Most vegan hot and sour soup recipes lean on chili paste for the heat and tip the vinegar in at the start, and the bowl ends up either flat or sharp without much depth. My version gets its real heat from ground white pepper cooked into the broth, the way a Chinese restaurant kitchen does … Read more
This vegan mushroom barley soup is what I make when the first cold week lands and I want something that tastes like it simmered all afternoon without actually babysitting a pot. Cremini and shiitake mushrooms get browned properly first, then a soffritto of onion, carrot, and celery goes in, and pearled barley thickens the broth … Read more
The cheddar flavor in this vegan broccoli cheddar soup comes from nutritional yeast, Dijon mustard, and a splash of cider vinegar rather than a block of cheese, and that combination is what keeps the bowl from tasting like plain blended vegetables. A single Yukon gold potato thickens the broth once it hits the blender, so … Read more
I roast the squash and a whole head of garlic together before anything hits the pot, because simmering raw cubes in broth leaves vegan butternut squash soup watery and a little flat. Once the cut sides caramelize in the oven, the squash blends into a thick bowl that actually tastes like squash instead of thin … Read more
This vegan lentil soup is the recipe I come back to when I want a whole pot of dinner with almost no effort. The red lentils break down as they simmer, so you end up with a thick, creamy bowl without any dairy or blending, and the whole thing cooks in a single pot. Most … Read more