Green Soup with Ginger Recipe

From the new Anna Thomas cookbook, Love Soup - a soup cramming more spinach, leeks, sweet potatoes and chard into each bowl than I ever thought possible.

Green Soup with Ginger

I think it must have been the combination of daybreak pain au chocolates, afternoon tarts, and twilight glasses of Chablis that sent me scrambling for my favorite soup recipes upon arriving home from Paris. Because that's what happened. I've been making soup and stews - big pots - for the past week. Hearty, rustic, chunky soups full of greens and grains and flavor. Remember this lentil soup from a while back? Made that. The cabbage soup? Made that too. But I also made this Green Soup with Ginger from the new Anna Thomas book, Love Soup. It has a short list of ingredients - onions, leeks, spinach, chard, sweet potatoes and ginger - and it's the kind of thing that makes you feel good. I'm not sure it's possible to pack more greens into a single pot.

Green Ginger Soup Recipe

I should mention that Anna has a long track record of writing much-loved recipes. She wrote The Vegetarian Epicure in 1973, a classic, while she was a graduate student in film production at UCLA. I'm sure many of you know it well.

Green Ginger Soup Recipe

For those of you interested in knowing a bit more about the new book, all the recipes in Love Soup are vegetarian, many vegan. If you've ever wondered what to do with this ingredient or that in your farm box - from golden beets to purple cauliflower, this book is a nice catalog of ideas. I made her deconstructed hummus soup before we left for Paris, also good.

Green Ginger Soup Recipe

The book is 525 pages, b/w with illustrations, no photos. The soups are seasonally organized, and most are as approachable as the one I'm featuring today - unfussy instructions, achievable ingredient lists. Anna also includes a few salad, bread, and sweet recipes to close out the volume.

Let me know if any of you have tried any of the recipes from Love Soup yet. It'll help me decided which one to try next. -h

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Green Soup with Ginger Recipe

I made my own tweaks to Anna's soup, and my version is as follows. The main difference was that the soup was so pretty after cooking (see photos), that I decided not to puree mine at the last minute. But I did puree the leftovers (also delicious!), just a different soup altogether. It's up to you really. Anna also mentions that she sometimes adds a bit of miso or tamari at the very end to deepen the flavor, but you should add it sparingly, and taste as you go.

1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces; 350 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

This recipe was adapted from Love Soup by Anna Thomas. Published by W. W. Norton & Company; September 2009. For those of you who want to get books signed, Anna is visiting quite a number of California book stores throughout October and November, more info here.

Prep time: 10 minutes - Cook time: 30 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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buying the book now! this soup was soo good


I decided to roast the veggies and the greens and deglaze the baking dish to get every last bit of flavor. Not done yet – but I am going to make it creamy!


I made this, absolutely LOVED it, and wrote about it. Thanks!

Mama JJ

Made this last week with items from our CSA box. Used red Russian kale and young mustard greens in place of the spinach and chard. It was delicious, easy, and quite pretty. Will be making all Fall for sure 🙂


This soup is delicious. I couldn’t get chards, so I put in 1 lb of spinach (what we call ‘wild spinach’ here in the Netherlands, the leaves are much thicker and bigger than those of ‘normal’ spinach). Also, to the puréed version, I added pinyons and parsley and a slice of lemon instead of lemon juice. My guest loved it, too!


Made this last night and it was the perfect meal for the cold blustery night we had here in Connecticut. Warming, healthy and Oh So Tasty.
Happily discovered your blog a few days ago and I am enjoying browsing through the recipes, photos and writing. Thank you for your efforts!


Since in Oregon where I live sweet potatoes unfortunately don’t grow, when I went to the farmer’s market a farmer suggested carnival squash and it came out delish!
Heidi, I have a huge favor. Can you please post some breakfast recipes that are quick to make or okay to reheat through out the week? I am getting a bit bored with oatmeal, yougart, or toast for breakfast. Thanks!

