• Heat the olive oil in a large saucepan over medium-high heat.
• Add the chopped onion, garlic, celery, and carrots, then cook for 4 minutes, stirring often.
• Add the chopped bell pepper, zucchini, oregano, basil, and cayenne.
• Cook for another 4 minutes.
• Pour in the vegetable broth and diced tomatoes with juice, bringing to a boil.
• Cover the pot and let it simmer for 10 minutes.
• Stir in the beans and uncooked pasta.
• Simmer for 5-10 more minutes until pasta is al dente and veggies are tender.
• Season with salt and pepper to taste.

• Heat the olive oil in a large saucepan over medium-high heat.
• Add the sweet potatoes, baby potatoes, garlic, ginger, and red onion.
• Cook for 5 minutes, stirring frequently.
• In a measuring cup, whisk together the lemon juice, tahini, tamari, nutritional yeast, cayenne pepper, and 2½ cups (590 ml) of water.
• Pour the mixture into the saucepan.
• Bring to a boil, then cover and reduce to a simmer for 15–20 minutes, until the potatoes are tender but firm.
• In a separate bowl, whisk the remaining 1 cup (235 ml) of water with the miso.
• Add the miso mixture and frozen spinach to the saucepan, stirring well.
• Do not let the soup return to a boil to preserve the miso’s health benefits.
• Let simmer for another 5–10 minutes, or until heated through.
• Use an immersion blender or countertop blender to purée the soup until smooth.
• For texture, you can leave some chunks by partially blending it.

• Heat the toasted sesame oil in a large saucepan over medium heat.
• Add the finely chopped shallot, grated garlic, and chopped carrots.
• Cook for 6 minutes, stirring frequently.
• Stir in the ground cumin and coarse sea salt.
• Cook for 1 minute, or until fragrant.
• Pour in the water and bring to a boil.
• Cover the saucepan with a lid and reduce to a simmer.
• Cook for 20 to 30 minutes, or until the carrots are tender.
• Using an immersion blender or countertop blender, purée the soup until smooth.
• Serve hot, garnished with orange zest if desired, and a generous scoop of Parsley Pesto Spread or Curried Cauliflower Purée.

To make the fig spread:

• Heat the olive oil in a medium saucepan over medium heat.
• Add the minced shallot and cook until tender and fragrant.
• Stir in the agave nectar, red wine, red wine vinegar, sea salt, and rosemary.
• Bring to a boil.
• Add the figs, cover, and let simmer for 10 minutes.
• Mix in the ground chestnuts and set aside.

To make the soup:

• In a large saucepan, heat the olive oil over medium-high heat.
• Add the chopped celery, carrot, red onion, and grated garlic.
• Cook for 5 minutes or until tender.
• Add the sea salt, white pepper, tomato sauce, water, tomato paste, and the prepared fig spread.
• Stir well.
• Bring the mixture to a boil, then add the lentils.
• Cover, reduce heat, and simmer for 20 minutes, stirring occasionally, until the lentils are tender.
• Serve warm and enjoy!

• Rinse, sort, and soak the black beans overnight.
• Rinse and strain before cooking.
• In a large stockpot, melt the nondairy butter over medium-low heat.
• Add the red onion, yellow onion, garlic, and a pinch of salt.
• Sweat the vegetables for 10 to 15 minutes until translucent and fragrant.
• Add the water, bay leaves, paprika, chili powder, cumin, coriander, soaked beans, liquid smoke, and diced tomatoes with juice.
• Stir well.
• Bring the mixture to a boil, then reduce to a simmer.
• Cover and let cook for 1½ to 2 hours, stirring occasionally.
• Check the beans for tenderness.
• If the pot loses too much liquid due to steam, add more water as needed.
• Remove and discard the bay leaves before serving.
• Serve hot, garnished with nondairy sour cream and/or avocado slices if desired.

• Cut the leeks into ¼-inch slices, using most of the leek until it forks into separate leaves.
• In a large pot, melt the nondairy butter over high heat.
• Add the sliced leeks and lemongrass, and sauté until browned, about 2 minutes.
• Pour in the vegetable broth to deglaze the pot and bring the mixture to a boil.
• Add the diced potatoes, reduce the heat to a simmer, cover, and cook for 30 minutes.
• Using an immersion blender, blend the soup until mostly smooth but leave some chunks for a rustic texture.
• Alternatively, use a countertop blender, blending in batches and letting the soup cool slightly first.
• Season with salt and pepper to taste.
• Serve warm, and enjoy!

Note:

• If using a countertop blender, let the soup cool slightly before blending to avoid hot-liquid splashes.

• Add the vegetable broth, coconut milk, carrots, curry powder, and minced garlic to a medium pot.
• Bring the mixture to a boil.
• Reduce the heat to a simmer and cook for about 10 minutes, or until the carrots are tender.
• Using an immersion blender, purée the soup until smooth.
• Alternatively, let the soup cool slightly and purée in batches in a countertop blender.
• Season with salt and pepper to taste.
• Serve warm and enjoy!

• Bring the chicken-flavored vegetable broth to a boil in a medium pot.
• Add the peas, corn, and tofu to the boiling broth.
• Return the soup to a boil and add the noodles.
• Simmer for 7 to 10 minutes, or until the noodles are tender.
• Serve hot and enjoy!

• Heat the olive oil in a large saucepan over medium-high heat.
• Add the diced carrot, zucchini, onion, garlic, and sea salt.
• Cook for 5 minutes, stirring occasionally.
• Add the chili powder, cumin, cayenne, and oregano, and cook for 1 minute until fragrant.
• Stir in the pearl barley and cook for another 2 minutes.
• Add the water or vegetable broth, tomato paste, and tomato sauce.
• Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to a simmer and cover with a lid.
• Cook for 35 minutes, stirring occasionally to prevent sticking.
• Remove the lid, stir in the black beans, and cook uncovered for another 10 minutes, allowing the liquid to reduce and the barley to become tender.
• Serve hot and enjoy!