Creamy Green Pea and Collard Greens Soup

Although I ordinarily love to spend time in the kitchen, sometimes I prefer to prepare dishes that require little fuss. My efforts were amply rewarded with this creamy, elegant and delicious soup featuring sweet green peas and earthy collard greens. Not only do you get a healthy quotient of green power, but also a fulfilling meal when served up with crusty bread or cornbread, or a hot bed of nutty fresh cooked brown rice. Sometimes the easiest meals are the most comforting and satisfying indeed.

Gently spiced up, I added enough spice for a pleasantly distinctive heat that lingers and asserts its presence alongside the rich greens. A twist on a split pea soup, green peas feature here rather than split peas, and the addition of collard greens provides texture. Any leafy green can be used place of the collard greens — choose kale or chard for even more texture, or spinach for a silkier soup. I partially puréed the soup to make it creamier, but only partially because I enjoy a somewhat textured chunky soup.

Creamy Green Pea and Collard Greens Soup

Recipe by Lisa Turner Published on December 14, 2016 Simple, creamy spiced green pea and collard green soup makes for a delicious easy meal Print this recipe Ingredients: 2 tablespoons coconut oil or olive oil 1 small red onion, chopped 2 cloves garlic, minced or crushed 2 to 3 cayenne or green chilies, seeded and minced 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1/2 teaspoon paprika 1 medium tomato, chopped 3 1/2 to 4 cups vegetable stock or water 2 cups frozen green peas 1 bunch collard greens, ends trimmed and roughly chopped 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Heat the oil in a large saucepan or soup pot over medium heat. Sauté the onions until softened, about 6 minutes. Stir in the garlic and chilies and sauté for another few minutes. Add the coriander, cumin, turmeric, mustard powder and paprika, and stir until the spices are fragrant, about 2 minutes. Stir in the tomato and cook, stirring often, for another few minutes. Pour in the stock or water and bring to a boil. Reduce heat to medium, stir in the green peas, and simmer until just tender. Add the collard greens a handful at a time, stirring until all of the greens are wilted. Remove from heat and season with salt and pepper. If desired, partially blend the soup with an immersion blender. Serve hot garnished with crushed red chili flakes if desired. Makes 4 to 6 servings

I'm sharing this with Eat Your Greens, a monthly event celebrating the goodness of greens, co-hosted by The VegHog and Shaheen of Allotment 2 Cooking. The VegHog is hosting the December 2016 edition. This is also my submission to Meat Free Mondays, hosted weekly by lovely Jacqueline of Tinned Tomatoes.

Other green pea recipes to explore from Lisa's Vegetarian Kitchen:
Sweet Potato, Chickpea and Spinach Curry with Green Peas
Paneer and Pea Curry Smothered in a Cashew Tomato Gravy
Linguine with Pea-Basil Pesto and Mushrooms
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

Hearty Mushroom and Barley Soup

Just like the animals in the field (or the squirrels in the backyard, as the case might be), we humans feel the need to "stock up" on nutrients as fall turns into winter. For me and many other vegetarians, this often takes the form of thick, hearty and nourishing soups. And for me, these kinds of soups are a great excuse to load in the succulent mushrooms.

This mushroom and barley soup loaded with vegetables and seasoned with dried herbs and spices is just the thing to warm and nourish the body as the cold weather sets in. I call it a soup, but it can be prepared almost as a thick stew or in a thinner broth as you please — it simply depends on how much stock or water you use. Either way, it's delicious, pleasing and comforting.

Note: I like to reserve the mushroom soaking liquid to use as part of the soup broth, much like I do when I soak sun-dried tomatoes. This really enhances the earthy mushroom experience of the soup.

