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5 Reviews |  By Ennoia

This recipe was shared with me by my one of my dearest friends. My husband & I have duplicated the recipe many times since our first tasting and it's received many great reviews! This recipe can be altered for a vegetarian's meal.

Recipe #86360

All that I'm saying is give peas a chance! This is a refreshing and light soup from Christine Cushing -- the buttermilk adds a little tang to balance out the sweet peas. While fresh is best, you can also use frozen peas.

Recipe #90990

17 Reviews |  By winkki

When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

Recipe #95135

This is a simple hearty soup that is just perfect in cooler weather. This comes together quickly, but tastes like it has been simmering for hours.

Recipe #100782

This recipe was originally given to me by a French housewife on the Island of Crete in Greece many years ago. Over the years I have adapted/perfected it to fit my guests and my tastes. It is a hearty soup and can be used as a first course or a complete dinner on a cool fall or winter night.

Recipe #101884

A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.

Recipe #102512

My Moroccaine neighbor made this soup for me last year and it has become my absolute favorite. I enjoy it so much I usually triple the recipe to have enough to freeze. It's a hearty, peppery, Mediteranean soup.

Recipe #103200

We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, I had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!

Recipe #105146

I adapted this from The Soup Bible cookbook. Below I show the original ingredients but when I make it I cut the amount of butter to about 2-3 Tbs and substitute light cream for heavy cream. If you don't have fresh thyme, simply add 1/4 tsp dried thyme to the soup.

Recipe #108742

Found this recipe a few years back when I was desperately trying to use up a surplus of frozen green peas. This soup recipe is perfect for a light and lazy summer meal and quick to prepare. Garnish each serving with a mint leaf if desired.

Recipe #116294

This came from an older "American Heritage" cookbook. The small sage flavored meatballs give it quite a different taste!!!

Recipe #117638

A simple soup from The Essential Vegetarian Cookbook.

Recipe #120927

I got this one in my email today from a local grocery store.

Recipe #121190

Somebody was requesting a lentil soup recipe without tomatoes. Here is the one I know. I made it last winter and I really liked it. The recipe says it's low-fat and the soup is definitely quick to throw together. I'm not sure if I used lime as stated or lemon, since I don't usually have lime at home, but do the rest of the ingredients. That's another good thing about this recipe; it uses storecupboard ingredients. I am already looking forward to prepare this soup again when it gets colder... You can use whatever curry paste you fancy. I used a korma paste. This soup freezes well, yet another advantage. I didn't use the yogurt, I tried it with the yogurt, but I preferred it without. However, I thought you might like it with that's why I didn't leave it out.

Recipe #133459

Ultimate healthy variation on the classic pumpkin soup. Very forgiving recipe. Freezes well.

Recipe #133653

I made this soup up the other day and it is real comfort food. Hearty and healthy (well, if you don't count the bacon!) - it makes a big pot and that's a good thing as you'll want more than one bowl. You can make this soup vegetarian by omitting the bacon, but do add a couple of tablespoonfuls of olive oil to saute the onions in.

Recipe #144378

1 Reviews |  By Mischka

A lovely rustic, flavourful soup. A meal in a bowl. Requires overnight soaking of the beans and a little effort, but for great reward. (To reduce cooking time to 30 mins a 425g can of haricot beans and a 225g can of red kidney beans can replace the soaked dried beans.)

Recipe #171554

An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures. The recipe is adapted from Wendy Hutton's beautiful book 'Green Mangoes and Lemon Grass'.

Recipe #187775

A friend found this recipe for a very yummy and hearty soup in an issue of Vegetarian Times. It's originally called "African Chickpea and Spinach Soup" but I modified it to reflect my own Thai-loving taste buds. The original recipe can be found here:

Recipe #304761

12 Reviews |  By Kimke

"Dal" in Indian cooking refers to porridge like dishes made from dried legumes, usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. From one of the Moosewood cookbooks. Prep time includes 2 hours for cooking dried split peas. Serve with rice and raita.

Recipe #64224

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