SOY-FREE GLUTEN-FREESoups are one of the best things to make in a slow cooker, and most of these soups can cook even longer than their stated times, so if you end up coming home really late from work, your dinner won’t be ruined. Still, be sure to add a little extra liquid if your slow cooker runs hot or you know you will be more than an hour or two late just to be on the safe side.
In many of the recipes I do ask that you sauté onions and sometimes garlic before you add them to your soups and stews. You can easily do this the night before when you are cleaning up from that night’s dinner, and you’ll have them waiting in the fridge to use the next day. It really makes the whole dish taste better. If you are in a hurry, or forget to cook them the night before, go ahead and add them raw if you are going to cook it for at least 8 hours.
Another thing to note is that you will need to taste the soup and add extra salt, pepper, herbs, or spices before serving. One person will like more seasoning than another, and the long cooking process can dull the flavor of some herbs and spices.
2. Herbed Carrot and Baby Turnip Soup
6. Spring Minestrone with Pesto Parmesan
7. Sweet Potato White Bean Soup
8. Cauliflower and Celery Root Bisque
15. Delicata Squash and Pear Soup
18. Smoked Tofu and Stars Soup
SOY-FREE GLUTEN-FREE
I don’t understand the beets-taste-like-dirt people, and I even live with one. Earthy and dirt just aren’t the same thing to me. A good way to sneak them in is to use yellow beets. If the beets aren’t red, most people don’t notice them and tend to be more open-minded. In this soup, the beets and potatoes are almost the same color after cooking. Feel free to call it golden veggie soup in case your dinner companions know borscht has beets in it!
INGREDIENTS:
3 large yellow beets (about 1 1/2 pounds, or 680 g), peeled and chopped
2 medium-size carrots, cut into half-moons
2 cups (180 g) chopped cabbage
2 cloves garlic, minced
2 fist-size potatoes, peeled if not organic and diced
6 cups (1410 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
4 teaspoons (21 g) tomato paste
1 bay leaf
1 large sprig fresh thyme or 1 teaspoon dried
1 teaspoon dried dill
1 teaspoon agave nectar or maple syrup
1 to 2 tablespoons (15 to 30 ml) apple cider vinegar or lemon juice (to taste)
1 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)
Vegan sour cream or Cashew Sour Cream (page 47), for serving (optional)
Fresh dill, for serving (optional)
THE NIGHT BEFORE:
Store the cut-up vegetables in an airtight container in the fridge.
IN THE MORNING:
Combine the cut-up vegetables, water, bouillon, tomato paste, bay leaf, and thyme to the slow cooker. Cook on low for 6 to 8 hours.
Remove and discard the thyme sprig. Add the dill, agave nectar, and apple cider vinegar, and adjust the seasonings to make the sweet–sour ratio to your liking. Add the salt and pepper to taste.
Top the bowls of hot soup with a dollop of sour cream and a sprig of fresh dill.
YIELD: 6 servings
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 6 to 8 hours
HERBED CARROT AND BABY TURNIP SOUP
SOY-FREE GLUTEN-FREE
Turnips may not be your favorite veggie, but if you’ve never had baby turnips you should definitely give them another try. The flavor is delicate, and they are great steamed on their own, too.
INGREDIENTS:
2 pounds (908 g) carrots, tops removed, cut into large chunks
6 baby turnips, tops removed, cut into quarters
6 cups (1,410 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
2 sprigs fresh rosemary
5 sprigs fresh thyme, plus extra for garnish
Salt and pepper, to taste
THE NIGHT BEFORE:
Store the cut-up vegetables in an airtight container in the fridge.
IN THE MORNING:
Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.
Remove and discard the rosemary sprig. Purée in batches in a food process or blender, being careful of splatters from the hot soup, adjust the seasonings, and serve. Chop the extra thyme for garnish and sprinkle on top.
YIELD: 6 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
Turnips are high in fiber, vitamin C, calcium, and potassium.
SOY-FREE GLUTEN-FREE
Corn chowder is a great summer soup because of the abundant fresh corn and basil. But it works in winter, too, if you keep some frozen corn and basil on hand. Once some of the soup is puréed and the nondairy milk is added, it creates a creamy base studded with veggies and herbs.
