Vegetarian Thai Peanut Soup

By Soup Addict

Link to Vegetarian Thai Peanut Soup.

GV comments:  This is a super-delicious soup--it was a surprise to me how good it was when I first tried it. The flavors truly blend into an entirely unique, fantastic taste. If you like Thai food, I think you will love this soup, and the noodles make it filling. The recipe calls for three packets of ramen noodles. I used just two my first time, and I now use only one, partly because there are only two of us, so there are always leftovers. If you don't serve the soup immediately, the noodles keep expanding--not a bad thing, but too much is too much. 

Timing: 45-60 minutes (including chopping and dicing)

Nutrition: Mostly whole-food

Gluten-free if you find gluten-free ramen noodles

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Moroccan Chickpea Soup

By Gourmet

Link to Moroccan Chickpea Soup

GV comments:  This is one of my all-time favorite soups. It's more like a stew, and it's utterly satisfying. It starts with dried chickpeas but is worth the prep time (mostly soaking and boiling the chickpeas). I use less oil than they state in the recipe--you could even go completely oil-free. My sister is suspicious of any savory dish with cinnamon in it. She agreed with me that you don't even taste the cinnamon in this soup. She and Carnivore Brother-In-Law loved it!

Timing: Over 2 hours

Nutrition: Whole-food unprocessed

Gluten-free (if you use gluten-free noodles)

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Gracious Vegan Gazpacho


I cut this out of the New York Times a long time ago and have tweaked it along the way. It still holds up incredibly well. Delicious!

Makes 8-9 cups (6 servings)

In a large bowl, combine the following ingredients. Blend them in a blender or food processor (mine takes two batches, hence the need for the bowl).

  • 2 medium cucumbers (seeded) or one large English cucumber, peeled and coarsely chopped

  • 5 medium tomatoes, peeled and coarsely chopped (or 28-oz. can of Italian plum tomatoes; reserve the liquid and make it part of the water listed below)

  • 1 large onion, coarsely chopped

  • 1 medium green pepper, seeded and coarsely chopped

  • 4 cups coarsely crumbled slightly dry whole wheat baguette or other bread, trimmed of crusts

  • 2 cloves garlic, chopped

  • 2 cups water

  • ¼ cup red wine vinegar

  • ¼ cup (packed) fresh cilantro leaves

  • 1 Tablespoon tomato paste

  • 2 teaspoons salt

Serve with one or more of the following garnishes

Timing: Under 30 minutes

Nutrition: Whole-food unprocessed; WFPBNO

Per serving: 142 calories; 1g fat; 0g sat. fat; 30g carbs; 1094mg sodium; 5g fiber; 6g protein 

Gluten-free if you use gluten-free bread

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