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20 recipes
769 cal
Pasta, Sausage, and Zucchini Stew

Weeknight Gluten Free

Kristine Kidd

264 cal
Roasted Pumpkin Soup with Cardamom Crème Fraiche & Prosciutto Cracklings

Toques in Black: The Extraordinary Diversity of Black Chefs

Kevin Mitchell

316 cal
Spinach and Tomato Dhal

The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean

Michael Daniel

452 cal
Dal

What to Eat Next

Valentine Warner

408 cal
Golden Dahl & Spinach

Seasonal Soups

Fraser Reid

409 cal
Persian Yellow Split Pea Stew

Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook

Dahlia Abraham-Klein

497 cal
Mashed Yellow Pea Soup

The Foods of Greece

Aglaia Kremezi

612 cal
Mushroom Veggie Soup

Simple and Delicious Vegan

Michaela Vais

302 cal
Red Lentil Dahl

Simple and Delicious Vegan

Michaela Vais

329 cal
Potato Soup

Simple and Delicious Vegan

Michaela Vais

28 cal
Roasted Red Pepper and Tomato Soup

The Healthcare Chef's Knowledge

The Chefsʼ Forum

(1)

506 cal
Mushroom Bourguignon

Simple and Delicious Vegan

Michaela Vais

(4)

Moroccan Carrot Soup with Chermoula

A Passion for Vegetables

Paul Gayler

(1)

259 cal
Chicken and Rice Soup

Love Your Leftovers

Nick Evans

250 cal
Mushroom-Lentil Noodle Soup

I Can Cook Vegan

Isa Chandra Moskowitz

490 cal
Tortilla Soup with Black Beans and Artichokes

I Can Cook Vegan

Isa Chandra Moskowitz

379 cal
Black Dal

Meat Free Mowgli

Nisha Katona

144 cal
Sweet Potato Rosemary Bisque

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

Ashley Madden

(3)

311 cal
Indian Split Pea Soup

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

Ashley Madden

75 cal
Vegetable Jambalaya

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

Ashley Madden