Louisa Lichtman

Since in Oregon where I live sweet potatoes unfortunately don’t grow, when I went to the farmer’s market a farmer suggested carnival squash and it came out delish!
Heidi, I have a huge favor. Can you please post some breakfast recipes that are quick to make or okay to reheat through out the week? I am getting a bit bored with oatmeal, yougart, or toast for breakfast. Thanks!

Louisa Lichtman

I made this tonight with a few tweaks, and it was delicious. I didn’t have any chard on hand, so I substituted 1/2 an eggplant, a small head of broccoli, and some extra spinach. I also added one chili pepper, and 1/2 cup white rice for creaminess. I pureed about 4/5 of the soup. Served it with the Big Sur Hide Bread to dip in, and it was a very satisfying, and beautiful meal.


This soup was delicious! I definitely recommend the addition of miso–great health benefits too! I, too, did not puree the soup, and I also added some cooked short grain brown rice to make the soup a heartier meal. Fantastic!


oh my god, utterly divine. this soup is so delicious! like many others, i too made substitutions based on what i had on hand from my csa box- kale and turnip greens, no leek, but i added shallot and garlic and a small handful of rice for some added heartiness. splendid, thank you for such a perfect autumn elixir!


This is my first time posting to your blog, although I’ve been a follower for some time. Your recipes are some of my favorites. Thank you so much


I made this soup last night and loved it. I used homemade veggie stock, which I think made a big difference. Like you, I didn’t blend the soup, but I will try blending a cup, just to see what it’s like. I was worried that all the ginger I put in (a very generous 3 tablespoons) would be too overpowering the next day (as leftovers), but it’s not.


Unreal- your pictures are dreamy and make me hungry. Thank you for such beautiful work- it’s like art you eat!


Mmmmmm … we certainly enjoyed this soup for dinner last night with a crusty baguette. Delicious meld of flavors- cant wait to have the leftovers for lunch!


I highly recommend trying this soup blended as well…it turned out SO creamy, almost decadent! I also added cilantro. Delicious!


If it’s possible make a soup with Chocolate 🙂

Gavin Spencer

Thanks for sharing this Heidi! I made it last night with kale and it really worked, I can’t wait to try it with chard/spinach/callaloo… Was so good sopped up with slices of NYT no-knead whole wheat bread. Looking forward to the leftovers.


I am eating this soup right now. Delicious. Feeding my soul. Thank you.
I used butternut squash as I had no sweet potato. I also had a bunch of greens that came in my organic box, so it is 4 differnet greens. On a cool October night it is perfect. Next time I’ll make biscuits to go with it.


I just came across the site. Fantastic. The quick glance has shown a creative latitude and source of inspiration that lends itself to the alchemist in the kitchen. It’s wonderful to find such a developed resource with so much to offer. Thanks!


Thank you very much for this recipe! I can’t wait to try it tomorrow night!
I spent my childhood in northwestern Ohio and enjoyed Autumn so much; when I was 13 we moved to southern Arizona and, well-Autumn here is summer in much of the rest of the country. Highs are in the mid to upper 80s, flip flops are still a part of everyday wear, and air conditioners are still on. I will be sure to kick ours down to about 72 tomorrow to set the mood for soup night.
Thank you so much for screening and recommending recipes for us!


Made this in the background this weekend while sorting 45s for a DJ set that evening. Ended up using some spigarello in lieu of the chard as I had some left over from some tasty bruschetta the weekend before, and it was fantastic in the soup. A little wild arugula and heirloom tomato salad, some buttered toast, and a little smokey sheeps milk cheese on the side of the steamning bowl of soup made the perfect brunch the morning after said DJ set! Thanks for the great recipe – this is a keeper!

