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roasted orange bell pepper soup

by Jackie Newgent  |  November 22, 2018  |  0 Comments
I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely! Note: The theme for this month’s Recipe Redux is “Souper Soups on the Move.”
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vegan curry coconut soup with black beluga lentils

by Jackie Newgent  |  January 22, 2016  |  6 Comments
I couldn’t make it through the chill of January without some hearty, warm-me-up bowls of soup. How about you? So I married that thought with the theme for this month’s Recipe Redux: “A New Ingredient for the New Year.” When trying to choose the ingredient that I wanted to play with, my first thought came to color … black, in particular! When thinking about black foods, one immediately came to mind that I’ve thoroughly enjoyed in restaurants, but haven’t actually prepared anything with from my own kitchen. They’re black beluga lentils. They’re such fun little critters. Not to mention, these pulses are packed with nutritional goodness, including folate, fiber, and protein. So off to the kitchen I went to whip...
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chilled grilled corn soup

by Jackie Newgent  |  August 19, 2014  |  0 Comments
We’re smack dab in the middle of corn* season in much of the country, including where I live in New York. So I thought I’d take advantage of it. Even though I love a good bowl of corn chowder, I really don’t want a steamy serving of it when it’s still so summery hot outside. That’s where this chilled corn soup comes in. It’s rich in flavor from the “naked” grilling of the corn, a hint of “heat” from jalapeño, and a generous pinch of earthy cumin. It provides sweet, smoky, and refreshing goodness in every spoonful! Calories saved: 270 Why it’s better for you? The extra creaminess is from beans, not half-n-half or cream
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smashed red potato soup with truffle salt

by Jackie Newgent  |  January 5, 2014  |  2 Comments
(Click on photo for full-size image!) Makes 8 servings: 1 bowl (about 1 1/2 cups) each It’s the perfect time of year for a comforting bowl of soup. Luckily, instead of being overloaded with greasy bacon and saturated with heavy cream, this Disneyland-inspired potato soup is full of wholesome flavor and intriguing ingredients, including fennel and truffle salt. Plus, it’s vegan—so you can enjoy all of its rich-tasting, rustic goodness while knowing that you’re being good to your body. Hope you enjoy a bowl of it soon! Calories saved: 890
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creamy roasted squash soup

by Jackie Newgent  |  November 26, 2013  |  0 Comments
(Click on photo for full-size image!) Makes 6 servings: 1 1/3 cups each Butternut squash is one of my favorite veggies to enjoy during the holidays, especially when roasted. How about you? And when roasted and pureed into a soup, it’s divinely comforting. I’ll be enjoying this creamy vegetarian-friendly soup often. I hope to hear you slurping up its sweet and savory goodness often, too. Happy holidays! Calories saved: 90
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