INGREDIENTS:
1 pound (454 g) potatoes, peeled if not organic and chopped
1 bell pepper, chopped
4 cloves garlic, minced
1 pound (454 g) fresh or frozen corn kernels
4 cups (940 ml) water
3 tablespoons (18 g) vegan chicken-flavored bouillon or 6 tablespoons (36 g) Chickeny Bouillon (page 19)
4 sprigs fresh thyme or 2 teaspoons dried
2 tablespoons chopped fresh basil, plus extra for garnish
2 cups (470 ml) nondairy milk
Salt and pepper, to taste
Shredded vegan cheddar cheese, for serving
Vegan sour cream or Cashew Sour Cream (page 47), for serving
THE NIGHT BEFORE:
Store the cut-up vegetables in an airtight container in the fridge.
IN THE MORNING:
Combine the potatoes, pepper, garlic, corn, water, bouillon, and thyme in the slow cooker. Cook on low for 6 to 8 hours.
About 30 minutes before serving, remove and discard the thyme sprigs and carefully transfer 2 cups (470 ml) of the hot soup to a blender or food processor and purée. Return purée to the slow cooker to thicken the soup. Add the basil and nondairy milk. Turn the slow cooker up to high. Cook for about 30 minutes, until the soup is very hot. Add salt and pepper to taste.
Top bowls of hot soup with the cheese, sour cream, and extra fresh basil.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
Buy (or grow) extra basil in the summer when it is plentiful. Purée it with a little olive oil, and freeze in ice cube trays. Once the cubes are frozen solid, pop them out into a resealable freezer bag. In the winter you can add a few cubes of basil to soups and stews.
SOY-FREE GLUTEN-FREE
This is a light, creamy soup with a hint of lemon from the lemon basil. It’s perfect for summer when squash and basil are cheap and plentiful. You can use nondairy milk instead of the creamer if you want to cut down on the fat content.
INGREDIENTS:
4 cups (480 g) chopped assorted summer squash
2 cloves garlic, minced
3 cups (705 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1 teaspoon salt
Pepper, to taste
1/4 cup (60 ml) plain coconut creamer or other nondairy creamer
10 leaves fresh lemon basil or other variety basil plus juice of 1/2 lemon
THE NIGHT BEFORE:
Store the cut-up squash and garlic in an airtight container in the fridge.
IN THE MORNING:
Combine the squash, garlic, water, bouillon, salt, and pepper in the slow cooker. Cook on low for 6 to 8 hours
Add the creamer and whole basil leaves and stir to combine. Purée the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, until smooth. Adjust the seasonings to taste.
YIELD: 6 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
You might not think about using your slow cooker in the summer, but it’s a perfect way to keep your house cool. It puts off very little heat compared to the stove or oven.
SOY-FREE GLUTEN-FREE
Asparagus is the first veggie of the year to burst out of the dirt. And it tastes brilliant in almost everything, too! This is a delicious, soothing soup. It’s the perfect way to celebrate the asparagus harvest.
INGREDIENTS:
2 bunches (about 2 pounds, or 908 g) asparagus
2 cups (470 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1 tablespoon (4 g) fresh tarragon or 1 teaspoon dried
1 tablespoon (4 g) fresh marjoram or 1 teaspoon dried
1/2 to 1 cup (120 to 235 ml) nondairy creamer or milk (unsweetened, if possible)
Salt and pepper, to taste
THE NIGHT BEFORE:
Wash the asparagus and snap off the woody end of each stalk and discard. Snap the stalks into 1-inch (2.5 cm) pieces. Store in an airtight container in the refrigerator.
IN THE MORNING:
Combine the asparagus, water, bouillon, tarragon, and marjoram in the slow cooker. Cook on high for 1 1/2 to 2 hours, until the asparagus is completely cooked. Add the creamer and stir to combine. Purée the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, until smooth. Add salt and pepper to taste.
YIELD: 4 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 1 1/2 to 2 hours
You can substitute frozen asparagus for fresh. Thaw it the night before in the fridge, or increase the cooking time by 30 minutes to 1 hour.
SPRING MINESTRONE WITH PESTO PARMESAN
SOY-FREE* GLUTEN-FREE*
Minestrone is a great soup anytime of the year. Serve with focaccia and a big green salad for a complete meal.
