With fall weather comes the desire to cozy up with warm sweaters and a bowl of piping hot soup. Whether your craving a thick and hearty stew or a rich and creamy bisque, we at Vegan Heritage Press have all of your autumn soup needs covered with recipes from our many vegan cookbooks.
West African Vegetable Stew from Nut Butter Universe by Robin Robertson. Brimming with vegetables, this flavorful stew is especially good served over rice or couscous or with coarse whole grain bread. Like most stews, this one tastes even better the second day, so make it ahead.
Red Pepper-Pistachio Bisque from Practically Raw by Amber Shea Crawley. This creamy, paprika-laced red bell pepper bisque comes together in a flash, and can be enjoyed chilled on warm Indian Summer days or warm on cool evenings.
Close to Callaloo from Vegan Fire and Spice by Robin Robertson. The traditional Caribbean vegetable stew called callaloo is made with indigenous greens and seasonings that can be difficult for most of us to find at the local supermarket. This version is a close rendition using easy-to-find ingredients.
Smoky Spicy Hominy Soup from World Vegan Feast by Bryanna Clark Grogan. This hearty soup is is a vegan twist on the traditional Mexican posole, and it’s “meaty” enough to please even the pickiest of omnivores at your dinner table.
Cheesy Broccoli Almond Soup from Nut Butter Universe by Robin Robertson. Just as you don’t need dairy cream to have a creamy soup, you don’t need dairy cheese to add a cheesy flavor to recipes. Almond butter adds extra richness to this flavorful soup.
Whatever type of soup you decide to cook up, we hope you enjoy it!