Hearty Mushroom and Barley Soup

Recipe by Lisa Turner Published on November 28, 2016 Warming and comforting as it is hearty and nourishing, this mushroom, barley and vegetable soup seasoned with dried herbs and spices is perfect for cold weather Print this recipe Ingredients: 1 oz (28 g) dried mixed mushrooms 1 tablespoon olive oil 2 to 3 shallots, finely chopped 1 medium carrot, diced 2 celery stalks, diced 2 cloves garlic, minced or crushed 2 to 3 red chilies, seeded and finely chopped 1 lb (450 g) button mushrooms, sliced 1/2 tablespoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 teaspoon dried dill 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon garam masala (optional) 2 medium tomatoes, chopped 2/3 cup coconut milk 3 to 4 cups vegetable stock or water, or as needed 2/3 cup pearl barley 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, sauté the shallots, carrot and celery for 5 minutes. Add the garlic, chilies, dried mushrooms and fresh mushrooms. Cook for another few minutes until the mushrooms begin to release their juices. Toss in the paprika, coriander, cumin, turmeric, dill, thyme, rosemary and garam masala if using. Stir for 1 minute, then stir in the tomato and cook for another few minutes to soften. Pour in the reserved mushroom soaking water, coconut milk, stock or water, and barley. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the vegetables and barley are tender, about 35 minutes, stirring occasionally. Add more stock or water as needed to achieve your desired consistency. Stir in the salt and lemon juice and taste for seasoning. Serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays. This weekly event always features a selection of inspiring recipes.

Other warming ideas for barley from Lisa's Kitchen:
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
Creamy Lentil, Barley and Mushroom Soup
Cranberry Bean, Barley and Fennel Soup
Spiced Red Lentil, Barley and Vegetable Soup

Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables

Thai curries and soups are one of my favorite ways to enjoy vegetables and mushrooms — I love the light and fragrant spicy gingeriness of broths seasoned with Thai flavors. I also appreciate the simplicity of Thai vegetable curries and soups — if you have a jar of Thai curry paste on hand in your refrigerator, they're the easiest thing to put together.

After some chopping, this creamy mushroom and mixed vegetable soup simmered in a coconut milk broth is a snap to make and showcases the best of Thai flavors — with a little assist from Indian curry powder. If you're serving a small gathering, this soup will be gone in no time.

Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables

Recipe by Lisa Turner Cuisine: Thai Published on November 21, 2016 Vegetables and mushroom simmered in an easy, light and fragrant Thai spiced coconut milk curry broth Print this recipe Ingredients: 1/2 oz (14 g) dried shiitake mushrooms 1 tablespoon sesame oil or olive oil 1 small red onion, diced 1 medium carrot, diced 1 tablespoon fresh ginger, minced or grated 1 clove garlic, minced or crushed 1 red chili, seeded and minced 2 tablespoons Thai red curry paste 2 1/4 cups coconut milk 1 cup vegetable stock, or more as desired 2 teaspoons tamari (soy) sauce 2/3 cup broccoli florets, cut into bite-size pieces 2 teaspoons curry powder 1 red bell pepper, seeded and chopped 1/2 cup snow peas, roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Soak the dried mushrooms in 1 cup of hot water for 20 to 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil in a large saucepan over medium heat. Add the onion and carrots and sauté for 5 minutes until the onion begins to soften. Toss in the ginger, garlic and red chili and stir for another minute. Add the red curry paste and stir for another minute. Now pour in the coconut milk, vegetable stock, reserved mushroom soaking water and tamari. Add the broccoli and half of the mushrooms. Bring to a gentle boil, reduce the heat to medium-low, and simmer, stirring often, until the vegetables are just tender — about 12 minutes. Stir in the curry powder, red pepper, snow peas and the rest of the mushrooms. Cook for another 5 minutes until the vegetables are tender. For a thicker soup, add more stock or reserved mushroom soaking liquid as desired. Remove from heat. Pour in the lime juice and season with sea salt and black pepper to taste. Serve hot with cooked grain such as rice, quinoa or millet, and garnish with fresh chopped cilantro or parsley if desired. Makes 4 to 6 servings

Other Thai recipes from Lisa's Vegetarian Kitchen to try:
Thai Coconut Mushroom Soup with Kidney Beans
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup

Vegan "Bone" Broth

There are times when we don't have much of an appetite, but these are often time when it's the most important for us to get our essential nutrients even though only a minimal amount of solid food may or can be eaten. Bone broths — made by simmering beef bones for hours — are an increasingly trendy solution for healing the gut and providing nutrients to the weak stomach — but what about the vegetarian?