FOR THE PESTO PARMESAN:
15 leaves fresh basil
2 sprigs fresh oregano
1/4 cup (36 g) almonds
1 tablespoon (15 ml) olive oil (optional)
Salt, to taste
FOR THE MINESTRONE:
1 tablespoon (15 ml) olive oil
1/2 large onion, chopped
2 cloves garlic, minced
1-inch (2.5 cm) piece lemon peel
1 large carrot, chopped
1 yellow squash, cut into half-moons
1 bunch Swiss chard or beet greens, torn into small pieces
5 cups (1175 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1 can (14 1/2 ounces, or 406 g) white beans or chickpeas, drained and rinsed
1 can (14 1/2 ounces, or 406 g) diced tomatoes
2 vegan Italian sausages, chopped (*omit to make gluten- and soy-free)
2-inch (5 cm) sprig fresh rosemary
Salt and pepper, to taste Croutons, for serving
THE NIGHT BEFORE:
To make the Parmesan: Put all the ingredients into a food processor and pulse until it begins to form a grainy paste, but is not smooth. You want the texture to be granular like the grated Parmesan that you buy in a shaker. Store in an airtight container in the fridge.
To make the minestrone: Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Combine the sautéed onion, lemon peel, and cut-up vegetables in a large airtight container and store in the refrigerator.
IN THE MORNING:
Combine all the minestrone ingredients in the slow cooker. Cook on low for 6 to 8 hours. Remove and discard the rosemary sprig. Top bowls of hot soup with the Pesto Parmesan and croutons.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
You have to be careful when you are looking for vegan sausages. There are a ton of veggie sausages on the market, but many have eggs or dairy in them. Be sure to read the ingredients carefully, especially if you are trying a new one.
SOY-FREE GLUTEN-FREE
This soup packs tons of nutrients in a tasty package. It’s a nice start to a larger meal, or serve it with a salad for a light dinner. The sweetness of the sweet potato hides the slight bitterness of the greens, so it’s a great way to get your family to eat more greens.
INGREDIENTS:
1 medium-size sweet potato, chopped
2 cloves garlic, minced
2 stalks celery, chopped, or 2 sprigs lovage, minced
1 can (14 1/2 ounces, or 406 g) diced tomatoes or 1 1/2 cups (340 g) Preserve-the-Harvest Diced Tomatoes (page 25)
1 can (14 1/2 ounces, or 406 g) white beans, drained and rinsed, or 1 1/2 cups (340 g) homemade (page 17)
5 cups (1175 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
2 cups (134 g) chopped Swiss chard
1 tablespoon (2.4 g) minced fresh thyme
2 sprigs parsley, minced
Salt and pepper, to taste
THE NIGHT BEFORE:
Store the cut-up vegetables in separate airtight containers in the fridge.
IN THE MORNING:
Combine the sweet potato, garlic, celery, diced tomatoes, beans, water, and bouillon in the slow cooker. Cook on low for 6 to 8 hours.
About 20 minutes before serving, add the Swiss chard, thyme, and parsley. Cook until the Swiss chard is tender. Add salt and pepper to taste.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
Swiss chard has lots of vitamin A, C, and K and is also a good source of potassium.
CAULIFLOWER AND CELERY ROOT BISQUE
SOY-FREE GLUTEN-FREE
This recipe was inspired by the Cauliflower Bisque from Anna Thomas’s book Love Soup. Her earlier books opened my mind to exactly how much I could accomplish in my very own kitchen. This soup is tangy from the lemon juice and super creamy and thick from the puréed celery root and cauliflower. It’s one of my favorite soups and is great topped with a few croutons.
INGREDIENTS:
1 thick slice lemon zest about 1 inch (2.5 cm) long
1 medium-size celery root, peeped and chopped
1 medium-size parsnip, peeped and chopped
4 cloves garlic, minced
30 ounces (840 g) fresh or frozen cauliflower, cut into florets
4 cups (940 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
Juice of 1/2 lemon
1 tablespoon (7 g) herbes de Provence
Salt and pepper, to taste
THE NIGHT BEFORE:
Store the cut-up vegetables in an airtight container in the fridge.
If you are using frozen cauliflower, you do not need to defrost it.
IN THE MORNING:
Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours. Fish out the strip of lemon peel, then purée the soup with an immersion blender or in small batches in a countertop blender, being careful of splatters of hot soup, until smooth. Adjust the seasonings to taste.
YIELD: 6 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
One of my amazing recipe testers used leftover bisque as a substitute for gravy over biscuits.
