Recipe from: www.care2.com

• 1 tablespoon extra-virgin olive oil
• 2 leeks, white and light green parts washed and sliced into 1/4-inch slices
• 2 cups chopped yellow onion
• 1/2 teaspoon sea salt
• 3 cloves garlic, minced
• 2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
• 4 cups vegetable stock
• 2-3 teaspoons fresh rosemary leaves

Preparation

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 tablespoons chopped garlic
• 1 bunch kale, stems removed and leaves chopped (YES the whole bunch)
  
• 8 cups vegetable stock
  
• 4 medium sized tomatoes, diced
  
• 4 white potatoes, peeled and cubed
• 30 ounces cannellini beans or half cannellini beans and half kidney beans
  
• 1 Tablespoon Italian seasoning
• 2 Tablespoons dried parsley
• salt and pepper to taste

Preparation

1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes.
2. Stir in the water, vegetable stock, tomatoes, potatoes, beans, Italian seasoning, and parsley.
3. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Adapted from www.allrecipes.com

• 1 butternut squash, halved and seeded
• 2 large onions, peeled and quartered
• 1 medium head garlic
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon brown sugar
• 1 teaspoon mild curry powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 1 cup coconut juice

Preparation

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil.
2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
3. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
5. Remove bay leaf and serve hot.

Adapted from the book Vegan Soups and Hearty Stews for All Seasons, by Theresa Rafetto

Note: Seitan is pure wheat gluten, and those who avoid gluten should avoid this ingredient.

• 12 to 16 ounces seitan, cut into bite-sized pieces
• 1 large bunch broccoli, cut into bite-sized pieces
• 2 cups fresh green beans, trimmed and cut into 1-inch pieces
• 3 large carrots, peeled and sliced diagonally
• 2 cloves garlic, minced
• 15-ounce can baby corn, liquid reserved
• 4 ounces fine wheat rice noodles
• 32-ounce carton low-sodium vegetable broth
• 1 1/2 cups crimini mushrooms, sliced
• 2 teaspoons grated fresh or jarred ginger, to taste
• 3 tablespoons cornstarch
• 3 tablespoons reduced-sodium soy sauce
• Freshly ground pepper to taste

Preparation

1. Drain any broth from the seitan into a soup pot or large, steep-sided stir-fry pan. Cut the seitan into bite-sized chunks and set aside. Add the broccoli, green beans, carrots, and garlic to the pot or pan with the liquid from the baby corn. Bring to a rapid simmer, then lower the heat. Cover and simmer for 5 minutes, or until the broccoli and green beans are bright green, making sure there is enough liquid in the pan to keep the bottom moist.
2. Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths. Set aside until needed.
3. Meanwhile, add the broth, seitan, mushrooms, ginger, and baby corn to the pan. Bring to a rapid simmer, then lower the heat. Cook over medium-high heat, uncovered, until the vegetables are tender-crisp, about 8 to 10 minutes.
4. Put the cornstarch in a small bowl or mixing cup and stir in just enough of the liquid from the soup pot to smoothly dissolve it. Slowly pour into the soup pot and simmer just until the broth has thickened up. Stir in the soy sauce and noodles, season with pepper, and serve at once in shallow bowls.

Adapted from www.vegweb.com

• 2 pounds asparagus
• 1 1/2 tablespoons light margarine or canola oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 large potato, finely diced
• 3 cups water
  
• 1 teaspoon dried dill
• 1/2 teaspoon dried basil
• Dash of nutmeg
• 1/2 to 1 cup plain rice milk or other non-dairy milk
• Salt and freshly ground black pepper

Preparation

1. Cut about 1 inch off the bottoms of the asparagus stalks and discard. Scrape any tough skin with a vegetable peeler. Cut the stalks into approximately 1-inch pieces, setting aside the tips.
2. Heat the margarine or oil in a large soup pot. Add the onion and saute until it is golden. Add the asparagus pieces, garlic, potato, water or stock, dill, basil and nutmeg. Bring to a simmer, then cover and simmer gently until the asparagus and potatoes are tender, about 15 minutes. Remove from the heat.
3. With a slotted spoon, transfer the solid ingredients to the container of a food processor or blender. Process in batches until smoothly pureed, then stir back into the liquid in the soup pot. Add enough rice milk to achieve the desired consistency.
4. Season to taste with salt and pepper and return to low heat. Steam the reserved asparagus tips until tender-crisp. Stir them into the soup and simmer over very low heat for another 5 minutes. You can serve this at once, or let it stand for an hour or so to flavor, then heat through as needed.

