Cold Fresh Pea Soup

Recipe from sharer Lisa Shaftel Vegan, 4 servings, make ahead because it’s chilled   2 tbsp butter or olive oil 1 small or 1/3 cup sweet onion, chopped 1 clove garlic, chopped 1 cup fresh peas (shelled) 1 ½  cup water (maybe more) ¼ cup fresh mint leaves 1 tbsp...

Double Celery Soup

From Saved by Soup, Judith Barrett 1 medium-size onion, chopped Salt, sea or kosher and fresh ground pepper 6 ribs celery, with leafy tops – trim bottoms- slice the rest (including leaves) thinly to yield 2 cups 1 small celery root, peeled and diced to yield 1 cup 4...

Grated Raw Beet Salad

Serves 4 Adapted from The New York Times “Recipes for Health,” by Martha Rose Shulman According to the author, people who swear they hate beets love this salad!  It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and...

Leek and Pumpkin Soup

Try this basic, savory soup with pie pumpkin or any other firm-fleshed early winter squash. Adapted from The New York Times. 2 tablespoons butter 4 large leeks, white parts only, well-rinsed and chopped (about 2 cups) 2 garlic cloves, peeled and minced 3 cups cubed...