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[quote=Anonymous]Mushroom stock helps add depth to the flavor 
Navy beans or cannellini beans - I like them whole or cream them with a blender

If you are looking for vegetarian and not vegan, then a splash of heavy cream in some soups adds heft (and calories). This helps with winter squash soup.

Sometimes I compromise and use a chicken stock but all veggies in the soup. I get the bones and some feet from the farmers market and make my own bone broth - so at least it is locally sourced.

I would look for recipes that are naturally vegetarian instead of trying to replicate something with meat.

I think one of the ways we can cut down on meat eating is to use it sparingly where the flavor gives you the most bang for your “buck”.

I also get headaches from anything soy and have to avoid it.

Some people make a cashew milk that adds a creamy texture, but it is another food I limit because of headaches. If you can tolerate it or peanut butter, they may be ingredients you can play around with.  Carrots and peanut butter can make a good soup, we called it ground nut stew.

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