Celery Soup

Ingredients
2 tablespoons olive oil
1 onion, diced
8 garlic cloves, minced
1 large head of celery, sliced thin
2 medium russet potatoes, sliced into 1/2 inch cubes
5 cups vegetable broth
1/2 cup raw cashews
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper
1/4 cup fresh dill
1/2 cup fresh parsley

Directions
Heat the oil in a big pot over medium heat, add onion and sauté until golden. Add the garlic and stir for a minute until fragrant. Add celery, potatoes, broth, cashews, bay leaf, salt, pepper and cayenne. Cover and bring to a rolling boil, then turn down heat and simmer gently for about 10 minutes and the potatoes are tender.

Turn off heat, remove bay leaf, add the fresh herbs. Use an immersion blender to blend until smooth.

Hot and Sour Soup

Ingredients
1 14-ounce packages firm or extra firm tofu, drained and pressed, sliced into ½ inch cubes
¼ cup soy sauce
3 tablespoons corn starch
1 teaspoons toasted sesame oil
8 cups vegetable broth
1 16-ounce cans bamboo shoots, drained and cut into matchsticks
¼ pound fresh shiitake mushrooms, stemmed and sliced ¼ inch thick
½ cup Chinese black vinegar (we use Kong Yen brand)
3 teaspoons chili oil (we use Dynasty Hot Chili Oil)
1 teaspoons ground white pepper
3 scallions, sliced thin

Directions
Place corn starch, soy sauce, and toasted sesame oil in mixing bowl and whisk until there are no clumps. Add tofu to bowl, toss to coat and let marinate at least 10 minutes.

Bring broth to a boil in a large pot over medium-high heat. Reduce heat to medium-low, add bamboo shoots and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Add tofu to the pot and continue to simmer. Cook, stirring frequently until the corn starch turns glossy and the soup thickens. Stir in vinegar, chili oil, and pepper.

Serve with scallions as garnish.

Serves 6 as an entrée.

Notes
Adapted and veganized by my wonderful husband Laurence from America’s Test Kitchen recipe. This is my favorite soup!

Ramen (Japanese Version)

Ingredients:

Broth:
2 onions, peeled and cut in half
1 sweet potato, peeled and cut into 1 inch cubes
2 bulbs of garlic (this is the whole head, not 2 cloves)
2 tablespoons vegetable oil
1 pound cremini mushrooms (or white mushrooms), stems trimmed and cut in half
2 celery stalks, cut into 1 inch pieces
4 green onions, cut into 1 inch pieces
3 inch piece of ginger—for the broth you will need 4 slices of ginger—peel the ginger and once peeled use the peeler to peel off 4 slices—save the ginger—you will use it in the tare
1/2 head cabbage, sliced into large pieces
2 ounces dried shiitake mushrooms
1 tablespoon salt
1 tablespoon pepper
2 pieces of kombu seaweed
12 cups water

Tare:
1 1/2 cups white miso
6 scallions, thinly sliced including green parts
Ginger that remains from the broth, grated
6 garlic cloves, grated
3 tablespoons mirin
1 1/2 tablespoons chili paste (I used sambal oelek, but you can use another type that you have on hand)

Toppings:
Scallions, sliced into 1/4 inch pieces, including green parts - about 3 per serving
Carrots, shredded - about 1/2 medium per serving
Bok choy, sliced into 1 inch pieces, sauteed in a small amount of sesame oil - about 1 head per serving
Firm tofu, flash fried or heated in the air fryer - about 1/4 package per seriving
Shichimi togarashi

1 ounce of ramen noodles per person—I used dried noodles from the Asian supermarket. You can use the fried ramen that comes in the packets at the regular grocery store. I haven’t seen fresh noodles, but heard that they are pretty amazing

Directions:

Preheat the oven to 450. Place the onions and sweet potatoes on a parchment lined baking sheet.

Using a sharp knife, slice 1/4 inch off the top of a whole heads of garlic to expose the individual cloves. Place on a large square of foil and wrap tightly or into a garlic roaster.

Place the onions, sweet potatoes and garlic in the oven and roast for 40 minutes until the sweet potatoes are done.

Heat the vegetable oil in a large stock pot over medium. Add the cremini mushrooms, celery, green onion, ginger and cabbage. Squeeze the roasted garlic from the bulbs and add to the pot along with the roasted onions. Saute for 10 minutes until the the vegetables cook down a bit. Add the sweet potatoes, dried shiitake, salt, pepper, kombu and water. Bring to a boil then lower heat, cover and simmer for one hour.

