I’ve said it before, and I’ll say it again. Dreena Burton is the master–er, mistress–of vegan soups. You might not know it because she’s more commonly known for her hummus, which occupies an entire chapter of her newest book, Eat, Drink & Be Vegan; but believe me, she is. In fact, the three best soups I’ve ever had have come from that very book.
The first two–Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas and White Bean Rosemary Soup–have made frequent appearances in my kitchen, especially during my cold winter abroad in Scotland! If you know anything about me, the first one really should not come as a surprise given that it’s basically my three favorite foods having a party.
My new Dreena favorite is a little humbler, but no less delicious: Lemon Chickpea Lentil Soup. It has a base of chickpeas, red lentils, zucchini, celery, and onions, all of which is puréed before additional chickpeas and fresh lemon juice are added. Garnished with additional lemon juice (I couldn’t get enough!) and parsley, you have yourself a little bowl of Mediterranean-inspired heaven.
This soup is hearty while still being light, thanks to the vibrant lemon and hidden vegetables. However, in 112° Arizona, it’s still a little hot for soup, no matter how light it is. I solved that problem by enjoying my mug of soup with a little bit of unsweetened Wildwood Probiotic Soyogurt. The cool tangy bite of the yogurt tempered the warmth of the soup just enough to make it refreshing after a long day of photography errands.
If you don’t own any of Dreena’s books, what are you waiting for? Insane vegan soup is just a click or two away (on Amazon, that is!). Or, check out some of the recipes she’s posted on her blog.
