Results for "soup"

Hearty White Bean & Millet Soup

This warming soup features a host of veggies, a touch of flavorful white wine and Parmesan cheese, and millet, a whole grain that cooks up quickly and gives the soup a hearty consistency. This recipe comes to us from Maria Tadic, RD, who blogs at Bean A Foodie.

Serves 4-6

2 tbsp olive oil 2

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Moroccan Split Pea Soup

This Moroccan versions of split pea soup, called Bissara, is hearty, filling delicious, and a breeze to make. The steaming split pea puree, earthy garlic and spices, and rich olive oil are the perfect combination for an enriching and warming winter meal.

This recipe comes to us from Safa of Moroccan

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Roasted Chestnut Soup

Chestnuts are roasted sweet and balanced with apple cider vinegar and soy sauce in this simple soup. Red bell pepper slices and green onions top this winter warmer for a festive veggie crunch

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Creamy Vegetable Noodle Soup

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen.

Jenn says, “This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to

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Curried Butternut Velvet Soup

This simple soup comes together quickly, but dress it up with garnishes of pomegranate seeds (called arils) and fried sage leaves and you’ve got a dish worthy of company! To fry sage leaves, simply heat oil in a pan and cook them for about 5 seconds.

This recipe comes to us from Priscilla of

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Curried Butternut Squash Soup

Butternut squash is roasted, cooked in ginger infused coconut milk and seasoned with cumin, coriander, cinnamon and red pepper. Try topping this hearty soup with our Spicy Peanut Chutney for a little extra punch

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Pumpkin Soup with Millet

Easy pumpkin soup with millet served in pumpkin bowls is nourishing and comforting while being gluten-free and vegan! This recipe doesn’t require a blender!

This recipe comes to us from Happy Kitchen Rocks.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based

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7 Meatless Monday Soup Recipes to Keep You Warm Until Spring

Spring is still a month away so there’s plenty of time to enjoy hearty and delicious winter soups that help make this season delicious. To help you celebrate the last few weeks of winter, we’ve gathered some of our favorite winter soup recipes that include seasonal vegetables, such as root vegetables, squash and parsnips. Enjoy these tasty plant-based recipes from our Meatless Monday recipe gallery as we count down the days until spring arrives

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Sweet Potato and White Bean Soup

This soup is free from dairy and gluten, and the white beans add body and protein without distracting from the rich sweet potato flavor. Try serving it with chopped green apple and a spoonful of Greek yogurt for a tangy flavor. To keep it vegan, skip the yogurt – tastes just as good! This recipe

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Wonton Soup

This plant-based take on traditional wonton soup is perfect for those chilly nights when you just want to stay in and cozy up on the couch with a big bowl of comfort. You can add buckwheat noodles or you can keep it traditional with just the broth and wontons.


This recipe comes

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Mediterranean Vegetable Noodle Soup

Greens are stewed with tomatoes, fresh basil, sage and rosemary. Whole wheat macaroni and chickpeas transform this otherwise light soup into a hearty lunch

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Carrot Soup with Parsnip Chips

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives.

Carrot Soup with Parsnip Chips

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Chilled Asparagus Pea Soup

Asparagus blends brilliantly with sweet peas and mint finishes the dish with a refreshing finish. Serve this soup ice cold as the perfect antidote to a hot summer day.

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Black Bean and Farro Soup

This soup by 12th grader Emily Havey, from Perry High School in Gilbert, Arizona, was the Grand Prize winner in the 2018 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest. This year’s theme was “Go with Grains.”

Serves 6.

1 tsp Olive Oil 1 tsp minced Garlic 1 cup Uncooked Farro

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Oven-Roasted Pea Soup with Mint and Mascarpone Dressing

This isn’t the split-pea type of pea soup but instead is made with fresh or frozen English peas—those bright green orbs—and then topped with a decadent dollop of mascarpone cheese mixed with cream cheese, which is the Italian answer to crème fraiche or sour cream, but better! Mint and peas are good partners but you

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