Bringing centuries of plant-based recipes to today’s tables.
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
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 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
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 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