Our Creamy Spinach and Artichoke Soup is a twist on a popular dip. Learn how to make it into a nourishing soup that uses all plant-based ingredients. To get started, chop up the spinach and artichokes in your food processor. After that, sautée onion and garlic, simmer broth and nut milk, then add your chopped veggies and other herbs and flavorings. Bookmark the recipe—you will want to return to it all fall and winter long!
Winter is still lingering and a nice, warm bowl of Clamless Chowder is a flavorful and healthful way to warm up! This recipe by Chef Stefen Janke starts out with sautéing celery, carrots, onions, and garlic in vegetable broth while boiling potatoes to al dente. Plant-based milk and cashew cream are then added to give the dish the traditional New England clam chowder creaminess, while hearts of palm provide texture and kelp granules help to capture the ‘flavor of the sea.’ This dish is guaranteed to leave your family full and happy!
When the weather outside is cold and rainy, few things warm our bodies and spirits like a fresh bowl of homemade plant-based soup. In this recipe, we sauté onions and celery, then add vegetable broth and brown rice, letting it simmer until the rice is tender, after which roasted garlic and chunks of squash are added. This savory and healthful dish is guaranteed to be a crowd-pleaser in your home!
Our Sweet Potato Chowder is a perfect ‘warm me up’ medley of sweet potatoes, onion, celery, garlic, and spices. With simple prep and quick cook time, you can whip up this soup to feed your family a flavorful and comforting plant-based meal during the colder months.
This simple Asparagus Soup recipe uses vegetable broth, water, leeks, and asparagus, along with your choice of herbs (fennel, thyme, dill, and parsley). Just cook the veggies, simmer with the liquids, then puree in the blender. Broccoli can be used in place of asparagus and you can also make the soup creamier by adding Miso Cashew Cream. The recipe is scaled to two servings but it can easily be doubled or tripled to serve more.
Our Savory Strawberry Soup is the perfect light and refreshing recipe for your fresh, in-season strawberries. It begins by pureeing one pound of berries with orange and lemon juice, then chilling in the refrigerator. When it is time to serve, add in additional chopped strawberries (and pineapple, if desired), ladle into bowls, and top with more strawberries, mint and dairy-free yogurt. A healthful appetizer or dessert that will invigorate your senses, this soup will become your favorite recipe to celebrate spring.
Our Pasta e Fagioli recipe is proof that anyone can make healthful, homemade soups in their own kitchen. Using fresh plant-based ingredients like tomatoes, onion, garlic, celery, beans and pasta, you will be amazed at the rich depth of flavor that is achieved in only 40 minutes of simmering on the stove. Enjoy it as a delightful first course before dinner, or cozy up with a bowl on those chilly winter days.
Gazpacho is a classic Spanish cold soup that relies on the flavors of familiar and beloved fruits and vegetables. Our recipe combines tomatoes, tomato juice, cucumber, bell pepper, onion and basil, which are blended and left to marinate while they chill overnight in the refrigerator. Simple to prepare, it is a cool and refreshing meal for hot summer days.
This Brazillian recipe for Caldinho de Feijão, or black bean soup, is a superb meal for lunch or dinner. Combined with the Tempeh Bacon and Sautéed Collard Greens to give a burst of color and flavor that is sure to be an inspiration at your next international feast.