• Recluse on January 27, 2011

  The Caramelized Cabbage Soup is amazing, as are many of the other recipes.

Notes about Recipes in this book

• Basic light vegetable broth

  • jhallen on October 20, 2021

    This broth really is an amazing base for soups. It's got great flavor and adds a lot to any soup. It's also a good way to use up leek tops, kale stems, fennel tops and other scraps.

• Black bean and squash soup

  • TrishaCP on November 04, 2015

    This was really tasty. I used red nightfall beans as I didn't have any black beans. You need to ignore the instructions about pre-cooking the beans- they really should be soaked overnight or plan for many more hours of cooking time before they'll be tender. I used only one jalapeno chile as I was short, and I would definitely go for more next time- with all of the squash and beans the soup can take the heat!

  • cespitler on December 11, 2016

    Yum--the Black Bean and Squash Soup is absolutely delicous. Do not skip the bit of lemon juice at the end and, the addition of a bit of cheese is fun, too. I pulled out a few more beans than suggested so that it there are more whole. I ate this with corn chip since that is what I had in the pantry.

  • eliza on December 17, 2016

    A good soup with a nice balance of flavours. A nice kick is provided by the jalapeño peppers. I pre soaked my beans overnight for this one.

  • Nancith on November 06, 2018

    I agree with other reviewers: this is a fantastic soup! It's spicy, tangy, warming all at the same time. Being short on time, there was a bit of "cheating" on my part, using canned black beans, & not roasting the squash, but cooking it with all the other veggies in broth till tender, then pureeing. My guess is roasting the squash enhances the flavor even more. A keeper for sure!

  • Rinshin on November 10, 2018

    A more flavorful and spicier soup version of Mexican pureed pinto beans. I liked the soup better before pureed for the texture and looseness. Felt like I could taste the components better. But, this is a very tasty soup even when using canned black beans like I did. Used roasted butternut squash and it is a good use of butternut squash with the increased savoriness coming from being roasted. Sprinkled feta on top before serving.

  • jenburkholder on November 01, 2021

    Good if not great soup. Creamy, warm, and hearty; I ate it with corn tortillas and the suggested sprinkle of queso fresco. The only thing to note is its very unattractive color - maybe not a soup for company.

• Brown rice and chinese cabbage salad

  • ellabee on August 06, 2014

    p.477. Halved, since I knew only I'd be eating it. Recipe calls for cooked brown rice but says nothing about overcoming refrigeration: Steamed mine briefly in microwave and let cool fully to room temp on a plate before combining with veg. An important feature of this salad is the way the astringent dressing wilts the cabbage as it sits, so you don't want warm rice soaking up all the dressing before that gets a chance to happen. Will make again; nice additions would be marinated & baked tofu cubes and chopped chives or garlic chives.

• Butter bean and summer vegetable soup

  • christineakiyoshi on October 11, 2020

    Tasty! No recommendations for substitutions—very good as is. The broth thickens on the second day.

• Cannellini and golden tomato soup

  • westminstr on October 16, 2013

    Made with precooked beans from the freezer, it needed no additional liquid beyond bean broth and tomatoes. I skipped the lemon as well. The summer tomato taste really came through. Really, really good. O ate two bowls but E wouldn't touch it.

• Caramelized cabbage soup

  • Nancith on November 04, 2015

    A hearty soup loaded with mellow flavors, brightened with dill at the end. The only quibble I have with it is the amount of broth seems way too small, although perhaps my amount of cabbage was way too big. Either way, I had to add several more cups liquid, & even then it was super thick, more like stew.

  • TrishaCP on December 17, 2016

    This was good though verging on ridiculous at calling it a "soup." As Nancith says, it is very thick. I couldn't find dill at the store this time of year, so I used a combination of dried tarragon, summer savory, and thyme (about 1/2 tsp each)- I liked it but I know I would have really loved the dill more.

• Cauliflower bisque with buttered breadcrumbs

  • FJT on January 30, 2019

    A good, serviceable recipe. I used a commercial stock for speed. The goats cheese and lemon lift what could otherwise be a bland recipe. I didn’t do the breadcrumbs.