The good news is that vegetarians can obtain all the same nutrients in a broth — including the building blocks of collagen — from plant sources, and I dare say that the vegetarian can make an even tastier broth with even more nutrients by adding plenty of different plant ingredients. This vegan "bone" broth makes use of all kinds of nourishing and tasty vegetables, including greens, cabbage, seaweed and mushrooms in addition to ginger, onions, chilies and turmeric for extra nutrients and flavor. It's easy to put together — just throw everything in a large pot, simmer for an hour, and strain — and it's a great way to use up vegetable scraps too.

Best of all, this broth is a warming bowl of goodness that will help to heal the gut and taste delicious too at the same time. You can freeze 1-cup portions of the broth and bring out later to heat up or use as a stock in soups or to use as the liquid component for cooking up your favorite grains for extra nutrition and flavor.

Vegan "Bone" Broth

Recipe by Lisa Turner Adapted from Wallflower Kitchen Published on November 16, 2016 Simple, flavorful and easy-to-digest vegan "bone" broth loaded with gut healing nutrients Print this recipe Ingredients: 16 cups water 1 tbsp coconut oil or olive oil 1 red onion, unpeeled and quartered 4 cloves garlic, unpeeled and crushed 1 jalapeño or chili, chopped 1 knob of ginger, unpeeled and chopped 2 cups kale, spinach or other leafy greens 4 cups mixed chopped vegetables and peelings (I used carrots, cabbage, fresh mushrooms, green beans and celery) 1 bunch fresh cilantro or parsley 1 oz (30 g) dried shiitake mushrooms 1 oz (30 g) dried wakame seaweed 1/2 tablespoon black peppercorns 2 tablespoons ground turmeric 2 tablespoons tamari (soy) sauce 1/4 cup nutritional yeast (optional) Instructions: Add everything to a large soup pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 1 to 1 1/2 hours or until the vegetables are cooked. Strain the broth into a large bowl. Serve hot garnished with fresh herbs, or freeze the broth in 1- or 2-cup portions for future use. Makes 16 cups

Related: How to Make Your Own Vegetable Stock.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Vegetarian chili is a comforting, warming and nourishing one-pot meal for which I never tire of exploring new ideas — nor do my husband and I hardly ever tire of eating, especially during the cold months. Despite the relative simplicity of chili, at times the infinite number of variations on the theme can be forgotten.

Chili is certainly a great practice dish because chili recipes usually yield a good amount, keep well, and are a great way to use up any vegetables nearing the end of their shelf life. But chili is also an edible canvas to dress up with whatever suits your fancy.

Now adding pumpkin is not an unheard of idea for vegetarian chilies, but this fall has brought about an especial indulgence for roasting and eating plenty of pumpkin, and I love the rich creaminess it lends to chili in addition to the extra nourishment. Red kidney beans are a staple of vegetarian and non-vegetarian chili recipes, but this time around I decided to use sweet little red azuki beans that go so well with pumpkin. Chewy nutty-tasting pearl barley included in the mix adds a terrific contrast in texture to the smoothness of the cooked beans and pumpkin and the crunchiness of peppers, carrots and celery.

