Crockpot Lentil Vegetable Barley Soup or Stew

Crockpot Lentil Vegetable Barley Stew

Serves 6

• 1/2 large or 1 small onion, diced
• 1 bell pepper, seeded and diced
• 2 medium zucchini or yellow summer squash, halved lengthwise and thinly sliced
• 1 cup thinly sliced carrots
• 1/2 cup red lentils
• 1/2 cup yellow split peas
• 1/2 cup barley
• 1 can diced tomatoes
• 3 cups vegetable broth (or water & bouillon)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar, optional
• 1/4 teaspoon black pepper

Layer vegetables in crock in the order listed. Add lentils, split peas and barley.
Add tomatoes including liquid. Stir salt, sugar and pepper into broth and pour over all. This will make a thick soup or stew; if thinner is desired add more water. Cook on LOW 8 hours or on HIGH 4 hours.

Pumpkin Bisque

Pumpkin Bisque (no creamer added)

Serves 8 to 10

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, chopped
• 1/2 cup dry white wine
• 4 to 5 cups mashed cooked pumpkin, pureed*
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 6 cups vegetable broth, or water & bouillon
• 1 teaspoon ground cardamom, or 1/2 teaspoon nutmeg + 1/2 teaspoon cinnamon
• 2/3 cup unflavored unsweetened nondairy creamer, optional

Heat oil in a large saucepan on medium and sauté onion until translucent, 5 minutes. Add wine and simmer 2 minutes. Add pumpkin puree (*or add mashed cooked pumpkin and puree in saucepan using immersion blender). Add thyme, salt, pepper, broth, wine and cardamom (or nutmeg and cinnamon), bring to a boil, then simmer 10 minutes. If preparing in advance, turn off heat and let sit. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream/creamer if using.

Lemon Red Lentil Soup

Serves 4 to 6

• 2 to 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 to 1 1/2 teaspoons ground cumin, to taste
• 3/4 teaspoon turmeric
• 3/4 to 1 teaspoon salt, to taste
• 1/4 to 1/2 teaspoon ground black pepper, to taste
• 1/8 teaspoon cayenne, more to taste
• 1 quart vegetable broth
• 2 cups water
• 2 teaspoons vegetable bouillon, optional
• 1 cup red lentils, picked over and rinsed
• 1 large carrot, peeled and diced
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1/2 to 1 lemon

Heat oil in a large saucepan on high until shimmering. Sauté onion and garlic until golden, 4 minutes. Add tomato paste, cumin, turmeric, salt, black pepper and cayenne; sauté 2 minutes. Add broth, water, bouillon if using, lentils, carrot, and dried cilantro if using. Bring to a simmer, then simmer, partially covered, until lentils are soft, 30 minutes. Taste and adjust salt. Using an immersion or countertop blender, purée half the soup. Reheat if necessary, then stir in lemon juice and fresh cilantro if using.

Tom Kha Gai (Thai Coconut Soup)

Tom Kha Gai 

Bangkok Center Grocery in NYC's Chinatown is the best place to find fresh lemongrass, kaffir lime leaves, galangal root, and Thai basil.

Serves 4

• 4 cups vegetable broth
• 1 (15 ounce) can full-fat coconut milk
• 1 stalk fresh lemongrass, trimmed, pounded to release flavor
• 6 kaffir lime leaves
• 6 thin slices fresh peeled galangal root or ginger root
• 4 ounces thinly sliced mushrooms
• 1 small red bell pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced
• 3 tablespoons soy sauce or vegan fish sauce
• 2 tablespoons fresh lime juice
• 1/4 teaspoon chili flakes
• 1/2 block firm tofu, drained, pressed, and diced, optional
• 1 tomato, seeded and diced
• 1/4 cup cilantro leaves
• 1/4 cup Thai basil (not Italian or sweet basil), roughly chopped
• Thinly sliced scallions for garnish, optional

In a large saucepan on medium-high, bring broth to a boil. Add coconut milk, lemongrass, lime leaves, galangal, mushrooms, bell pepper, onion, fish sauce, lime juice, chili flakes, and tofu. Simmer 15 minutes; turn off heat. Remove lemongrass stalks and kaffir lime leaves. Stir in tomato, basil and cilantro. Ladle into bowls and serve immediately, topped with scallions.