• 5 cups water
• 1 cup dried red lentils
• 2 cups onions, chopped
• 2 cups potatoes, chopped
• 8 cloves garlic, peeled and left whole
• 1 tablespoon canola oil
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/3 cup fresh cilantro, chopped
• 3 tablespoons fresh lemon juice
• salt and pepper

Preparation

1. Add the first 5 ingredients to a large pot; cover and bring to a boil.
2. Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
3.  Take pot from stove burner and set aside.
4. In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
5. Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
6. Set spice mixture aside for 1 minute to cool.
7. Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
8.  You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
9. Add in lemon juice; stir to combine.
10. Rewarm soup in soup pot; season if needed with salt/pepper.

Adapted from www.vegkitchen.com

• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tablespoon garlic, minced
  
• 1 tablespoon ginger, minced
  
• 3 1/2 ounces red lentils, washed
• 1 tablespoon cumin powder
• 1 vegetable bouillon cube
• 1 tsp turmeric powder
• 1 tablespoon coriander powder
• 3 1/2 ounces diced tomatoes (Muir Glen Organic Fire Roasted Diced Tomatoes)
• 2 tablespoons lemon juice
• Salt and freshly ground pepper to taste

Preparation

1. Heat oil in a pan, saute onion, chilies, ginger, garlic for 2 minutes. Stir in lentils and 2 cups of water, soup cube and bring to boil. Reduce heat, boil stirring occasionally for 20 to 30 minutes until lentils are soft.
2. Add tomatoes, ground coriander, cumin, turmeric, salt and pepper to taste cook stirring. Turn off heat and mix lemon juice.
3. Serve soup in bowls and garnish with chopped coriander and green chilies.
   

Adapted from www.betterrecipes.com

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 sweet onion, chopped
• 5 stalks celery, sliced
• 5 carrots, sliced
• 6 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 1 cup chopped tomatoes
• 1/2 lb. fresh green beans, trimmed & cut
• 1 can kidney beans, drained
• 1 cup fresh spinach
• 3 zucchini, halved and sliced
• 1 can cannelloni beans, drained (Eden Organic Cannelloni Beans)
• 1 1/2 teaspoons dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• Salt and pepper to taste
• 1/2 of a 1 lb box ditalini pasta, cooked
• 2 tablespoons grated Parmesan cheese for topping (optional)
• 1 tablespoon olive oil (optional)

Preparation

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 1-2 minutes. Add onion and saute for 4 to 5 minutes. Add vegetable broth, celery, carrots, green beans and tomatoes. Bring to boil, turn down and simmer until vegetables are tender, stirring frequently. Add kidney beans, cannelloni beans, zucchini, spinach, oregano, basil, parsley, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Add more water if needed for soup consistency.
   
2.  Fill a medium saucepan with water and bring to a boil. Add ditalini pasta and cook the recommended time for pasta that is going into soup. (It is usually a few minutes less than completely cooked pasta.) Drain water and add pasta to soup when vegetables are tender.
3.  Optional serving suggestions: Sprinkle Parmesan cheese on top. Drizzle with olive oil and serve.

Adapted from the book: The Daily Bean, by Suzanne Caciola White

• 1 tablespoon extra virgin olive oil
• 1 cup celery, chopped
• 3 carrots, chopped
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon dried parsley
• 1/2 teaspoon dried rosemary
• 4 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 2 cups water
• 8 oz. rotini pasta
• 5 plum tomatoes, chopped
• 1 cup pastina pasta
• 1 15 oz, can cannellini beans
• grated parmesan cheese, to taste

Preparation

1. In a large soup pot, heat oil over medium heat.  Add celery, carrots, onion, garlic, parsley, and rosemary.  Saute, stirring, until vegetables are soft, about 4-5 minutes.
2. Add the broth and water to the vegetables and bring to a boil.  Add the rotini pasta and cook for 6 minutes.
3. Add the tomatoes, pastina, and beans and cook until soup is thickened, about 7-8 minutes.
4. Have the grated cheese available for sprinkling on top of each serving, to taste.