CHAPTER 3
Soups
Soups are one of the easiest and most delicious things to make in a slow cooker. To make it even better 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 or you can make the big pot of onions shown here and grab sautéed onions right from your freezer.
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. You can also substitute onion powder.
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.
GOLDEN BORSCHT
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.
GLUTEN-FREE 
SOY-FREE 
NO OIL ADDED
3 large yellow beets (about 11/2 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) DIY Golden Bouillon
4 teaspoons (21 g) tomato paste
1 bay leaf
1 sprig fresh thyme or 1 teaspoon dried
BEFORE SERVING INGREDIENTS
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
1 teaspoon pepper (or to taste)
1/2 teaspoon salt (or to taste)
SERVING INGREDIENTS
Vegan sour cream or Cashew Sour Cream (shown here),
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 7 to 9 hours.
BEFORE SERVING: Remove and discard the thyme sprig. Add the dill, agave, 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
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
HERBED CARROT
and BABY TURNIP SOUP
Turnips may not be your favorite veggie, but if you’ve never had baby turnips you should definitely give them another try. Their flavor is delicate and mild, and they are great steamed on their own, too.
GLUTEN-FREE SOY-FREE NO OIL ADDED
2 pounds (908 g) carrots, tops removed, cut into large chunks
6 baby turnips, tops removed, cut into quarters
6 cups (1410 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
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 7 to 9 hours.
BEFORE SERVING: Remove and discard the rosemary sprig. Purée in batches in a food processor 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
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ CREAMY CORN CHOWDER
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.
GLUTEN-FREE SOY-FREE NO OIL ADDED
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) DIY Golden Bouillon
4 sprigs fresh thyme or 2 teaspoons dried
BEFORE SERVING INGREDIENTS
2 tablespoons chopped fresh basil, plus extra for garnish
2 cups (470 ml) nondairy milk
Salt and pepper, to taste
SERVING INGREDIENTS
Shredded vegan cheddar cheese, for serving, optional
Vegan sour cream or Cashew Sour Cream (shown here), 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 7 to 9 hours.
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
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
SUMMER SQUASH BISQUE
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.
GLUTEN-FREE SOY-FREE NO OIL ADDED
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) DIY Golden Bouillon
1 teaspoon salt
Pepper, to taste
BEFORE SERVING INGREDIENTS
1/4 cup (60 ml) unsweetened nondairy creamer or canned coconut milk
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 7 to 9 hours
BEFORE SERVING: 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
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
ASPARAGUS TARRAGON SOUP
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.
GLUTEN-FREE SOY-FREE NO OIL ADDED
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) DIY Golden Bouillon
1 tablespoon (4 g) fresh tarragon or 1 teaspoon dried
1 tablespoon (4 g) fresh marjoram or 1 teaspoon dried
BEFORE SERVING INGREDIENTS
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 11/2 to 2 hours, until the asparagus is completely cooked.
BEFORE SERVING: 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
4- to 6-quart slow cooker
COOKING TIME: 11/2 to 21/2 hours on high
◁ SPRING MINESTRONE
with PESTO PARMESAN
Minestrone is great anytime of the year. Serve with focaccia and a big green salad.
GLUTEN-FREE* SOY-FREE** NO OIL ADDED OPTION***
PESTO PARMESAN INGREDIENTS
15 leaves fresh basil
2 sprigs fresh oregano
1/4 cup (36 g) almonds
1 tablespoon (15 ml) olive oil (***optional)
Salt, to taste
MINESTRONE INGREDIENTS
1 tablespoon (15 ml) olive oil (***water sauté)
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) DIY Golden Bouillon
1 can (141/2 ounces, or 406 g) white beans or chickpeas, drained and rinsed
1 can (141/2 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
Croutons, for serving
THE NIGHT BEFORE: To make the Pesto 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 7 to 9 hours. Remove and discard the rosemary sprig. Top bowls of hot soup with the Pesto Parmesan and croutons.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
SWEET POTATO WHITE BEAN SOUP
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.
