As the days get shorter and cooler, nothing is quite as satisfying as a big bowl of steaming soup to warm and nourish our bellies and our spirits. Soup can become a one pot meal, or serve as the centerpiece of a simple supper. It is comfort food at its best, and in our house soup is king when the weather turns chilly. We will eat it any time of day, including for breakfast. Below you will find an array of soups made with seasonal vegetables, including squash, root vegetables and mushrooms; as well as hearty bean soups, healing soups and more.
This recipe for chunky, creamy, vegan corn soup with saffron and kaffir lime leaves gives traditional corn chowder a run for its money. Long on flavor, low fat and easy to make, this gluten-free soup will not disappoint. We like this soup best as a starter or part of a larger meal. It is wonderful served with cooked greens or a nice salad, and makes a perfect starter for a fish, chicken, or rice and beans main course.
This richly flavored pumpkin and roasted corn soup is scented with rosemary and makes a fabulous starter for a fall dinner party. It is well worth the extra time it takes to roast the corn, which lends the soup a smokey crunch.
This creamy, fragrant squash soup with cumin is enlivened by the addition of corn kernels. It is rich in beta-carotene, and is nourishing for spleen, pancreas and heart. You can add even more nutrients by including chopped steamed greens when serving.
This wonderful creamy soup is spiced up with red curry paste, coconut milk and lemongrass. We like it equally well prepared with sweet potatoes, and it can be eaten pureed or chunky as your mood dictates.
This easy recipe for roasted pumpkin soup can be made with sugar or Cinderella pumpkin, Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Squash and pumpkin are rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. The soup can be served with a drizzle of pesto, herb-scented olive oil or romesco sauce to dress it up a bit, but we love it as is.
This recipe for creamy Thai style carrot coconut soup with curry spices straddles both whole foods cooking and world cuisine; the spices possess both great flavor and anti-inflammatory and digestive properties that enhance those of carrots. Not your ubiquitous carrot soup, this dish possesses layers of flavor that complement its healing properties. We like this soup with an accompaniment of a nice salad, or as a starter for a light meal.
This easy, vegan anti-inflammatory soup is a remake of classic curried carrot soup, which is often laden with butter and cream. Richly scented with spices, it is both light and wonderfully warming. I sometimes eat this for breakfast with a scoop of quinoa mixed in. It's a great starter, and because it's very low in fat can complement a hearty meal.
8. Creamy Vegan Cauliflower and Celery Root Soup with Chives
This recipe for whole foods, vegan, creamy cauliflower and celery root soup with chives is a delicious and warming soup for fall. Leeks and an optional touch of grated horseradish dress up this unique recipe. It's a great starter course, and is another soup that I sometimes eat for breakfast, as it is deeply nourishing.
This naturally creamy, "new macrobiotic" cauliflower soup is scented with mild curry and cilantro. I have seen the most die-hard cauliflower haters change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds. This is a staple soup in our house and I happily eat it anytime of day.
This recipe for cauliflower and vegetable soup is full of lung strengthening foods and is excellent for emotional grounding. Vary the herbs according to your tastes. This recipe is another great one for anytime of day.