• Cold peach and nectarine soup with strawberry sauce

  • leilx on August 05, 2018

    This is delicious! Kinda like an Indian lassi. I made it with only peaches as I didn’t have nectarines and used nutmeg instead of cinnamon. I think it probably works best with a non-Greek yogurt (although I used that as I had it and it turned out fine. Also I didn’t make the strawberry sauce and it was delicious without but I’d like to try the sauce.

• Farmhouse apple crumble

  • vegmegeats on November 11, 2023

    This was so so good, served with some vanilla ice cream on top. This is going into my favorites. Make this!

• Fennel and onion soup

  • AnitaNgaire on December 30, 2012

    Can be made in the slow cooker, in which case no oil is needed.

• Gazpacho andaluz

  • TrishaCP on August 03, 2013

    A good basic gazpacho. I used slightly less red pepper than called for, and omitted the onion and black pepper (not for me in a gazpacho). I also found that I only needed 2 teaspoons of salt. (Note- you only need the cherry tomatoes if you want them as a garnish.)

• Green lentil soup with cumin and lemon

  • christineakiyoshi on March 25, 2020

    So delicious! I didn't have any chard and left it out--still very yummy. This is cilantro forward--which I love!

• Green soup with ginger

  • eliza on December 17, 2016

    I really love this one. I do use chicken stock (a light one), so my soup is not vegetarian. Over the years I think I have adapted this soup quite a bit, using a smallish amount of sweet potato and lots of ginger.

• Green soup with mushrooms

  • adrienneyoung on October 12, 2013

    It really needs a drizzle of good olive oil and a little bit of good crumbled feta. But with those little gestures, it's a great soup! Vivid, vivid green.

  • adrienneyoung on January 18, 2014

    I assed a couple of cups of roasted pumpkin this time: this is just an infinitely adaptable soup. And, of course, delicious. And, finally, A great "crisper emptier"!

  • adrienneyoung on December 31, 2016

    Bill has a cold and is off his feed. He gobbled this up, though. It really is just lovely. Few crumbles of feta on top and a drizzle of peppery olive oil. Emphatically a keeper.

  • adrienneyoung on January 22, 2019

    Still making this. Still a keeper. Yum.

  • mzgourmand on October 25, 2019

    This soup is healthy & vibrant - you feel virtuous drinking it! I didn't really taste the mushrooms, though it had a deeper depth of flavor than some of her other green soups - agree that it is improved by olive oil drizzle, lemon juice drizzle, feta, right before serving.

  • adrienneyoung on March 14, 2020

    I’ve been making this soup almost since the last financial crisis. I made it again today. Yep: it’s the perfect soup for a crisis. Delicious, comforting, healthy, freezes well... what more could a body want? Crumble a bit of young goat cheese in the centre of the soup plate, drizzle some good olive oil over, and it is positively celebratory.

• Green soup with sweet potatoes and sage

  • Recluse on February 02, 2012

    This is a wonderful, velvety soup that I like even better than the standard green soup recipe.

  • Nancith on December 17, 2014

    Wow! what a lovely, delicious soup! Smooth flavor & texture. Used collard greens instead of kale, & ended up with a couple of white sweet potatoes by accident. Still a wonderful combination.

  • TrishaCP on December 02, 2017

    I used the Red Russian kale called for, and it was quite nice. Like the other green soups in this book, it is a bit murky looking and needs the hit of lemon juice for brightening. I thought the sweet potatoes and sage would be dominant, but they are really just background notes. Pleasant ones for sure, but not dominating.

• Green soup: the original

  • westminstr on October 30, 2012

    I would call this soup good not great. It did seem very healthy and energizing, which I liked. Maybe my bunches of greens were small, but the soup was more watery than expected. Would like to try some of the other versions. O ate 5 bites or so.

  • adrienneyoung on November 18, 2013

    This is my second green soup. First was the mushroom version. I like these green soups increasingly much!