While the broth is cooking, combine all tare ingredients in a saucepan and cook over low heat for a few minutes until you the ginger, garlic and onion start to release their odors.

Prepare your toppings while the broth is simmering. You can get creative here and use whatever you like. If you are going to use bok choy, get this cooking about 15 minutes before the broth is scheduled to be done. Have a pot of water boiling for the ramen noodles and cook them about 5 minutes before the broth is scheduled to be done—drain but don’t rinse them when finished! Prepare the tofu in the way that you like. I heated it for about 5 minutes in the air fryer to firm it up.

Once the broth has simmered for an hour, get another large stock pot ready and place a strainer over the top. Strain the broth into the new pot. You can save the cremini mushrooms from the broth vegetables to use in the soup. The remaining broth vegetables can be composted.

To assemble, add two generous tablespoons of tare to your bowl. Add a ladle of broth to the tare. Use a chopstick to mix the tare and the broth until combined. Add a few more ladles of broth to the bowl. Add the desired amount of noodles to the broth. Arrange your toppings. Sprinkle with shichimi togarashi. Enjoy!

Leftover broth can be refrigerated or frozen.

Serves 6 as an entree.

Lasagna Soup

Ingredients:

1 tablespoon olive oil
1 onion, diced
6 cloves of garlic, sliced thinly
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds
1 28 ounce can crushed tomatoes
6 cups vegetable broth
1 tablespoon nutritional yeast
8 ounces lasagna noodles
3 cups spinach
Fresh basil for serving
2 links of Field Roast Italian sausage (optional)
Vegan ricotta (optional)

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes or until translucent. Add the garlic and saute for a minute or two until the flavor is released. Add the dry herbs and cook for one minute until the flavors start to release.

Add the crushed tomatoes, vegetable broth and nutritional yeast. Cook over medium heat until it starts to bubble. Stir frequently and keep a close eye so that the sauce doesn’t burn.

Break up the lasagna noodles into 1 inch pieces. Add the noodles to the pot and cook for about 15 minutes until they are cooked to your liking. Lower the heat if it is boiling too rapidly—I found that I needed to lower the heat to low. You will need to test the pasta once in a while.

If you want to use the Italian Sausage, slice into rounds and cook in a pan with a little oil.

When the noodles are cooked through, add the spinach and allow it to wilt.

To serve, ladle into bowls. Add sausage and a spoon of ricotta, if desired. Garnish with basil.

Potato and Bean Chowder with Dill

Ingredients:

1 tablespoon olive oil
1 onion chopped
8 cups vegetable broth
2 tablespoons nutritional yeast
6-7 medium potatoes, cubed
6 garlic cloves, minced
4 teaspoons dried dill
4 cups cooked white beans or 2 -15 ounce cans, rinsed and drained (I used Rancho Gordo Snowcap Heirloom Beans)
1 tablespoon white wine vinegar
Salt and pepper

Directions:

In a large pot, heat the olive oil and add chopped onions. Cook until tender. Stir in the broth, nutritional yeast, potatoes, garlic and dill. Bring to a boil, then reduce heat to a simmer, cover and cook for 25 minutes, until potatoes are tender.

Stir in the beans. Take 4 cups of soup out of the pot and place in a large bowl. Use a hand blender to blend until smooth. Add this back to the pot.

Add the white wine vinegar, stir, and cook over low heat for 5 minutes. Season with salt and pepper and serve.

"Chick'n" Rice Layered Soup in a Jar

Ingredients:

"Chick'n" flavored vegetable broth powder/paste to make 2 cups of broth
1 carrot, thinly sliced
1 celery stalk, thinly sliced
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons fresh chopped onion or 1 tablespoon of dehydrated onion
10 sprigs of parsley--leaves pinched off and finely chopped or 1 tablespoon dried parsley
1/2 cup instant rice
mock chicken (optional)
salt/pepper

Directions:

In a wide mouthed quart mason jar, layer the ingredients. First, place the vegetable broth powder/paste in the bottom of the jar. Layer the carrots, celery, corn, peas, and onions pressing down as each one is added. Top with parsley and rice.

When you are ready to serve, add hot water (180 to 200 degrees) to the jar to within ¼ inch of the top. Screw the top on and shake to combine. Allow to sit for 5 minutes until the rice is soft. Add the mock chicken (if desired), shake again, season with salt/pepper and serve.

Notes:

Layered soup in a jar was an idea that I had for fresh soup at work. I use hot water from the coffee maker/hot water dispenser to reconstitute the soup.