I like my chili thick and creamy, and I like it hot and spicy, but it's easy enough to add more water or stock to thin it out somewhat — especially keep this in mind the next day if reheating as the chili thickens up as it rests in the refrigerator overnight. The spices and seasonings can also be adjusted, added or discarded according to taste, but if you don't already have liquid smoke on hand then I would suggest that a few drops does lend a wonderful depth and taste to this and almost any other chili. Red kidney beans or even black beans can certainly be used in place of the azuki beans for a bit more of a hearty chili experience. Really, this recipe is a document of a chili that I especially enjoyed making and eating, but it's also meant as an inspiration — the possibilities for vegetarian chili are as endless as the imagination of the cook.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Recipe by Lisa Turner Published on November 14, 2016 Warming, filling and nourishing colorful vegetarian chili loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings Print this recipe Ingredients: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1/3 cup sun-dried tomatoes 1 oz (30 g) dried mixed mushrooms 1 tablespoon coconut oil or olive oil 1 white onion, diced 3 celery stocks, diced 2 medium carrots, diced 1 clove garlic, minced or crushed 2 to 4 red chilies, seeded and finely chopped 1 tablespoon Kashmiri or other chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon garam masala (optional) 1 red or green bell pepper, seeded and chopped 5 medium tomatoes, chopped 5 to 6 fresh button mushrooms, sliced 1 cup unsweetened pumpkin purée 1/3 cup dried pearl barley a few drops of liquid smoke (optional) 2 teaspoons sea salt, or to taste 2 cups vegetable stock or water, or as needed Instructions: Rinse the azuki beans and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes or until tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 30 minutes. Drain and chop*. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, celery and carrot and sauté for 5 minutes or until the vegetables are tender. Toss in the garlic, chilies, chili powder, paprika, cumin, coriander, cinnamon and garam masala if using. Stir for 1 minute until the spices are fragrant. Now add the bell peppers, fresh and sun-dried tomatoes, fresh and dried mushrooms, pumpkin purée, beans, barley, liquid smoke if using, and salt. Pour in the stock or water and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, for 30 to 40 minutes or until the vegetables and barley are tender. Add more stock or water as necessary to achieve desired consistency. Serve hot with cornbread, biscuits or flat breads. *Note: save the soaking water from both the sun-dried tomatoes and dried mushrooms and use for stock. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays.

Other vegetarian chili recipes to try from Lisa's Vegetarian Kitchen:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Kidney Bean Pumpkin Chili
Jamaican-Style Jerk Chili with Chickpeas and Quinoa

On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

In the cold autumn and winter months, there is nothing quite like a creamy vegetable soup made up of root vegetables and earthy mushrooms, all simmered together with spicy Thai seasonings that initially tempt and then pleasantly linger on the palate. The lasting allure is beautifully tempered by the soothing presence of coconut milk and the natural sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it's great for leftovers the next day, especially as the flavors meld together after the soup has been resting overnight.

I do like a thick and creamy soup, but as is usually the case, soups are not only forgiving, but also very easy to adjust to suit preferences, so thin out the soup as much or as little as desired. Serve it up with grains, flat breads, or even some thick slices of crusty bread.

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Recipe by Lisa Turner Adapted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes Cuisine: Thai Published on October 29, 2016 Warming and fragrant creamy sweet potato and carrot soup seasoned with Thai red curry paste Print this recipe Ingredients: 1 oz (30g) mixed mushrooms (I used shiitake and porcini), soaked for 20 to 25 minutes, drained and roughly chopped 1 tablespoon sesame or olive oil 1 medium red onion, diced 2 cloves garlic, minced or crushed 1-inch fresh ginger, minced or grated 2 tablespoons Thai red curry paste, or to taste 2 1/2 cups vegetables stock, plus more as needed 1/4 cups almond butter 14 oz (400 mL) coconut milk 1/2 tablespoon tamari (soy) sauce 1/2 cup dried red lentils, rinsed 3 cups carrots, diced 3 cups sweet potato, peeled and diced 1 teaspoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste small bunch of cilantro or parsley, finely chopped for garnish (optional) finely chopped roasted tamari almonds for garnish (optional) vegan Parmesan cheese for garnish (optional)* Instructions: Soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and roughly chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, garlic and ginger, and sauté for 5 minutes or until the onion begins to soften. Stir in the curry paste and stir and fry for another minute. In a small bowl, whisk the almond butter into a little of the vegetable stock until smooth. Pour into the pot, along with the remaining stock, coconut milk, tamari, lentils, carrots, sweet potatoes and spices. Stir well and bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, add half of the mushrooms, cover, and simmer until the vegetables are tender, about 15 to 20 minutes. Blend the soup until smooth or partially smooth as desired in batches using a countertop blender or in the pot with an immersion blender. Add the rest of the mushrooms, lime juice and season with salt and pepper. Add more stock if necessary. Return to the stove and simmer for another few minutes. Serve hot garnished with fresh chopped cilantro or parsley, chopped tamari almonds or vegan Parmesan cheese. Suggested serving accompaniments: Sri Lankan coconut roti and hot fresh cooked brown rice. Notes: Garnishing the soup with roughly chopped roasted tamari almonds adds texture along with a complementary salty component. Instead of discarding the mushroom soaking liquid, use some in the soup in place of the stock for extra mushroom flavor. *To make vegan Parmesan cheese, simply grind raw cashews and almonds, nutritional yeast and sea salt into a fine meal. It keeps so well in the refrigerator that I make up enough have on hand when desired. My measurements yielding just under a cup of Parmesan: 1/2 cup cashews, 1/3 cup almonds, 3 tablespoons nutritional yeast and a few pinches of sea salt. Makes 6 servings

