The base of this soup is from
one of the nicest vegan
restaurants in Dublin: Cornucopia.
I made a few adjustments to it,
but it still has the great salty flavor.
This soup is unique because it is
stored in a thick paste, but is served
with boiling water over the top.
Cauliflower and chickpeas create a thick and delicious base for this soup, which doesn't require any dairy to make it creamy.
Orange vegetables have beta-carotene which helps vision and our immune systems. This soup is a mix of carrots, sweet potato and butternut squash.
This savory soup is really substantial and can be a filling snack. The coconut milk gives it a unique texture. Gluten free, dairy free.
This has a slightly sweet flavor that stands out from ordinary vegetable soups. Easy to make and rewarding!
Tom Kha Gai is the specialty of Thai and Lao cooking. Its very light and quite straightforward to make.
I watched Ratatouille last night and was inspired to cook a soup using the classic ratatouille ingredients, modified with no dairy, meat or gluten.
Potato leek soup is a classic soup during the winter months. My version is digestive-friendly with no dairy, but is still creamy in texture. I serve it with bacon and spring onions on top.
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