Soups can stand front and center for a tasty, satisfying meal. Today I am sharing three of my easy and delicious vegan soups — and they’re all prepared in the blender! These dazzling soups all make an impressive first course, light lunch, or satisfying supper. Yum!
I like to serve this colorful Velvety Vegan Carrot Soup as a first course or a light luncheon entrée. The vegetables are blended to produce a thick, smooth and satisfying soup. This potage can be made a day in advance, then stored tightly covered in the refrigerator until re-heating and serving!
This delicate, tummy-warming broccoli potage makes a lovely light lunch or an ideal starter course for a formal soirée. It’s a wonderful way to serve this nutritious, cruciferous veggie!
This creamy chilled soup makes a wonderful first course or light lunch for a summertime meal. It’s ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, diners inevitably ask, “Are you sure there isn’t any cream in this soup?”
Vegan PBS chef, cookbook author, and plant-based food expert, Laura Theodore, shares quick and easy vegan soups that are all prepared in the blender! You’ll learn how to make these dazzling soups for an impressive first course, light lunch, or satisfying supper. Learn more and get the link to listen, HERE.
(Visited 394 times, 1 visits today)
