This incredible carrot recipe receives rave reviews for it’s amazing richness and flavor combinations. The bright and refreshing pesto is wonderful when tossed all over earthy sweet roasted carrots, hearty gnocchi and luscious fluffy ricotta.
Chickpeas in your instant pot turn out perfectly tender with no soaking needed. Try making them with our “Golden Base” and then stir them into this delicious curry soup recipe.
This soup uses two types of lentils, red and brown. The red lentils will not hold their shape. They dissolve into the soup giving it a delicious creaminess that tastes great with the smoky broth and hearty potato and carrot hunks.
I read cabbage soup is an old folk remedy for curing the common cold. Seems like a good time to make up a batch of healing soup. Fresh cabbage is a good source of the antioxidant vitamin C. This soup is thick and creamy, filling, and tastes so so good!
This delicious noodle soup is served in a light broth and garnished with fresh herbs. Try this recipe by adding orzo or orecchiette noodles and with chickpeas or white beans. Both taste great just a little different style. What will you choose?
Lentils are a great source of protein and only take about 20 minutes to make. Combining lentils with orzo, a short-cut pasta shaped like a large grain of rice, makes a casserole that you’ll want to eat a lot of.
Yep vegan beer cheese soup! So creamy and yummy, it’s a good thing it’s easy to make.
Black lentils are smaller than black beans and have a deep, rich, earthy (though not dirty) taste. They have a thicker skin that helps them hold their shape yet they are tender and toothsome.
Loaded with fresh veggies, pasta and herbs, this classic minestrone soup, with its savory flavor and wonderful aroma, will have you dreaming of leftovers.
This Vegan Split Pea Soup will become one of your all-time favorites. It’s a thick and hearty mix of green split peas, carrots, celery, onions and noodles simmering in a classic no chicken broth full of flavorful herbs.