A Sturdy, Vegan Italian Classic
If French onion soup is a family favorite, rich-tasting Italian Garlic Soup will also please. A snap to make, this sumptuously silky soup is lively with garlic and onions, both of which are famous as cold and flu chasers. The addition of raw garlic makes this soup especially lively but you can simply stir it into the soup before serving and let it poach gently for a minute or two to mellow the bite if desired.
Italian Garlic Soup
2 tablespoons fruity olive oil
2 large onions, coarsely chopped
1/2 teaspoon sea salt
3 plump heads garlic, cloves peeled and lightly crushed
3 cups chopped potatoes (Yukon Gold, Carola or any)
1/4 teaspoon dried hot pepper flakes
4 cups Tuscan kale, sliced in 1/4-inch ribbons
1 cup chopped Italian parsley
2 slices crusty rosemary- or herb-bread, toasted and cubed
In a soup pot, cook half the oil, onions, salt, and all but 3 big cloves of garlic over medium heat to the fragrance point (1-2 minutes). Add potatoes and pepper flakes, cover pan and cook until sweated (3-5 minutes). Add 8 cups water, bring to a simmer and cook for 15 minutes. Add kale and cook until barely limp (4-5 minutes). Puree remaining olive oil and raw garlic with an immersion blender or in a food processor, set aside. Puree hot soup with an immersion blender and serve, garnished with toast and raw garlic oil. Serves 4.
Potato Leek And More Soup
Potatoes are always comfort food, and savory Potato Leek Soup is especially welcome on a cold winter’s night. This vegan version is made very simply, but various additions from spinach to smoked tofu are also excellent in this rich-tasting yet speedy soup. For freshest flavor, make a self-stock instead of greasy broth: Simmer the onion and garlic peels and ends, carrot and potato peels (if you prefer them peeled), celery ends and foliage with a little salt and 6 cups water, then strain.
Mostly Potato Leek Soup
1 tablespoon fruity olive oil
1 large onion, chopped
3 leeks, thinly sliced (white and palest green parts only)
1/2 teaspoon sea salt
3 stalks celery, chopped
4 medium potatoes, scrubbed and chopped
2 carrots, chopped
1 teaspoon thyme, chopped
1/4 teaspoon smoked paprika
In a soup pot, heat oil over medium high heat with onion, leeks, and salt and cook, stirring, until tender (4-5 minutes). Add celery, potatoes and carrots, cover pan and cook until sweated (3-5 minutes). Stir in hot strained broth, thyme and paprika, adding water as needed to cover potatoes by an inch. Bring to a simmer over medium heat, cover pan and cook until vegetables are tender (15-20 minutes). Serve as is or puree with an immersion blender. Serves 4.
A Dollop Of Seasonal Greens
Hearty winter greens, whether Black Tuscan kale, Swiss chard, collard greens, spinach, or a mix, give this simple and flavorful Curried Sweet Potato Soup fresh flavors and splendid nutritional value, while cilantro and fresh lime juice add a lively lift.
Curried Sweet Potato Soup
1 tablespoon avocado or safflower oil
2 large onions, halved and thinly sliced
2 cloves garlic, chopped
2 stalks celery, chopped
2 medium sweet potatoes, peeled and diced
1 teaspoon cumin seeds
1/2 teaspoon kosher or sea salt
2 cups (or 1 can) cooked garbanzo beans, drained
1-2 teaspoons curry powder (mild or hot)
2 tablespoons dried tart cherries or golden raisins
2 tablespoons raw jasmine or basmati rice
1 15 ounce can organic coconut milk
6 cups chopped mixed winter greens
1/2 cup stemmed cilantro
1 lime, in wedges
In a soup pan, combine oil, onions, garlic, celery, sweet potatoes, cumin seeds and salt over medium high heat. Cover pan and cook, stirring often, until vegetables are sweated (3-5 minutes). Add garbanzo beans, curry powder, dried fruit, and rice and stir to coat. Add water to barely cover, then add coconut milk and greens. Bring to a simmer over medium heat, reduce heat to low, cover pan and cook until rice is tender (18-20 minutes). Adjust seasoning and serve hot, garnished with cilantro and a squeeze of lime. Serves 4-6.
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