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By Root 237 0

soup maker, an immersion blender is an inexpensive, worthwhile investment: It’s compact and allows you to purée soups right in the pot.

MISO SOUP with TOFU and SPINACH

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

3 cups water

2 (.94-ounce) packets Trader

Joe’s Instant Miso Soup

1/2 (6-ounce) bag baby spinach

1/2 (14-ounce) package Trader

Joe San Firm Organic Tofu, cut

into bite-size pieces

2 scallions, chopped, for garnish

Adding spinach and tofu to Trader Joe’s Instant Miso Soup really bulks it up into a heartier vegan meal.

1. In a small pot, bring the water to a boil over high heat. Whisk in the soup mix. Add the spinach, stirring until wilted, about 1 minute, then add the tofu pieces and stir.

2. Remove the soup from heat and ladle it into bowls. Garnish with the scallions.

PESTO TORTELLINI SOUP

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 15 minutes

1 (9.5-ounce) container Trader

Joe’s Pesto Tortellini Bowl

2 cups chicken broth, or 2 cups

hot water plus 2 (9.6-gram)

pouches Trader Joe’s Savory

Chicken Concentrate

2 tablespoons Trader Giotto’s

Pesto alla Genovese, or more

1/2 teaspoon kosher salt, or

more

1/4 teaspoon ground black

pepper, or more

1/2 (7-ounce) bag arugula

1/4 cup Trader Joe’s Shaved

Grana Padano Parmesan

Turn the Trader Joe’s Pesto Tortellini Bowl into a pestofilled basil soup with the bite of arugula and melted Parmesan shavings.

1. Microwave the tortellini according to the package directions.

2. Meanwhile, add the chicken broth, pesto, salt, and pepper to a medium pot and bring it to a boil over high heat. Reduce the heat to low and simmer. Add the contents of the tortellini bowl to the simmering broth. Add the arugula and stir until wilted.

3. Taste and adjust the seasoning with salt and pepper, or add more pesto, as needed. Top with Parmesan.

Note: Leftover pesto? No problem, see page 154.

THAI CARROT SOUP

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 25 minutes

1 (10-ounce) bag shredded

carrots

1 (14-ounce) can light coconut

milk

1 cup vegetable broth,

or 1 cup hot water plus 1

(9.6-gram) pouch Trader Joe’s

Vegetable Concentrate

1/2 cup Trader Joe’s Thai Yellow

Curry Sauce

kosher salt and freshly ground

black pepper

This dairy-free soup is a blend of flavors that tastes like it takes much longer to prepare than it does.

1. Coarsely chop the shredded carrots into bite-size pieces.

2. Add the carrots, coconut milk, vegetable broth, and curry sauce to a medium pot and bring to a boil over high heat. Once the soup is boiling, reduce the heat to medium and simmer until the carrots are fully cooked, 15 to 20 minutes.

3. Season to taste with salt and pepper.

RICE and BEANS SOUP

YIELD: 4 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1 (32-ounce) box Trader Joe’s

Latin-Style Black Bean Soup

1/2 (16-ounce) bag frozen Trader

Joe’s Roasted Corn

1 cup Trader José’s Habanero

and Lime Salsa

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground

black pepper

1 (10.5-ounce) package Trader

Joe’s Brown Rice Fully Cooked

It’s the comfort of rice and beans transformed into vegan soup. Eat this soup immediately after preparing it, otherwise the rice soaks up the liquid.

1. In a medium pot, add the soup, corn, salsa, salt, and pepper, and bring to a boil over high heat.

2. Reduce the heat to low and simmer for 10 minutes to allow the flavors to mingle.

3. Add the brown rice, stirring to combine. Simmer just a few more minutes.

DOUBLE BUTTERNUT SQUASH SOUP with GORGONZOLA RAVIOLI

YIELD: 2 servings

PREP TIME: 8 minutes

COOKING TIME: 15 minutes

1 (12-ounce) bag Trader Joe’s Cut

Butternut Squash

1/2 (32-ounce) box Trader Joe’s

Organic Low Sodium Butternut

Squash Soup

1/2 cup water

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground

black pepper

1 (9-ounce) package Trader

Giotto’s Gorgonzola Cheese

Ravioli

2 cubes frozen parsley (optional)

With both a butternut squash soup base and squash, this soup’s sweetness