Bringing centuries of plant-based recipes to today’s tables.
Introduction Biscuit Soup demonstrates how even scraps or day-old biscuits can be turned into something comforting and thrifty. Historically, nothing went to waste in a careful kitchen; dried bread or leftover biscuits found new life when simmered in milk or a simple broth. The result is a thick, porridge-like soup that may surprise those who’ve … Read more
Introduction Brown Gravy Soup is essentially a soup built from a well-browned roux. Instead of merely thickening a sauce, the idea here is to create a more substantial dish by adding extra stock, onions, and optionally mushrooms to form a soup that recalls the savoriness of gravy but in spoon-friendly form. It’s a cozy, richly … Read more
Introduction This variation on chestnut soup incorporates a savory stock to deepen the flavor profile. While chestnuts already boast a gentle sweetness, the stock (vegetable stock, in most modern vegetarian adaptations) lends a backbone of savory notes. Onions, carrots, and celery often join the mix, sautéed in butter before being thickened with a little flour. … Read more
Chestnut Purée is closely related to Chestnut Soup but is typically thicker and more concentrated. While some might serve it as a side dish, you can easily thin it into a soup or sauce if you like. Chestnuts have long been revered for their mildly sweet taste and starchy consistency, making them ideal for puréed … Read more
Introduction Chestnut Soup carries a certain seasonal charm, often evoking images of cozy kitchens and cool autumn or winter evenings. Chestnuts themselves, once extensively gathered from local trees, have a mildly sweet, starchy flavor that transforms beautifully into a smooth, velvety soup. The process begins with preparing the chestnuts—either roasting or boiling them enough to … Read more
Introduction German Lentil Soup brings a delightful twist to the usual lentil fare by incorporating diced potatoes and a finishing splash of vinegar. The potatoes lend body and a pleasant starchy bite, while the vinegar adds a subtle tang that brightens each spoonful. This harmonious blend of earthy lentils, mild potatoes, and sharp acidity epitomizes … Read more
Introduction While using stock certainly enhances the complexity of soups, it isn’t always on hand. Lentil Soup Without Stock proves that water alone, coupled with basic vegetables, can still produce a hearty and pleasing meal. Lentils bring plenty of richness to the pot, releasing both flavor and starch as they simmer. A bit of onion, … Read more
Introduction Lentil Soup has long been a treasured staple among vegetarian dishes, celebrated for its earthy taste and surprising heartiness. Lentils, whether red, green, or brown, cook relatively quickly compared to other legumes, rendering them perfect for soups that can be prepared without lengthy soaks. Once simmered, their velvety texture and gently nutty flavor can … Read more
Introduction White Haricot Soup takes the comforting nature of haricot beans a step further by emphasizing their naturally pale hue. This gentle soup often relies on a simple roux (a combination of butter and flour) to create a creamy or velouté-like consistency, though it remains pleasantly mild in flavor. Onions provide a foundation, while a … Read more
Introduction Haricot beans are a kitchen staple with a long history of nourishing families. Whether known as navy beans or haricots, these small white legumes become gentle and creamy when simmered. Haricot Soup takes advantage of that texture to create a comforting meal that’s surprisingly versatile. Onions, carrots, and celery often accompany the beans, lending … Read more