In the latest edition of Vegetarian Journal the Vegan Cooking Tips column by Chef Nancy Berkoff features suggestions for quick and easy soups. Nancy starts off with the following advice:

“Soup meals are comforting and convenient meals. One way to ensure that there can always be soup on the table is to make a basic soup to use as a base for other types of soup.

For example, create a basic vegan vegetable soup. Use your broth or stock of choice, add diced or chopped seasonal or frozen veggies, allow to simmer, and you have a basic soup. Use your favorite fresh or dried herbs, such as parsley, cilantro, basil, sage, thyme or rosemary, to create your own flavor profile. Next…add some cooked beans, purée, and you have a creamy soup.

Another way to create a creamy soup is to place your vegetable soup in a blender, add silken tofu, and blend. Canned creamed corn (the “cream” comes from corn starch) can also be used to stir in some creaminess. Just be sure to read the label so you aren’t getting extra unwanted sugar.”

You can read the entire article here:
Quick and Easy Soup Ideas

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