Cooking Vegetarian: 2,600+ Recipes
Whole wheat noodle soup in curry broth is a curious, wonderful thing — slurpy spaghetti in a golden curry broth, topped with green apple and raisins for sweet-tart pops against the spice. Don't knock the apple until you've tried it. Ready to get cozy? This...
Comforting white bean soup is the quiet hero of the bean pot — dried small white beans simmered with onion, carrot, celery, bay, and thyme until the beans go creamy and the broth turns cloudy and satisfying. A humble pot that feeds you all week. There's nothing quite...
A taste of Southern elegance: Virginian peanut soup has warmed dining rooms since Colonial times — a silky purée of peanuts, vegetables, and cream. One bowl and you'll understand why this dish never left the Virginia table. A Taste of Southern Elegance: Virginian...
This Thai-style vegetable soup comes together in 30 minutes, perfumed with lemongrass, kaffir lime leaf, and a fresh red chile. Mushrooms, snow peas, and carrots keep it crisp and light, brightened at the end with lime juice and cilantro. Craving a soup that's light...
Effortlessly elegant chilled avocado soup is ten minutes in a blender and thirty in the fridge — ripe avocados, whole milk, salt, and cayenne whirled into a cool, pale-green velvet. It's the easiest first course you'll serve all summer. Behold, the most...
This rich and smoky vegetarian tortilla soup thickens itself with corn tortillas simmered right into the broth — no cream, no shortcuts. With poblanos or anchos and a squeeze of lime, it tastes like a slow weekend project despite coming together in one pot. There are...
There's nothing quite like a bowl of rich, velvety tomato soup to feel cozy and comforted. But let's be honest, achieving that deep, sun-kissed tomato flavor year-round can be a challenge. Watery, bland soup? No, thank you! My secret weapon is a little bit of tomato...
Pappa al Pomodoro, the Tuscan tomato and bread soup, is peasant cooking at its purest — stale bread, ripe tomatoes, garlic, and your best olive oil cooked down into something thick and spoon-coating. Waste nothing, want nothing, eat extraordinarily well. What if I...
Vietnamese-inspired tofu skin hot pot is a fragrant, mushroom-rich braise built on lemongrass, ginger, chiles, and rehydrated dried mushrooms, with silky sheets of tofu skin soaking up all of it. It's an hour-long project that eats like a restaurant feast....
This Thai-inspired carrot soup simmers lemongrass, ginger, and garlic with a big pile of carrots, then blends in coconut milk for a silky, gently spiced bowl — finished with lime and cilantro. It's the bright side of carrot season. A Taste of Thailand in a...
Spanish-style plantain stew with smoked paprika & saffron is a sweet-savory one-pot wonder — green plantains simmered with peppers, carrots, and bay until tender in a golden, aromatic broth. It's humble cooking with a distinctly Iberian accent. Transport your...
This 30-minute spaetzle soup delivers tender homemade egg dumplings floating in a rich vegetable broth, finished with Parmesan and herbs. Fresh spaetzle sounds like a project, but the batter comes together in minutes with flour, eggs, and milk. There's nothing quite...