Vegetarian Stews and Soups

by0| PUBLISHED Mar 18, 2019 10:41 PM
Vegetarian Stews and Soups
Cookbook author Madhur Jaffrey describes sambar as “a split-pea stew which is varied daily with the addition of, say, caramelized shallots or tomatoes or okra or aubergine (eggplant) poached in tamarind juice.” What we discovered in our test kitchen is that any combination of vegetables, such as yams, zucchini, or eggplant, can be added to this aromatic south Indian stew, which is often served with dosas. James Oseland
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Soups and stews don't need meat to be hearty and flavorful. With recipes from filling Tuscan bean to sweet and savory winter squash and apple, these 23 vegetarian stews and soups will satisfy both vegetarians and meat lovers.

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This is one of Tuscany's most famous bean dishes. Freshly made, this is a hearty but brothy soup; reheated the next day, it becomes a deeply flavorful, almost porridgy stew. See the recipe
See the Recipe
Cookbook author and cooking instructor Smita Chandra visited the SAVEUR test kitchen to help us develop the recipe for this classic South Indian soup, which is soured with tamarind and spiced with black pepper, coriander, cumin, and rasam powder—a toasted blend of chana dal, chiles, and whole spices, which can be made or purchased from specialty stores. See the recipe for Smita Chandra's Rasam (Spicy Tamarind Soup)