Rosemary White Bean Soup

Serves 6

• 1 teaspoon canola oil
• 1 large onion, diced small
• 4 stalks celery, diced small (about 1 1/2 cups)
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried crushed rosemary
• 4 cloves garlic, minced
• 2 (15 ounce) cans Great Northern beans or cannellini, drained and rinsed OR 3 cups cooked OR 1 cup dried white beans, soaked and cooked
• 6 cups chicken-flavor or regular vegetable broth (or water + bouillon)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 1/6 to 1/8 teaspoon cayenne, to taste
• Chopped parsley, optional garnish

Heat oil in a large saucepan on high. When shimmering, sauté onions and celery until translucent. Add rosemary and garlic and cook 2 minutes. Add beans and broth, bring to a simmer, then simmer gently 15 to 20 minutes. Puree using an immersion blender, or allow soup to cool slightly and puree in a countertop blender then return soup to saucepan. Reheat if necessary before serving. Garnish bowls with chopped parsley if desired.

Chayote Soup

Chayote Soup

Serves 6 to 8

• 1 tablespoon olive oil
• 2 chayote, peeled, seeded and diced 1/2 inch
• 1 onion, finely diced 
• 4 cloves garlic, minced
• 1 jalapeño chili, ribs and seeds removed, finely diced
• 1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
• 1 (15 ounce) can corn kernels, liquid reserved
• 1/2 to 1 cup water
• 1/4 cup tomato paste
• 1 teaspoon salt, or to taste
• 1 (15 ounce) can chickpeas, drained and rinsed
• 4 cups vegetable broth (or 4 cups water + 4 teaspoons bouillon)
• 2 tablespoons vegetable bouillon, or to taste
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1 lime
• Thinly sliced avocado for garnish, optional

In a saucepan heat oil on medium and sauté chayote and onion until softened, about 10 minutes. Add garlic, jalapeño, and cumin, and sauté until fragrant, 1 minute. Place corn liquid in a 2-cup measure and add water to total 2 cups; add to saucepan. Add tomato paste and salt, bring to a boil, then simmer until chayote is tender, about 20 minutes. Add chickpeas and corn. Using an immersion blender or countertop blender, puree until as chunky or smooth as desired; return soup to saucepan. Add broth, bouillon, and cilantro, and simmer until heated through. Turn off heat and stir in lime juice. Garnish with avocado slices if desired, and serve hot.

Lentil Rice Soup

Lentil Rice Soup

Serves 8

• 2 tablespoons olive oil
• 4 carrots, peeled and chopped
• 3 stalks celery, de-stringed and chopped
• 1 onion, coarsely chopped
• 5 cloves garlic, minced
• 8 cups vegetable broth (or water + bouillon)
• 1 (28 ounce) can crushed tomatoes including liquid
• 3/4 cup brown rice and/or wild rice
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 cup lentils, rinsed
• 1 bunch kale, de-stemmed and chopped, 1 bunch spinach, chopped, or 1 (16 ounce) bag baby spinach
• French or Italian bread, for serving

In a large heavy saucepan or Dutch oven combine broth, tomatoes, rice, salt, pepper, and thyme. Bring to a boil, then add lentils. Cover and simmer until rice is tender, 45 to 55 minutes. Meanwhile, in a large skillet heat oil on medium and sauté carrots until softening, 10 minutes. Add celery and onion and sauté until onion is translucent, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add sauté to simmering saucepan. Adding greens: add kale or regular spinach in the last 10 minutes of cooking time; add baby spinach when soup is done, and stir to wilt. Serve soup with bread.

Creamy Tomato Soup

Serves 8

• 1 tablespoon olive oil
• 1 onion, coarsely diced
• 4 cloves garlic, crushed
• 2 (28 ounce) cans whole peeled tomatoes, or crushed or diced tomatoes, including liquid
• 2 cups vegetable broth (or 2 cups water + bouillon)
• 2 bay leaves
• 1/2 cup chopped fresh basil or 2 tablespoons dried basil
• 1 teaspoon dried thyme
• 1 1/2 cups unsweetened nondairy milk
• 1/2 cup unflavored soy creamer
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper, or to taste

In a 6-quart saucepan heat olive oil over medium-low heat. Add onions and sauté until translucent, 3 to 5 minutes. Add garlic and sauté 1 to 2 minutes. Add tomatoes with liquid, broth, bay leaf, basil and thyme. Bring to a simmer, then simmer 15 minutes, stirring occasionally. Discard bay leaf. Add milk, creamer, salt and pepper. Purée soup using an immersion blender or countertop blender. Return soup to pan, taste and adjust seasonings, reheat gently, and serve.