SOY-FREE GLUTEN-FREE
This tasty recipe has lots of nutrition packaged into a rich, creamy, slightly spicy soup.
INGREDIENTS:
1 small pie pumpkin, peeled, seeded, and chopped (about 2 1/2 pounds, or 1135 g)
2 cloves garlic, minced
1 1/2 tablespoons (12 g) peeled and grated ginger
1 stalk lemongrass, cut in half and bruised with a knife
2 cups (470 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1 tablespoon (15 ml) agave nectar or maple syrup
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon chili powder
1 can (14 ounces, or 392 g) light coconut milk
Zest of 1/2 lime
THE NIGHT BEFORE:
Store the cut-up vegetables in an airtight container in the fridge.
IN THE MORNING:
Combine the pumpkin, garlic, ginger, lemongrass, water, bouillon, agave, turmeric, cumin, coriander, salt, and chili powder in the slow cooker. Cook on low for 6 to 8 hours.
About 20 minutes before serving, stir the coconut milk and lime zest into the soup. Taste and adjust the seasonings.
You can leave it chunky or purée with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, depending on your preference.
YIELD: 8 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
Pumpkin is full of potassium, vitamin A, carotenoids, and beta-carotene.
SOY-FREE GLUTEN-FREE
There is a special place in my heart for Mollie Katzen. I taught myself how to cook from her Moosewood Cookbook. This is one of her recipes that I have veganized and adapted to the slow cooker. It is a thick, super-creamy, earthy treat on a cold winter’s night. It’s also one of my most requested soups.
FOR THE CASHEW SOUR CREAM:
3/4 cup (100 g) raw cashews
1/2 cup (120 ml) water
Juice of 1/2 lemon
FOR THE SOUP:
2 tablespoons (30 ml) olive oil
1 medium-size onion, minced
2 packages (10 ounces, or 280 g each) mushrooms, chopped
2 cups (470 ml) water
1/2 tablespoon (3 g) vegan chicken-flavored bouillon or 1 tablespoon (6 g) Chickeny Bouillon (page 19)
Juice of 1/2 lemon
Salt and pepper, to taste
1 to 2 tablespoons (4 g) minced dill (to taste), plus extra for garnish
2 tablespoons (14 g) paprika
THE NIGHT BEFORE:
To make the sour cream: Combine the cashews, water, and lemon juice in a blender or food processor and purée until fairly smooth. Store in an airtight container in the fridge.
To make the soup: Heat the oil in a skillet over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the mushrooms and cook until they begin to brown and give off their liquid, 8 to 10 minutes. Store in a separate airtight container in the fridge.
IN THE MORNING:
Combine the sautéed vegetables, water, bouillon, lemon juice, salt and pepper, dill, and paprika in the slow cooker. Cook on low for 6 to 8 hours.
Add the sour cream and stir to combine. Adjust the seasonings to taste.
Garnish bowls of hot soup with extra dill.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
GLUTEN-FREE*
This is a perfect soup to serve as an appetizer for the Sweet and Sour Smoked Tofu (page 118), or for a light dinner with a salad.
INGREDIENTS:
1-inch (2.5 cm) piece peeled ginger, cut into large slices, divided
2 cloves garlic, minced
6 to 8 shiitake mushrooms, stems removed and caps sliced
1 block (15 ounces, or 420 g) tofu, drained and cut into cubes
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1 to 2 teaspoons soy sauce (*use a gluten-free brand)
7 cups (1,645 ml) water
Sliced scallions or garlic chives, for serving
THE NIGHT BEFORE:
Store the cut-up ginger, garlic, mushrooms, and tofu in an airtight container in the fridge.
IN THE MORNING:
Combine half of the ginger, the garlic, mushrooms, tofu, bouillon, soy sauce, and water in the slow cooker. Cook on low for 6 to 8 hours.
About 30 minutes before serving, add the remaining half of the ginger and cook for 30 more minutes. Taste and adjust the seasonings. Add a little more fresh grated ginger if you need more punch. Top bowls of soup with the scallion.
YIELD: 4 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
Ginger is great for your stomach, so this is a good substitute for chicken soup when you are feeling under the weather.
