Starter Soups Archives - Forks Over Knives

Leek, Apple, and Hazelnut Soup

Jody Eddy — Tue, 15 Apr 2025 19:28:59 +0000

Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This light and fragrant hazelnut soup was inspired by Normandy’s Abbey of Saint Wandrille, where the monks grow leeks in their organic gardens and tend to hazelnut and apple trees in their vast orchards. This recipe melds three of the region’s most iconic ingredients: hazelnuts, apples, and leeks. The rich, nutty crunch of hazelnuts harmonizes with sweet apples and savory leeks, evoking Normandy’s lush countryside. Serve this light soup as a starter or side.

For more inspiration, check out these tasty ideas:

Yield: Makes 7 cups

Time: 50 minutes

3 large tart apples, such as Granny Smith
2 large leeks (1¼ lb.), white and light green parts only, chopped (4 cups)
4 cloves garlic, minced
5 cups low-sodium vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
¼ teaspoon freshly grated nutmeg
Sea salt, to taste
½ teaspoon freshly ground black pepper
¼ cup coarsely chopped and toasted hazelnuts (blanched, if desired)
Coarsely chopped fresh flat-leaf parsley (optional)
Fresh chervil (optional)

Instructions

Peel, core, and coarsely chop two of the apples. Rinse leeks under cold running water to remove any dirt. In a large pot combine leeks, garlic, and 2 tablespoons of the broth. Cook over medium-high 7 minutes or until leeks are translucent, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in vinegar. Add chopped apples, thyme, rosemary, nutmeg, and the remaining broth.
Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until apples are tender, stirring occasionally. Add water, ½ cup at a time, if needed to achieve desired consistency. Meanwhile, thinly slice remaining apple.
Remove soup from heat; let cool 10 minutes. Using an immersion blender, blend soup to desired consistency. (Or transfer soup to a regular blender, in batches if needed, and blend to desired consistency.) Stir in salt and pepper. Top servings with hazelnuts, apple slices, and, if you like, parsley and chervil.

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Thai Lemongrass Soup with Mushrooms, Squash, and Greens

Cameron Stauch — Thu, 27 Feb 2025 17:47:10 +0000

A handful of humble ingredients are simply prepared in this fresh, invigorating soup inspired by the cuisines of Thailand’s mountainous northern provinces. A lemongrass- and garlic-infused broth anchor the flavors, while dried shiitake mushrooms add umami goodness, kabocha squash lends sweet notes, and spinach rounds things out. Low in calories, this is perfect as a starter soup or a light meal when you’re sick. Feel free to substitute as needed: kohlrabi or butternut squash for the kabocha squash; Swiss chard for the spinach; or Thai basil for the cilantro.

Tips

Lemongrass hack: If you have a spice- or tea-infuser ball, thinly slice the lemongrass, place it in the ball, and add to the broth. Thinly sliced lemongrass will add more flavor than the large pieces of lemongrass.

Substitutes: You can use butternut squash, acorn squash, or kohlrabi in place of the kabocha squash. Swiss chard will work just as well as spinach. And if you’re not a fan of cilantro, you can swap in Thai basil.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 25 minutes

1 clove garlic, peeled and thinly sliced
1 stalk lemongrass (see tip, recipe intro)
4 cups low-sodium vegetable broth
1 lb. kabocha squash, peeled and cut into bite-size pieces
¼ cup dried shiitake mushrooms, rinsed
4 oz. fresh spinach leaves, roughly chopped
1 scallion, thinly sliced
2 tablespoons roughly chopped fresh cilantro

Instructions

In a medium pot bring garlic and ¼ cup water to a simmer. Cook over medium 5 minutes or until water evaporates and garlic softens.
Meanwhile, cut lemongrass in half crosswise, then cut the root end in half lengthwise. Gently smash the top section of the lemongrass with the back of a chef’s knife to break it up a bit.
Add lemongrass, vegetable broth, squash, and mushrooms to pot. Bring to boiling; reduce heat to medium-low. Cover and simmer 15 minutes or until squash is tender.
Uncover pot. Using a slotted spoon, scoop out and discard lemongrass. Scoop out mushrooms and transfer to a cutting board. Trim and discard any hard stems, then thinly slice mushroom caps. Return mushrooms to pot. Add spinach; cook 2 minutes or until spinach wilts. Stir in scallion and cilantro. Serve immediately.

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Wild Mushroom Soup with Rosemary

Mary Margaret Chappell — Tue, 04 Feb 2025 18:30:41 +0000

Low in calories and packed with flavor, this wild mushroom soup is delicious made with any of the wild mushroom varieties found in specialty grocers and at farmers markets. It’s a light starter for a meal. Dried porcini mushrooms add extra umami flavor and need 30 minutes to soak, so get those going first.

Tips

Gluten-free version: To make this gluten-free, use certified gluten-free oats.