Black Bean Soup

Serves 6

• 3 Roma tomatoes, diced or 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• 3 (15 ounce) cans black beans, drained, liquid reserved or 4 1/2 cups cooked (from 1 1/2 cups dry) black beans, drained, liquid reserved
• 2 vegetable or chicken-flavor vegan bouillon cubes
• 1 tablespoon oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/8 to 1/4 teaspoon cayenne, to taste
• For garnish, optional: vegan sour cream, pico de gallo or salsa, chopped cilantro

Combine reserved tomato and bean liquid in a large measuring cup. Add water to total 5 cups; set aside. If a thickened soup is desired, borrow some liquid to puree 1 or 2 cans of beans using an immersion blender or countertop blender. Heat oil in a large saucepan on high and sauté onion until translucent. Add garlic, oregano and cumin and cook 2 minutes. Add tomatoes, beans, liquid (and bean puree if using), bouillon, salt, pepper and cayenne. Bring to a simmer, then simmer gently 15 to 20 minutes. Taste and adjust seasonings. If desired, serve topped with sour cream, pico de gallo or salsa, and chopped cilantro.

Tofu Veggie Miso Soup

Tofu Veggie Miso Soup

Serves 6 as a meal
Serving size = 3 to 4 cups

• 2 blocks firm or extra-firm tofu, drained, pressed if desired, each block cut into 24 cubes
• 1/4 cup dry white wine or mirin
• 2 teaspoons sugar (omit if using mirin)
• 4 to 8 ounces sai fun (cellophane; mung bean thread noodles), or mei fun (thin rice noodles), or soba noodles broken in half, or capellini ("angel hair" pasta) broken in half
• 1/4 cup high-heat oil (canola, safflower, grapeseed)
• 8 cups vegetable broth
• 4 cups water, divided
• 3 tablespoons soy sauce
• 1 teaspoon (or more, to taste) sriracha, optional
• 1/4 to 1/2 teaspoon freshly ground black pepper, to taste
• 3 sheets nori (dried seaweed), cut into large rectangles, optional
• 1/2 cup miso (chickpea, brown rice, white or mellow)

VEGETABLES

• 1 large sweet onion, julienned
• 4 stalks celery, de-stringed and julienned (2 cups)
• 4 large carrots, peeled and julienned (2 cups)
• 6 cloves garlic, minced
• 1 tablespoon freshly grated ginger, optional
• 1/2 medium green cabbage, shredded (4 cups)
• 4 cups total, choose from the following:
  •  Crimini or button mushrooms, sliced (8 ounces = 2 cup)
  •  Zucchini or yellow summer squash, julienned (1 small = 1 cup)
  •  Red, orange or yellow bell pepper, seeded and julienned (1 small = 1/2 cup)
  •  Snow peas, strings removed, julienned (4 ounces = 1 cup)
  •  Broccoli, cut into small florets (1 head = 3 to 4 cups)
  •  Spinach leaves, or de-stemmed kale, chopped (8 ounces = 3 cups)

1. Heat oven to 450 degrees F. Line 2 baking sheets with nonstick foil (preferred), or use regular foil and brush lightly with oil. Arrange 24 tofu cubes in a single layer on each baking sheet and brush lightly with oil. Bake until firm and golden brown, 30 minutes, turning once during baking; remove from oven and keep warm.
2. Meanwhile, in a cup stir together wine and sugar; set aside, stirring occasionally to dissolve.
3. Meanwhile, prepare noodles according to package directions; rinse in cold water, drain, cover to keep moist, and set aside.
4. Meanwhile, heat oil in a 6- or 8-quart stockpot on medium-high and sauté carrots, onions and celery until onion is translucent, 5 minutes.  Add garlic, ginger, mushrooms, zucchini, bell pepper, and snow peas and sauté until all veggies are softened, 5 minutes. Add wine mixture and cook 2 minutes. Add broth, 2 cups water, soy sauce, sriracha, and black pepper. Cover and bring to a boil. Add cabbage, broccoli, kale, and nori. Return to boiling, then reduce heat and simmer until vegetables are just tender, 5 to 10 minutes. Add spinach and prepared noodles, and simmer just until spinach is just wilted. Turn off heat and keep covered.
5. Bring remaining 2 cups water to a boil in the microwave or on the stove; remove from heat. When boiling has stopped (boiling will destroy miso’s beneficial enzymes), stir in miso until mixture is smooth, then mix into soup. Taste and adjust seasonings.
6. To serve, place a few cubes of tofu in bowls and add soup on top.
7. When reheating, bring soup almost to a simmer and turn off heat; do not boil.