SOY-FREE GLUTEN-FREE*
I just love tortilla soup and it’s hard to find a good vegan version when you’re out. Making a batch of this is a perfect excuse to stay in and save some money. You can make it as spicy as you want. After all, it’s your kitchen.
INGREDIENTS:
1 tablespoon (15 ml) olive oil
1 medium-size onion, minced
2 cloves garlic, minced
1 can (28 ounces, or 784 g) diced or crushed tomatoes or 3 cups (680 g) Preserve-the-Harvest Diced Tomatoes (page 25)
3 tablespoons (48 g) tomato paste
4 cups (940 ml) water
Juice of 1/2 lime
1 tablespoon (1 g) chopped fresh cilantro, plus extra for garnish
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup (120 ml) tequila (optional)
1 teaspoon agave nectar or maple syrup
1 to 2 cups (225 to 450 g) cubed chicken-flavored seitan, store-bought or homemade (page 21, optional, for a heartier soup)
Salt and pepper, to taste
1/2 avocado, chopped and tossed with some lime juice and chili powder
Tortilla chips (*use gluten-free), slightly crushed, for serving
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Store in an airtight container in the fridge.
IN THE MORNING:
Combine the sautéed onion, tomatoes, tomato paste, water, lime juice, cilantro, cumin, chili powder, tequila, agave, salt, and pepper in the slow cooker. Cook on low for 6 to 8 hours.
Purée the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, or leave the soup chunky. Taste and adjust the seasoning. Add optional seitan. Turn slow cooker to high, and cook until soup is warmed thoroughly.
Top bowls of hot soup with the avocado, crushed tortilla chips, and fresh cilantro.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
Serve this soup with a salad topped with black beans, green chiles, and salsa to make a complete meal.
GLUTEN-FREE
It’s hard to find vegan soups at Chinese takeouts in most areas. This is the perfect cold and flu season soup. It clears those sinuses right up! You can adjust the amount of spice until it’s just right for you.
INGREDIENTS:
1 package (10 ounces, or 280 g) sliced mushrooms
8 fresh shiitake mushrooms, stems removed and caps sliced
1 can (8 ounces, or 225 g) bamboo shoots, drained and julienned
4 cloves garlic, minced
1 package (15 ounces, or 420 g) firm or silken tofu, cubed
2 tablespoons (16 g) grated fresh ginger, divided
4 cups (940 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
2 tablespoons (30 ml) soy sauce
1 teaspoon sesame oil, plus extra for drizzling
1 teaspoon chili paste
2 tablespoons (30 ml) rice wine vinegar or apple cider vinegar
1 1/2 cups (225 g) fresh or frozen peas
THE NIGHT BEFORE:
Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.
IN THE MORNING:
Combine the mushrooms, bamboo shoots, garlic, tofu, 1 tablespoon (8 g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
A few minutes before serving, add the peas and the remaining 1 tablespoon (8 g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE GLUTEN-FREE
I like the sweet and slightly tart taste of apples combined with the rich feel of split peas. It makes me feel like my split pea soup has really grown up. So indulge in this soup for your health or for a little cold-weather comfort food. It freezes well, and leftovers are perfect for lunches.
INGREDIENTS:
2 stalks celery, chopped
2 medium-size carrots, chopped
1 medium-size apple, peeled if not organic, cored, chopped, and tossed with lemon juice
1 clove garlic, minced
6 cups (1410 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
2 cups (450 g) split peas
1 bay leaf
1 teaspoon dried thyme or 1 sprig of fresh
1 teaspoon coriander
1/2 teaspoon nutmeg (grate it fresh, if possible)
Salt, to taste
1 tablespoon (15 ml) balsamic vinegar, plus extra for drizzling
THE NIGHT BEFORE:
Store the cut-up celery, carrots, apple, and garlic in an airtight container in the fridge.
IN THE MORNING:
Combine the celery, carrots, apple, garlic, water, bouillon, split peas, bay leaf, thyme, coriander, nutmeg, and salt in the slow cooker. Cook on low for 6 to 8 hours.
Remove and discard the bay leaf and sprig of thyme.
Add the balsamic vinegar and stir to combine. Purée the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, until smooth. Taste and adjust the seasonings, if needed. Drizzle a few drops of extra balsamic on each serving.
YIELD: 4 servings
TOTAL PREP TIME: 15
TOTAL COOKING TIME: 6 to 8 hours
Split peas are full of soluble fiber, protein, and potassium.
