Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sauteed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers' market, substitute baby arugula leaves instead.
This vegan pumpkin soup is incredibly creamy, thanks to the addition of coconut milk.
Use water in this soup instead of stock for a hearty vegan dinner.
Zesting lemon peel into a freshly pureed soup adds a hint of freshness and complexity.
This extra-fast vegan soup gets a hint of fruity sweetness from an apple and a double dose of creaminess from almond milk and pureed raw cashews.
Vegan pumpkin soup gets an Asian twist with fresh ginger, miso, soy sauce and a seaweed garnish.
For a more refined version of this soup, puree it in a blender until smooth.
To demonstrate how much Italians love a hit of bitterness, Casa Tua's chef, Sergio Sigala, tops his mild lettuce soup with a tablespoon of peppery watercress-herb puree.
