This classic soup is so quick and easy to make. And it's delicious. I've modified the original recipe, from Gimme Some Oven, to add extra veggies!
This easy to make, protein- and fibre-rich soup is a crowd pleaser. Serve it with a side salad and whole grain corn tortillas for a satisfying plant-based meal.
Don't be fooled by their red hue - when cooked, red lentils turn pale yellow. And unlike many other pulses, red lentils are very quick to cook.
This is definitely a soup that will warm you up on a cold winter's day. I often freeze it in single servings so I can take it to work and enjoy it for lunch during the week. This recipe works equally well with leftover turkey.
This plant-based, low-calorie soup is a cinch to make - it's ready in less than 25 minutes! I suggest doubling the recipe because it won't last long. My taste-testers liked it so much they wanted seconds and thirds.
Bring 3 cups of broth to a boil, add 1/2cup sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that’s fine).Meanwhile, heat a large saucepan with lid over medium/medium-high heat. Add olive oil and sauté…
This cold Spanish-style tomato soup is loaded with vitamin C. It's meant for those warm summer days when local tomatoes are readily available. This soup gets better the longer it sits, so if you have time, make it the day before you plan to serve it.
This soup has a mild curry taste enhanced with orange and a hint of sweetness from the maple syrup. Walnuts add a bit of crunch.
This high-fibre soup makes for a satisfying midday meal. If you don’t have chickpeas, white kidney beans are equally good in this recipe.
This thick, hearty soup is a favourite especially in the fall and winter when the temperature begins to drop. Serve this soup with a slice of freshly baked Rosemary Beer Bread for a satisfying meal.