Other Thai-Inspired creations you may enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Vegetable Soup
Thai-Inspired Sweet Potato Kidney Bean Soup
Massaman Curry with Paneer Cheese

Turkish Red Lentil Soup with Mushrooms and Sumac

As the astonishing heat and humidity of the past few months seems finally to be settling down in southwestern Ontario, soups become more appealing. I always find the transition from blazing temperatures to cool ones quite an adjustment — a warming bowl of nourishing soup is solacing and comforting and helps the body to adjust.

This particular soup also happens to be easy and fairly light, making it an ideal one for late summer temperatures. It's fairly lightly spiced with some aromatics and fresh mint and some tangy zest from lemon juice and ground sumac. I was smitten with the meaty texture the dried mushrooms added to the bowl. Serve up with rustic bread and your meal is ready.

Turkish Red Lentil Soup with Mushrooms and Sumac

Recipe by Lisa Turner Adapted from eCurry Cuisine: Turkish Published on August 23, 2016 Simple, light and aromatic Turkish red lentil soup with mushrooms and seasoned with mint and sumac Print this recipe Ingredients: 1 1/4 cups dried red lentils, rinsed 2 tablespoons olive oil 1 small red onion, finely chopped 1 small carrot, chopped 1 teaspoon cumin seeds 2 teaspoons paprika 2 red chilies, seeded and finely chopped 1 small tomato, finely chopped 1/2 oz (14 g) dried mixed mushrooms, soaked in hot water for 30 minutes, drained and chopped 6 cups water or vegetable stock 1 1/2 tablespoons fresh mint, chopped (reserve some for garnish) scant 1 tablespoon ground sumac (reserve some for garnish) juice from 1 small lemon (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste Instructions: Heat the oil over medium heat in a large heavy-bottomed saucepan or soup pot. When hot, toss in the red onion and carrot and sauté for 5 minutes. Add the cumin seeds, paprika and chilies, and stir for another minute. Add the tomato and simmer, stirring often, for another 5 to 6 minutes, until the tomato has softened and thickened. Now add the lentils and mushrooms and stir well to coat. Add the water or stock, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are broken up, about 40 minutes. Add more water as needed to obtain your desired consistency. When the lentils are done you can purée them with a hand blender or just leave the soup as is. Stir in the mint, sumac, lemon juice and salt, and simmer for another few minutes. Serve hot, garnished with chopped mint and a sprinkle of sumac, and serve alongside fresh bread or a bed of cooked grainss. Makes 5 to 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other lentil soups to enjoy from Lisa's Kitchen:
Creamy Lentil, Barley and Mushroom Soup
Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk
Indian-Style Split Pea Soup
Simple Lemon Dal

Roasted Potato and Mushroom Soup with Coconut Milk

This summer hasn't really been soup weather because it's been a scorcher. At the same time, sometimes soup is just want you want, and this warm creamy soup with roasted potatoes and succulent earthy portobello mushrooms simmered in a fragrant and lightly spiced coconut and almond milk broth is one that I will be making often. The only thing I regretted was turning on the oven during an especially hot day to roast the vegetables. The kitchen stayed warm all afternoon, but it really was worth it. Once the vegetables are ready, the soup is easy to put together. I was content with just a bowl of this for dinner, but to fill out the meal, consider serving with some legume patties, such as these spicy lentil patties with sun-dried tomatoes.

