Bringing centuries of plant-based recipes to today’s tables.
Introduction Vermicelli Soup recalls a simpler era when thin noodles, often associated with more elaborate dishes, were gently cooked in broth to produce a delicate, slurp-worthy meal. Vermicelli pasta, owing to its slender strands, cooks remarkably quickly. Cooks of old often welcomed this quality, as it saved precious fuel on the stove. Today, we appreciate … Read more
Introduction Macaroni Soup is a comforting classic, combining tender pasta with a simple, savory broth. Often served as a lighter dish, it can be surprisingly satisfying when enriched with onions, carrots, and celery. Historically, pasta was prized for its ability to stretch a meal, and even a modest handful of macaroni could make soup feel … Read more
Introduction Julienne Soup is named for the fine, matchstick-like way in which its vegetables are cut. This technique is not merely decorative—it ensures that each piece cooks evenly, and the resulting soup has a visually appealing medley of colors. Traditionally, carrots, turnips, leeks, celery, and onion form the base, all simmered in a simple stock, … Read more
Introduction Onion soup, in many forms, has charmed countless diners with its simplicity and depth. This version, adapted to vegetarian methods, relies on little more than onions, a bit of flour, and a gentle stock. The onions are slowly softened, bringing out their natural sweetness, then combined with a roux that thickens the soup into … Read more
Introduction For those moments when you haven’t got any stock on hand—or simply wish to appreciate the peas’ natural flavor—this version of split pea soup eschews broth entirely. You may be pleasantly surprised at how water alone, combined with onions, carrots, and celery, can yield a hearty, gently flavored bowl. Traditionally, cooks have long recognized … Read more
Introduction Split peas, whether green or yellow, have long been a mainstay in thrifty kitchens, prized for their hearty texture and budget-friendly nature. A good bowl of split pea soup can be astonishingly comforting, especially on a brisk day. This recipe captures the essence of dried peas simmered gently with a few supporting vegetables, resulting … Read more
Green Pea Soup is a delightful staple that bridges fresh and comforting flavors. Picture handfuls of bright green peas simmering alongside lettuce, their sweet notes mellowed by gentle seasoning. This recipe comes from a tradition of making the most of seasonal peas in early summer, yet it can be prepared year-round using frozen peas, which … Read more
Introduction There’s something uniquely comforting about a thick soup that can practically stand on its own as a meal. In times past, such soups were often fortified with starchy vegetables like potatoes, adding body while simultaneously extracting every bit of flavor from a handful of humble produce. This stock for thick soup embraces that tradition. … Read more
Introduction I recall a time when every bit of produce had to be used wisely, and a fine clear stock could make the most of even the simplest vegetables. This recipe for clear soup stock, adapted from a centuries-old approach, still holds its place in my modern kitchen. The process involves coaxing subtle flavors from … Read more