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