Fresh, summer vegetables make the best soup! Summer Minestrone is loaded with the best veggies from the farmers’ market, and brightened with the citrusy flavors of lemongrass and ginger.
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Electric pressure cookers, like the Instant Pot, make perfectly fluffy, tasty quinoa with minimal effort.
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A big, beautiful bowl of colorful spiralized veggies, Vegetarian Pad Thai is a super healthy way to eat the rainbow.
Put an Egg on It: Shakshuka Soup
Based on the classic Middle Eastern/North African dish, only in soup form.
Buddha Bowl with Spring Vegetables
A Buddha Bowl is a turbo-charged salad loaded with grains, vegetables, vegetarian proteins, nuts, seeds, herbs, greens – so many choices!
Kimchi Tacos with Gochujang Aioli
Smoky tempeh and spicy kimchi are a craveable combination, healthy and delish!
Ranch Veggie Pizza Appetizer
An easy appetizer featuring a creamy ranch spread topping, and loads of rainbow vegetables, perfect for summer cookouts and parties.
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Karen Gibson is the head soup chef, vegetable chopper-upper, and dishwasher here at SoupAddict.com, where she shares recipes for all manner of foods-in-bowls.