DJ Honky

With the arrival of spring my silverbeet (I think you call it swiss chard) has just taken off so I will have to try it in this recipe!

mma. our kitchen

You have your nice way of presenting your food. Nice plates and background. And of course the food is very yummy…

The Artist Chef

Just made it too and it was fantastic! I fear I’m getting a cold and I think this will do the trick. One thing, it had such a bright, tangy flavor that the sweet potato mellowed and next time around I would add more sweet potato. Together the bright soup and the smooth sweet potato were perfect.


Just ate a big bowl of this for dinner (unblended). . .just lovely. Perfect for a fall evening.


This looks delicious! The Vegetarian Epicure was the first coobook I bought upon becoming vegetarian in 1993. I didn’t like soup before that (I grew up with only canned stuff – yuck) and it really made me realize the world of food out there!


I already posted a comment, and I already made this soup! — but now i have a question (don’t know if you will answer?)….
Would i be able to freeze this soup? I wasn’t sure how the greens would hold up?
Hope you can reply SOON!— I don’t want it to get old. 🙂 I’m eating more of it now.


Just made this soup and it is so wonderful! Thank you for sharing this recipe and I will await you next post with anticipation!


I’m about to sit and have for dinner.. and my taste was so YUMMY I can barely wait! Another great soup – thanks Heidi. Keep ‘ em coming! ( I’m also a HUGE fan of the Chipotle Lima Bean soup for those of you looking for another soul warming soup to make.)


Thanks!!! I just made this and it was fabulous blended and not blended. Yum!


This reminds me of a soup that we make here in the West Indies with the leaves of the taro root plant (callaloo). Indeed I have heard that West Indians using this soup as a substitute for callaloo leaves when they are abroad and crave this comfort food.


I just got this book last weekend and was pleasantly surprised to see you feature a recipe from it! I’ve only tried out two recipes so far and although both were good, the “quinoa stew with potatoes, spinach and chard” (p210) was particularly good. It was the kind of soup that can stand alone as a complete and filling meal. I increased the ratio of sweet potatoes to potatoes and used only chard, just based on what i had around. It made great left overs. Definitely worth a try!


Looks fantastic, and there are greens in my CSA box arriving on Friday. I’ll be making it!


Looks fantastic, and there are greens in my CSA box arriving on Friday. I’ll be making it!


This looks great – since I will be getting loads of veggies like these over the next few months in my organic boxes, I am pleased to see a new recipe I can feature them in!!!

Mardi @eatlivetravelwrite

Must find some leeks immediately! This looks so nourishing and delicious.


I just finished making this and had a bowl… okay, I had TWO bowls…I honestly might get another one right now. It was so good and healthy! I am pregnant with twins and I just feel like I made them into healthier little beings. 🙂 .. and me too!
This is the first thing of yours I’ve tried, and I also printed the cabbage soup recipe to try. Thanks for taking the time to create and post these for the world to see.


A hybrid between your soup and the original is sounding pretty fantastic to me right now.
I’m going to try cubing and roasting the sweet potato, then making the soup with the greens as written, pureeing it, and then sprinkling the roasted sweet potato cubes on top before serving.


Delicious of course, as always, I used all chard, and a little kale thrown in. Maybe it was a little much greens compared to sweet potato. (I didn’t measure the amount of chard, just tried to thin the burgeoning chard jungle in our back yard. Our garden seems to just tolerate the summertime vegs until it can get back to making umbrella-sized chard all winter.)
Dissertation on chard stems. Chard has two parts. I can never bear to throw away those delicious, colorful, meaty stems. I usually chop and saute them with the onions. Wondering what you do with them Heidi? Keep them and use for something else?
In the old days (my 1970-vintage Joy of Cooking) you were to throw away the chard leaves and use ONLY the stems! That never made any sense to me either.


Fighting a cold…this soup really hit the spot. Thank you!!


love this soup, so healthy anything with spinach is sooooo good.


This looks delish. Also, thanks for the link to the cabbage soup! I have all the ingredients on hand for that one so will make that and have it with my one rise ww/flaxseed meal bread!! YUM!

