Chilled Tomato & Stone Fruit Gazpacho

Ingredients
2 lbs. beefsteak tomatoes (about 4), quartered
1 lg. English hothouse cucumber, peeled, seeded, cut into pieces
1 lg. ripe peach, peeled, halved
½ jalapeño, seeded (or with seeds for a spicier soup), chopped
½ garlic clove
1 c. fresh (or frozen, thawed) cherries (about 8 oz.), pitted
2 tbsp. (or more) white balsamic or Sherry vinegar
¼ c. extra-virgin olive oil plus more
1½ tsp. kosher salt plus more
Freshly ground black pepper
Flaky sea salt

Directions
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.

Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.

Soup can be made 2 days ahead. Cover and chill.

Serves 6.

Spiced Creamy Broccoli Soup

A hearty, healthy bowl of winter comfort from Vegan Richa. 

Ingredients

2 tsp. extra virgin olive oil

1/2 c. chopped onion

2 c. or more grated broccoli

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. black pepper

1/3 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. or more cayenne

2 tbsp. or more nutritional yeast

3/4 tsp. or more salt

3 tbsp. fresh basil, to taste

1/4 c. cashews soaked for 15 minutes or longer (1/3 cup for creamier)

2 c. or more unsweetened non-dairy milk 

Cayenne, for garnish

Directions

Heat oil in a saucepan over medium low heat. Add onions and a dash of salt and cook until mostly translucent, about 6 minutes. Add the shredded broccoli and spices. Mix and cook for 1 minute. Mix in the nutritional yeast and salt. I used some broccoli stems and some florets and processed them in a food processor to get about 2 cups grated broccoli.

Blend the cashews and basil with 1 cup of non-dairy milk until smooth. Blend a couple of times if the cashews were not soaked. Add to the saucepan. Add the rest of the non-dairy milk and mix in. Bring to a boil, about 5 minutes. If the soup starts to thicken too much or needs more liquid, add 1/4 to 1/2 cup or more water and mix in. Taste and adjust salt and spice.

Simmer for another 3 to 5 minutes or until desired consistency. Garnish with cayenne or red pepper flakes. 

Serves 2, as entrée.

1 serving = 325 calories

Hot & Sour Soup

Easy weeknight meal that comes together in a half hour. Check out the original recipe here: Vegan Hot and Sour Soup with Ramen - Vegan Richa.

Ingredients

5 1/2 cups vegetable broth
1/2 inch ginger
2 cloves garlic, minced
1 hot green chili, minced
3 tbsp. soy sauce
1 tbsp .dark soy sauce (or use 1 tbsp. regular soy sauce + 1 tsp. molasses)
1 tbsp. rice vinegar
1/4 tsp. salt
1/8 tsp. black pepper
a good dash of white pepper
2 tsp. maple syrup
1/2 c. carrots, thinly sliced
2 c. shitake mushrooms
2 c. napa cabbage, thinly sliced
1/2-1 c. extra firm tofu, pressed and chopped small
1 tbsp. cornstarch
3 or 4 green onions chopped (keep most of the green parts for garnishing and use the white and half of the green parts for the soup)
3 oz. ramen noodles

Instructions
Add 5 cups of broth to a saucepan over medium heat. Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth. Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and maple syrup to the broth.

Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir. Once the mixture is rapidly boiling, add in the cabbage. Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed. Add in the white parts of green onions.

While the soup is boiling, make your cornstarch slurry with 1 tablespoon of cornstarch mixed in 1/2 cup of the broth.

Toss in the ramen noodles, and once they have broken apart, and they seem like they're about to be al dente, add in your cornstarch mixture, and mix well. Let the mixture start to boil again, and then take off heat. You don't want to cook the ramen noodles too much. You want them to be just about done, because they'll continue to cook in the hot broth.

Take the pot off the heat, taste, and adjust salt and flavor with soy sauce, salt, vinegar etc. Garnish with some pepper flakes or black pepper, and the remaining parts of the green onion, and serve immediately.

Serves 4. 

