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.
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?
Hearty and comforting packed full of potatoes, kale, celery, navy beans, and onions. The creaminess comes from blending roasted cashews and your favorite plant-based milk together.
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.
Love cabbage rolls but not the hassle of making them? This hearty dish has the same great flavor as stuffed cabbage… but without all the work.
Vibrant green, beautiful and delicious, this garlicky, brothy soup is healthy and easily customized. Substitute any green and use whatever vegetables are in season to create this perfect light summer soup.
Creamy roasted zucchini and pungent celery leaves topped with tangy balsamic glaze, this warm salad is a great end-of-summer meal. Top with almond milk ricotta and you have a dinner-party.