Soups
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​
Three Sisters Corn Chowder 
P | VEG | V | GF
Makes 3 quarts.
Serves 9 to 12, depending on the rest of the menu​.
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Ingredients
6-8 ears fresh corn, kernels removed OR 14-16 oz bag of frozen corn
1 medium onion, diced
2 stalks celery, including leaves, diced
1 red bell pepper, diced
3 TBSP vegetable or canola oil, divided
1 baking potato, russet, peeled & cut into ½ inch cubes
½ lb fresh green beans, cut into ½ inch pieces
1 medium zucchini or yellow squash, cut into ½ inch pieces
1 qt vegetable broth
1 qt (box) unsweetened coconut milk
Salt & pepper
½ fresh lime
1-2 TBSP fresh herbs of your choice – parsley, sage, tarragon, or basil – chopped

Directions 
  1. Preheat oven to 450°.
  2. Remove kernels from corn. Toss with 1 TBSP vegetable oil.
  3. Spread corn on ungreased baking pan; roast 15-18 minutes until corn starts to turn golden brown and smells toasty. Stir or shake corn every 5 minutes while roasting. Set aside.
  4. In a large pot, cook onions, celery, & bell pepper in 2 TBSP oil for 5-7 minutes, until onion is translucent.
  5. Add broth & potatoes, bring to a boil, turn down to a low boil; cook for 5 minutes. If you prefer a thicker soup, at this point mash or puree the potato mixture.
  6. Add the coconut milk and the beans; bring back to a boil, turn down to low boil; cook for 5 minutes.
  7. Add the corn & squash, squeeze in the half lime, taste and season with salt and pepper.
  8. Toss in the fresh herbs, stir until they wilt.
​Serve with crusty bread or grilled cheese sandwiches.
Creamy Vegetable Soup
P | VEG | V
Serves 4 – 6 depending on the rest of the menu.
This is a master recipe. Use the technique to make this type of soup with any vegetable you like.
Adapted from Chef Cindy’s Cream of Whatever Soup, Wegmans
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Ingredients
​1 lb (about 4 C) vegetable (cauliflower, broccoli, carrots, mushrooms, chopped small)
1 small onion, diced
1 rib celery, diced
1-2 cloves garlic, chopped
4 TBSP canola oil
4 TBSP flour
4 C vegetable broth
1 C milk or nut milk
Salt & pepper to taste

Directions

  1. In a soup pot, sauté the onion & celery until the onion is translucent.
  2. Add garlic and sauté for 1 minute more.
  3. Add flour and stir to combine with onions and celery.
  4. Add the stock; stir or whisk to combine with flour. Add vegetables.
  5. Bring to a boil; reduce heat to a simmer. Continue to simmer until vegetables are very soft. Timing depends on which veggie you’re using and the size of the pieces. Carrots take the longest.
  6. When the veggies are soft, remove pot from heat. Use an immersion blender to puree the soup. You can make it completely smooth or leave a few pieces.
  7. Season with salt & pepper; add milk or milk substitute. 
Creamy Peanut Soup - P | VEG | V | GF
Serves 4 to 6, depending on the rest of the menu
Creamy and savory, this delicious soup was popular during the colonial period and supposedly a favorite of George Washington’s.

It’s easy to make and great for Thanksgiving, especially if it’s cold outside. Hand your guests a mug of hot soup when they arrive. It’s delicious to sip and you don’t need a spoon. This recipe is also easy to double or triple for a large crowd.
Adapted from The Frugal Gourmet Cooks American by Jeff Smith
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Ingredients
1 qt (4 C) vegetable broth
2 medium carrots, diced
1 medium yellow onion, diced
12 oz peanut butter, unsweetened
1 cup parve, unsweetened soymilk
About ¼ teaspoon cayenne pepper or slightly less to taste
1 teaspoon kosher salt
freshly ground pepper to taste
​½ cup dry roasted peanuts, roughly chopped for garnish

Directions
  1. In a stock pot, place stock, carrots & onion; bring to a boil, lower to simmer. Cover & cook until veggies are very soft, about 20 minutes.
  2. Puree stock and veggie mixture. With an immersion blender, you can work right in the pot while the stock is still hot. But, with a food processor, let the stock cool before transferring to the processor bowl.
  3. Return puree to the pot. Incorporate peanut butter and soy. Use an immersion blender or a whisk.
  4. Taste soup; add cayenne, salt and pepper to taste.
  5. To serve, ladle into bowls or mugs and top with chopped peanuts.​