GLUTEN-FREE SOY-FREE NO OIL ADDED
1 medium-size sweet potato, chopped
2 cloves garlic, minced
2 stalks celery, chopped, or 2 sprigs lovage, minced
1 can (141/2 ounces, or 406 g) diced tomatoes or 11/2 cups (340 g) Preserve-the-Harvest Diced Tomatoes
1 can (141/2 ounces, or 406 g) white beans, drained and rinsed, or 11/2 cups (340 g) homemade (shown here)
5 cups (1175 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
BEFORE SERVING INGREDIENTS
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 7 to 9 hours.
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: 4 servings
4- to 6-quart slow cooker
COOKING TIME: 11/2 to 21/2 hours on high
CAULIFLOWER
and CELERY ROOT BISQUE
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.
GLUTEN-FREE SOY-FREE NO OIL ADDED
1 thick slice lemon zest about 1 inch (2.5 cm) long
1 medium-size celery root, peeled and chopped
1 medium-size parsnip, peeled 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) DIY Golden Bouillon
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 7 to 9 hours.
BEFORE SERVING: 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
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
THAI COCONUT PUMPKIN SOUP
This tasty recipe has lots of nutrition packaged into a rich, creamy, slightly spicy soup. It goes great with a big kale salad or the yellow Thai curry.
GLUTEN-FREE SOY-FREE NO OIL ADDED
1 small pie pumpkin, peeled, seeded, and chopped (about 21/2 pounds, or 1135 g)
2 cloves garlic, minced
11/2 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) DIY Golden Bouillon
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
BEFORE SERVING INGREDIENTS
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 7 to 9 hours.
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
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
HUNGARIAN MUSHROOM SOUP
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.
GLUTEN-FREE SOY-FREE NO OIL ADDED OPTION*
CASHEW SOUR CREAM INGREDIENTS
3/4 cup (100 g) raw cashews
1/2 cup (120 ml) water
Juice of 1/2 lemon
SOUP INGREDIENTS
2 tablespoons (30 ml) olive oil (* water sauté)
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) DIY Golden Bouillon
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 7 to 9 hours.
BEFORE SERVING: Add the sour cream and stir to combine. Adjust the seasonings to taste.
Garnish bowls of hot soup with extra dill.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ TORTILLA SOUP
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.
GLUTEN-FREE OPTION* SOY-FREE NO OIL ADDED OPTION**
1 tablespoon (15 ml) olive oil (**water sauté)
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
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 (shown here, optional, for a heartier soup)
Use reconstituted soy curls or chickpeas to make gluten free
Salt and pepper, to taste
1/2 avocado, chopped and tossed with some lime juice and chili powder
SERVING INGREDIENTS
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 7 to 9 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: 8 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
HOT and SOUR SOUP
It’s hard to find vegan soups at Chinese takeout places 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.
GLUTEN-FREE OPTION* SOY-FREE OPTION** NO OIL ADDED
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 (**substitute hemp tofu or add in beans of your choice)
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) DIY Golden Bouillon
2 tablespoons (30 ml) soy sauce (* use gluten-free or **coconut aminos)
BEFORE SERVING INGREDIENTS
1 teaspoon sesame oil, plus extra for drizzling
1 teaspoon chili paste
2 tablespoons (30 ml) rice wine vinegar or apple cider vinegar
11/2 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: 8 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
DELICATA and PEAR SOUP
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.
GLUTEN-FREE SOY-FREE NO OIL ADDED
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) DIY Golden Bouillon
1 tablespoon (15 ml) port or red wine
1 sprig fresh thyme
1 sprig fresh rosemary
Salt and pepper, to taste
SERVING INGREDIENTS
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 7 to 9 hours.
BEFORE SERVING: Remove the thyme and rosemary sprigs. 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, and add more water or broth if needed. Top with pistachios and minced fresh thyme.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
TURBODOG ROOT VEGGIE SOUP
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.
GLUTEN-FREE OPTION* SOY-FREE NO OIL ADDED
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) DIY Golden Bouillon
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 7 to 9 hours. Remove and discard the thyme and rosemary sprigs and bay leaf. Taste and adjust the seasonings before serving.
