I am not a new vegan, but I am still in awe of the many creative, colorful, healthy ways plants can become delicious!

This soup is exceptional and easy! Try it for lunch or dinner soon.

– Linda Nelson

Hot or Not White Bean and Tomato Soup

Ingredients:

2 tablespoons olive oil (or use water)
1 medium onion, chopped
2 14oz. cans diced tomatoes
1 4oz. can diced hot or mild green chiles, drained
2 cans Great Northern Beans
2 tablespoons creamy, natural peanut butter
3 cups vegetable broth
Salt to taste
1 tablespoon fresh lime juice

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion, cover the pot, and cook until the onion is soft. This will take about 10 minutes. Add the tomatoes, beans, and chiles, and simmer while covered for 15 minutes.

Stir in the peanut butter and the broth. Add salt to taste, and simmer uncovered for 15 minutes longer. Puree the soup with an immersion blender, or by blending in a blender or food processor in batches.

Stir in the lime juice, and simmer until hot.

Isn’t it pretty?

This is adapted from a recipe in 1,000 Vegan Recipes by Robin Robertson.

We ate this soup from thermoses after our long drive to The Pig Preserve, and it was warming, filling, and comforting. It is the perfect winter’s meal.

– Linda Nelson

Split Pea Soup

Ingredients:

2 cups of split peas, rinsed and sorted
6 to 8 cups water or vegan broth (the amount used depends on how thick you want your soup.)
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
4 potatoes, peeled and cubed (I use yukon gold.)
3 to 4 cloves garlic, minced
1 teaspoon liquid smoke
1/4 teaspoon marjoram
1/4 teaspoon dried mustard
1 teaspoon dried basil
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste

Directions:

Add all of the ingredients except salt and pepper to a big soup pot, and bring to a boil. Turn the heat down to a simmer, cover partially, and cook until the peas are soft and falling apart. This will take at least an hour. Add more water or broth, if needed. Add salt and pepper, and serve.

I know we’ve already posted a butternut squash soup, but this one is completely different. The cranberry swirl adds such a blast of flavor!

– Linda Nelson

Butternut Squash Soup with a Cranberry Swirl

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 russet potato, peeled and chopped
3 pounds of butternut squash, peeled, seeded, and chopped into small pieces
4 cups vegetable broth (the commercial brand I suggest is Better Than Bouillon; make sure to get the vegan one!)
1/2 teaspoon allspice
1/4 teaspoon ginger
Salt to taste
1/2 cup cranberry sauce, homemade or canned
2 tablespoons orange juice

Directions:

Heat the oil in a large soup pot over medium heat. Add the onion and carrot, cover, and cook until soft, stirring occasionally. Stir in allspice, ginger, potato, squash, broth, and salt. Bring to a boil, then lower to a simmer. Simmer uncovered until the vegetables are soft. This will take about thirty minutes.

While the soup simmers, blend the cranberry sauce and orange juice. If you’re using whole cranberry sauce, strain the solid pieces out. I poured mine into a squeeze bottle.

When the squash is very soft, turn the heat off, and use an immersion blender to blend until smooth. You can also blend in a regular blender though be careful to blend in portions so that you don’t have a hot soup volcano!

Ladle into bowls and swirl a bit of cranberry mixture around. Enjoy!

Adapted from 1,000 Vegan Recipes by Robin Robertson.

I love pumpkin and other squashes so much that it is a wonder I don’t end up as orange as a well known politician.

One of my favorite squashes is butternut. I have made butternut squash soup over and over, but I have never prepared it the same way twice; it is just that versatile.

I’m really happy with how this worked out. It is velvety smooth with so many interesting flavors peeking through.

– Linda Nelson

Butternut Soup

Ingredients:

3 tablespoons vegan butter, olive oil, or water
1 medium onion, chopped
2 pounds butternut squash, peeled, seeded, and cut into 1 inch cubes
1/2 cup toasted pecans, chopped
1/3 cup orange juice (it is so much better if it is fresh squeezed)
1 granny smith apple, peeled, cored, and diced
1 3/4 cup vegetable broth
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup coconut milk from a can (feel free to use the light, if you want)

Directions:

Saute the onion in the butter, olive oil, or water until soft in a stock pot. Add the squash, apple, toasted pecans, and orange juice, and stir to mix it all up. Add the vegetable broth, ginger, and nutmeg.

Bring to a boil, and turn the heat down to allow for a slow simmer with the pot top on. Simmer for 20 to 25 minutes or until the squash is soft.

Use an immersion blender or use a upright blender to blend the cooked mixture smooth. Please blend in batches if you are using an upright blender so that you don’t have soup fly out and burn you.

Add the coconut milk, and blend until all is smooth and creamy. Sprinkle chopped, toasted pecans on top, if you like.