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 easy to make, protein- and fibre-rich soup is a family pleaser. Serve it with a side salad and whole grain corn tortillas for a satisfying plant-based meal.
This flavourful soup reminds me of my trip to Morocco, where I often enjoyed lentil soup for lunch. The secret to making this recipe is puréeing it to the right consistency. Adjust cayenne pepper to taste.
Originally called Minestra Maritata, its name is a reference to the combination of greens and meat that go so well together. There are endless variations - like chicken and Swiss chard – so be creative and use whatever you have on hand.
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!
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 soup has a mild curry taste enhanced with orange and a hint of sweetness from the maple syrup. Walnuts add a bit of crunch.