YIELD: 4–6 servings
EQUIPMENT: 4-quart slow cooker
Cooks 7 to 9 hours, 4-quart slow cooker
SMOKED TOFU and STARS
This is my favorite soup when I’m sick. It’s warm and filling, and evokes memories of childhood soups with fun-shaped pasta.
GLUTEN-FREE OPTION* SOY-FREE OPTION ** NO OIL ADDED OPTION***
2 tablespoons (30 ml) olive oil (***water sauté)
1 medium-size onion, minced
4 cloves garlic, minced
2 carrots
2 stalks celery
1 package (8 ounces, or 225 g) smoked tofu (** substitute cooked chickpeas)
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
8 cups (1880 ml) water
3 sprigs fresh thyme or 1 teaspoon dried
Salt and pepper, to taste
1/2 teaspoon Cajun seasoning (optional)
BEFORE SERVING INGREDIENTS
1 cup (100 g) small pasta stars or other tiny pasta (*use your favorite gluten-free 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 7 to 9 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
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ Ann’s STUFFED ARTICHOKE SOUP
Ann, from AnUnrefinedVegan.com, re-created this soup to embody the flavors of the stuffed artichokes she grew up on. Ann says: Although the ingredient list is long, it’s mostly herbs and spices, and this is a simple soup. One that cooks itself while you’re at work or snuggled fast asleep in bed. The “sausage” crumbles and the “cheese” drizzle come together very quickly.
GLUTEN-FREE SOY-FREE NO OIL ADDED
SOUP INGREDIENTS
1 onion, chopped
1 medium-size carrot, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Dash red pepper flakes
Dash salt and black pepper
4 cans (14 ounces, or 392 g each) quartered artichoke hearts, drained and roughly chopped
51/2 cups (1320 ml) low-sodium vegetable broth, divided
“SAUSAGE” INGREDIENTS
1/2 cup (28 g) soy curls, soaked in hot water for ~15 minutes
1 clove garlic, roughly chopped
1 teaspoon garlic powder
1 teaspoon rubbed sage
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 teaspoon black pepper
Pinch sea salt
1 to 2 tablespoons (15 to 30 ml) dry red wine or liquid aminos
“CHEESE” INGREDIENTS
1/2 cup (73 g) raw cashew pieces soaked in 1/2 cup (120 ml) low-sodium vegetable broth
1/2 tablespoon (3 g) nutritional yeast
Juice of 1/2 lemon
1/2 teaspoon garlic powder
IN THE MORNING: Make the soup: Heat a small skillet over medium-high heat, and add a splash of water or vegetable broth. Sauté the onion, carrot, and celery for about 5 minutes. Add the garlic, herbs, and spices. Cook for an additional 1 to 2 minutes. Remove from the heat and scrape into a 4-quart slow cooker. Add the artichoke hearts and 5 cups (1175 ml) of the vegetable broth.
Turn the slow cooker onto low and cook for about 8 hours.
BEFORE SERVING: Using a stick blender or working in batches in a blender, blend the soup—not so that it’s uniform and smooth, unless you prefer it that way—but so that there are still some large pieces of artichoke.
MAKE THE “SAUSAGE”: Drain the soy curls well and add them to the bowl of a food processor. Add the herbs and spices, and pulse 5 to 6 times to crumble the soy curls. Heat a skillet over medium-high heat, lightly spritz the pan with olive oil cooking spray (or, to go oil-free, add a splash of water or vegetable broth) and scrape in the soy curl mixture. Cook until very fragrant and beginning to brown. If you’re using the no-oil method, add small amounts of water or broth as the soy curls begin to stick to the pan.
Once the “sausage” has browned, deglaze the pan with the red wine. Stir it into the soup just before serving.
MAKE THE “CHEESE”: Put the cashews and the broth they’ve soaked in into a high-speed blender. Add the nutritional yeast, lemon juice, and garlic powder. Process until very smooth, adding more broth or water so that the consistency is thick but pourable. Set aside until ready to serve the soup.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
CREAMY POTATO SOUP
This is another one of my favorite comfort foods. It’s great for 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 a creamy un-cream soup.
