By Avital Binshtock
Sustainable Slurping | Trendsetter: Eric Larsen | Gifts That Keep on Living
The ultimate cold-weather food comes in varieties that'll get you warm without steaming up the planet. We asked soup experts to recommend their favorites
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, a former ABC News anchor, has been on cooking shows such as the Planet Green program Emeril Green. Her first cookbook is Christianne's Herbal Kitchen: Fresh Herb Recipes for Body and Soul (Truth Fairy TV, 2011).
"For a fantastic soup, I turn to 's It's gluten-free, fat-free, low sodium and still packs a flavor punch. It's the perfect well-rounded dish: creamy and light, savory and a touch sweet. You can serve it right out of the container or dress it up for a dinner party: Top it with pan-crisped fresh sage, a dash of herb-infused oil, or a dollop of herbed sour cream." $2.79 for 32 ounces
started more than a dozen restaurants, including NYC's . He hosts the PBS show Food Trip With Todd English and has written three cookbooks. For one of his soup recipes, go to sierraclub.org/goodeats.
"A staple in my pantry is always a good because it's the perfect base for so many of my organically driven soups. One of my favorites is from . It's low in sodium, which is important because you always want to be able to control the salt. And it comes in recyclable Tetra Paks as well." $3.39 for 32 ounces
created Handstand Kids, a cookbook company for children. Her books feature soup recipes from different countries, including albondigas soup from Mexico, minestrone from Italy, and wonton soup from China.
"The from has a fresh, spicy corn-and-tomato flavor with tortilla pieces that provide a great crunch. The hearty brown rice and pinto beans make it seem homemade. The packaging is made from biodegradable paper, none of the ingredients are genetically modified, and the brand never uses animal products." $1.59 for 2 ounces of dry soup mix
is the "chief soup operator" at SoupBycycle, a Louisville, Kentucky, "soupscription" service that combines his loves of cooking and cycling. Each week, he delivers vegan, vegetarian, and meaty offerings to his clients via bicycle.
"I am a big fan of organic soups, with the deliciously rich and hearty topping my list. Its robust, earthy flavor reminds me of my favorite local Indian spot. Add a scoop of quinoa and one can turns into a quick dinner for two. Amy's commitment to organic and whole-food ingredients inspires me as a soup maker and gives me the warm fuzzies." $3.39 for 14.5 ounces
is the author of Vegan Soups and Hearty Stews for All Seasons (Clarkson Potter, 2009) as well as eight other vegetarian cookbooks. Her site, Veg Kitchen, lists hundreds of easy, seasonal recipes, including a slew of soups.
"I have a penchant for making vegan soups from scratch, but I do indulge in one or two culinary subterfuges to add flavor to a soup's base. A box of Vegan Vegetable Bouillon cubes from is always in my pantry. They come in three varieties, all organic and kosher, and infuse soups with a symphony of subtle herbal notes. It's an economical way to add extra flavor to soup." About $3 for a box of eight
Trendsetter: Eric Larsen
Food photos by Lori Eanes (5); Christianne Klein photo courtesy of Christianne Klein; Todd English photo courtesy of Eric Laignel; Yvette Garfield photo courtesy of Yvette Garfield; Ian Ritchie photo courtesy of Elizabeth Fitzgibbons; Nava Atlas photo courtesy of Gilbert Plantinga