• Combine the vegetable broth, sweet potatoes, roasted red peppers, corn, onion, chipotle, adobo sauce, and black pepper in a Dutch oven.
• Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for about 1 hour, or until the sweet potatoes are tender and most of the moisture has been absorbed.
• Add the soy creamer and stir well.
• Using an immersion or countertop blender, purée the soup until smooth.
• Serve hot and enjoy!

• In a Dutch oven or large-size soup pot, combine the vegetable broth, potatoes, carrots, asparagus, onion, and garlic.
• Cover and bring to a boil.
• Once boiling, reduce the heat to a simmer and cook, covered, for 30 minutes.
• Stir in the paprika, celery seed, dill, and nutritional yeast.
• Using an immersion or countertop blender, purée the soup until almost smooth, leaving some chunkiness for texture.
• Stir in the shredded cabbage and simmer for an additional 20 minutes, until the cabbage is tender.
• Serve hot.

• In a large saucepan, heat the olive oil over medium-high heat.
• Add the chopped onion, garlic, celery, and carrots.
• Cook for 4 minutes, stirring occasionally.
• Add the chopped bell pepper, zucchini, oregano, basil, and cayenne pepper.
• Cook for another 4 minutes, stirring frequently.
• Pour in the vegetable broth and diced tomatoes with their juice.
• Bring to a boil.
• Once boiling, cover the saucepan and reduce the heat to a simmer.
• Let simmer for 10 minutes.
• Stir in the cannellini beans and pasta.
• Continue to simmer for an additional 5 to 10 minutes, or until the pasta is al dente and the vegetables are tender.
• Add salt and pepper to taste.
• Serve hot.

• In a large saucepan, heat the olive oil over medium-high heat.
• Add the sweet potatoes, baby potatoes, garlic, ginger, and onion.
• Cook for 5 minutes, stirring often.
• In a measuring cup, whisk together the lemon juice, tahini, tamari, nutritional yeast, cayenne pepper, and 2½ cups (590 ml) of the water.
• Add this mixture to the vegetables in the saucepan and bring to a boil.
• Cover with a lid and let simmer for 15 to 20 minutes, until the potatoes are tender but still firm.
• Whisk together the remaining 1 cup (235 ml) of water and the miso.
• Add this to the saucepan along with the spinach.
• Stir well, but do not bring the soup back to a boil, as this can diminish the health benefits of miso.
• Let simmer for another 5 to 10 minutes until the potatoes are to your liking and the soup is heated through.
• Using an immersion or countertop blender, purée the soup until smooth, or leave some chunkiness by removing some soup and blending it partially.

• In a large saucepan, heat the oil and cook the onion, celery, and garlic over medium heat until fragrant and just tender, about 5 minutes.
• Stir in the split peas.
• Add the wine, vegetable broth, bacon bits, pepper, liquid smoke, and rosemary.
• Stir well.
• Place the bay leaves into the soup.
• Bring to a low boil, then cover with a lid and simmer for 45 minutes or until the peas are tender.
• Add more broth if the soup becomes too thick.
• Remove and discard the bay leaves.
• Using an immersion or countertop blender, purée the soup to your desired consistency—smooth or chunky.
• If there are leftovers, stir in additional liquid when reheating, as the soup thickens while cooling.

• In a large saucepan, combine the sesame oil, shallot, garlic, and carrots.
• Cook over medium heat for 6 minutes, stirring often.
• Stir in the cumin powder and salt, and cook for 1 minute until fragrant.
• Stir in the water, bring to a boil, and cover with a lid.
• Simmer for 20 to 30 minutes, or until the carrots are tender.
• Using an immersion or countertop blender, purée the soup until smooth.
• If desired, sprinkle individual servings with orange zest.
• Serve with a generous scoop of Parsley Pesto Spread or Curried Cauliflower Purée.

To make the fig spread:

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

To make the soup:

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

• In a large saucepan, melt the butter and oil over medium heat.
• Add the shallot and garlic and cook for 2 minutes.
• Add the tomato juice, diced tomatoes with their juice, chopped sun-dried tomatoes, tomato paste, basil, thyme, bay leaf, salt, and pepper.
• Bring to a low boil.
• Cover with a lid and simmer for 15 minutes.
• Stir in the sour cream until well blended.
• Remove from heat and discard the bay leaf.
• Using an immersion blender or a countertop blender, purée until smooth.

• Rinse, sort, and soak the beans overnight.
• Drain and rinse the beans after soaking.
• In a large-size stockpot, melt the butter over medium-low heat.
• Add the onions, garlic, and a pinch of salt.
• Sweat the vegetables until translucent, about 10-15 minutes.
• Add the water, bay leaves, paprika, chili powder, cumin, coriander, beans, liquid smoke, and tomatoes with their juice.
• Stir well.
• Bring to a boil, then reduce the heat to a simmer.
• Cover and cook for 1½ to 2 hours, checking the beans for tenderness.
• Add water if needed to prevent burning.
• Remove the bay leaves before serving.
• Garnish with sour cream and/or avocado slices if desired.
• Store leftovers in the freezer.