted chickpeas

This is a classic cream-based tomato soup, revamped to be good for you and free of animal products. Blending a small amount of soaked cashews into the soup transforms the tomato base into a luxurious, creamy soup, and the sun-dried tomatoes add depth of flavor to the tomato base. And with the crunchy Italian chickpea... 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 →

creamy thai carrot sweet potato soup

from Cookie and Kate. ingredients SOUP 1 Tablespoon coconut oil 2 cups chopped yellow (sweet) onion 2 cloves garlic, minced 1 Tablespoon minced fresh ginger 2 Tablespoons red curry paste (I used ½ can of Maesri) 4 cups low-sodium vegetable broth, plus more if needed ¼ cup raw almond butter or peanut butter 3 cups diced peeled carrots 3... Continue Reading →

chickpea noodle soup

This is also a great way to use up leftover pasta. If using cooked pasta, add it right before serving. lightly adapted from Cookie and Kate. ingredients 2 Tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 cup thinly sliced celery (about 2 long stalks) 1 cup carrots, peeled and cut into thin rounds (2 medium or 4 small) 2 Tablespoons flour... Continue Reading →

spiced coconut carrot soup swe

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food. ingredients 1 Tablespoon coriander seeds 2 Tablespoons virgin coconut or extra-virgin olive oil 1½ pounds... Continue Reading →

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