Everyone who tastes this soup describes it as - 'FABULOUS'! I wish I could take credit for its creation, but it comes from renowned vegetarian cooking instructor and author, Robin Robertson. I have a few of her wonderful cookbooks, and can attest to the health, wonderful taste and heartiness of her recipes. I've made a couple changes to this original recipe - having deleted the olive oil and parsley. (For those who question the WHY of omitting the oil......Oil is fat, no matter what the producers of this slithery concoction tell you. Each T of olive oil contains 120 calories. That adds up pretty quickly, and you know where it will go - directly from your lips to hips - and worse - your arteries!

Alvan, a December 2012 Green Soup Nosh participant, shared this delicious soup. There are many varieties of Kale soup on the web. Here's another, and deliciously vegan!

This fabulous tasting and healthy soup is adapted from Dr. Caldwell Esselstyn's "Prevent and Reverse Heart Disease". I made this soup for a pot luck gathering for our nutrition group, and folks raved. If you haven't read Dr. Esselstyn's book, put it at the top of your list. His research, message and recipes are life saving!

This recipe has been adapted from the "Moosewood Restaurant Cooking for Health" cookbook. My daughter introduced me to this excellent book and it's chock full of healthy vegetarian and vegan recipes. Some of the vegetarian recipes can easily be adapted to plant based.

This comes from the companion book (of the same title) to the movie, "Forks Over Knives".

This recipe was from Dr. John McDougall's April 2012 Newsletter. The recipe was contributed by Veronica Patenaude. Her website is: www.lowfatveganchef.com. Garbanzo beans, aka 'chickpeas', are the beans with the highest iron content. I adapted the recipe a wee bit!

A hearty soup loaded with healthy protein, fiber, phytochemicals AND fabulous taste! Only takes 30 minutes from start to simmering to kitchen clean-up. How easy is that? Just 30 minutes to a healthy, nutritious meal, and with leftovers for the next day.

 

 

 

Needing room in your frig? What to do with all those leftover veggies that might just be on the way out, but not quite ready to go?

This soup takes no more than 20 minutes to prepare, and 1/2 hour to simmer, and you're in for a real treat.

A Participant in my Food for Life series in Naples, FL (2012) gave me this recipe which she adjusted for health and wholeness. She raved over the taste. The called for olive oil and Parmesan have been scratched. Don't need that fat!!!!

One of the healthiest soups on the planet!

Its gifts: tomatoes, cannellini beans and fennel. Italiano, for sure!

Pea soup with pasta was a staple in my family. This is easy and hearty.

Soup adapted from Jeff Novick's "Longevity Soup". Full of fiber, protein and greens.

Recipe from Food for Life Participant, Karen S.

This soup can also be made with Kale instead of the Spinach. Your choice.

A friend sent me this recipe. I made a few changes to veganize it! Enjoy.

Garlic, Veggies, Greens & Beans - Nutrient Stars!

Thank you, Margaret H., for sharing this recipe!

This recipe was featured in Physicians Committee for Responsible Medicine's "21 Day Kickstart".

This is a classic summer vegetable soup of Provence, where basil and garlic are used as freely as salt and pepper.

Lentils have been researched as "THE" food to consume to reduce risk of breast cancer.

This is my all time favorite, hearty, tasty, healthy soup - low calorie, nutrient dense!

Faro is an ancient grain, and though wheat based, tolerated well by those with gluten intolerance.