PHOTOGRAPHS BY RIKKI SNYDER ✷ FOOD STYLING BY LESLIE ORLANDINI ✷ RECIPES BY OLIVIA ROSZKOWSKI
These soups are so on. In fact, we think they are pots of perfection. Not only are they quick to make (most can be ladled up piping hot in less than an hour), our hearty recipes call for produce that’s at its peak of freshness and flavor during the autumn harvest season as well. The soups are fully plant-based—but also hearty, savory, satisfying. Globally-inspired spices bring some heat and flavor, along with an extra dose of soulfulness. And to top it all off—literally—many of the soups feature clever garnishes for extra texture and taste. Just like the commercial jingle says: These are soups that eat like a meal!
Creamy Parsnip Soup with Caramelized Apple Chutney
Yields 6 cups soup; 1 ¼ cups chutney
FOR THE CREAMY PARSNIP SOUP
Gather
4 medium parsnips
1 yellow onion
3 garlic cloves
3 tablespoons olive oil
2 teaspoons sea salt
1/3 cup unsalted cashews
4 cups vegetable stock
To Make
Peel parsnips and cut into a rough dice (approximately 3 ½ cups).
Peel onion and cut into a rough dice (approximately 1 ½ cups).
Mince garlic or, alternatively, pass through a garlic press.
Add olive oil to a medium pot and heat for 20 seconds over medium heat.
Stir in parsnips, onions, minced garlic, sea salt, and cashews. Sweat for 3 to 5 minutes, stirring occasionally. Vegetables should not take on any color.
Add vegetable stock and bring mixture to a simmer.
Cook for 20 minutes, or until vegetables are tender.
Blend in batches until smooth, making sure to vent the top to safely allow steam to escape. Serve warm, topped with Caramelized Apple Chutney.
FOR CARAMELIZED APPLE CHUTNEY
Gather
1 bunch rainbow chard
1/3 cup golden raisins
2 tablespoons apple cider vinegar
2 granny smith apples
2 tablespoons ghee (or oil of choice)
1 teaspoon black mustard seeds
Pinch sea salt
To Make
Roughly chop chard and dice stems.
Add chard to a pan with a splash of water. Cover and steam for 5 minutes over medium heat. Remove from pan and set aside to cool.
Soak raisins in apple cider vinegar for 5 minutes.
Peel apples, core and cut into a small dice (approximately 3 cups).
Add ghee to same pan used to cook chard.
Fold in apples and cook for 5 minutes over medium-high heat. Stir occasionally.
Add soaked raisins, mustard seeds, and sea salt; cook for an additional minute.
Stir wilted chard into Parsnip Soup before serving. Top with Caramelized Apple Chutney.
Spiced Tomato Soup with Tandoori Chickpeas
Yields 12 cups soup; 2 ½ cups chickpeas
FOR THE TANDOORI CHICKPEAS
Gather
2 (14 ounce) cans chickpeas
2 tablespoons tandoori spice
3 tablespoons olive oil
2 tablespoons maple syrup
½ teaspoon sea salt
To Make
Preheat oven to 375º F. Place baking tray in oven while the preheating is taking place.
Drain and blot dry chickpeas.
Stir together tandoori spice, olive oil, maple syrup, and sea salt in a medium bowl. Fold in chickpeas and allow to marinate for 5 minutes, stirring occasionally.
Spread marinated chickpeas in a single layer on a parchment-lined baking tray.
Bake for 30 minutes, tossing every 10 minutes. Note: If crispier chickpeas are desired, continue to bake at 350ºF for additional 15 to 20 minutes.
FOR THE SPICED TOMATO SOUP
Gather
3 garlic cloves
2-inch piece ginger
2 zucchinis
3 tablespoons ghee (or oil of choice)
2 teaspoons brown mustard seeds (or cumin seeds)
2 (28-ounce) cans crushed tomatoes
4 cups vegetable stock
1 tablespoon kala namak (or sea salt)
1 tablespoon apple cider vinegar
2 tablespoons maple syrup
To Serve
1 tablespoon nigella seeds
1 small bunch mint leaves
Make It
Peel and mince garlic or, alternatively, pass through garlic press.
Peel and finely grate ginger (approximately 2 ½ tablespoons).
Peel and grate zucchinis (approximately 3 cups).
Add ghee, minced garlic, grated ginger, and mustard seeds to a medium pot over medium heat and allow flavors to bloom for 3 minutes, stirring frequently.
Add zucchini, scraping the bottom of the pot with a wooden spoon.
Stir in crushed tomatoes (approximately 6 ½ cups), vegetable stock, and kala namak.