1 serving = 180 calories 

Wonton Soup

Ingredients

2 tsp. sesame oil
2 medium carrots, sliced
2-3 tsp. freshly grated ginger
3 garlic cloves, minced
1/4 tsp. red pepper flakes optional
9 c. low sodium vegetable broth
2 tbsp. low sodium soy sauce
1 tbsp. rice wine

1 tbsp. mirin
1 tbsp. brown sugar
6 oz. baby bella, shitake, or oyster mushrooms, sliced
3 scallions, chopped
10 heads baby bok choy chopped into bite-size pieces (approx. 3 cups)

Frozen vegetable wontons

Directions
In a Dutch oven or soup pot, heat 2 teaspoons sesame oil over medium high heat. Add carrots, ginger, garlic, red pepper flakes and sauté for 1 minute. Add veggie broth, soy sauce, rice wine, and brown sugar and bring to a boil then reduce to a gentle simmer. Simmer on low for 20-30 minutes. 

Bring soup broth to a boil. Add mushrooms to soup then gently add wontons. Cook according to package, or until they float. Remove wontons with a slotted spoon straight to serving bowls (it is okay if you get some veggies with your wontons). Add bok choy and green onions to soup and cook 1 minute. Ladle soup over wontons and serve immediately. Do not let wontons sit in broth before serving or they will become soggy and fall apart.

Makes 4 servings.

1 serving = 200 calories (without wontons; see package)

Chipotle Sweet Potato Soup with Chorizo

Ingredients

2 large sweet potatoes (about 2 lbs.)

2 medium cooking onions (about 1 1/2 c.)

1/2 c. roasted red peppers, chopped

6 c. vegetable broth

4 cloves garlic, minced

1/2 tsp. cumin

1-2 tsp. chipotle chili pepper powder

2 vegan chorizo sausages

1/2 orange or 1 clementine, juiced

1 tsp. agave

avocado oil

salt and pepper

cilantro, pepitas, or lime crema (see recipe for vegan sour cream made with lime!)

Directions

Dice sweet potatoes, toss with oil, chipotle powder, salt and pepper, and bake at 425 degrees for 12-18 minutes. 

Sauté onions and garlic in oil. Once browned, add roasted red pepper. Add broth and sweet potatoes, bring to a boil, simmer 10 minutes. 

Crumble chorizo and brown in saute pan. Toast pepitas. 

Puree soup in Vitamix, squeeze in orange juice and add agave.

Pour into bowls and ladle chorizo into the center. Garnish with cilantro, pepitas, and lime crema.

Spicy Red Curry Coconut Noodles with Carrot & Edamame

Ingredients
2 carrots
1 shallot
1 oz. fresh ginger
1 garlic clove
2 tbsp. red curry paste
5.5 oz. coconut milk
2 tsp. turbinado sugar
11 oz. fresh ramen noodles
¼ oz. fresh mint
1 lime
¾ c. edamame
1 tsp. vegetable oil
Salt

Directions
Bring a large pot with 4 quarts water and 2 tbsp. salt to a boil. Peel the carrot, then continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot. Cut the unpeeled ginger into large pieces. Peel and thinly slice the garlic.

Place a medium saucepan over medium heat with 1 tsp. vegetable oil. Once hot, add the sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, about 2 minutes. Add the red curry paste, coconut milk, sugar, and a ½ cup water. Bring broth to a boil, reduce heat to low, and let simmer until it’s time to serve.

Once the water is boiling, add the ramen noodles and cook until al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Pick the mint leaves. Halve and juice the lime. Remove the ginger from the red curry broth and stir in the edamame. Season with ½ tsp. salt and continue to simmer until edamame is hot, about 1 minute. Add lime juice to the broth.

Divide ramen noodles and carrot “noodles” between deep bowls and top with red curry coconut broth. Sprinkle with fresh mint.

West African Peanut Stew with Swiss Chard & Quinoa

Ingredients
¾ c. quinoa
2 garlic cloves
1 oz. fresh ginger
1 red onion
6 oz. Swiss chard (or other leafy green)
1 tbsp. vegetable broth concentrate
¼ c. peanut butter
1 tbsp. sriracha
14.5 oz. can crushed tomatoes
¼ c. peanuts
1 tbsp. olive oil
Salt and pepper

Directions
Add the quinoa and 1¼ cup water to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed, about 15 to 17 minutes.

Peel and mince the garlic and ginger. Peel and dice the onion. Thinly slice the Swiss chard leaves and stems.