GLUTEN-FREE SOY-FREE NO OIL ADDED
4 medium-size russet potatoes, peeled and cut into medium-size cubes
1 clove garlic, minced
4 cups (940 ml) water
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
1 sprig fresh rosemary or 1/2 teaspoon dried ground rosemary
Salt and pepper, to taste
BEFORE SERVING INGREDIENTS
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 7 to 9 hours.
BEFORE SERVING: Add the nondairy milk. Remove and discard the rosemary, and mash the potatoes using a potato masher or large spoon.
Taste and adjust the seasonings.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
RAINBOW VEGETABLE SOUP
This soup is for those days when you know you need to load up on veggies. You can vary the colors to suit your mood or taste, but remember that some of the purple veggies will turn the broth purple. Is that a bad thing? I don’t think so, but it’s not the best surprise if you didn’t know.
GLUTEN-FREE SOY-FREE NO OIL ADDED
7 cups (1.7 L) water
3 cups (270 g) chopped green cabbage
2 cups (140 g) chopped mushrooms
1 can (15 ounce, or 420 g) diced tomatoes
2 cups (300 g) quartered baby potatoes (red skin or yellow finn)
1 cup (130 g) carrot half-moons (orange, yellow, or purple)
1 cup (110 g) chopped sweet potato (orange or purple)
1 teaspoon onion powder
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
BEFORE SERVING INGREDIENTS
2 cups (220 g) green beans cut into 1/2-inch pieces
1 cup (67 g) minced kale or collard greens
Salt and pepper, to taste
THE NIGHT BEFORE: Prepare all the soup ingredient vegetables and store in the fridge overnight.
IN THE MORNING: Add the water, green cabbage, mushrooms, tomatoes, baby potatoes, carrot, sweet potato, onion powder, marjoram, thyme, and garlic powder to you slow cooker. Cook on low for 7 to 9 hours.
30 MINUTES BEFORE SERVING: Add the green beans and greens. Season with salt and pepper to taste. Cook 30 minutes, or until the beans are tender.
YIELD: 6 servings
EQUIPMENT: 5- to 6-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ COCONUT SOUP
with MUSHROOMS and JACKFRUIT
This is my vegan version of a Thai chicken soup called Tom Kha Gai. I made mine mild, but you can add a little chili oil to spice yours up a bit. There are a few specialty ingredients in this soup, so you will need to find an Asian market where they will be inexpensive. Tamarind concentrate adds a tang, and the kaffir lime leaves, lemongrass, and galangal root are the heart of this aromatic soup. Trust me, it’s worth a trip to the market, and it comes together fast once you have the ingredients.
GLUTEN-FREE OPTION* SOY-FREE OPTION** NO OIL ADDED
1 can (10 ounces, or 280 g) jackfruit, drained and shredded by hand
2 cups (140 g) chopped shiitake or button mushrooms
3 (3-inch, or 7.5-cm) pieces of fresh lemongrass
1 (2-inch, or 5-cm) piece galangal root, cut into slices
6 kaffir lime leaves
3 cups (705 ml) water
1 teaspoon tamarind concentrate (*use gluten-free soy sauce or **coconut aminos)
1 teaspoon brown or coconut sugar
1 teaspoon soy sauce
BEFORE SERVING INGREDIENTS
1 cup (235 ml) full-fat coconut milk (you can use light, but it won’t be as rich)
1/4 cup (24 g) nutritional yeast
1 to 2 tablespoons (15 to 30 ml) lime juice, to taste
Salt, to taste
THE NIGHT BEFORE: Shred the jackfruit. Cut the mushrooms, lemongrass, and galangal. Store in the fridge overnight.
IN THE MORNING: Add the shredded jackfruit, mushrooms, lemongrass, galangal, kaffir lime leaves, water, tamarind, sugar, and soy sauce to your slow cooker. Cook on low 7 to 9 hours.
20 MINUTES BEFORE SERVING: Stir in the coconut milk and nutritional yeast. Add lime and salt to taste, and add garnishes (if using; see below).
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low