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    Home » SOUP, CHILI, AND CURRY

    SOUP, CHILI, AND CURRY

    Below are a broad range of vegetarian soups whether they're full of fresh vegetables, beans, or curries that can be served with rice.

    Readers' Favorites

    Check out some of my most popular Vegetarian Soup, Stew, Chili, and Curry recipes, such as my Southwestern Black Bean Soup with Tomatillos and Corn, Smoky Kale and White Bean Soup, and Mango Soup with Coconut and Lime. Or try one of my favorites, the Sweet Potato and Chickpea Curry with Halloumi Cheese, or an Easy Roasted Eggplant Soup with Tomatoes.

    Best Soup Equipment

    You don't need much equipment to make soup, but here are some kitchen tools I use that simplify my life and get consistent results.

    Chef's knife for prepping vegetables

    Cutting board

    Heavy bottomed pot for the stove top

    Slow Cooker

    Instant Pot or other electric pressure cooker


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    Italian chickpea stew loaded with poblano and red peppers, stewed tomatoes, and Swiss chard.

    Italian Chickpea Stew with Swiss Chard

    Clam chowder with flavors of the Islands from coconut milk and lemongrass.

    Idaho® Potato Island Clam Chowder

    Gazpacho Shooters

    Gazpacho Shooters

    Two bowls of strawberry coconut lime soup topped with mint with a slice of lime on the side.

    Simple Chilled Strawberry Coconut Soup with Mint

    Vegan broccoli Soup with 'cheese'

    'Cheesy' Vegan Broccoli Soup with Lemon

    Spicy Asian shrimp soup with onion, chili paste, lime, and noodles for an complete meal.

    Spicy Asian Shrimp Soup

    Watercress and buttermilk vichyssoise with a dollop of mascarpone, served as a starter in shooter glasses.

    Watercress and Buttermilk Vichyssoise

    Yellow Split Pea Dal

    Yellow Split Pea Dal

    A bowl of cooked mussels in a coconut curry sauce.

    Coconut Curry Mussels

    Pureed mango, coconut milk and lime juice come together for a chilled tropical soup.

    Mango Soup with Coconut and Lime

    Two bowls of celery root bisque, with one topped with lumps of lobster.

    Celery Root Bisque

    A bowl of Moroccan chickpea and eggplant stew, topped with a sprig of mint.

    Moroccan Chickpea Stew with Charred Eggplant and Tomatoes

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    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

    More about me →

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    Purchase My Cookbook!!

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