This soup recipe is ridiculously easy and just as satisfying. Chickpeas are one of our all time favorite foods and they’re packed with nutrition, boasting high levels of protein, calcium, minerals, and fiber. Chickpeas (aka garbanzo beans) are a part of many different world cuisines and should find their way into your weekly menu. For [...]
Parsley Tofu
This recipe is an old German family favorite. Although when my mother made it, she used chicken, the parsley sauce was always my favorite part of the meal. And, this was one of the first dishes from my childhood that I was able to successfully convert to vegetarian and now it has become a [...]
Zuppa di Fagioli e Erbezzone as it’s known in Italy, is hearty and delicious. This recipe is courtesy of friend of the show and frequent guest chef, Cathi DiCocco.
Makes 6 quarts
Ingredients:
2 pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR 3- 17oz. cans beans, rinsed & drained
1 whole garlic [...]
This is another of my 10-minute soups. Easy, fast, and amazingly flavorful. Use the crinkly-leaved Savoy spinach for this recipe. It stands up better than the smooth-leaved baby types.
Ingredients:
8 oz fresh Savoy spinach
1/2 block firm tofu
2 T. vegetable oil
1t. salt
2 1/2 c. water
2 T. soy sauce (add more if desired)
1 t. toasted sesame oil
To prepare:
Wash [...]
Parsnips are among my favorite root vegetables. Sweet and versatile, they also pack a powerful nutritional punch.
Never substitute dried powdered ginger when fresh is called for – the gingery aroma of this soup will make your mouth water!
Ingredients
1 T. vegan margarine (or butter)
1 3-in. (or more) piece of fresh ginger, peeled and thinly sliced
1 bunch [...]
Roasted Pumpkin Bisque
Serves 4
This easy, festive soup is a beautiful addition to any holiday meal or served as a warm winter supper over braised hearty greens, with a salad, or a sandwich. Be sure to use fresh ginger as it lends a deep peppery warmth that powdered simply can’t deliver.
One 2-3 lb. sugar pumpkin
2 [...]
Black Bean and Fire Roasted Tomato Soup
¼ c. olive oil
1½ c. chopped onions (reserve ½ cup for garnish)
½ c. chopped celery
1/3 c. chopped carrots
2-3 medium jalapeño peppers, seeded and diced
3 15-oz. cans black beans, rinsed and drained
8 c. water or stock, or half of each (reducing liquid will yield a thicker soup)
1 15-oz. can chopped [...]
The creaminess of this soup comes from the potato. Adding potato to soup prior to puréeing allows you to forgo adding soy or dairy and keeping it low in fat and calories. Potatoes also add additional body and starch as well as nutrition. For this recipe, you can even substitute sweet potato, [...]
Sweet Potato Stew with Swiss Chard
Ingredients:
2 T. olive oil
2 c. diced yellow onion
1 t. salt
1 large or 2 medium sweet potatoes
4 cloves garlic, chopped fine
1 red Thai or jalapeño pepper minced, with the seeds (adjust to suit your taste)
1 T. fresh ginger
1 t. ground coriander
½ t. turmeric
1 14 oz. can full fat coconut milk
1 bunch [...]
Pumpkin Chili
This autumnal chili, invented by Didi Emmons, uses pumpkin flesh and seeds. The curry and cinnamon makes this chili a bit exotic. It’s a dish that Didi and her cat Henry thoroughly enjoy.
Serves 6
Ingredients:
1 sugar pumpkin, about 2 lbs.
1 T. vegetable oil
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and [...]
