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