Spicy Lemongrass Layered Soup in a Jar

Ingredients:

Vegetable broth powder/paste to make 2 cups of broth
2 teaspoons dried lemongrass, pulsed a few times in a coffee mill
1 cup cabbage, medium dice
½ cup carrots, thinly sliced
1 medium tomato, medium dice
Handful of fresh cilantro
2 ounces of rice sticks, cut so that they are no longer than 4 inches

Directions:

In a wide mouthed quart mason jar, layer the ingredients. First, place the vegetable broth powder/paste and lemongrass in the bottom of the jar. Layer the cabbage and carrots, pressing down as each one is added. Spoon the tomatoes into the jar and top with cilantro. Place the noodles into the jar.

When you are ready to serve, add hot water (180 to 200 degrees) to the jar to within ¼ inch of the top. Screw the top on and shake to combine. Allow to sit for 5 minutes until the noodles are soft. Shake again and serve.

Notes:

Layered soup in a jar was an idea that I had for fresh soup at work. I use hot water from the coffee maker/hot water dispenser to reconstitute the soup.

Persian Eggplant Stew

Ingredients:

2 medium eggplants
2 tablespoons salt
2 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon pepper
¼ teaspoon nutmeg
6 tablespoons olive oil
1 28 ounce can of diced or crushed tomatoes
3 tablespoons lemon juice

Directions:

Cut the unpeeled eggplant into 1 inch pieces. I slice them into 1 inch rounds and then cut into quarters or sixths. Place in a colander and sprinkle with salt and let stand for about 20 minutes to remove the moisture and bitterness.

Heat the 2 tablespoons of olive oil in a large soup pan or Dutch oven over medium heat. Add onions, salt, cinnamon, pepper and nutmeg and cook over medium heat until the onion is translucent. Add canned tomatoes, and lemon juice, reduce heat, partially cover, and let simmer for 20 minutes.

Next, wash the salt off the eggplant and pat dry with a towel. In a separate skillet, heat 6 tablespoons of olive oil. Sauté the eggplant for about 5 minutes until golden. Add the eggplant to the pan containing the other ingredients and combine. Cook for another 10 to 15 minutes.

Notes:

Serve over rice.

Roasted Garlic Soup

Ingredients:

1 cup of raw cashews
4 medium heads of garlic
4 tablespoons of olive oil
2 medium onions, sliced
1 teaspoon dried thyme leaves
4 cups vegetable broth

Directions:

Cover the cashews with water to soak.

Preheat oven to 350 degrees. Take two of the heads of garlic and separate the cloves but do not peel. Toss the cloves with 2 tablespoons of olive oil and season with salt and pepper. Place in a baking dish and tightly cover with foil. Roast garlic cloves in oven until golden brown and tender, about 45 minutes.

Heat the remaining 2 tablespoons of oil in a stock pot over medium heat and add onions and thyme. Cook until translucent, about 5 minutes. Take the remaining two heads of garlic and separate/peel the cloves. Add vegetable broth and raw garlic to the onions, cover and simmer over low heat for 30 minutes. When the roasted garlic is finished, squeeze the cloves from the peels into the pot of soup.

Drain the cashews and transfer to a blender. Add just enough water to cover the nuts. Blend on high speed until it is a smooth consistency. Transfer the cashew/water mixture to a measuring cup—no need to clean the blender. Add the soup to the blender in batches and blend until smooth. Return the blended soup and cashews to the stock pot and combine, heating through.

Notes:

This seems like a lot of garlic, but it is by no means overwhelming. Peeling garlic is sticky business. An alternative is to purchase garlic cloves that are already peeled.

Vegan Chili

Ingredients:

3 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 cups of frozen or canned corn
1/2 cup bulgur
3/4 cup dry texturized vegetable protein (TVP)
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon ground chipotle pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 14-ounce can diced roasted tomatoes
2 15-ounce cans of whatever type of bean you like (garbanzo, black, cannellini, fava, etc.)
4 cups vegetable broth
Frank’s RedHot Cayenne Pepper Sauce (if desired)
Vegan sour cream or cashew cream (if desired)

Directions:

Heat oil in a large stock pot over medium heat. Add onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes. Add corn and heat through. Add bulgur, TVP, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute. Stir in tomatoes and beans, then pour in broth. Bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 45 minutes.

Notes:

If you like spicy chili, mix in a tablespoon or two of Frank’s. Top with vegan sour cream or cashew cream and chopped red onions.

