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Warming Soups for Cool Weather

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Warming Soups for Cool Weather

The autumn harvest brings the perfect ingredients for making delicious, creamy soups, and with the cooler weather coming on, knowing how to make a delicious soup can be an invaluable way of keeping warm from the inside.

As with salad dressings, using a blender really expands your options, especially when it comes to making soups with a creamy consistency. Blending some steamed squash, sweet potatoes, carrots and/or white potatoes can provide the basic foundation for a huge variety of delicious soups, the extent of which is only limited by your selection of other veggies and seasonings.

I like to add a little cashew butter (or tahini) to my blender mixture, along with sautéed garlic and onion and/or powdered garlic and onion, tamari/herb salt, and one of my favorite seasonings, nutritional yeast. (The following recipes call for cashew butter, because it adds a delicious creaminess without changing the flavor too much. But if you don’t have cashew butter, you can try replacing it with tahini. Tahini is cheaper, but it does have a slightly bitter flavor, so if you’re using it as a substitute for cashew butter, I would recommend using a little less than the recipe calls for.)

Once I have a basic flavor that I like, I simply blend the mixture until it’s smooth and creamy (the nut butter really adds to the creaminess), and then pour it into a pot containing veggies such as garlic, onion, potatoes, carrots, zucchini and mushrooms, sautéed in the order listed.

If you ever find yourself in a situation where you have too many tomatoes, you can do something very similar with those. Simply cook up all your soft tomatoes, and throw them in a blender along with a little tahini, herb salt and nutritional yeast, and you’ll find that it’s a delicious base for a creamy tomato soup that can be poured over cooked onions, zucchini, mushrooms and even cooked sweet corn if you like it that way. (Try stirring in a little grated vegan cheese… Yum!)

But for those who are more comfortable with specific recipes than general tips and techniques, the following pages contain a variety of options. And keep your eyes open for the other two parts to this series, for a collection of warming soups to see you all the way through winter.

Enjoy… And stay warm!

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Read more: All recipes, Basics, Eating for Health, Food, Soups & Salads, Vegan, Vegan and Delicious

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World – a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

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54 comments

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7:43AM PST on Nov 29, 2012

typo> Love the creamy soup recipes.

7:34AM PST on Nov 29, 2012

Great ideas. Soothing on the digestion too. Love there creamy Soups.

6:10PM PDT on Jul 20, 2011

Great ideas. Thanks for sharing.

3:02AM PST on Mar 1, 2011

The creamy potato soup sounds delicious ! I will definitely try it !

12:56PM PST on Feb 10, 2011

Great article with a lot of yummy looking recipes, thank you very much for sharing!

6:08PM PST on Jan 19, 2011

Thanks.

1:01PM PST on Dec 23, 2010

The basic foundation seems a very good idea, I'll try it this week. Some ingredients are not available in my country (Belgium) but I'll use my creativity to find similar vegetables.

2:47PM PST on Nov 23, 2010

Very nice! Can't wait to try the light lentil soup!

6:39PM PDT on Nov 5, 2010

Ina Mohan wrote;
"In India they have his fabulous hot spicy soup called "rasam". It can be eaten as appetizer, main dish with rice, side dish, and as flu remedy, as no virus survives this tasty combination of healthy spices and herbs in rasam very long. Here is the recipe:
http://www.belsandia.com/indian-spicy-rasam-soup-with-tomatoes-and-tamarind.html"


Ooh this recipe sounds yummy! Thanks! I had to do a search, but I found a simple recipe for the rasam powder called for so it is readily doable;

3/4 cup coriander seeds (dhania)
1/2 cup cumin seeds (jeera)
1/2 cup red gram lentils (tuar dal)
1/4 cup peppercorns
6 red chillies

1:31AM PDT on Nov 3, 2010

Thanks!

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