Place a medium saucepan over medium-high heat with 1 tbsp. olive oil. Once the oil is hot, add the minced garlic, minced ginger, and diced onion. Cook until fragrant, about 2 to 3 minutes.

Add the vegetable broth concentrate, 3 cups water, and a pinch of pepper to the garlic, ginger, and onion mixture. Bring to a boil, reduce heat, and simmer for 3 to 5 minutes.

Add the peanut butter, Sriracha, and just ½ cup of the tomatoes to the soup and stir well. Add the sliced Swiss chard leaves and stems and cook until soup is slightly thickened, and the Swiss chard has wilted, about 4 to 5 minutes.

Divide the West African peanut stew between large bowls. Top with quinoa and sprinkle with peanuts.

Curried Lentil, Tomato, and Coconut Soup

Ingredients

2 tbsp. coconut oil

1 medium onion, finely chopped

3 garlic cloves, pressed

1 tbsp. ginger, minced

1 tbsp. curry powder

1/4 tsp. red pepper flakes

3/4 red lentils

1-14.5 oz. can crushed tomatoes (I used fire-roasted diced tomatoes)

1/2 c. cilantro, finely chopped

kosher salt

black pepper, freshly ground

1-13.5 oz. can unsweetened coconut milk, mixed well

Lime wedges 

Directions

Heat oil in large saucepan over medium. Cook onion, stirring often, until softened and golden brown. Add garlic, ginger, curry, and red pepper flakes, and cook, stirring until fragrant, about 2 minutes. Add lentils and cook for a minute more, stirring. Add tomatoes, 1/2 cup cilantro, a generous pinch of salt and 2 1/2 cups of water; season with salt and pepper. Set aside 1/4 cup of the coconut milk for serving and add remaining to saucepan. Bring mixture to a boil; reduce heat and simmer gently until the lentils are tender but not mushy, about 20 minutes. Season with more salt and pepper as needed. 

To serve, divide among bowls, drizzle with reserved coconut milk and top with additional cilantro. Serve with lime wedges.

Serves 4. 

Vegan Laksa

A bowlful of Malaysian flavor from Vegan Richa. Check out her blog for the original recipe and so many more: https://www.veganricha.com/2016/10/vegan-laksa-malaysian-curry-laksa-soup-recipe.html

Ingredients


Laksa Paste:2 tsp. coriander seeds
1/2 tsp. fennel or cumin seeds
1 inch fresh turmeric root peeled if needed (or use 1 tsp. ground turmeric)
1 inch fresh ginger root peeled if needed (or use 1 tsp. ginger paste)
1 green chile
1/2 tsp. cayenne (or use paprika + cayenne for less heat)
1 stalk lemongrass (or use 1 tsp. lemongrass paste)
3 cloves of garlic
2 tbsp. raw cashews soaked for 15 mins, use almonds or pepitas for cashew-free
a good handful of cilantro with tender stems
1 tsp. lime juice


Laksa Curry Soup:1 tsp. oil
Laksa curry paste from above
2 c. sliced white mushrooms
3/4 c. sliced carrots
1/2 to 1 c. other veggies, like bell peppers and broccoli, sliced or chopped small
3 c. veggie broth
13.5 oz. can coconut milk
6 to 8 oz. brown rice noodles, uncooked
1 c. of chopped spinach or chard
salt and cayenne to taste
sugar or sweetener, if needed
cilantro and mint, for garnish


Instructions

Make the paste:Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture. Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tablespoon or so water if needed. The paste can be refrigerated for up to a week and frozen for longer.

Make the soup:Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup. Add the mushrooms and cook for 2 minutes. Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes. Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.

Serves 4.

Tempeh Khao Soi

Ingredients
1 oz. fresh ginger
2 garlic cloves
6 oz. baby bok choy
1 shallot
1 lime
1 Thai chile
2 tsp. sugar
2 tbsp. red curry paste
1 tbsp. tamari or soy sauce
5.5 oz. (1/2 can) coconut milk
7 oz. rice noodles
8 oz. tempeh
2 tbsp. crispy onions

Directions
Bring a large pot of salted water to boil for the noodles. Peel and mince the ginger and garlic. Trim and thinly slice the shallot. Halve the lime. Thinly slice the Thai chile.