SOY-FREE GLUTEN-FREE
All winter squashes pair well with something a little sweet. I like mixing them with fresh pears and apples in the winter to liven up a soup or casserole. It’s unexpected, and a nice change of pace during the colder months.
INGREDIENTS:
1 medium-size delicata or other winter squash
2 medium-size pears or apples
1 small onion, chopped
1 clove garlic, chopped
4 cups (940 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1 tablespoon (15 ml) port or red wine
1 sprig fresh thyme
1 sprig fresh rosemary
Salt and pepper, to taste
Finely chopped pistachios, for serving
Minced fresh thyme, for serving
THE NIGHT BEFORE:
Cut the delicata squash in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. Chop the flesh into cubes. Peel the pears, core, and chop. Toss with lemon juice to prevent browning. Store the cut-up squash and pears in an airtight container in the fridge.
IN THE MORNING:
Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.
Remove the thyme and rosemary sprigs. Purée the soup with an immersion blender or in batches in a counter-top blender, being careful of splatters of hot soup, until smooth. Adjust the seasonings to taste, and add more water or broth if needed. Top with pistachios and minced fresh thyme.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE GLUTEN-FREE*
Turbodog is a dark beer brewed by Abita Brewery just outside of New Orleans, Louisiana. All of the beers they brew are vegan and very tasty. The beer adds an almost caramel flavor to the broth. Feel free to mix and match the root veggies that are in season in your area. If turnips aren’t your favorite, use a small one, and add extra of one of the other veggies. Or you can simply leave it out–it’s your, soup after all!
Note: You want close to an equal amount of each veggie. The sizes will vary depending on the time of year, so just make sure you are selecting by the sizes that are available when shopping.
INGREDIENTS:
1 medium-size rutabaga
1 medium-size turnip
1 large golden beet
1 small celery root
1 medium-size parsnip
1 large carrot
2 cloves garlic, minced
2 cups (470 ml) water
1 bottle (12 ounces, or 355 ml) Abita Turbodog beer or your favorite vegan dark beer (*buy a gluten-free beer to make this gluten-free)
1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Salt and pepper, to taste
THE NIGHT BEFORE:
Peel, trim the ends, and dice the rutabaga, turnip, beet, celery root, parsnip, and carrot. Store the cut-up vegetables in an airtight container in the fridge.
IN THE MORNING:
Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours. Remove and discard the thyme and rosemary sprigs and bay leaf. Taste and adjust the seasonings before serving.
YIELD: 4 to 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE GLUTEN-FREE
When I first became a vegetarian, I had a soup that married split peas and lentils with spinach. It was my favorite, but the recipe became lost over the years. This is my redo of the wonderful memory of that warm, nutritious soup.
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1 small onion, minced
1 cup (200 g) lentils
1 cup (200 g) split peas
6 cups (1410 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
2 bay leaves
1 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/4 teaspoon ground rosemary or 1 teaspoon dried leaves
Salt and pepper, to taste
6 ounces (170 g) fresh baby spinach, washed
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Store in an airtight container in the fridge.
IN THE MORNING:
Combine the sautéed onion, lentils, peas, water, bouillon, bay leaves, tarragon, marjoram, rosemary, and salt and pepper in the slow cooker. Cook on low for 6 to 8 hours.
About 30 minutes before serving, add the spinach. Taste and adjust the seasonings. Remove and discard the bay leaves before serving.
YIELD: 8 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
Split peas and lentils are full of fiber, protein, iron, magnesium, and zinc.
GLUTEN-FREE
This is my favorite soup when I’m sick. It’s warm and filling, and evokes memories of childhood soups with fun-shaped pasta.
INGREDIENTS:
2 tablespoons (30 ml) olive oil
1 medium-size onion, minced
4 cloves garlic, minced
2 carrots
2 stalks celery
1 package (8 ounces, or 225 g) smoked tofu or 3/4 recipe Tea-Scented Tofu (page 24)
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
8 cups (1,880 ml) water
3 sprigs fresh thyme or 1 teaspoon dried
Salt and pepper, to taste
1/2 teaspoon Cajun seasoning (optional)
1 cup (100 g) small pasta stars or other tiny pasta
THE NIGHT BEFORE:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Dice the carrots, celery, and tofu. Store everything together in an airtight container in the fridge.