Summer Squash and Basil Soup

Ingredients

2 tablespoons of olive oil
6 yellow squash or zucchini or a combination
1 large onion
6 cups of vegetable broth
1/2 cup basil
1 1/2 tablespoons flour
Salt and pepper
Lemon, juiced

Directions

Cut the squash or zucchini into medium sized cubes. Cut the onion into 1/4 inch slices. Heat the oil over medium heat in a large stockpot. Add the zucchini and onion and saute until the onions are translucent and the zucchini is tender. 

Add the stock and bring to a boil. Reduce heat and cover, cooking for 20 minutes. Add the basil and cook for another 5 minutes. Remove a cup of the stock and whisk the flour into the stock until it is free of lumps. Add the mixture back to the soup and stir until combined.

Remove from heat and use a hand held blender to puree until smooth. Add the salt and pepper to taste and lemon juice.

Roasted Tomato Soup

Ingredients:

15 medium ripe tomatoes
3 medium onions
12 cloves of garlic
2 tablespoons sea salt
1 tablespoon pepper
1/2 cup olive oil
up to 8 cups of vegetable broth
4 cups fresh basil
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes

Directions:

Preheat oven to 400 degrees.

Core and cut tomatoes in quarters. Slice the onions into 1/4 inch rings. Chop the garlic cloves. Place all veggies in a baking dish and pour olive oil on top. Sprinkle salt and pepper on veggies and then mix the veggies up so that they are coated. Bake in the oven for 40 minutes.

Using a slotted spoon, transfer the roasted veggies to a large stock pot. Pour the liquid that remains in the bottom of the baking dish into a measuring cup. Add enough vegetable broth to create 8 cups of liquid. Add the broth and remaining ingredients to the stock pot and bring to a boil. Reduce heat and simmer for 40 minutes. Blend with the immersion blender until it is the texture that you desire.

Notes:

This is the perfect soup to make when you have an abundance of ripe tomatoes. You will not believe how good it is!

Butternut Squash Soup

Ingredients:

1 medium butternut squash (about 2 1/4 pounds)
Olive oil spray
1 medium onion, chopped
1 tablespoon freshly grated ginger
3 tablespoons olive oil
3 cups vegetable broth
2 cups water
salt and pepper to taste

Directions:

Cut the squash in half lengthwise and scoop out the seeds. Spray the inside and arrange the halves cut side down in a roasting pan. Bake the squash at 375 degrees for 40-45 minute until tender (use a fork to test). Set aside to cool. When it is completely cooked, scoop the flesh from the skin.

While the squash is baking, cook the onion and ginger in the oil on low heat in a soup stock pan for 5 minutes or until the onion is softened. Add the vegetable broth and water and simmer the mixture for 10 minutes covered.

Add the squash pulp to the saucepan. Using a handheld blender, blend the soup while in the pan until it reaches a smooth consistency. Add salt and pepper to taste.

Pasta e Fagioli

Ingredients:

16 ounce bag of dry beans
4 tablespoons of olive oil
1/4 teaspoon red pepper flakes
8 garlic cloves--chopped finely
1 large white onion--chopped
4 stalks celery--chopped
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh rosemary
8 ounces of small shells or other small pasta
1 bunch of fresh Italian parsley
Olive oil for garnishment
Vegan parmesan cheese, if desired

Directions:

Cover beans with water and soak for 6-8 hours or overnight.

Place the olive oil in a stock pot and saute garlic, onion and celery until translucent. Add red pepper flakes and stir.

Add vegetable broth, water and beans to the sauteed vegetables. Place the bay leaf, thyme and rosemary in a large tea ball or cheese cloth tied with string. Drop this into the stock pot. Bring to boil and then reduce heat and simmer. Stir occasionally and simmer for 1 1/2 to 2 hours until beans are cooked through.

In a separate pan, cook the pasta according to package directions.

To serve, place 1/2 cup pasta in a bowl and then spoon a few ladles of the soup from the stock pot on top. Add a dollop of olive oil into the middle of the soup and then garnish with parsley. Sprinkle with parmesan cheese, if desired.

Vegan Onion Soup

Ingredients:

4 tablespoons olive oil (I love California Olive Ranch brand)
2 medium onions, sliced thinly
1 tablespoon flour
1/2 cup cooking sherry or white wine
4 cups vegetable broth
French bread, cut in one inch diagonal
Daiya cheese (if desired)

Directions:

In saucepan, brown onions in olive oil and sprinkle with flour. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. The onions will stick to the pan but be patient. After 20 minutes at low heat, pour in wine or sherry. Add vegetable broth and cook for 5 minutes. Preheat broiler in oven. Place French bread in oven on baking sheet to toast. If cheese is desired, place toasted french bread on surface of the soup, sprinkle with cheese and place under broiler for 15 seconds, 6 inches below hot broiler.