Faithful Foodie

I have Love Soup recipes by Anna Thomas. It contains lots of amazing recipe, but it does not have pictures on it and that makes it bad. huhu! Anyway, the pictures you have in here rocks.

Bryan V.

Oh, wow! I just made this as written and it is incredible. Perfect for a cool autumn evening. Thank you for sharing 🙂


I always seem to fall in love with soups all over again in the fall, and often end up making way too much and freeze leftovers. With only 2 at home now I still have soup from LAST season. Do you end up making smaller portions for the two of you, or just eat it for lunch until gone, or do you also freeze alot of it?

Cooking with Michele

Thanks. Looks great. Healthy & delicious. I think I’ll add pele leaves as a couple of ‘greens’ on the list is not found here on our islands; Samoa.


I will be making this tonight and I couldn’t be more excited, I am having some friends over too who will quite enjoy this too!
It is the perfect soup for this kind of weather, its rainy and chilly here here in Toronto.


This looks really delicious. Just saw that greens like spinach, kale and the like are supposed to be good for the brain as well.


I have, like so many others, been making soup. My husband brought home a new soup cookbook for me last week – he told me that he’s a very simple man and he really just likes soup. That’s his way of getting me to cook exactly what he wants. Gotta love him!
Greens are just coming into season in Dallas and I’m hoping to get some in my CSA basket tomorrow.

Amy Green (Simply Sugar & Gluten-Free)

I have, like so many others, been making soup. My husband brought home a new soup cookbook for me last week – he told me that he’s a very simple man and he really just likes soup. That’s his way of getting me to cook exactly what he wants. Gotta love him!
Greens are just coming into season in Dallas and I’m hoping to get some in my CSA basket tomorrow.

Amy Green (Simply Sugar & Gluten-Free)

Would this work with kale instead of chard?


Perfect, thank you! The flavor is brilliant, the greens are not mushy and icky. It is just absolutely wonderful. I’m on a soup kick as it is getting cold and I have a cold. Two so far today from your website and I’ll cook up one more! I just wish I had this recipe sooner, it is my last week of CSA, and I’m ashamed to admit how many greens have gone to waste for want of something new to do with them.


It looks so healthy and delicious! I love soup in the Fall…it’s the best!!!


Do you think this cookbook is special enough to buy for someone who has a ton of cookbooks? I love them and have so many – have Anna Thomas”s Vegetarian Epicure. I’m tempted to get this soup book as the recipe you posted looks delicious!


This sounds like an amazing–and aromatic–soup just in time for the beginning of cold and flu season (especially flu season, since some of my students are coming down with H1N1).


Stews and soups just feel so appropriate for the season right now. I love making them as well and that one looks gorgeous.


Its fall here in NY and I am huddled at my computer under a blacket not wanting to turn on the heat…this soup looks perfect!


This is just what my body needs to give my cold it’s last and final kick..

Meghan (Making Love In The Kitchen

Dear Heidi,
I’ve been reading your recipe journal for a long time, but I’ve never posted any message before. I really love your recipes and, especially, this green soup with ginger recipe (I looove soups!). It looks like the perfect comfort food : ) Delicious..
Warm regards from Italy,


I love the soup! I made it tonight and both my son and I ate a healthy serving. He is seven and this was impressive on his part 🙂 ! Thank you!!!


I just purchased Love Soup AND the Vegetarian Epicure – I can’t wait to get my hands on these recipes.

Dancing Phalanges

Heidi, you’ve done it again! Somehow, magically, I had most of the ingredients for this soup in my ‘fridge! I made this for dinner tonight and I think this might have been the TASTIEST soup I have ever made. The timing on this recipe is just perfect. The flavors stay distinct and every bite is warming and delicious. Thanks again for sharing!

Lauren Z

Yum–sweet potatoes and ginger. Three cheers for soup season!

