Recipes with vegetable stock

Adding fresh goat cheese to your favorite tomoato soup adds a great flavor of creamy zing! You are going to love it!

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise. This dish stays true to simple Tuscan roots while delivering big flavor without added fat.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

Tasty and yummy snack.This recipe for the kids or adults.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.

Tex-Mex rice toasted in olive oil with garlic and onion, simmered in broth with cumin, and finished with diced red bell pepper. A flavorful Mexican-style side dish from scratch.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Vegan cream of broccoli soup uses blended raw cashews and potatoes for body, no dairy required. Silky, plant-based, and ready in 35 minutes.

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

Grandma's broccoli soup: a simple, silky pureed broccoli soup with sauteed onion and vegetable stock, lightened with a splash of warm milk instead of heavy cream. Six ingredients, ready in about half an hour.

A vibrant, healthy lemon rice soup with kale and aromatic spices, ready in under 20 minutes. Perfect for a light, flavorful meal. Vegan, low-fat, and packed with nutrients.

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

Butternut squash soup with apples, onion, ground ginger, and apple cider. A creamy fall classic with a sweet-tart edge from the cider, finished with a swirl of milk or cream.

Corn and potato chowder simmers red potatoes, sweet corn, carrots, and celery in vegetable stock with a splash of sherry, then blitzes a cup of soup smooth to thicken the broth naturally. No cream, all comfort.

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Carrot and ginger soup with apples, fresh ginger, and a splash of sherry blended into a smooth, naturally sweet vegan puree. Healthy, gluten-free, and ready in 30 minutes from one pot.

Your family will be none the wiser when you offer up this vegetarian creamy “mac and cheese”.

This tantalizing and delicious bisque is made with juicy tomatoes, chopped onions and light cream.

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.

One of my favorite go-to sides, great with any protein or on its own for a light lunch. You can add any combination of chopped vegetables.

Vegan potato mushroom soup with scallions, onions, fresh thyme, and a soy sauce umami boost. Brothy, light, and finished with parsley and a surprise diced apple for sweetness.

Chilled spinach yogurt soup with potato, dill, and a nutmeg finish. Bright green, tangy, low-fat, and ready for hot weather dinners or a cool starter.

Oven-charred carrots and red peppers turn naturally sweet when roasted, then pureed into a velvety soup with lime zest and cinnamon. Vegan, gluten-free comfort in a bowl.

This delicious Thai curry soup is packed with goodness and great flavour. It warms you up instantly. Perfect for a cold winter supper when served with a bowl of rice.

An easy and tasty side dish - spicy beans and rice.

A quick, easy and delicious way to make mac and cheese. Adding some broccoli, bell peppers, and mushrooms makes it more nutritious too.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

Try something different for your kids at Halloween, this hearty healthy tomato soup served with ghost toast, kids love this creation!

Spiced pumpkin soup with cumin, coriander, cinnamon, and cloves blended into a velvety, dairy-free puree. A high-fiber, vegetarian fall soup that goes savory rather than sweet.

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.

Very good soup and a lot of fun with tortilla stripes.. A little bit too sour for me, but only a little bit.. Thanks, my photo is at the top of the page..

Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.

Hearty Moroccan-spiced lentil chili with orange, cinnamon, cardamom and fresh vegetables. Pressure cooker ready in minutes, served over couscous for a warming vegetarian weeknight meal.

Very easy to make, and packed with deliciousness. I ate it directly without anything else aside, like a whole meal for me. You can stir in one or two scrambled eggs at the end of the cooking to boost the protein.

This easy-to-follow recipe uses cheese-filled tortellini, spinach, and asiago cheese to make a tasty dish you will love!

A basic, yet scrumptious quinoa recipe that can be served as a side dish or part of a main meal.

A hearty vegetarian cheese tortellini soup recipe with stovetop and optional super fast microwave directions. Packed with veggies.

Sweet butternut squash soup with apples, carrots, brown sugar, and a hint of cinnamon, finished with skim milk for a low-fat creamy texture. The cozy fall soup that tastes like autumn in a bowl.