Blender soups are great because, often, you need just a few ingredients and a fifteen minutes or so. Take one all-star, seasonal ingredient like winter squash, or broccoli, or asparagus. Beyond that, perhaps an onion, some broth or water, some herbs or spices, boom - you've got what you need to make a beautiful, silky blended soup.
This is a noodle salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch.
The sort of meal I crave after a travel stint. Lightly cooked cauliflower is chopped, then tossed, with turmeric, cumin, cayenne, and a touch of ghee - add sliced avocado, hard-boiled eggs, toasted seeds, rainbow chard stems, lettuces.
If you're looking to make a silky smooth, creamy vegan soup, today is your day. This gem caught my attention because it is quite different than most "creamy" vegan soups I come across. It uses a clever trick to achieve its signature texture.
My hope is that they'll all inspire you to want to jump into the kitchen. They tend to celebrate lots of plants and vegetables, and generally integrate food, cooking, balance, and wellness into their lives in a way that inspires others.
A distant relative of the vibrant, brothy tom yum soup you likely know from many Thai restaurants. Part of its magic is the way it plays sweet off sour, balancing herbaceousness, feisty heat, and just the right amount of saltiness.