The article highlights the versatility of vegan soups, emphasizing that they are not limited to colder months. The author reviews 14 different vegan soups, selecting only those that excel in flavor. One standout soup is the carrot, sweet potato, and turmeric variety by I Eat My Greens, praised for its richness and natural sweetness, enhanced by coconut cream and spices. Another notable option is the creamy portobello mushroom soup from Imagine Foods, which offers a luxurious texture. The author encourages incorporating additional ingredients for a more nutritious and flavorful experience.
The carrot, sweet potato, and turmeric soup brings together minimal ingredients—carrots and sweet potatoes—as stars, delivering a bold and earthy flavor profile ideal for any season.
The creamy portobello mushroom soup uniquely combines the robust essence of mushrooms with a velvety texture, proving to be a delightful and indulgent vegan option.
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