Bring mixture to a simmer. Cook for 20 minutes, stirring occasionally.
Turn off heat. Stir in apple cider vinegar and maple syrup.
Serve warm, garnished with Tandoori Chickpeas, nigella seeds, and torn mint leaves.
Carrot Harissa Soup with Crushed Roasted Peanuts
Yields 6 cups soup; ¾ cup peanuts
Gather
2 medium leeks
3 carrots
3 garlic cloves
3 tablespoons olive oil
2 teaspoons sea salt
2 tablespoons harissa paste, or to taste
¼ cup oat flour
4 cups vegetable stock
Make It
Remove green parts of leek and discard. Slice remaining leek in half lengthwise and cut into half-moons (approximately 3 cups). Rinse off any excess sand. Place in a colander, submerged in a bowl of cold water to allow any remaining sand to fall to the bottom.
Peel carrots and grate on box grater (approximately 3 cups).
Peel and mince garlic or, alternatively, pass through garlic press.
Warm olive oil in a medium pot over medium heat for 30 seconds.
Add the sliced leeks and salt. Cook for 3 minutes.
Add grated carrots and sweat for additional 3 minutes.
Stir in minced garlic, harissa paste, and oat flour. Cook for additional minute.
Add vegetable stock and bring mixture to a simmer.
Cook on low heat for 15 minutes, stirring occasionally.
To Serve
¾ cup peanuts
pinch sea salt
1 small bunch cilantro
¾ cup plain yogurt (or vegan yogurt)
Make It
Add peanuts to a small pan. Toast for 3 to 5 minutes on medium-low heat, stirring occasionally.
Cool peanuts slightly. Add to a molcajete (a mortar and pestle made from volcanic stone) and crush (or cut peanuts into small pieces with a sharp knife). Sprinkle with a pinch of salt.
Destem cilantro and chop leaves.
Pour hot soup into bowl. Top with crushed peanuts, chopped cilantro, and a dollop of yogurt.
Preserved-Lemon Chickpea Orzo Soup
Yields 8 cups
Gather
3 garlic cloves
1 preserved lemon
3 rosemary sprigs
3 tablespoons olive oil
pinch turmeric powder
1 (14 ounce) can chickpeas
1 cup orzo
8 cups vegetable stock
2 teaspoons sea salt
1 cup Brussels sprouts
½ cup Parmesan cheese or vegan Parmesan (optional)
To Make
Peel and mince garlic cloves or, alternatively, pass through a garlic press.
Deseed and finely chop preserved lemon (approximately 3 tablespoons).
Bruise rosemary sprigs with a wooden spoon and tie sprigs together with culinary twine.
Add olive oil, minced garlic, chopped preserved lemon, whole rosemary sprigs, and turmeric powder to a medium pot.
Cook over medium heat for 1 minute, stirring frequently.
Drain and rinse chickpeas (approximately 1½ cups). Add to pot, along with orzo, vegetable stock, and sea salt.
Bring mixture to a simmer. Cook over a low flame for 10 minutes, stirring occasionally. Remove and discard rosemary sprigs.
Cut off the bottoms of each Brussels sprout and discard. Separate each sprout into individual leaves. Keep trimming the bottom to release more leaves (approximately 2 cups).
Add Brussels sprout leaves to hot soup right before serving.
Top with Parmesan of choice, if desired.
Spicy Lentil ‘Chorizo’ Soup with Blistered Pepitas
Yields 6 cups soup; 1 ½ cups pepitas
FOR THE LENTIL ‘CHORIZO’ SOUP
Gather
4 ribs celery
2 medium carrots
4 garlic cloves
3 tablespoons olive oil
2 teaspoons sea salt
2 teaspoons smoked paprika
pinch of saffron threads
¼ teaspoon cayenne pepper, or to taste
¼ cup tomato paste
1 cup red lentils
4 cups vegetable stock
1 small bunch lacinato kale
To Make
Slice celery into ½-inch thick slices (approximately 1½ cups).
Peel and slice carrots into ½-inch rounds (approximately 1 cup).
Mince garlic or, alternatively, pass through a garlic press.
Warm olive oil in a medium pot for 30 seconds over medium heat. Add celery, carrots, and sea salt. Sweat for 3 minutes, stirring occasionally.
Add garlic, smoked paprika, saffron, and cayenne pepper; cook for additional minute. Stir in tomato paste.
Rinse lentils in a strainer under cold running water and stir into mixture.
Add vegetable stock and bring mixture to a simmer.
Cook for 15 minutes, stirring occasionally.
Destem and chop kale into small pieces (approximately 2½ cups).
Stir kale pieces into hot soup before serving.
Serve garnished with Blistered Pepitas.