  • TrishaCP on November 23, 2013

    I used large bunches of greens (curly kale and chard) and was very generous with the cilantro. Once puréed, the soup gets pretty murky looking, so consider skipping the purée if you or others are sensitive. Plan to doctor it with lots of hot sauce, lemon, olive oil.

• Grilled goat cheese sandwich

  • Christine on December 09, 2016

    So easy and delicious -- basically a bit of a fancier grilled cheese. I usually use extra pesto and sun-dried tomatoes. And I've also substituted mozzarella cheese and various breads.

• Hearty brown lentil soup

  • contrarywise on February 01, 2025

    Interesting variation on classic lentil soup. Recipe made easily 6 litres of soup — easy recipe for a crowd. I used Vegeta for the vegetable stock which added a good boost to salt. Skipped the parsley because I was out. Flavour of freshly ground cumin really came through the next day. Would make again.

• Kabocha squash and cranberry bean stew

  • jenburkholder on March 12, 2023

    This was good, though a bit of a faff with all of the different cooking methods for the veg.

• Kale and sweet potato soup with cumin and lemon

  • adrienneyoung on January 12, 2013

    This is a really nice soup. Not necessarily company food but, if carefully made, nice. Keeper.

• Mushroom barley soup with cabbage

  • julesamomof2 on December 31, 2018

    This is a wonderful soup made even better by the genius addition of smoked hot paprika. I left out the green onions because I didn't have them, and upped the barley. This could easily be vegan by leaving out the little bit of butter she calls for.

  • sayeater on October 04, 2022

    Really tasty soup. I used mushroom powder in homemade broth instead of actual mushrooms and upped veg and barley a bit. Was great with homemade sunflower rye bread!

• Neeps and tatties soup

  • westminstr on March 03, 2014

    Good, but not good enough to do again.

  • Nancith on November 30, 2016

    We loved this soup! Simple & pretty quick to make, the flavor was not complex but very flavorful, different than the standard potato soup drowning in cheese & other heavy touches. Definitely will make again.

  • Lepa on December 27, 2019

    I love turnips and was craving them but not everyone in my family feels the same so I thought this soup would be an acceptable compromise. It was well received but didn't quite satisfy my turnip craving. I used chicken stock instead of vegetable stock here and it was good. We served this with Ina Garten's Irish Guinsess Brown Bread, which was a killer combination.

• Olive and rosemary focaccia

  • Lepa on December 27, 2018

    This was good and very easy. It might need a little more salt. I also think it would benefit from an overnight rest to improve the flavor but it was good as is.

• Pickle soup

  • jenmacgregor18 on April 07, 2015

    I go light on the dill and use vinegar pickled dills -not fermented pickles. Something about it not being vinegary enough with the fermented ones. very good; but it does make a lot!

  • christineakiyoshi on November 25, 2020

    Like most recipes in this cookbook, it is loaded with lots of veggies which makes for a delicious broth without using prepared vegetable broth. May want to add a little more water. Very good!

  • cgirl6 on October 11, 2021

    This is one of my favorite soups in the book. I usually omit the turnips and add a bit more of the other veggies. Agree with the suggestion that vegetable broth is probably not needed for this soup. The pickles add a nice tang, and they really do dissolve in the soup.

• Potato and tomato soup with sage

  • westminstr on November 26, 2012

    I liked the soup quite a bit. It was gentle yet flavorful and felt very nourishing. O refused to touch it.

• Red cabbage and apple salad

  • westminstr on February 16, 2014

    This was strange. Not inedible, but I wouldn't repeat. The first recipe from this book that hasn't worked for me.

• Red lentil and squash soup

  • westminstr on February 03, 2013

    This soup was lovely and warming. Subbed calabaza for butternut and moong dal for red lentils. Used water instead of broth. Garnished with crumbled feta. O tried a bite and said he didn't like it, but E ate it up.

  • tui on June 23, 2016

    I used kumara (sweet potato) instead of the squash because that was what I had, and used some of my own chicken stock as we are not vegetarians. The soup was delicious - my partner loved it.

