Marisa Miller Wolfson’s Vegan At Heart Weekly Mission

It’s collllddddd outside, ya’ll! And you know what that means: time to get in the kitchen and get your soup on!  Luckily, Marisa Miller Wolfson has dedicated this week’s Vegan at Heart Weekly Mission to helping you do just that. So what are you waiting for? Grab a ladle and get your hearty on!

Weekly Mission: Savory Winter Soups & Stews

Today your mission is to take some time this week to make a healthy, delicious winter soup or stew.

Friends all over the world are f-f-freezing their tushies off these days, so this week’s mission is dedicated to hearty, delicious winter soups, stews, and chilis. I’ve chosen a few that will warm the tummy and the cockles (whatever cockles are).

1. Check out the following recipes and pick one to try.
2. Add the ingredients to your shopping list.
3. Set some time aside and make it!

The Lunchbox Bunch blog has two carrot ginger soup recipes: a classic version that can be thrown together with just a few household ingredients, and a fiesta jalapeno version that will clear out those nasal passages but good. (Thanks to V@H David K. for the suggestion and thumbs-up review!)

Your jaw will drop when your read the ingredients list and the reviews of this rich, decadent chocolate chili from VegNews.

In the mood for Italian flavors without the pasta? Here’s a delicious Tuscan white bean stew from VeganYumYum.

Lauren from VeganYumYum tried to recreate the sweet potato soup from her wedding menu and ended up making one she liked even better.

Blogger VeganDad was thrilled to find a way for his kids to eat greens sans whining. They bolted down the spinach and swiss chard in this green potato soup.

But it’s his vegetable stew with savory biscuit topping that gets my mouth a’watering.

I wanna dive right into this peanut buttery vat of African peanut stew. How do you say “yummy” in African? (How do you say “ignorant American” in English? Uhhh…)

Susan over at the Fatfree Vegan Kitchen reminds us that we don’t need pork or added oils to make a thick and hearty split-pea soup. Her secret weapon? Liquid smoke. Kapow!

Although the photos of Sonya’s French lentil soup on Vegweb might not bowl you over, the recipe reviews certainly should. IMHO, French lentil soups should always be made with wine…and a faux French accent. C’est magnifique!

Finally, my friend Jenna C. directed me to this flexible recipe for Indian dal that can be modified to work with several beans, legumes and spices. Last night I made this tarka dal using red lentils, onions, garlic, garam masala, curry leaves, and turmeric. Tarka ’bout easy and cheap! (Har har.)

Got any other faves you want to let people know about? Leave a comment!