It’s that time of year again when every home cook, recipe blogger and pretty much everyone else you know is touting their favorite soup recipe. Right?
If you’re sick of it, I’m sorry, because I am now that cook, that blogger and even that friend. It’s soup season y’all and you know that means I have another vegan soup recipe for you today.
Because soup is good for your body and your mind. The right soup (ahem, a vegan soup) is packed with colorful vegetables that are rich in necessary vitamins and minerals. Deficient on a particular nutrients? Add a handful of a particular vegetable to the pot. And you don’t have to get fancy about it, start with your basics: onion, garlic and celery. Build from there.
This recipe came about because I had a couple handfuls of turnip greens, three small turnips and I really wanted a hot bowl of soup. So instead of making regular turnip greens, (check out my other greens recipes here, here and here), I decided to drop them into a soup. With noodles, because of course with noodles.
So, let’s gather our kitchen tools, our vegetables and make some vegan autumn soup.
With fall upon us and autumn weather barreling in like she owns the place, our house become a soup kitchen, quite literally. Just this month alone, we’ve probably had soup about 7 out of 10 days because yeah, we love soup that much.
But cooking–and eating–so much soup means you have to keep it fresh or else someone (by someone, I mean me) will start complaining about having repeat dishes. That means scouring vegan blogs, recipes that can be veganized, making fusion soup recipes and tweaking old favorites. It can become a lot if you let it.
I refused to let it because soup is just a warm cold weather salad, right?
All right, maybe that’s a poor comparison but they are both low in calories, high in nutrients and full of vegetables, which is basically a bowl full of goodness.
I don’t always post a lot of vegan soup recipes because the photos hardly ever (cough, cough, never) turn out great. But soup, at least my soup recipes, would be perfectly categorized in my ugly but delicious category.
Anyway this vegan soup recipe isn’t my own, it’s from Will Yeung who had some really great Asian style vegan recipes. I follow him on YouTube and this Hot & Sour Soup recipe has become a favorite since he posted it.
The list of ingredients, at first glance, may seem overwhelming but once it’s all chopped up, I promise you it’s easy peasy…ish.
As much as I complain about the temperature dipping below what I find naturally comfortable, there are two things that I truly look forward to when autumn hits; Halloween and soups. Okay, the changing of the leaves is also a beautiful sight to behold but nothing is better than soup.
It doesn’t matter if it’s a creamy bisque, a hearty curry, a veggie stew or a delicious Asian inspired vegan Pho, or any other variety of noodle soups I can come up with, I want it all and I want it every day. Soup is my go to in fall and winter, consider it my warm liquid salad for the half the year. I haven’t made too many soups because it’s only just getting chilly, but the apartment block we rent in Romania is old school…like so old school that it is made up mostly of cement. Add to that, our side of the building is NOT the sunny side and you can see why I am constantly cold.
But, I digress. We were talking soups, no?
For today’s vegan soup recipe, I went with a simple lemon and wild rice soup, though it doesn’t taste anywhere near as simple as it sounds. I swear.
Soups are always easy vegan recipes because mostly they are or can be one pot recipes as well, which this one is. Sometimes I will make the rice separately but this time I wanted every grain of wild basmati rice to soak up all the waste free vegan broth, the lemon juice and all the delicious herbs and spices.