For some reason I thought all vegan food would be really challenging to make. I envisioned a recipe full of ingredients I’ve never heard of in an effort to replace flavors. Little did I realize that using natural, raw, plant-based ingredients in a soup would quickly and easily make it vegan. I stumbled upon this recipe from The Minimalist Baker and it sounded so good! Only seven ingredients (eight if you count my secret addition) and I was done.
Scanning the recipe, I was intrigued by the use of coconut milk versus cream – a lighter option that wouldn’t negate my efforts to be healthy. Because I happened to have a chunk of ginger sitting around, I decided to grate it up and add it for a secret touch. The combination of all these flavors was marvelous and nobody would have guessed it was vegan. It was the perfect item not only to make for a work potluck with soup served like little shooters in dixie cups, but also was delicious as my afternoon lunch topped with pumpkin seeds and a English muffin grilled cheese. *Note, this grilled cheese was not vegan. I just love a warm cheesy sandwich to dip into my soup.
This new soup recipe was an attempt to cross off more items on my fall bucket list. Just this week I made turkey chili and talked about it on Snapchat! Did you see? Watch more in the future by following me at gourmetgab. I would love to know what your favorite fall soups are. I’m looking forward to stretching this pumpkin variety through Thanksgiving.
Love food. Love self. Love life.
Gabriela
It looks SO yummy!