It's generally fair to say that most vegans use the plant-based palette available to them to keep their nutrient levels appropriately topped up. But it's also fair to say that it's pretty easy to fall into a menu rut, sticking with the standard tried-and-true recipes week after week, just because life is hectic and being vegan demands a great deal of time in the kitchen as it is. The risk that the dietary rut represents, besides boredom, is that over time we will unknowingly become deficient in important nutrients. I'm an engineer by training, and I have no right to offer advice about nutrition. But I do like visiting the websites of people who are qualified to comment on vegan nutrition and seeing if their advice can help me choose better varieties of plant-based foods to keep my menu interesting and nutritious. This soup recipe came out of one such visit. More

My quest for warmth and comfort in the form of thick soup continues. This time, I'm looking for a creamy-but-vegan potato leek soup. Will I be satisfied? I can't wait to find out. More

The craving for soup, commencing as soon as the temperature starts edging toward the freezing mark, is so universal that it must be coded somewhere in our DNA. This is actually a good time of year for vegans, because soup is one craving that is relatively easy to satisfy. This recipe is a vegan chowder with a pureed cauliflower base, flavoured with nutritional yeast. And it actually tastes good. More