MoFo is coming to an end and as the month of October comes to an end, most of the Northern Hemisphere is cooling off. For me, this time of year means getting cozy with a big bowl of soup.
Jes of Cupcake Punk cooks up a nicely spiced Curried Winter Squash Soup, perfect for using up the squash popping up at your local farmer’s market.
Tom from Yours for Good Fermentables also uses squash in his Never Ending Veggie Pot o’ Soup, but also fortifies it with beer, something he knows plenty about. Dannibazaars Vegan Emporium veganizes a pumpkin soup from the Food Network, and Deb at Invisible Voices cooks up a recipe perfect for the autumn harvest.
MoFoers also cooked lots of hearty bean soups and chili this week. Smacky Tomato fed her family a cannelini bean soup with my favorite vegetable, kale. Meanwhile, the Whole Food Vegan creates a three bean chili using heirloom beans. I have some beans in my pantry just begging to be used in this recipe! Beer makes another appearance in both the chili and bread at What Your Momma Didn’t Know. I’m not a beer drinker, but I love the taste it gives to certain foods! There is also a lovely raw chili featured at Fashion Peace while the chef at Intellectual Blackout uses hummus and lentils to create a yummy chowder.
Kelly at Vegan Thyme lists miso as one of her reasons for being vegan, then uses it to whip up a hearty Miso Soba Noodle Soup while Cyn at What the Hell Does a Pink Haired Girl Eat? whips up a classic Potato Leek Soup from fellow blogger Jessy, who also enjoys some lovely soup with her sister at a local restaurant.
I’ve really enjoyed reading all of the blogs this month, and I hope Vegan MoFo has been as inspiring for you as it has been for me!