All Vegetarian Recipes: 2,600+ Plant-Based Ideas

Cream of parsley soup flips the garnish into the main event — two whole bunches of it, simmered with shallots in vegetable stock and blended grassy-green and smooth. A swirl of heavy cream finishes it, and the whole thing takes 30 minutes. It's the...

Fresh summer corn chowder captures August in a pot: sweet kernels from six ears simmered in a buttery base, thickened with flour, and finished with whole milk or half-and-half. It takes about 70 minutes and feeds six. The optional cornbread croutons on top are, in my...

Refreshing chilled yogurt and melon soup is what summer tastes like in a bowl: cold honeydew or cantaloupe blended silky with yogurt, milk, and fresh mint. It takes 15 minutes of work plus time to chill, and a pinch of chili powder across the top makes every spoonful...

Cold cucumber and seaweed soup is my secret weapon for hot evenings — chilled kombu dashi seasoned with soy sauce, mirin, and a little brown sugar, poured over crisp cucumbers and tender wakame, with sesame oil and scallions finishing the bowl. Twenty minutes, no real...

Classic one-pot lentil soup is the backbone of my winter cooking — brown or green lentils simmered with onion, carrot, and celery until the pot smells like a grandmother's kitchen, with bay leaf and thyme doing quiet work. An hour, one pot, and bread on the side...