I really like the extra flavor that comes out from roasting vegetables. This creamy soup certainly does the process justice and it wouldn't be a wonder if your dining companions came back for seconds.

Roasted Potato and Mushroom Soup with Coconut Milk

Recipe by Lisa Turner Published on August 9, 2016 Creamy roasted potato and portobello mushroom soup simmered in a fragrant and lightly spiced coconut and almond milk broth Print this recipe Ingredients: 6 medium potatoes (2 lbs or 900 g), cut into bite-size pieces 1 tablespoon + 2 teaspoons olive oil, divided 2 to 3 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon sea salt fresh ground black pepper 5 large portobello mushrooms, wiped clean with a damp cloth and thickly sliced 1 small red onion, chopped 1 red bell pepper, seeded and chopped 2 tablespoons olive oil 2 tablespoons brown rice flour or other flour 1 jalapeño, seeded and finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard powder pinch of cayenne 2 cups coconut milk 2 cups almond milk (or more as needed) additional sea salt and ground black pepper as desired Instructions: Preheat an oven to 350° and line a large baking sheet with parchment paper. In a large bowl, toss together the potato pieces, 1 tablespoon of the olive oil, garlic, paprika, salt and black pepper. When well coated, transfer to the prepared pan, spreading them out as evenly as possible. Roast for 30 minutes, turning the potatoes half way through the roasting time. In the same bowl used to toss the potatoes, combine the 2 teaspoons of olive oil, mushrooms, onion and red pepper. When the potatoes are done, transfer them back to the bowl and toss with the mushrooms. Spread this mixture onto the baking sheet and bake for another 20 minutes, again flipping the mixture half way through the roasting time. Transfer back to the bowl and set aside. In a large heavy-bottomed saucepan, heat the 2 tablespoons of olive oil over medium-low heat. Stir in the flour and cook, stirring constantly so the flour does not burn, for about 2 minutes. Add the jalapeño, ground cumin, turmeric, mustard powder and cayenne to the pan and stir for another minute. Turn the heat up to medium and pour in the coconut milk. Simmer for 10 minutes, stirring often. Now pour in the almond milk and simmer for another 10 minutes, again stirring often. Stir the roasted potato and mushroom mixture into the broth. Reduce the heat to medium-low, cover, and simmer for another 10 minutes. Add a little more almond milk for a thinner soup and season with salt and pepper. Serve hot or warm. Makes 6 servings

I'm sharing this with Jac's Meat Free Mondays.

Other mushroom dishes to enjoy from Lisa's Vegetarian Kitchen:
Mushroom Tikka Masala
Herbed Marinated Mushrooms
Scalloped Potatoes with Wild Mushroom Soup
Spicy Portobello Mushroom Chili

Summery Tomato Soup with Pasta and Chickpeas

I've called this recipe summery not only because it is easy to make and satisfying without being too filling — if you resist the temptation to go for a second bowl — but because it has a fresh colorful vibrancy in taste and appearance that comes from cooking with fresh herbs from my garden and fresh local summer produce. While salads are often preferred during the hot months, I enjoy soups all year round. This also happens to be a new favorite vegetable soup and I'm certain this will be a staple on the menu, no matter the time of year.

The texture of this soup is phenomenal. Each bite is a different taste experience. Tangy tomatoes make for a lightly spiced and herby broth, and the buttery soft chickpeas, along with some quinoa pasta, fresh garden peas that pop in your mouth, and some diced carrot make up the rest of the bowl along with the fresh herbs. My only regret is that I did not double the recipe as it makes for a nice lunch or starter or side for dinner. Serve it up with some crusty bread if you like, but I enjoyed the soup just as is — it's that good.

