Soups, chilis, chowders, bisques and stews, here we come! Fall has arrived and what better way to get all wintery than a big pot of something warm and hearty cooking on the stove. Making really great vegan soups comes down to having a handful of reliable recipes and a few of the tools that make it so much easier. Dust off that crockpot, we’re going to make some soup!
Let’s start with recipes, as there are few things you can have prepared ahead of time, that make most of these recipes easy enough for a weeknight. There are the obvious ones, like chopping your vegetables early, but one of my favorite time savers is to have cashew cream already prepared and in the freezer. You can make a big batch and freeze it in 1/4 cup Tupperwares. Then when it’s time to make, soup just pop a frozen cube into your soup and let it thaw. This technique also works great for freezing leftover coconut cream, wine and broth. And speaking of freezing, remember most soup recipes freeze really well! So don’t get burnt out eating an entire pot of the same soup all week long. Freeze some in lunch size portions and tuck it away for a few weeks.
When it comes to kitchen tools for soup making, my hands down favorite piece is my dutch oven. It’s the perfect size for darn near everything and the absolute workhorse of my kitchen. After many years of contemplation (and a few junk dutch ovens), I sprung for the swanky Le Creuset, but the Lodge is also superb if you’re looking for something more affordable. My second favorite tool would have to be a really great wooden spoon. Sounds kinda silly, right? But something about have a simple, well made spoon makes cooking more enjoyable for me. A wise woman once told me, if you use it everyday, buy a good one.
If you have a favorite soup making tip, we would love to have you share it with us!