Vegan
3072 recipes found
Pureed Red Pepper and Potato Soup
This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.
Carrot Purée
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.
Vegetarian Apple-Parsnip Soup
Moroccan Fava Bean and Vegetable Soup
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of “La Cuisine Juive Marocaine,” remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I’ve made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables — the carrots, leeks, turnips and onion — and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.
Spicy Egyptian Dukkah With Chickpea Flour
Dukkah is very popular in Egypt, where it is made with chickpea flour, sesame seeds, sometimes dill seeds, and spices. I like to toast the chickpea flour. I use the mixture, which is adapted from a dukkah in “The Arab Table,” by May S. Bsisu, not only as a condiment for vegetables and bread, but also as a coating for fried fish or vegetables.
Carrot-Tahini Soup With Coriander, Turmeric and Lemon
Here's a simple carrot soup with loads of garlic and lemon for punch, with some tahini puréed in at the end. It is tangy, nutty, very creamy and intensely flavored, like liquid hummus with a gentle sweetness.
Purée of Asparagus Soup
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here’s another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Creamy Leek Soup
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Lettuce and Potato Soup
This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
Lettuce and Green Garlic Soup
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient. Rice thickens the soup and it’s all puréed with an immersion blender.
Puréed Zucchini Soup With Curry
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Beet And Ginger Soup
This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.
Tuscan Bread and Tomato Soup
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread, there’s no reason not to use whole-grain breads in these recipes. I don’t recommend sourdough, however, because the flavor is too strong. Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor. Although the soup is traditionally made with unsalted Tuscan bread, it works beautifully with any country bread.
Wild Rice and Mushroom Soup
I regretted not making a double batch of this hearty soup when I tested it over the Christmas holidays. Everybody loved the earthy, meaty flavors that the wild rice and mushrooms bring to the broth.
Jerusalem Artichoke Soup With Crispy Sage Leaves
Swiss Chard and Rice Soup
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you’re looking for an easy way to reduce your calorie intake, these soups will help. They’re filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.
Roasted Carrot, Parsnip and Potato Soup
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you’ve got roasted vegetables on hand, you’ll need about 4 cups.
Sweet Potato Soup With Ginger, Leek and Apple
This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.
Green Garlic, Potato and Leek Soup
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Cold Tomato-Cilantro Soup
This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It’s also incredibly refreshing by itself.
Shortcut Tortilla Soup
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
Pureed White Bean and Winter Squash Soup
This savory pale orange potage makes a comforting winter meal. White beans (and beans in general) are one of the best sources of fiber you can find, and they’re a great source of protein as well.
Celery and Potato Soup
This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil that’s drizzled onto each serving.
Valencian Chickpea and Chard Soup
This is adapted from a recipe in “A Mediterranean Harvest,” by Jon Cohen and Paola Scaravelli. I find the soup delicious with or without the lemon and egg enrichment, so I’m making that optional.