Category: Soups & Stews

Creamy Edamame and Watercress Soup is a rich and flavorful dish that brings together protein-packed edamame, hearty potatoes, and fresh watercress. The combination of onion, celery, garlic, and vegetable broth creates a creamy, comforting base, while the peppery watercress adds a lively touch. Add your favorite toppings like Garlic Cashew Cream, Vegan Walnut Parmesan, or crushed red pepper flakes for added flavor and crunch. This versatile soup is perfect for any time of year and can be customized to suit your tastes!

This Veggie Pho is packed with flavor, thanks to a delicious blend of spices like cinnamon, star anise, and coriander seeds. Combined with onion, mushrooms, and garlic, the broth is rich and savory, while tofu and bok choy add a healthy, hearty touch. Serve with springy rice noodles and garnish with fresh cilantro, jalapeños, and lime juice for a bright, fresh finish to this comforting plant-based dish!

Take your plant-based cooking on a flavorful journey with Moroccan Lentils and Tomatoes! Combining the rich culinary traditions of the Mediterranean and North Africa, this dish is a celebration of warm, earthy spices like cumin, coriander, and turmeric, paired with the sweetness of organic raisins and the heartiness of lentils and kale. Topped with crunchy pumpkin seeds and fresh cilantro, it’s a satisfying mix of textures and flavors that’s both nourishing and delicious. Perfect for a cozy meal or as a way to add some global flair to your plant-based dishes, this recipe is easy to make, nutrient-packed, and bound to become a kitchen favorite!

Ash Reshteh is a traditional Persian noodle soup from Iran, celebrated for its rich blend of beans, herbs, and noodles. This hearty dish is deeply rooted in Iranian cuisine and is particularly beloved during Persian New Year celebrations and other festive occasions. It’s known for its thick, comforting texture and the use of reshteh noodles, with a variety of greens and legumes such as spinach, lentils, chickpeas, and kidney beans making up its base. Flavored with aromatic spices, it’s traditionally served with a dollop of kashk (a type of whey) to add a sour tang. In this recipe, we swapped the kashk with plant-based yogurt for a dollop of tangy creaminess that melts into the soup. Its popularity extends beyond Iran, enjoyed everywhere by those who appreciate the intricate flavors and textures that define Persian cuisine.