IN THE MORNING:
Combine the sautéed vegetables, carrots, celery, tofu, bouillon, water, thyme, salt and pepper, and Cajun seasoning in the slow cooker. Cook on low for 6 to 8 hours. Taste and adjust the seasonings.
You have two choices for adding the pasta. If you plan on eating all of it that night, then add the pasta 20 minutes before serving. Cook until the pasta is al dente. If you will be eating it throughout the week or freezing it, cook the pasta separately on the stove top and add it just before serving. The pasta will get mushy if it stays in the soup too long.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
WHAT’S IN THE FREEZER? VEGGIE SOUP
SOY-FREE GLUTEN-FREE
This is the easiest recipe you will ever make. Some mornings I only have 5 minutes to start some dinner in the slow cooker before I rush off to work. You can make this no matter what veggies you have on hand. I always keep a few bags of organic frozen veggies in the freezer for this soup, which you can serve chunky or puréed. Add parsnips, potato, or cauliflower if you want to make it look like a cream soup with none of the fat or calories!
INGREDIENTS:
6 cups mixed veggies (weight will vary depending on the veggies)
2 cloves garlic, minced
5 cups (1,175 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
Your favorite combination of herbs and spices
Salt and pepper, to taste
2 to 4 cups (300 to 600 g) precooked grain or pasta
IN THE MORNING:
Put any slow-cooking veggies, garlic, water, bouillon, herbs, spices, and salt and pepper in the slow cooker. Cook on low for 6 to 8 hours.
About 30 minutes before serving, add green peas, fresh herbs, or any other quick-cooking veggies, such as greens. This is also the time to add any precooked grain or pasta you may want to throw in to make it a little heartier. Taste and adjust the seasonings before serving.
YIELD: 6 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 8 hours
SOY-FREE GLUTEN-FREE
This is another one of my favorite comfort foods. It’s great when you don’t feel good, or if it’s just chilly outside. It also makes an excellent base for other creamy soups, so add in some broccoli, spinach, or even carrots for an un-cream soup.
INGREDIENTS:
4 medium-size russet potatoes, peeled and cut into medium-size cubes
1 clove garlic, minced
2 cups (470 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) Chickeny Bouillon (page 19)
1 sprig fresh rosemary
Salt and pepper, to taste
1 cup (235 ml) unsweetened nondairy milk
THE NIGHT BEFORE:
Store the cut-up potatoes and garlic in an airtight container in the fridge.
IN THE MORNING:
Combine the potatoes, garlic, water, bouillon, rosemary, and salt and pepper in the slow cooker. Cook on low for 6 to 8 hours.
Add the nondairy milk, remove and discard the rosemary, and purée the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, until smooth.
Taste and adjust the seasonings.
YIELD: 4 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 6 to 8 hours
Serve topped with vegan bacon bits, thinly sliced scallions, and some shredded vegan cheddar cheese.
SOY-FREE GLUTEN-FREE
You get sweet and spicy flavors in this easy-to-make soup.
INGREDIENTS:
2 cloves garlic
4 cans (14 1/2 ounces, or 406 g each) black beans, drained and rinsed, or 6 cups (1050 g) homemade (page 17)
1 can (14 1/2 ounces, or 406 g) diced tomatoes or 1/2 cups (340 g) Preserve-the-Harvest Diced Tomatoes (page 25)
1 tablespoon (7 g) jerk seasoning
1 teaspoon cumin
1 teaspoon chipotle chile powder
1 tablespoon (15 ml) liquid smoke
1 teaspoon to 1 tablespoon hot sauce (to taste)
Juice of 1 lime
Juice of 1 orange
1 tablespoon (1 g) chopped fresh cilantro
THE NIGHT BEFORE:
Mince the garlic and store in an airtight container in the fridge.
IN THE MORNING:
Combine the garlic, beans, tomatoes, jerk seasoning, cumin, chipotle, liquid smoke, hot sauce, lime juice, and orange juice in the slow cooker. Cook on low for about 8 hours.
If desired, purée the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, until smooth, or leave the soup chunky. Taste and adjust the seasonings. Serve topped with the chopped cilantro.
YIELD: 6 to 8 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 6 to 8 hours
I like to serve it as a first course at dinner parties. After all, my slow cooker keeps it warm right up to the time I serve it, so I can have it ready to go before my guests arrive.