For more inspiration, check out these tasty ideas:

Creamy Wild Rice Soup
Shiitake Mushroom and Leek Soup
Coconut Curry Noodle Bowls with Mushrooms
Or check out our tasty collection of Umami-Packed Vegan Mushroom Recipes

Yield: Makes 5¼ cups

Time: 75 minutes

1½ oz. dried porcini mushrooms (about ½ cup)
8 oz. fresh mushrooms, such as shiitake, oyster, and/or cremini, sliced (3 cups)
½ cup chopped onion
1 clove garlic, minced
¼ cup oat flour
1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
¼ teaspoon freshly ground black pepper
½ cup unsweetened, unflavored plant-based milk
1 tablespoon lemon juice
Sea salt, to taste
Lemon wedges (optional)

Instructions

Place porcini mushrooms in a large heatproof bowl; cover with 4 cups boiling water. Let mushrooms soak 30 minutes; drain, reserving the soaking liquid. (You should have 3 to 3½ cups liquid.) Chop the porcini mushrooms.
In a medium saucepan combine fresh mushrooms, onion, and garlic; cover and cook over medium 10 minutes or until mushrooms have released their liquid and onion is tender.
Add chopped porcini mushrooms. Cook until any liquid has evaporated, 1 to 3 minutes. Stir in oat flour until mushrooms are thoroughly coated. Add reserved porcini-soaking liquid, the rosemary, and pepper. Bring to boiling. Reduce heat; cover and simmer 15 minutes or until soup has thickened.
Just before serving, stir in milk and lemon juice. Season with salt. If you like, serve with lemon wedges and garnish with additional fresh rosemary.

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Chinese Hot and Sour Soup with Tofu

Mary Margaret Chappell — Tue, 15 Oct 2024 17:59:39 +0000

Once you’ve tried this brothy version of the Chinese restaurant favorite, you’ll want to make it all the time. Dried wood ear mushrooms, one of the signature ingredients, have a mild, earthy flavor and are perfect for this light soup. Freshly grated ginger lends a spicy kick and pairs well with the sweet-sour taste of Chinkiang vinegar. Firm tofu, finely diced scallions, and the chewy mushrooms give you something to sink your teeth into. Serve as a light meal or starter.

Tips

Chinkiang vinegar is a type of black vinegar made with fermented glutinous rice. This staple of Chinese cuisine can be found in Asian supermarkets or online.

Mushroom swap: You’ll find dried wood ear mushrooms in the Asian section of most grocery stores. Dried shiitakes would also work. (Be sure to save any shiitake soaking liquid for another use; it’s very flavorful.)

Thick or thin? For a thicker version, combine the soy sauce and vinegar with 3 tablespoons of cornstarch, then stir the slurry into the soup.

For more inspiration, check out these tasty ideas:

Yield: Makes 9 cups

Time: 60 minutes

1½ oz. dried wood ear mushrooms (about 2 cups) (see tip, recipe intro)
¼ cup grated fresh ginger
2 quarts no-salt-added vegetable broth (8 cups)
⅓ cup Chinkiang vinegar or black vinegar (see tip, recipe intro)
2 tablespoons reduced-sodium soy sauce
8 oz. firm tofu, drained and diced
Sea salt, to taste
Freshly ground black pepper, to taste
4 scallions, chopped

Instructions

Place dried mushrooms in a large bowl. Add boiling water to cover. Let soak 30 minutes; drain and discard soaking liquid. Coarsely chop mushrooms.
In a medium saucepan cook ginger in 2 tablespoons water over medium 1 to 2 minutes or until softened, stirring frequently. Add broth and mushrooms. Bring to boiling. Reduce heat to medium-low. Cover and simmer 20 minutes. Stir in vinegar and soy sauce. Cook 1 to 2 minutes more to let flavors meld. Gently stir in tofu. Season with a little salt and plenty of pepper. Sprinkle servings with scallions.

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Shiitake Mushroom and Leek Soup

Mary Margaret Chappell — Thu, 26 Sep 2024 17:37:20 +0000

This scrumptious potato, leek, and mushroom soup is a plant-based riff on Cock-a-leekie soup, a Scottish chicken-and-leek soup usually made with barley. Our version substitutes umami-rich shiitake mushrooms for the chicken and replaces the barley with freekeh, but you could easily use barley or any other cooked whole grains you have on hand. Red potatoes work well here as they hold their shape, while dried thyme lends a subtle grassy undertone. Requiring just 20 minutes of active prep time, this light and fragrant soup is a breeze to make and an ideal starter to serve guests.

Tips

Shiitake Swaps: If you don’t have shitake mushrooms, feel free to use portobello, white button, or cremini mushrooms instead.

For more inspiration, check out these tasty ideas:

Yield: Makes 7 cups

Time: 60 minutes

2 cups sliced fresh shiitake mushrooms
1 large leek, halved lengthwise and cut into ½-inch pieces (2 cups)
4 cups low-sodium vegetable broth
6 red-skin potatoes (1 lb. total), cut into bite-size chunks
¾ teaspoon dried thyme, crushed
1 cup cooked freekeh
Sea salt, to taste
Lemon wedges
Fresh thyme leaves (optional)

Instructions

Rinse mushrooms and leek in cold water; drain but do not dry. (This should add enough moisture so there is no need to add water as they cook.) In a large saucepan cook mushrooms and leek, covered, over medium 10 to 15 minutes or until softened. Add broth, potatoes, and thyme. Bring to boiling. Cover and cook 35 to 40 minutes or until potatoes are tender. Stir in freekeh; cook until heated through. Season with salt. Serve with lemon wedges. If you like, garnish with fresh thyme.

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