SOUP’S ON!

Warm up your kitchen with three satisfying soups that showcase bold flavors, simple techniques, and ingredients from around the world. In this class, you'll learn how to build depth and balance in plant-forward soups, from bright and creamy to hearty and comforting, while picking up tips you can use to create delicious soups of your own.


Elephant’s Delicatessen Tomato Orange Soup (Lauren’s Version)
Super Simple Red Lentil Soup with Cumin & Mustard Seeds
Kimchi Jjigae (Vegan Korean Soft Tofu and Kimchi Stew)

Elephant’s Delicatessen Tomato Orange Soup - Lauren’s Version

This is one of my favorite soups and it’s so easy and quick to make. It brings together tomato and orange in a bright soup that’s both comforting and a little surprising. It’s a riff on the beloved Tomato Orange Soup from Elephant’s Delicatessen in Portland, a recipe that’s been shared publicly and adapted by many home cooks.

In my version, I swap out the cream for cashews, white beans or a combination of both, and use nondairy butter more sparingly. The result is a keeper that I’ve been making and teaching others to make for years..

 

Super Simple Red Lentil Soup with Cumin & Mustard Seeds

Red lentils are quick-cooking, budget-friendly, and incredibly versatile. This preparation focuses on texture and balance, using the South Asian technique of tempering - known as tadka, chonk, and other regional names - to bloom cumin seeds, mustard seeds, and turmeric in fat. Beyond the flavor, this dish is low-glycemic, high-fiber, and a primary sustainable protein source that is as kind to the planet as it is to the body.

Serves 4-6 

1 cup dry red lentils
1 teaspoon salt
2 tablespoons ghee or avocado oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
½ teaspoon turmeric
1 - 2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
2 - 3 tablespoons chopped cilantro
Yogurt and/or chili oil for serving, optional
Salt and black pepper

  1. Sift through the lentils to remove any debris. Rinse thoroughly under running water until the water runs mostly clear. Drain.

  2. Place the lentils in a medium pot with 3 cups of water and stir so they are not clumped together. Bring to a boil, reduce the heat and gently simmer uncovered, stirring occasionally, for 8-12 minutes until the lentils resemble a loose porridge. Add a splash of hot water as needed to maintain a loose, spoonable consistency. Stir in the lemon juice and season with salt and pepper to taste.

  3. Right before serving, heat the ghee or oil in a small skillet over medium. Add the mustard seeds and let sizzle for about 20 seconds until they turn grey, then stir in the cumin seeds. When the mustard seeds begin to pop and the cumin is a shade darker and fragrant, remove from the heat and stir in the turmeric.

  4. Mix the spice mixture into the lentils or serve it on top. Finish with the cilantro and yogurt and or chili oil if you are using. Serve warm or at room temperature.


Kimchi Jjigae (Vegan Korean Soft Tofu and Kimchi Stew) - from Spicebox Kitchen by Dr. Linda Shiue

This soup is so warming and nourishing and it’s low effort high reward. I make it on repeat during the cooler months and often serve it to guests. If you’re not a fan of spicy foods, leave out the gochujang and buy a mild kimchi. If you aren’t a fan of tofu, shrimp is lovely here.