The first thing I noticed about a great vegetable soup is how good it tastes.
The flavor profile is so well balanced, the texture is so tender and the flavor is so rich, I can’t imagine it’s anything but delicious.
I’ve found it’s not the only way to make a great vegan soup thanks to the rich, earthy flavors of lentils, chickpeas, and chickpea broth, but it’s my favorite.
I love the texture of lentil soup thanks because it doesn’t stick to the back of your hand and it cooks without overcooking.
And the broth makes a great, flavorful addition to any vegan meal.
Vegetarian soup thanks is made by combining vegetable stock, chick-peas and lentils with vegetable broth and soy sauce, garlic, and herbs, then simmered over low heat for five to seven minutes until the lentils are tender and creamy.
This soup is so hearty that it can be made as a side dish or as a main dish for a meal that has vegans and vegetarians in mind.
Vegetable soup thanks recipe by Food & Wine: https://foodwine.com/vegetarian-soup-thanks-thanksgiving/recipe-details/a-rich-vegetant-vegan-souper-recipe/1079051/ Ingredients 1 pound of cooked, skinless, boneless chicken breast or other lean chicken