Summery Tomato Soup with Pasta and Chickpeas

Recipe by Lisa Turner Published on July 11, 2016 Simple, light, colorful and vibrant summer tomato soup with fresh herbs and vegetables, chickpeas and pasta Print this recipe Ingredients: 1/3 cup fusilli or spiral pasta (I used quinoa fusilli) 2 teaspoons olive oil 1/2 red onion, diced 1 small carrot, diced 1 clove garlic, crushed or minced 2 green chiles, seeded and minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder (optional) 2 medium tomatoes, finely chopped 1 teaspoon fresh rosemary, minced 1 teaspoon fresh thyme, minced 1/4 cup fresh basil, finely chopped 1/2 cup fresh or frozen peas 2/3 cup (1/2 14 oz can) cooked chickpeas 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Bring a medium saucepan of salted water to a boil. Stir in the pasta and cook until tender according to the package instructions — about 10 minutes depending on the type of pasta used. Stir often. Drain, reserving the cooking liquid, and rinse the pasta in cold water. Set aside. Heat the oil over medium heat in a medium or large saucepan. When hot, add the onion to the pot and sauté for 5 minutes or until softened. Add the carrot and sauté for another few minutes. Now add the garlic and chilies, and continue to sauté for another minute. Add the cumin, coriander, turmeric and amchoor powder if using, stir for another minute, and then add the tomato. Simmer for a few minutes and then add the herbs and 1 1/4 cups of the reserved pasta cooking liquid. Simmer for another few minutes and then add the peas. Simmer for another 3 to 4 minutes, and then add the chickpeas and pasta. Simmer for another 5 to 7 minutes, adding more water if necessary to achieve desired consistency. Season with salt and pepper and serve with crusty bread or just as is. It's wonderful served at room temperature or slightly warmed. I sprinkled the bowl with some nutritional yeast, but feel free to sprinkle some fresh grated Parmesan overtop if you enjoy cheese. Makes 4 to 5 servings

This is my contribution to Jaqueline's Meat Free Mondays. This is also my contribution to No Croutons Required, a monthly event, alternately hosted by Jacqueline and myself, featuring vegetarian soups and salads. I am hosting for July.

Other vegetables soups to enjoy this summer:
Curried Indian Vegetable Soup
Creamy Thai Coconut Mushroom Soup
Indian Sour Mung Bean Soup
Pear Soup with Raspberry Sorbet

Indian-Style Split Pea Soup with Cornmeal Dumplings

Split pea soup is a classic Canadian comfort food. If you are Canadian, you probably remember growing up eating cans of Habitant pea soup, or maybe you still do. Simple with little else but split peas, salt, onion and maybe a few diced carrots or celery, my husband still adores split pea soups. But I can't bring myself to make something quite so basic — but I don't mind turning something basic into something extraordinary.

So this split pea soup is "Indian-ized" with Indian seasonings, but it's extra special because I also put in some plump, colorful and hearty spiced cornmeal dumplings in the soup too. This is pretty much a complete comfort meal in a bowl, and is one of the finest soups I have made in a while. The broth itself was a treat. And did I mention the dumplings? After this, you won't settle for canned split pea soup again!

I don't consider that the photos are up to par, but it's been dark here pretty much for the last few months. I trust that fellow cooks will judge the recipe without fancy photos.

Indian-Style Split Pea Soup with Cornmeal Dumplings

Recipe by Lisa Turner Cuisine: Indian Published on February 19, 2016 Split peas and vegetables simmered in a delicious, fragrant and warming Indian-seasoned broth, served with beautiful plump spiced cornmeal dumplings Print this recipe Soup: 1 cup green split peas 2 tablespoons olive or sesame oil 1 small red onion, chopped 1 large carrot, diced 2 stalks celery, diced 2 cloves garlic, minced or crushed 1 to 2 jalapeños, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 teaspoon turmeric 1 teaspoon ground coriander 4 sprigs of fresh thyme small handful of dried curry leaves 6 cups water or vegetable stock, or more as needed 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper, to taste handful of fresh chopped parsley Dumplings: 1/2 cup yellow cornmeal 1/2 cup unbleached white flour, or more as needed 1 teaspoon baking powder 1 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 cup almond milk, or more as needed Tempering: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds Instructions: Rinse the split peas and soak for 4 hours or overnight in several inches of water. Drain and rinse, then set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, carrot and celery, and sauté until the the vegetables are softened — about 5 to 7 minutes. Now add the garlic, jalapeño and ginger, and stir for another few minutes. Add the turmeric, coriander, thyme sprigs and curry leaves, and stir for another minute. Pour in the split peas and water or stock, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes or until the peas are tender. While the soup is simmering, prepare the dumplings. Combine the cornmeal, flour, baking powder salt, turmeric, cumin and almond milk in a large bowl. Stir to combine until you have a soft and pliable dough, adding more flour if the dough is too moist or more almond milk if the dough is too dry. Cover with a clean kitchen towel and let the dough stand for 15 minutes. Form into small 1-inch oblong shapes or rounds. Cover again until ready to add to the soup. When the peas are tender, drop the dumplings into the soup and simmer until they float — about 15 minutes. To prepare the tempering, heat the oil in a small saucepan or skillet over medium heat. When hot, add the mustard and cumin seeds and stir until the mustard seeds begin to splutter and pop. Quickly add to the soup, cover, and let sit for 5 minutes. Stir in the parsley and serve hot with a grain of your choice or some nice crusty bread. Makes 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other recipes featuring split peas:
Indian-Style Split Pea Soup
Ash-e Anar ( Persian Split Pea and Pomegranate Soup )
Indian-Style Yellow Split Pea Curry (Matar Dal)
Split Pea Cilantro Dumplings in a Coconut Curry

