A few more soup recipes
Here are a few more soup recipes we’d recommend to embrace the season: It’s perfectly seasoned, and you might not be able to stop eating it. Over the years, it’s been made and loved by hundreds of readers. Per my sister, who we made it for first (and who makes it regularly to this day): “This is really the best soup ever.” “This soup is a 10/10!!! It’s rich, flavorful, and comforting. My whole family loved it!” -Jessica “This recipe is amazing! I’ve made this several times and both me and my husband are obsessed!” -Sonja W.
Use cashews. Blended cashews can stand in for dairy! You’ll let them soak while the soup simmers. Then you’ll take 2 cups of the soup out, veggies and all, and blend it with the soaked cashews. It makes for the creamiest base, and you’ll swear there’s dairy in it. (For a nut allergy, go to Wild Rice Mushroom Soup.) Add white beans and mushrooms. Because there’s no chicken in it (sorry, meat lovers!), this wild rice soup features white beans as a plant-based protein. It’s a unique addition and seriously good. Mushrooms also bring in big flavor and texture. Simmer until the rice pops. Wild rice notoriously takes quite a while to cook: upwards of 50 minutes. You’ll cook this soup until most of the rice grains burst and are tender. It might feel like a long time, but it’s important that the rice is perfectly tender.
Salad like Beet Salad, Apple Salad, Pear Salad, or one of these fall salad recipes Fall drink like Fall Sangria, Mulled Cider, or one of these fall drinks Bread or muffins: try Artisan Bread, Dutch Oven Bread, Homemade Cornbread, Cornbread Muffins or Buttermilk Biscuits
4.7 from 40 reviews
Try our favorite Lentil Soup Go for other cozy soups like Vegan Broccoli Soup or Chickpea Soup with Rice Make hearty Cabbage Soup, Classic Bean Soup or Kale Soup Mix up Potato Leek Soup
