Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Add the vegetable stock, nutritional yeast (if using), tomatoes, oregano, potatoes, kale, and rice. Bring the pot to a boil over high heat, reduce the heat to medium-low, and simmer for 30 minutes. Add the beans and simmer for 15 minutes, until the rice is tender. Season with salt and pepper and add the basil.
Creamy Asparagus Soup
MAKE THIS FRESH-FLAVORED soup in the spring when asparagus is in season. The bright green, tender stalks available in the warmer months really make this soup something special.
SERVES 6
1 large yellow onion, peeled and diced
2 teaspoons thyme
1 tablespoon minced tarragon
4 cups Vegetable Stock , or low-sodium vegetable broth
2 pounds fresh asparagus, trimmed and cut into ½-inch pieces
Salt and freshly ground black pepper to taste
1. Place the onion in a large stock pot and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the thyme, tarragon, vegetable stock, and asparagus and cook over medium-low heat for 20 to 25 minutes, until the asparagus is very tender.
2. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Season with salt and pepper.
Spinach Vichyssoise
THIS SOUP IS perfect in the late spring when spinach and dill are both in season. The cool freshness of the chilled soup is great for welcoming the warm months to come.
SERVES 6 TO 8
2 large leeks (white and light green parts), rinsed and diced
1 tablespoon chopped dill, or to taste
1 bay leaf
5 cups Vegetable Stock , or low-sodium vegetable broth
1½ pounds russet potatoes (about 4 to 5 medium), peeled and diced
½ pound spinach, chopped
Zest of 1 lemon
Salt and freshly ground black pepper to taste
1 cup unsweetened plain almond milk
1. Place the leeks in a large pot and sauté over medium heat until tender, about 5 minutes. Add water 1 to 2 tablespoons at a time to keep the leeks from sticking to the pan. Add the dill and bay leaf and cook for another minute. Add the vegetable stock and potatoes and bring to a boil. Cook 15 to 20 minutes, or until the potatoes are tender.
2. Add the spinach and lemon zest and season with salt and pepper. Cook for another 5 minutes, or until the spinach is wilted. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Return the soup to a pot and add the almond milk. Cool completely, then chill until ready to serve.
Zucchini Bisque
IF YOU GROW zucchini in your garden, then chances are you’re always looking for another way to use this bountiful favorite. Get one taste of this soup and you’ll wish you had fresh zucchini throughout the year!
SERVES 4
1 medium yellow onion, peeled and finely chopped
4 medium zucchini, finely chopped
2 cups Vegetable Stock , or low-sodium vegetable broth
½ teaspoon minced thyme
¼ teaspoon nutmeg
½ teaspoon lemon zest
½ to 1 cup unsweetened plain almond milk
Salt and freshly ground black pepper to taste
1. Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onions are tender. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the zucchini, vegetable stock, thyme, nutmeg, and lemon zest and cook for 15 minutes, or until the zucchini is tender.
2. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Return the soup to the pot and add the almond milk. Season with salt and pepper and cook until heated through.
Cream of Broccoli Soup
PUREEING VEGETABLES INTENSIFIES their flavor, so you don’t need to do much more than that to make a tasty soup. Use this recipe as a template to make any pureed vegetable soup you like, such as potato, carrot, or
Creamy Asparagus Soup
MAKE THIS FRESH-FLAVORED soup in the spring when asparagus is in season. The bright green, tender stalks available in the warmer months really make this soup something special.
SERVES 6
1 large yellow onion, peeled and diced
2 teaspoons thyme
1 tablespoon minced tarragon
4 cups Vegetable Stock , or low-sodium vegetable broth
2 pounds fresh asparagus, trimmed and cut into ½-inch pieces
Salt and freshly ground black pepper to taste
1. Place the onion in a large stock pot and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the thyme, tarragon, vegetable stock, and asparagus and cook over medium-low heat for 20 to 25 minutes, until the asparagus is very tender.
2. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Season with salt and pepper.
Spinach Vichyssoise
THIS SOUP IS perfect in the late spring when spinach and dill are both in season. The cool freshness of the chilled soup is great for welcoming the warm months to come.
SERVES 6 TO 8
2 large leeks (white and light green parts), rinsed and diced
1 tablespoon chopped dill, or to taste
1 bay leaf
5 cups Vegetable Stock , or low-sodium vegetable broth
1½ pounds russet potatoes (about 4 to 5 medium), peeled and diced
½ pound spinach, chopped
Zest of 1 lemon
Salt and freshly ground black pepper to taste
1 cup unsweetened plain almond milk
1. Place the leeks in a large pot and sauté over medium heat until tender, about 5 minutes. Add water 1 to 2 tablespoons at a time to keep the leeks from sticking to the pan. Add the dill and bay leaf and cook for another minute. Add the vegetable stock and potatoes and bring to a boil. Cook 15 to 20 minutes, or until the potatoes are tender.
2. Add the spinach and lemon zest and season with salt and pepper. Cook for another 5 minutes, or until the spinach is wilted. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Return the soup to a pot and add the almond milk. Cool completely, then chill until ready to serve.
Zucchini Bisque
IF YOU GROW zucchini in your garden, then chances are you’re always looking for another way to use this bountiful favorite. Get one taste of this soup and you’ll wish you had fresh zucchini throughout the year!
SERVES 4
1 medium yellow onion, peeled and finely chopped
4 medium zucchini, finely chopped
2 cups Vegetable Stock , or low-sodium vegetable broth
½ teaspoon minced thyme
¼ teaspoon nutmeg
½ teaspoon lemon zest
½ to 1 cup unsweetened plain almond milk
Salt and freshly ground black pepper to taste
1. Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onions are tender. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the zucchini, vegetable stock, thyme, nutmeg, and lemon zest and cook for 15 minutes, or until the zucchini is tender.
2. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Return the soup to the pot and add the almond milk. Season with salt and pepper and cook until heated through.
Cream of Broccoli Soup
PUREEING VEGETABLES INTENSIFIES their flavor, so you don’t need to do much more than that to make a tasty soup. Use this recipe as a template to make any pureed vegetable soup you like, such as potato, carrot, or
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