Add the sliced shallot, just half the lime juice, 1 teaspoon of sugar, and a pinch of salt to a small bowl and toss to combine.

Place a medium saucepan over medium-high heat with 1 tablespoon of vegetable oil. Once the oil is hot, and the minced ginger, minced garlic, and red curry paste. Cook until fragrant, about 1 to 2 minutes. Add the tamari, coconut milk, 1 1/2 cups of water, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Bring to a simmer, then add the sliced bok choy and reduce the heat to low.

Add the rice noodles to the a large pot of boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 2 tablespoons of vegetable oil. Once the oil is hot, crumble the tempeh into the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until it begins to brown, about 5 to 7 minutes. Add the remaining sugar, toss to coat evenly, and cook until well-browned, about 2 to 3 minutes.

Add the remaining lime juice to the broth. Taste and adjust the seasoning with salt as needed. Ladle the broth into shallow bowls. Top with rice noodles, crispy tempeh, crispy onions, pickled shallot, and sliced Thai chile.

Leftover Thai Squash Soup

Ingredients
4 c. roasted winter squash
avocado or other neutral oil
1 medium onion, chopped
4 garlic cloves, chopped
1-2 tbsp. red curry paste
1 tsp. curry powder
1/2 tsp. ground pepper
4 c. vegetable broth
1/2 can coconut milk
1 tsp. soy sauce
1 tsp. maple syrup
coconut milk, cilantro & sesame seeds to garnish

Directions
Heat the oil in a pot over medium-high heat. Add the onions and sauté for a few minutes, then add the garlic. Scoop the squash into the pot. Mix everything well, add curry paste, curry powder and pepper. Add the broth, coconut milk, soy sauce, and maple syrup and bring to a boil. Reduce heat to low and let simmer for 15 minutes.

Transfer soup to a blender or use an immersion blender to puree the soup.

Garnish with coconut milk, cilantro, and sesame seeds.

Serves 2 to 4.

Tortilla Soup

Ingredients
1 medium onion, chopped
1 carrot, chopped
1 bell pepper, chopped
1 to 2 jalapenos, diced
4 cloves garlic
1 tbsp. olive oil
2 1/2 tsp. each ground cumin, dried oregano, and chili powder
1/8 tsp. salt
1-14.5 oz. can fire-roasted tomatoes
1/4 c. tomato paste
5 c. vegetable broth
1 tbsp. lime juice
6 to 8 corn tortillas, cut into 1-inch squares
1 1/2 c. cooked chickpeas (or 1 can)
chopped cilantro, minced jalapenos & avocado for garnish

Directions
Saute onion in the oil until translucent. Add carrot and bell pepper and cook until golden, another 3 minutes. Add jalapenos, garlic, spices, and salt and cook for another 30 seconds. Add tomatoes and paste. Stir thoroughly. Add broth and bring to a simmer.

Add the lime juice and tortilla squares. Stir and let simmer until tortillas get nice and soft, about 10 minutes. Turn off the heat and pulverize with your immersion blender until smooth.

Serve with chickpeas piled in the center of each bowl, with chunks of avocado, minced jalapenos, and some cilantro. Vegan sour cream is a nice add here, as well.

Serves 4 to 6.

Roasted Cauliflower & Garlic Soup

Ingredients
1 medium head cauliflower, chopped into florets
1 head of garlic
3 tbsp. olive oil, divided
2 carrots, peeled and diced
1 onion, diced
2 ribs celery, diced
2 tsp. smoked paprika
1/2 to 1 tsp. cayenne, to taste
4 c. vegetable broth
1 can coconut milk
2 tbsp. nutritional yeast

8 oz. silken tofu (optional)
chopped parsley, for garnish

Instructions
Preheat oven to 400 degrees. Cut off the top of the head of the garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil. Toss the cauliflower in olive oil, salt and pepper. Spread cauliflower in a single layer on a baking sheet. Bake the cauliflower and garlic for 30 minutes.

Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent. Add carrots and celery. Cook for a few minutes. Add paprika, cayenne and salt.