Borscht

Serves 6 to 8

• 5 cups vegetable stock or 5 cups water + 3 beef-flavored vegan or vegetable bouillon cubes
• 2 tablespoons olive oil
• Pinch salt
• 1 large onion, sliced into half-moons
• 1 pound (4 medium) beets, peeled and julienned
• 2/3 pound (2 large) carrots, peeled and julienned
• 3/4 pound (1/2 large) green or white cabbage, thinly shredded
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons freshly squeezed lemon juice (1/2 lemon), or to taste
• 2 teaspoons brown sugar, or to taste
• Optional, for serving: vegan sour cream
• Variation: replace 1 cup water with 1 (8 ounce) can tomato sauce or tomato puree

On the stove or in the microwave, bring stock or water to a boil; set aside. Meanwhile, in a large saucepan on medium, heat oil with a pinch of salt and sauté onions, carrots and beets until softened, 5 to 7 minutes. Add cabbage and pour in hot stock or water, and add bouillon if using. Bring to a boil and simmer until vegetables are tender, 15 to 25 minutes. Turn off heat and season to taste with salt and pepper. Season with lemon juice for a subtle sour taste, then with brown sugar to balance sourness and brighten the soup. Serve with a dollop of sour cream if desired.

Curried Zucchini-Carrot Soup

Curried pureed soups such as Winter Squash Soup and Curried Zucchini-Carrot Soup are a great way to get people who dislike veggies to eat a variety of veggies. One of my family members hates both zucchini and carrots, but enjoys the soup.

Serves 6

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 3  cups vegetable broth, OR 3 cups water + 2 vegetable bouillon cubes
• 1 pound carrots (about 4 to 5 medium), peeled and diced
• 1 pound zucchini (about 2 medium or 3 small), trimmed but unpeeled, diced
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Dash cayenne, to taste, optional

Heat oil in a large saucepan and sauté onions until translucent, 5 minutes. Add remaining ingredients, cover and bring to a boil. Reduce heat to simmer, cover and simmer until vegetables are tender, 20 minutes. Puree using an immersion blender or countertop blender.

Creamy Broccoli Soup

Serves 8 to 10

• 6 cups broccoli florets and sliced peeled stems, or substitute up to 3 cups with chopped cauliflower (leftovers are fine)
• 8 cups vegetable broth or bouillon and water
• 3 cloves garlic, peeled and coarsely chopped
• 3 cups unsweetened nondairy milk
• 1/2 cup cornstarch to thicken, optional
• Salt to taste
• Freshly ground black pepper to taste

If using fresh broccoli, in a large saucepan bring broth to a boil, add broccoli, cover and simmer 8 minutes. Add garlic and simmer 2 minutes longer, or until broccoli is tender. Or, if using leftover broccoli in a sauce, rinse in hot water before using. Bring broth to a boil, add garlic and simmer 2 minutes. Turn off heat and add broccoli.

Puree using an immersion blender, or countertop blender in batches, until very smooth; return soup to saucepan.

If planning to thicken soup, whisk cornstarch into milk until smooth. Reheat soup to a simmer. Add milk and stir constantly until soup thickens. Season with salt and pepper to taste, and serve. Alternatively, to serve thin soup cold, omit the cornstarch, stir in the milk off-heat and chill before serving.

Egg-Free Matzo Balls

Egg-Free Matzo Balls with Veggie Soup

For Passover: egg free and kitniyot free (no legumes).