  • janbee on November 16, 2016

    We love this soup. The first time I made it, I used the full amount of cumin, which was fine with my husband but too much for me. The second time I reduced the cumin from 1 tablespoon cumin seeds, toasted and ground, to 1.5 teaspoons ground cumin, just enough to give flavor without overwhelming all the other tastes.

  • Leahspitzer on February 12, 2017

    This was good! Used immersion blender to purée butternut squash with some of the soup. Served with a little olive oil and garlic croutons.

• Roasted kabocha squash and celery root soup with maple syrup and browned butter

  • jenburkholder on January 17, 2022

    Tasty and simple. Needed more liquid and we added a lot more lemon juice.

• Rustic leek and potato soup

  • Nancith on February 17, 2014

    Such a lot of flavor from a rather simple soup! Will definitely make this again.

  • christineakiyoshi on January 13, 2024

    This is amazing. Delicious!

• Simple basil pesto

  • christineakiyoshi on January 19, 2020

    Made a double batch and it is delicious.

• Snap pea, asparagus, and fennel soup with spring herbs

  • Nancith on April 20, 2016

    Lovely soup,even though a few substitutions were necessary. No fennel at the grocery, so celery was used, & I forgot to buy asparagus, so used fresh green beans instead. The combination of mint & dill was wonderful, perfectly balanced, but not overpowering. Definitely will make again, hopefully w/ all the listed ingredients! A pretty quick soup to cook, as well.

• Spring green soup

  • Nancith on April 19, 2017

    Another sumptuous soup from the Love Soup cookbook! It's beautifully fresh and healthy tasting, with a full taste, yet a brightness from the mint & lemon. Since there was only a sorry looking lemon half in my fridge, I supplemented with some lemon pepper to amp up the citrus kick.

• Ten-vegetable soup with cranberry beans

  • jenmacgregor18 on April 07, 2015

    excellent. I freeze it too. The basil pesto is necessary, otherwise it is too bland.

  • christineakiyoshi on January 19, 2020

    Absolutely delicious and filling. Be sure to make the basil pesto and put a dollop on top.

  • djrgvc27 on February 15, 2026

    Really lovely soup. So happy to have tried it. Highly recommend.

• White bean and garlic soup with greens

  • Lepa on December 27, 2018

    This was just okay. It wasn't as creamy or flavorful as some of the other white bean soups I make. Also, the bunch of chard I used had some purple so the soup was a dingy lavender color. Not sure I'd make this again.

  • jenburkholder on July 08, 2021

    This was good, if simple. We didn't purée it. Even better with a spoonful of leftover romesco stirred in.

• Winter squash and yam soup with poblano peppers

  • TrishaCP on December 29, 2016

    This made a hearty and filling soup. I used turkey stock since it was on hand, and I liked the depth of flavor it brought. I also waited to add the cilantro until the squash and onions had cooked through. I liked the heat that the chiles brought to the table (in my case, Anaheim), but I am a bit on the fence about the textural component. Anyway, we liked this one quite a lot!

• Zucchini and basil soup

  • westminstr on July 08, 2014

    Made this because I wanted to use a lot of basil but not in pesto. Also used garden zucchini. I was disappointed in the flavor which lacked complexity. It might have been better if I cooked the squash in broth instead of water. I thought it was a waste of my garden squash. I'll serve leftovers as a chilled soup, will add to the note if the soup is better after some time in the fridge or served cold.

• Zucchini and potato soup

  • Nancith on April 18, 2018

    Really nice soup with light, bright flavor--the lemony basil notes really elevate this, and the caramelized onions add depth. The soup can be served as is, or pureed. I honestly didn't like the look of the un-pureed version with lots of chunks of zucchini floating around, so I did a half-pureed version, which was more appealing.

  • christineakiyoshi on September 08, 2019

    Fresh tasting soup and great way to use zucchini from the garden. We blended it.

  • melissa_8tppo3 on March 25, 2026

    I had a lot of zucchini, potato, basil and parsley in my garden so this was the perfect recipe. Made a big pot of it and will freeze in single portions for my lunches. The fresh basil, parsley and lemon added at the end adds a fragrance and freshness to a solid, comforting end of summer soup.