Add vegetable broth and bring to a boil. Add roasted cauliflower and garlic (squeeze the paste out of the bulb. Bring to another boil and cook for 10 to 15 minutes. Add coconut milk and nutritional yeast, silken tofu, if using. Stir and simmer over low heat until well combined.

Remove from heat and puree in Vitamix or with immersion blender until smooth. Serve with chopped parsley.

Serves 4.

NOTE: This soup really results in a cheesy almost rarebit-like flavor. If you thickened a bit by reducing liquid, this could be a delightful vegan cheese sauce for macaroni and cheese! 

1 serving = 365 calories

Pozole Rojo

Ingredients
1 white onion
Garlic, peeled
2 oz. cremini mushrooms
6 oz. cooked hominy
1 1/2 c. cooked pinto beans
Pozole base (a mix of ancho chile powder, cumin, dried Mexican oregano, cloves, honey/agave, olive oil, apple cider vinegar)
1 1/2 c. diced tomatoes
1 c. vegetable stock
3 oz. green cabbage
2-3 radishes
Fresh cilantro
1 lime
4 corn tortillas
1 1/2 oz. queso fresco (omit for vegan)

Directions
Peel and coarsely chop the white onion, reserving one-fourth for garnish. Finely chop, press, or grate the garlic. In a medium saucepan over medium heat, warm 2 tablespoons of oil until hot but not smoking. Add the garlic and three-fourths of the onion, season with salt, and cook, stirring occasionally until the onion is softened, 4 to 5 minutes.

Coarsely chop the mushrooms. Rinse the pinto beans and the hominy. When the onion is softened, add the mushrooms, hominy, beans, pozole base, tomatoes, broth and one teaspoon of salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broth is thickened and the mushrooms are tender, 10 to 12 minutes.

Cut away any core from the cabbage; thinly slice. Trim the ends from the radishes; thinly slice. Separate the cilantro into sprigs. Cut the lime into wedges.

On the stovetop, directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.

Ladle the pozole into individual bowls. Garnish with the cabbage, radishes, cilantro, and reserved onion. Crumble the queso fresco (if using) and serve with the tortillas and lime wedges on the side.

Serves 2.

Ginger & Lemongrass Infused Thai Soup with Crispy Tofu and Black Rice

Ingredients
2 tsp. coconut oil, divided
1 pkg. of extra firm tofu
1/4 c. tamari or soy sauce
1 tbsp. agave
1 tsp. toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1" piece of ginger, peeled and minced (or squeezed from a tube)
1 stalk of lemongrass (or squeeze from a tube)
3 c. vegetable broth
1 can coconut milk
zest and juice of 1 lime
cilantro and peanuts, for serving
4 c. cooked black rice

Directions
Cut tofu into cubes and place them into a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot, heat 1 teaspoon coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.

Heat the remaining coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2 to 3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass (if using stalk). Season the soup broth with salt and pepper to taste and add lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts.

Serves 4.

Spiced Lentil Soup with Delicata Squash & Beets

Ingredients
2 medium whole beets, scrubbed and ends trimmed
1 delicata squash, washed and diced (no need to peel!)
1/2 tbsp. olive oil
1 c. dry red lentils
5 c. vegetable broth
1 tbsp. coconut oil (I like unrefined)
1 large yellow onion, diced
2 large garlic cloves, minced
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. fresh ginger, minced
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
Pinch of crushed red pepper
Pinch of fresh ground nutmeg
1 15 oz. can of full-fat coconut milk
2 tbsp. lime juice
2 tsp. dried thyme
1 tbsp. vegan sugar
1/2 tsp. kosher salt
Broccoli sprouts, for garnish

Directions
Preheat oven to 400 degrees. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 degrees for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender.

Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Remove from heat.

In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Add the squash and the onion mixture. When the beets are cool enough, dice and add to the soup. Stir well to combine. Serve hot, garnished with broccoli sprouts.