French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

It's that time of year when soup is so often on the menu. Craving mushrooms, I came up with this nourishing soup that includes peppery Puy lentils for depth and substance, green kale for some extra earthy flavor, sun-dried tomatoes and a jalapeño for some tang and just a little heat … and, of course, mushrooms. This is a bold full-flavored soup that comes across as equally elegant as rustic, depending on how you look at it, but it is quite simple enough to serve as a delightful hearty lunch with some crusty bread. It is also a good choice for dinner, and I served it up with some pearl barley cooked in vegetable stock.

French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

Recipe by Lisa Turner Published on February 8, 2016 This bold-flavored French lentil soup with mushrooms, kale and sun-dried tomatoes is hearty enough to serve for dinner and simple enough to serve for lunch Print this recipe Ingredients: 1 cup Puy (French) lentils 1/2 cup sun-dried tomatoes 1/2 oz (14 g) mixed dried mushrooms 1 tablespoon olive oil 2 shallots, finely chopped 1 jalapeño, seeded and finely chopped 2 cloves garlic, minced 2 teaspoons fresh thyme leaves, minced (or 1/2 teaspoon dried) 1/2 teaspoon mustard powder 1 lb (450 g) fresh mushrooms, sliced 2 tablespoons rice vinegar 1 teaspoon tamari (soy) sauce 1 1/2 cups vegetable stock or reserved sun-dried tomato and dried mushroom soaking water 2/3 cup coconut milk 4 stalks of kale, trimmed and chopped sea salt and fresh cracked black pepper to taste Instructions: Rinse the lentils and place in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until just tender, about 20 minutes. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes. Drain, reserving the soaking water to use as a broth if desired. Chop the sun-dried tomatoes and mushrooms, and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the shallots and sauté for 5 minutes until softened. Toss in the jalapeño, garlic and thyme, and stir for another few minutes. Add the mustard powder, stir once, and turn up the heat to medium-high. Add the fresh mushrooms and cook for a few minutes to soften. Add the sun-dried tomatoes, dried mushrooms, vinegar, tamari, stock or reserved soaking water, and coconut milk. When the mixture comes to a boil, reduce the heat to medium-low and cover. Simmer for another 5 minutes. Stir in the lentils and add a few handfuls of chopped kale at a time until slightly wilted. Add more water or stock if necessary to achieve your desired consistency. Stir in the salt and black pepper and taste for seasoning. Serve with crusty bread and you are all set. Makes 4 to 6 servings

This is my contribution this month to My Legume Love Affair, a monthly event celebrating legumes. Lovely Susan of The Well Seasoned Cook was the originator, I'm now the administrator and this month Rafeeda of The Big Sweet Tooth is kindly hosting.

Other mushroom dishes you are sure to enjoy from my kitchen:
Creamy Thai Coconut Mushroom Soup
Miso Mushroom Risotto
Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes
Portobellos Stuffed with Spinach and Sun-Dried Tomatoes