FOR THE BLISTERED PEPITAS
Gather
1/3 cup pitted green olives
2 garlic cloves
1 cup pumpkin seeds
2 tablespoons olive oil
To Make
Slice olives, blotting off excess moisture. Mince garlic or, alternatively, pass through a garlic press.
Add pumpkin seeds and olive oil to a cast iron or sauté pan over high heat. Cook for 2 minutes until seeds start sizzling and popping, stirring frequently.
Reduce heat to low. Add olives and garlic. Cook for additional minute, while stirring.
Jammy French Onion Lentil Soup
Yields 7 cups soup; 2 cups roasted shallots
FOR THE FRENCH ONION SOUP
Gather
1 cup black lentils
3 yellow onions
6 sprigs thyme, more for garnish
3 garlic cloves
3 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon garam masala (or ground cumin)
4 cups vegetable stock
To Make
Rinse lentils. Add to a small pot and cover with water. Water level should be about 1 inch above lentils.
Bring to a simmer, and cook lentils for 15 to 20 minutes, or until tender. Drain and gently rinse with low-pressure cold water (as to not have the lentils disintegrate).
Peel and slice onions into thin slices (approximately 5 cups).
Destem and chop thyme leaves (approximately 1 teaspoon).
Peel and mince garlic cloves or, alternatively, pass through a garlic press.
Add olive oil to a medium pot and warm over medium heat for 20 seconds.
Stir in onions and sea salt to pot.
Cover with lid and allow to steam for 10 to 12 minutes, occasionally lifting lid to stir.
Stir in minced garlic, thyme, and garam masala; cook for an additional minute.
Add stock and bring mixture to a simmer. Cover and cook for 15 minutes.
Add in cooked lentils.
Serve soup hot. Garnish with roasted shallots and additional fresh thyme.
FOR THE ROASTED SHALLOTS
Gather
6 shallots (approximately ½ pound)
3 tablespoons olive oil
¼ teaspoon sea salt
To Make
Preheat oven to 375º F. Place baking tray in oven while it preheats.
Peel and quarter shallots lengthwise, leaving some root intact.
Toss shallots with olive oil and sea salt in a bowl.
Line hot tray with parchment paper, spread out shallots, and roast for 20 minutes or until golden and tender, turning once at the halfway point.
Tofu Scallion Wonton Soup with Quick Chili Oil
Yields 24 wontons; 8 cups soup; ¾ cup chili oil
FOR THE QUICK CHILI OIL
Gather
1-inch piece fresh ginger
3 garlic cloves
2 tablespoons sesame seeds
2 teaspoons red chili flakes
2/3 cup toasted sesame oil
¼ teaspoon sea salt
To Make
Peel and grate ginger (approximately 1 tablespoon). Mince garlic or, alternatively, pass through a garlic press.
Add sesame seeds to a small saucepan over medium heat and toast for 1 minute.
Reduce heat to low. Add ginger, garlic, red chili flakes, toasted sesame oil, and salt.
Simmer for additional minute. Steep for 15 minutes. Store any leftover oil in refrigerator.
FOR THE WONTONS
Gather
3 tablespoons quick chili oil
1 block firm tofu
2 tablespoons fermented black bean sauce, or to taste
2 tablespoons organic cornstarch
24 wonton wrappers
To Make
Crumble tofu and squeeze well between palms to remove all excess moisture.
Warm large saute pan over medium flame; add Chili Oil and crumbled tofu. Cook for 5 minutes, or until lightly golden, stirring frequently.
Stir in fermented black bean sauce and cornstarch. Allow to cool completely.
Lay wonton wrappers on a flat surface and brush the outer edge of each wrapper with water. Add 1 tablespoon of filling to the center of each wrapper. Fold each filled wrapper over, pressing firmly to seal, removing any air bubbles. Dip fingers in water and press the two ends of each filled wrapper together to form wonton.
FOR THE STOCK
Gather
1 Chinese purple eggplant
2 tablespoons chili oil, more for garnish
6 cups vegetable stock
2 tablespoons fermented black bean sauce
1 teaspoon sea salt
1 cup frozen broccoli
To Make
Dice eggplant. Add 2 tablespoons chili oil to medium pot and saute eggplant for 2 to 3 minutes over high flame. Distribute among bowls.
Bring vegetable stock to a simmer. Add fermented black bean sauce and sea salt.
Working in batches, add 8 Wontons and simmer for 3 minutes. Remove with slotted spoon and place in serving bowls. Repeat with remaining wontons.
Add frozen broccoli to broth. Simmer for 30 seconds.
Ladle broccoli and broth into bowls and top with additional Chili Oil to taste.