Makes 24 matzo balls
1 serving = 3 to 4 matzo balls

• 2 cups matzo meal
• 6 tablespoons potato starch
• 1/2 cup light vegetable oil
• 2 cups water
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/4 teaspoon freshly ground black pepper
• Chopped fresh dill leaves, or dried dill weed, to taste
• Veggie Soup, for serving

Combine all ingredients in a bowl and mix well. Refrigerate at least 30 minutes.

Preheat oven to 350 degrees F. Lightly oil a baking sheet; set aside. Bring a pot of salted water to a boil.

With oiled hands, roll mixture into walnut-size balls and drop into boiling pot, 12 to a batch. Simmer very gently and do not disturb for 10 minutes or until balls float.

Using a slotted spoon, carefully remove matzo balls, drain well, and place on prepared baking sheet. Bake matzo balls 15 to 20 minutes to firm them up. If making ahead, refrigerate until ready to use. Warm in the microwave, or in the oven covered with foil.

To serve, place 3 or 4 matzo balls in a bowl, ladle soup over, and serve immediately.

Pasta Cannellini Kale Soup

Serves 6 to 8

• 4 1/2 cups cooked cannellini beans, or 3 (15 ounce) cans drained and rinsed, divided
• 6 cups vegetable broth, divided, plus more if necessary
• 2 tablespoons olive oil
• 1 onion, diced
• Salt & freshly ground black pepper
• 6 cloves garlic, minced
• 1 large stalk celery, de-stringed and diced
• 2 carrots, peeled and diced
• 1 (15 ounce) can tomatoes (peeled whole or diced) with juice, or 1 1/2 cups fresh tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley or 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon red pepper flakes, or more to taste
• 8 packed cups (about 1/2 pound) chopped kale
• 1 cup ditalini or other bean-size pasta
• Vegan parmesan, optional and Italian bread

In a blender or food processor, combine 3 1/2 cups cannellini with enough broth to process. Puree until smooth; set aside.

In a heavy 6-quart saucepan, heat oil on medium-high and sauté onion with a pinch of salt and pepper 2 minutes. Add garlic and sauté 1 minute. Add celery and carrots and sauté 3 minutes.

Add parsley if using dried. Add oregano, basil, thyme, rosemary and red pepper. Add bean puree, tomatoes and remaining broth and bring to a boil. Add kale and return to a boil. Reduce heat and simmer 30 minutes. Add broth or water if necessary to keep ingredients covered.

Add pasta and remaining 1 cup beans and simmer 10 minutes or until pasta is tender. Stir in parsley if using fresh leaves. Taste and adjust seasonings. Serve hot with vegan parmesan and Italian bread.

Veggie Soup

Just as comforting and delicious as chicken soup, without the chicken. Onion, carrots, celery and dill are essential ingredients. All other veggies listed are wonderful but optional.

Makes 4 quarts; serves 8 to 12

• 8 cups vegetable broth and/or bouillon & water
• 1 large onion, chopped
• 3 large carrots, chopped
• 6 ribs celery, de-stringed and chopped
• 1 large sweet potato, diced, optional
• 1 large or 2 small parsnips, diced, optional
• 1 turnip, diced, optional
• 1 small zucchini, chopped, optional
• 10- to 16-ounce box button mushrooms, quartered, optional
• At least 1 tablespoon nutritional yeast flakes, to taste (omit for Passover)
• 1/4 teaspoon black pepper
• Leaves of 5 to 6 sprigs fresh dill, or 2 teaspoons dried dill or to taste
• At least 1 teaspoon porcini mushroom powder, to taste, optional 
• Salt only if needed
• 8 ounces small-shape pasta such as ditalini, or broken spaghetti, optional (omit for Passover)
• Egg-Free Matzo Balls for serving, optional

In a 6-quart saucepan combine all ingredients except dill, pasta and matzo balls. Bring to a boil, then simmer 30 minutes or until all veggies are tender. Meanwhile, if using pasta, cook in salted water according to package directions; drain, rinse under cold water and set aside. Add dill and pasta to soup. Taste and adjust seasonings.

Winter Squash Soup

Curried pureed soups such as Winter Squash Soup and Curried Zucchini-Carrot Soup are a great way to get people who dislike veggies to eat a variety of veggies. One of my family members hates both zucchini and carrots, but enjoys the soup.