The Leftoverist

Great recipe, I might substitute kale and collard for the greens because there is more utilizable iron compared to chard and spinach.


I too have been making soups and stews since I got home from Paris last week, but only because I caught a miserable head cold on the plane!!!!
Your soup looks satisfying and healing.
I would like some right now!

stacey snacks

I haven’t looked into Anna’s book yet, but I pureed a baked butternut squash with cardamon that was amazing. I do simple pureed veggies a lot, with just a bit of stock or cooking water and some spice, occasionally a spoon of miso. Another fave is steamed cauliflower and carrots, pureed with a handful of cilantro and a bit of stock.


i loved this recipe!!! i made a couple of adjustments that worked out well — i used lacinato kale and green cabbage because that’s what i had on hand. also i added fried tofu for the top and rice noodles for extra yum. this soup completely hit the spot and was totally delicious, the leeks and a little squeeze of lemon were perfect.
thanks for all these yummy recipes!


This looks like a delicious recipe, although I’m still puzzling over how it was inspired by Parisian chocolate, tarts, and wine. 😉


i have lots of chard left in the garden & this soup looks like the ideal foil to the cool Canadian autumn weather. Thanks!


I adore Anna Thomas. The Vegetarian Epicure was the first cookbook I ever owned; I think I was about 16 when I bought it! And there are some recipes in it that I’ve made at least once each year for the 30 year since then. I can’t wait to get my hands on her new one. Thank you for sharing. The photos, of course, are gorgeous!


Considering my CSA has me inundated with greens, I was running out of things to do with them! This sounds fantastic, and I think a little dry sherry in the mix will really amp up the flavor. Sad to see the summer go, but really glad it’s time for soup:)


I just discovered your site and while I have yet to try any of your recipes, I feel like I had to write and complement you on your photography. Simply beautiful! This green soup is now on this weekend’s menu; can’t wait to try it out.

Michael B

Ok, made this for lunch and it was spot on! Great recipe Heidi!
I had asked above about cooking the greens for slightly less time and it turned out about right when I did–I used scallions (no leeks in the fridge!) and simmered them with the diced sweet potato, a clove of garlic and the chard stems for about 10 minutes, then added the chard greens and caramelized onions and simmered for 10 minutes further before adding the spinach in the last five minutes or so. I also had no fresh ginger left so I added 3 small cloves of garlic (minced) and about 1.5 tsp of ground dried ginger to the caramelized onions and gave them a quick stir around the pan for about a minute before removing the onions off the heat. I also used 6 cups of water and veggie bouillon cubes instead of water and stock.
Definitely add the lemon before serving, it brightens everything up. Lovely soup for a dreary Vancouver day 🙂


I have also been in soup mode. I like the hearty amount of ginger in this soup!

Cookin' Canuck

This looks amazing–chard and ginger, two incredibly rejuvenating ingredients! I think leafy greens are so underused in soups. My mom made this Green Chard Soup nearly every day when I was growing up, and she has always remained remarkably healthy. Not to mention, it tastes delicious!


This is exactly what I go to when I need to feel good. I am a soupaholic. I will make one big pot and eat it til it’s gone This soup looks hearty, healthy and wise.


The soup looks so tasty and simple, love all the greens! Looking forward to checking out the book too.

amy chaplin

I made zucchini and potato soup, and spicy Indonesian yam and peanut soup – both fantastic.


the chill in the seattle air has come to stay and soup is the perfect solution! this soup looks so inviting – i made your lively lentil soup this morning and almost ate it for breakfast!
i suggest the Better Than Boullion line for a good stock replacement – its delish…

kate m

Hey there.
I love that you added the g(ram) infos in the recipe. I would be so grateful if yiu could keep that up. Especially with your wounderful backong recipes. It´s a real pain to convert the cups in to the metric system.


