Trying Soups to Fight the Chill

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Nothing says soup like winter in upstate NY.  It’s been a sort of subconscious goal of mine this season to try as many new, warming recipes as possible, and soup definitely fits the bill!

Over the last week or so, I cooked up two soups from 1,000 Vegan Recipes.  (In case you haven’t noticed, I adore that book!)  The first came about in one of my infamous quests to find something to do with veggies I bought on sale–in this case, collard greens.  I’ve been wanting to try them for a while and wound up grabbing a big bunch for all of nine cents.  Yep, you read that right, nine whole cents.

collard & rice soup cooking
Of course it turned out to be a great deal and made a spectacular soup.  This particular recipe called for collards, rice, and black-eyed peas.  Lacking the latter, I used a mixture of black beans and white beans, which tasted quite good!  My mom and I added a little bit of hot sauce to our servings as suggested by the recipe.  It was an amazing soup experience.

collard & rice soup meal
The second recipe was a bit more unusual, but I’m glad I got adventurous and tried it.  The title, Peanutty Two-Potato Soup, piqued my interest.  And since we had both white potatoes from our garden and sweet potatoes from (yet another) recent produce sale, I decided to give it a shot.

two potato peanut soup boil
Who knew that peanut butter in soup could be so delicious?  The soup itself was very basic; just onions, a little celery, broth, and the two kinds of potatoes.  But the clincher was a half-cup of peanut butter added at the end after blending the soup.  (Of course I was quite excited about that bit, since it meant getting to play with the immersion blender again.)

two potato peanut soup blended
This was obviously a very rich soup, so I wouldn’t make it all the time.  But it was just what my family needed after a long, snowy day!

two potato peanut soup meal
Speaking of snow, who else got slammed on Monday?  I think we got over a foot…

About The Author

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read, play silly card games and knit socks.

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