To say soup season has come on the back of the chilly winds finally easing the summer heat spikes would be ignoring the fact that there is a soup for every season, to be sipped for any reason. Soup is all weather, all purpose.
Having said that, now is the time when I start to crave a hot soup. Here are some lighter soups with lots of vegetables for the beginning of fall, from our Recipe Archives yours.
Spicy soup with carrots, tomatoes, chorizo and coriander, above. A spicy, smoky chorizo showcases the earthy sweetness of carrots, sweet potatoes, and warming spices like cumin and cilantro.
Greek Lentil and Spinach Lemon Soup. Squash has arrived! A butternut squash adds a touch of fall to this lemon lentil soup.
Tuscan bean and kale soup. This chunky soup contains a lot of beans and green vegetables. Get all your veg at the same time! If you want to keep it vegetarian, use vegetable broth and skip the bacon.
Mashed beetroot soup with tahini and pistachios with fine herbs. Instead of throwing beets in a salad, change tack and toss them in a soup! The tahini thickens and adds a nutty undertone, while a garnish of pistachio with herbs completes the experience.
Chickpea, Swiss chard and porcini soup. Learn how to harness the power of dried mushrooms by using them to flavor the broth of this chickpea soup.
Creamy cauliflower soup with mushroom and hazelnut garnish. This soup doesn’t need a grain of dairy to be creamy; mixing the cauliflower gives you this result. A crunchy hazelnut filling adds texture.
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7 recipes featuring fall’s favorite real spice: cinnamon
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