It’s that time of year when a bowl of soup is the perfect meal. Paired with a wedge of cornbread or good whole grain bread, what can be better on a cold day? Making soup is great for meal prep and can provide frozen soup for days when you are short on time for cooking. Here are the soups we’re making in this class:
Sardinian Minestrone Soup: This soup takes me back to my trip to Italy. I love it! We’ll use a special Sardinian pasta, creamy white beans, and fresh vegetables. Creamy Cauliflower Soup: I love this soup because I’m able to get a serving of cruciferous vegetables, and also because it tastes so good. I discovered it could be a base for so many other ingredients, such as potatoes, green chiles, mushrooms, and more.
Brown Lentil and Wild Rice Soup: I always used to get the delicious brown lentil soup at the gourmet grocery store but needed to make a version that wasn’t oily and salty. I’ve added wild rice and that made it even better. (Use green lentils if you can’t find brown lentils.)
Master Soup: Here’s a master recipe for making soup anytime you have leftovers or just want to make a simple plant-based soup. Cornbread: I’ve chosen cornbread as a side for soups this time. I really love this cornbread
My Amazon store has a section called Plant-Based Soups with some of the harder-to-find ingredients.