3 Ultra-Satisfying Vegetarian Fall Soup Recipes

Image via: Sneakerdog

Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Here are three filling, unbelievably delicious meat-free soup recipes that will be in rotation in my soup pot this season.

Garlic, Chickpea and Spinach Soup
By Sneakerdog

2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
12 ounces potatoes, diced

More after the jump!

15 ounces can chickpeas, drained and rinsed
1 tablespoon cornstarch
2/3 cup Silk(tm) cream (or other non-dairy cream)
2 tablespoons light tahini
7 ounces spinach, shredded
cayenne pepper
salt and pepper, to taste

Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Stir in the cumin and coriander and cook for one minute. Add the stock and potatoes. Bring to a boil and simmer for 10 minutes.

Add chickpeas and simmer for another 5 minutes or until potatoes are tender. Mix the cornflour, cream and tahini together. Stir into the soup with the spinach. Season with salt and pepper to taste. Bring to the boil, stirring and simmering for another 2 minutes. Sprinkle with cayenne pepper before serving.

Fat-Free Vegan Red Lentil Curry Soup
By Happy Herbivore

Makes 4 cups

1 small onion, sliced thinly
3 garlic cloves, minced
3 cups of water, plus a little more
1 cup uncooked red lentils
16 baby carrots, sliced
1 bay leaf
1 tsp mild curry powder
1″ fresh ginger, minced (or 1 tsp ground ginger)
1 tbsp minced fresh cilantro
red pepper flakes as desired (or other heat spice)
1/4 tsp cloves
1-2 tsp garam masala
1 cup fat free soy milk or lite coconut milk
Salt/pepper to taste
Cilantro for garnish

Line a large pot with a thin layer of water, turn heat on high and add onions. Boil/saute for three minutes, add garlic and continue to cook until most of the water has cooked off. Add water, lentils, carrots, bay leaf, curry, ginger, cilantro, flakes and cloves and bring to a boil. Cover and reduce to low; simmer 20 minutes or until lentils are cooked and most of the water has absorbed.

Stir in garam masala, let sit (no heat, but covered) 5 minutes. Transfer to a blender, add soy milk or coconut milk and puree until smooth and creamy. Add salt and pepper to taste and garnish with fresh cilantro leaves.

Ginger Gold Apple and Squash Soup
By Christie’s Corner

Serves 6 to 8

2 tbsp vegetable oil
2 onions, diced
2 cloves garlic, minced
1 tbsp fresh gingerroot, grated
2 dried red chilies (optional)
2 tsp ground cumin
1 tsp ground coriander
1 medium butternut squash, peeled and chopped
6 cups vegetable broth
4 Ginger Gold apples, peeled, seeded and chopped
Salt and pepper to taste
*Old cheddar, cream, creme fraiche (plain yogurt for the health conscious)

Heat a large pot over medium-high heat. Add the oil and saute the onions for a few minutes. Add the garlic, ginger, ground cumin and ground coriander, cooking for a couple more minutes. Add the squash, tossing to coat in the spices. Add the stock. Bring to a boil, then reduce to a simmer and cook, covered for 10 minutes. Add the apples and cook another 10 to 20 minutes, or until the squash is cooked.

Puree with an immersion blender or in a blender. Season to taste. Serve with grated old cheddar, a splash of cream or a dollop of creme fraiche. Those who live on the edge may do all three.