Hmm, I do need to start making soups now the weather’s turning (it’s miserably cold here in Chicago), and this one sounds lovely with the leeks and the sweet potato and the chard. Only thing is, I am one of the rare breed that doesn’t particularly like ginger. Undeterred, I shall still try this one out – never know, maybe it’ll finally convince me that ginger really isn’t the devil’s food!


I love the name of that book!
I too, LOVE SOUP! I make it all the time, but I’ve never made anything quite like this soup. It looks so hearty and healthy.
Thanks for posting the recipe!


So I should not use my absolutely foul- tasting veg stock for this recipe? 😉
Looks great–I’m making it tonight!

Bunny Cucina

Question about the cooking time: 30 minutes for chard and spinach? I really want to try this recipe but that makes me a little nervous. I hate when the greens turn into overcooked brown-y guck and I’ve never simmered chard more than 15 minutes (tender perfect!) and spinach I usually just toss in at the end of cooking to brighten and wilt.
Would it be better here to add those leafy bits when you add the stock or ? Did it really turn out ok after 30 minutes?


Your suggestion for Rapunzel soup base is wonderful – it really makes a difference! Can’t wait to try this. PS – made your peanut butter treats with the piles of shredded wheat that are left at the bottom of the bag instead of puffed rice – delish!


This is a gorgeous flavorful dish. Exactly the kind of soup recipe I am looking for as I am trying to stay away from dairy/cream based soups. Adding this to my collection. Adding “Love Soup” to my collection as well! Thanks!!

lisa (dandysugar)

Up here in Southern Ontario it’s been cold, cold, cold…eight degrees celsius and windy. My family has had soup four out of five nights this week, and each night a different soup. This one looks like a gem and I have the book and love it. I also have one called Soup Kitchen which is a collection of recipes by some known English Chefs. Also sorted by season, there are some really interesting soups there as well. As always, another wonderful post.


I think you and I share tastes in soups, because every time you post a recipe, I am immediately in love with it! Love the sweet potato cubes in here. Yum!


I am not certain it is traveling at all, but the changing of the seasons that those who cook passionately wind up acting out, most beautifully. As the seasons change, I have noticed this is a response to our eternal human connection to the subtle influences of mother nature!!
I too, have been on a cooking jag for a few weeks now and initially thought it due to something else, until I also begin to notice, reaction to fall is everywhere in people, in all sorts of expressions. However! Soup is one of the very best responses to this time of the year, and this recipe is beautiful in all of its life and health-supporting properties. Thank-you for sharing your seasonal inspiration. I can’t wait to try this!!

la femme artiste

Got some spinach at home and was wondering what kind of soup I should do! Your idea comes right on time!! Thank you for putting gram measurement in the recipe, makes it all a little easier here in Europe, not that I mind to convert…!


I’m making some when I get home tonight with garbanzos in it ! ! ! !


Wow! Anna’s book is 525 pages long — and all about soup! That’s quite a recipe book! I must look into it!
The soup you featured sounds fantastic, especially since the weather has been turning Fall-like and I’ve been buying hard squash, making potato soup, etc. — all the sort of things I didn’t do during the hot weather.
From what I read, you had a great trip, but I hope you’re glad to be home again too!


Oh Heidi this looks delicious! And it’s perfect soup-making weather out here in MA. I might have to convince my roommates to make some nice soup…


Thanks for the heads-up about the booksignings – I will see Anna on October 11 around the corner from home in Berkeley.


Hi Heidi,
I’ve been a long time reader, but have never commented till now. I was looking for a recipe for chickpea burgers and used your search function. It’s fantastic! So easy to see all your past posts on the subject and very comprehensive! Just wanted to share that with you and thank you for a great blog.


This looks so good, is there something that can be substituted for the spinach though? Unfortunately it doesn’t agree with my stomach. Do you think Kale would work? Can’t wait to try this. Loving you blog!!!