Serves 8 to 10

• 4 pounds peeled pumpkin, butternut or other winter squash (weigh after peeling)
• 3/4 teaspoon salt
• 6 cups vegetable stock, or as needed
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• Optional garnish: chopped chervil, chives, parsley or dill

In a saucepan over high heat, combine squash in a saucepan with salt and stock to cover. Bring to a boil, cover and simmer until squash is very tender, about 30 minutes. If time allows, cool. Purée using an immersion blender or countertop blender. Return to pan, add pepper, curry and turmeric. Taste and adjust seasonings and heat through. Garnish if desired and serve. Soup is excellent made one or two days in advance, refrigerated and reheated.

Corn Soup

Serves 8 to 10

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 1 red bell pepper, chopped
• 5 (11 ounce) or 4 (15 ounce) cans corn kernels including liquid
• 4 cups vegetable broth, plus more if desired
• 1/2 teaspoon ground rosemary
• 1/2 teaspoon dried thyme
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/16 to 1/8 teaspoon cayenne
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon granulated garlic
• Chopped fresh basil (optional garnish)

Preheat a 6-quart heavy saucepan on medium about 2 minutes. Add olive oil. When oil is shimmering add onion and sauté 2 minutes. Add bell pepper and sauté 3 minutes, until pepper is softened and onion is translucent.

Drain into the saucepan the liquid from 1 can corn; reserve kernels.

To purée using an immersion blender: Add all the vegetable broth and all corn including liquid (except reserved kernels). Purée using immersion blender until smooth. Add remaining kernels. To purée using a countertop blender: Transfer the contents of the saucepan into the blender. Add 2 cans corn including liquid, and enough vegetable broth for blender run easily. Process until smooth, then transfer purée to saucepan. Add remaining corn (except reserved kernels) to blender plus more broth. Process until smooth and transfer purée to saucepan. Add any remaining broth plus reserved kernels to saucepan.

Soup will be thick and creamy. Add more broth if consistency is too thick. Mix in rosemary, thyme, salt black pepper, cayenne, cumin, coriander and garlic. Heat, stirring occasionally until simmering.

Serve immediately or keep on a low simmer until ready to serve. Garnish bowls with chopped basil.

Creamy Mushroom Sauce for Pasta

Creamy Mushroom Sauce for Pasta
over Spinach Fettuccini,
pictured with Broiled Zucchini

Also excellent served as a soup!

Serves 6

• 1 1/2 to 2 pounds fettuccine, linguine or spaghetti
• 1/4 cup extra-virgin olive oil
• 2 shallots, thinly sliced, optional
• 4 garlic cloves, minced
• 1 to 1 1/2 pounds crimini or white mushrooms, thinly sliced
• 1/2 cup dry white wine, optional
• 1 (15 ounce) can artichokes in water, drained and sliced, optional
• 3 to 4 cups unsweetened almond milk or other nondairy milk
• 3 tablespoons nutritional yeast flakes
• 1 cube vegetable bouillon
• 2 teaspoons kosher salt (reduce if using salted bouillon)
• 1 teaspoon granulated onion (omit if using shallots)
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons porcini mushroom powder, optional
• 1/4 cup cornstarch
• 1/4 cup unsweetened nondairy milk or water

Heat a large pot of salted water and cook pasta according to package directions. Drain, return pasta to pan, toss with a little olive oil to keep from sticking, cover and set aside. Meanwhile, in a small bowl combine dry seasonings: nutritional yeast, bouillon, salt, onion, garlic and pepper and porcini mushroom powder if using; set aside. In a cup whisk together cornstarch and milk until smooth; set aside. Heat oil in a saucepan on medium. Add shallots if using and sauté until softened, about 3 minutes. Add garlic and sauté until aromatic, 1 minute. Add wine if using and simmer until alcohol has evaporated, 2 to 3 minutes. Increase heat to medium-high, add mushrooms sauté until mushrooms are softened and have released all their liquid, 5 to 7 minutes. Mix in milk, artichokes if using, and seasoning mixture. Bring to a simmer. Whisk cornstarch slurry and, stirring constantly, slowly add to simmering sauce just until sauce is thick enough to coat the back of a spoon; discard remaining slurry. Turn off heat, taste and adjust seasonings.