Adapted by SusanV from a recipe at Vegancooking

Go ahead and use frozen spinach–it works very well here (just remember to defrost it ahead of time). Step 1 can be done up to several days ahead. Don’t substitute dried herbs for the fresh. It just won’t be the same. This soup freezes well, if stored in an airtight container.

A simple yet sensational soup that features red lentils, autumn vegetables, fresh spinach and a generous amount of garlic. For a lively variation, stir in a tiny dollop of chili paste or hot pepper sauce and/or sprinkle each portion with a handful of chopped fresh cilantro or flat-leaf parsley. Note: They say to puree the lentils, but I never do and think it works great! I like my soups chunky, but it is up to you!

I make miso soup all the time but usually not the same every time.

Easy Tomato Soup Recipe by: serene I tried a commercial, low-fat almond milk this week and didn’t really like it, so I was wanting to use it up. Tonight, I opened a can of Campbell’s tomato soup (I told you it was trashy — but the soup is vegan and fat free), added a can […]

Here is another option for Miso Soup–adapted from the American Vegetarian Cookbook

The recipe I use for my soup is JUST AS easy as the one you made but doesn’t use any commercial soup and uses less packaging and is thus cheaper and better for the environment 🙂 Try it and tell me if you like it, I adapted it from The Tightwad Gazette.

Florentine Stuffed Mushrooms Recipe by: Barbara Rolls Servings: 4 – 12 large white button mushrooms, about 1 1/2″ inches wide – 1 tsp water or stock – 3/4 C minced onions – 1/2 tsp minced garlic – 1/2 C finely chopped spinach – 1/2 C seeded and finely chopped red or green bell pepper – […]

The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.