I giggle whenever you write “good-tasting” broth. hehe As if we should sometimes use bad-tasting broth! Funny because it’s true, a lot of canned veg stock taste horrible on its own.
HS: Some of those broths in the carton taste horrible! And I can’t remember the last time I used canned broth. I like the little broth cubes by Rapunzel. I’ve been meaning to try Marigold too.

Michelle @ Find Your Balance

Hi Heidi, I will have to try that soup and look for that book. I eat primarily vegetarian now, almost vegan so that is the kind of book I’m looking for. Perfect!
Have a great weekend! -E


I used this as inspiration for my lunch today, using what I have at the house right now.
I chopped up an onion, sauteed in olive oil, chopped four cloves of garlic and tossed in once onions were mostly soft (about 15 min), added a can of Garbanzo Beans (Chick peas), cooked for about 10-15 minutes to soften them up, added a can of whole spinach and one dried ancho chili. It is now simmering away on the stove top. I plan to add fresh lemon zest & juice just prior to serving to brighten it up. It’s already tasting delish!

Lauren Hale

I love Anna Thomas. Her Vegetarian Epicure Book 2 is one of my favorites. Just got Love Soup–am excited to try things out. Will probably start with the green soup with mushrooms. 🙂 Thanks for the post–beautiful photos!


This soup looks so wholesome!


I did like it i had seen this recipe yesterday itself I made it yesterday and it was mindblowing


Oh, I loved (and still love) those Anna Thomas books! I have The Vegetarian Epicure, books 1 and 2 — got them in the 70s. So ahead of their time, and so great. I’m glad I saw your post; had no idea she has a new book out.
Your soup looks wonderful; I’m a huge fan of both greens and ginger, so it’s right up my alley, and the weather’s turning colder here in IL . . .


Reading about soup makes me want to eat soup every time. A big batch of lentil with maybe a homemade loaf ciabatta seems like a nice way to spend this Sunday.

Amuse-bouche for Two

I love your idea of keeping it not-pureed. If I make this (which hopefully I will, and soon), I think I’ll have to puree half and not puree the other half. Mmm; lots of greens in soup are so terrific.

Kylie of Thin Crust, Deep Dish

I will definitely be making this! Gorgeous!

Katrina (gluten free gidget)

This soup looks savory, earthy, warm and wonderful. Thank you for the recipe and your photographs look particularly delicious to me on this gray, cool October 1st in Vermont.

The Gardener's Eden

This time of the year screams for soup….
Not sure if you susbscribe to Fine Cooking magazine, but issue 101 has a great soup from Ellie Krieger. Called Autumn Soup – with butternut squash, kale, garbanzo beans….
It is absolutely delicious…


I wore mittens on my morning dog walk today for the first time…that means soup weather so this post is perfect, thanks!

Sarah-Two Blue Lemons

Oooh this soup looks delicious!

Simply Life

I love soups with greens. Will have to try this one.

Kari @ Eating Simply

I have the ingredients (I’m missing) on my grocery list. I wish I could make it right this very minute!

Mama JJ

This recipe looks awesomely different and delicious. A big soup lover – I’ll definitely be trying this 🙂

A. Carter and P. Chapple

Mmmmh it sounds delicious !
(I sent you an email about your trip in Paris – I live in Belgium and told you it would be a pleasure to be your guide in Brussels – but I didn’t understand you had left France before my email…)
A new reader… Valerie from Belgium !


Wow, I love the look of this recipe! I just called Christian and told him about it. Maybe he’ll make it in the restaurant later 🙂

The Spiritual Vegan

I love your soups! I think of everything you post, those are what I make the most of. The rustic cabbage soup you’ve linked to is a favorite of ours – I’ve made it at least 10 times!

Christina (Dinner at Christina's)

Sounds like a great book, I’ll have to check it out. Right after I make this delicious looking soup – perfect for the cold nights we’re starting to have!

Tabitha (From Single to Married)

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