Serves 4-6

Lemon Chickpea Orzo Soup

Ingredients
2 tbsp. olive oil
1 medium onion, diced (I've used shallots)
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, diced
3 garlic cloves, minced
1/2 tsp. dried thyme
6 cups vegetable stock + 1 cup water
1 can chickpeas, rinsed and drained
1 sprig of rosemary (or 1 tsp. dried)
1 c. orzo
1 bay leaf
1/8 c. lemon juice, freshly squeezed
1 bag of baby spinach
Parmesan cheese, freshly grated

Directions
Heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for about five minutes, until vegetables have softened. Add the thyme and some freshly ground black pepper. Add the vegetable stock and water and bring to a boil. Add the chickpeas and orzo, as well as the rosemary and bay leaf (I put these into a spice ball for ease of removal later). Reduce heat to a low simmer and cook for 10 to 12 minutes, or until orzo is cooked through. Reduce heat to low, stir in lemon juice, then add the spinach. Serve with freshly grated Parmesan.

Serves 4 to 6.

NOTE: I replaced the thyme, rosemary and bay leaf with 1 tsp. of Laurie's Tuscan Spice Mix with great results. I recommend adding an extra cup of water (for a total of 2) to reduce the sodium overall.

Hungarian Cabbage Soup

Ingredients
2 tsp. olive oil
1 medium red onion, diced
3 garlic cloves, minced
1 tbsp. caraway seed
1 tbsp. paprika
1-14 oz. can fire roasted diced tomatoes
1 c. tomato puree
3 c. cold water
2 tbsp. apple cider vinegar
4 c. green cabbage, shredded (1/2 medium cabbage)
2 tsp. lemon zest
1-1/2 tbsp. honey
salt & pepper, to taste
Greek yogurt, for serving

Directions
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, caraway seeds, and saute, stirring frequently, until onion is translucent. Stir in the paprika and cook for one minute while stirring continuously. Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a boil, then simmer for 5 minutes.

Add the cabbage and lemon zest. Continue to simmer uncovered for 30 minutes, or until cabbage is tender.

Add the honey and season the soup with salt and pepper. Serve with a dollop of Greek yogurt, if desired.

Serves 4

Moroccan Roasted Sweet Potato Soup

Ingredients
1-1/2 lb. sweet potatoes, cut into big chunks
6 large shallots, quartered
3 plump garlic cloves, unpeeled
1 carrot, cut into large chunks
1 tbsp. prepared harissa, plus extra to serve
2 tbsp. olive oil
1 qt. hot vegetable stock
1 tsp. honey
generous squeeze of lemon juice
crème fraîche, sour cream, or Greek yogurt, to serve
salt and black pepper, freshly ground

Directions
Preheat the oven to 400 degrees. Place the sweet potatoes, shallots, garlic, and carrot in a roasting pan. Mix the harissa with the oil, then pour over the vegetables and toss together so they are all well coated. Season with freshly ground black pepper, then roast, turning occasionally for 40 minutes or until tender and turning golden. Remove from oven.

Squeeze the garlic out of their skins into the roasting pan. Stir in the stock and honey, then scrape up all the bits from the bottom of the pan. Pour into saucepan and use an immersion blender to blend until smooth. Reheat gently.

Add a good squeeze of lemon juice and season to taste with salt and freshly ground black pepper. Swirl crème fraîche, sour cream, or yogurt with a little harissa and top each bowl with a spoonful. Serves 6.

Thai-Inspired Squash & Peanut Soup with Lime & Cilantro

Ingredients
2 lbs. butternut squash, peeled and cubed
1 c. vegetable stock
salt and fresh ground black pepper, to taste
2 tsp. olive oil
1 onion, finely chopped
2 tsp. garlic, minced
1 tsp. ginger root, minced or grated
1 red bell pepper, seeded and finely chopped
1-14 oz. can coconut milk
2 tbsp. Thai red curry paste
1/2 c. natural peanut butter
1 tbsp. brown sugar
2 tsp. soy sauce
2 tbsp. lime juice
1/3 c. cilantro, finely chopped
cilantro and peanuts, for garnish
Sriracha sauce, for serving

Directions
Peel the butternut squash and cut into cubes. Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and freshly ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily. When it's soft, use an immersion blender or potato masher to puree the squash.

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and saute about a minute more. Then add the coconut milk, Thai red curry paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk.  Add the brown sugar and soy sauce.

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for one hour more. Stir in the chopped cilantro and lime juice and cook about 15 minutes more. Serve hot, garnished with more chopped cilantro and chopped peanuts if desired. If you'd like more heat, shake in a little Sriracha Sauce.

Serves 4 to 6.