Category Archives: Soups, Stews, Stocks

Broccoli-Potato Soup

It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.

Broccoli-Potato Soup

2 pounds broccoli with stems
1 medium onion, … Read more

Masoor Dal (Spiced Red Lentils)

Aromatic, filling, delicious—what’s not to like? This dal is great paired with a spinach saag and some flatbread.


Masoor Dal (Spiced Red Lentils)

2 tablespoons vegetable stock
1 cup finely chopped onion
2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai chili, or 1 large serrano chili,

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Potato-Wild Mushroom Soup

My sweetie made this a few nights ago. It’s very simple to make but has wonderful layers of complexity…and it’s total comfort food!

Potato-Wild Mushroom Soup
Serves 4

3 carrots, diced
2 celery stalks, diced
1/2 pound chanterelle or shiitake mushrooms, sliced
1 cup dried wild mushrooms
1/2 cup caramelized onions
3 cloves garlic, minced
1 teaspoon thyme
1 teaspoon … Read more

Leftover Crudités Soup

We had a house concert a few days ago and ended up with a huge platter of raw veggies that had been mostly untouched, and so this sunny autumn has become Soup Sunday in the kitchen.

Leftover Crudités Soup
All measurement approximate…makes about one gallon

1 large onion, chopped
4-5 garlic cloves, minced
96 ounces mushroom broth (12 cups / … Read more

Vegan Broccoli “Cheddar” Soup

One of my favorite no-fat, plant-based, comfort food, bloggers is Chuck, over at Brand New Vegan.

Here’s one of his knockout recipes that I made for lunch today. No, it’s not cheddar-flavored, but it’s very tasty and quick to make. The only changes I made were—

  • Added 1 teaspoon low sodium tamari
  • Added 1/4 cup white miso
  • Doubled the
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