Our Manhattan Glam Chowder (see what we did there), our vegan version of the iconic Manhattan Clam Chowder, is great for warming up on a cold fall day.
Soup
I’ve played around with a number of recipes over many years to figure out the exact characteristics of a lentil soup that I like and don’t like, from the seasonings to the types of lentils and the cooking time. I’m happy to say that, after years of working on this, I’ve finally come up with a recipe that takes the best of all of the lentil soups I’ve made and combines them into this gorgeously rich soup.
This easy vegetable soup is one of the quickest and easiest recipes I have ever made.
Filled with vegetables and pasta, our Spinach Orzo Soup can be a meal unto itself or part of an Italian feast.
Split Pea Soup is something that I had always figured was off limits for vegans as I only of the old fashioned way of making it with ham bones. However, I knew there had to be a way to make Split Pea Soup vegan. I did a lot of reading on different recipes and realized making a vegan Split Pea Soup would actually be quite easy.
Get ready for a new take on gazpacho. Our Watermelon Gazpacho will change what you thought you knew about soup. It’s cool and freshreshing for hot days.
French onion soup topped with melted cheese was something I thought I said goodbye to when I became vegan. Traditionally made with butter, beef broth and dairy cheese, there is nothing vegan about it. However, with a little work it soon found its way back into my bowl. This soup is so rich even the most skeptical omnivore would be hard pressed to say it is not a traditional French onion soup. In fact, it is better than the traditional one as no one had to suffer or die for you to make it. Prep Time: 5 minutes Cooking Time: 1 hour, 25 minutes (this includes making the onions) Servings: 4 Ingredients: 1 Recipe Caramelized Onions 4 cups vegetable broth 1 not-beef bouillon cube 4 sprigs fresh thyme 4 slices of French bread (optional) 4 slices of vegan Jack style cheese (or mozzarella style) (optional) Directions: 1. Preheat oven to
Ribollita literally translates to “reboiled.” Like much Tuscan cuisine, the soup has its origins as a peasant food. It was made by reheating the previous day’s soup and adding in stale bread to thicken it and give it a more stew-like consistency.
The sweetness of the sweet potatoes and corn get together for our Sweet Potato Corn Chowder. This is so hearty, it is a meal in itself.
