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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. This soup is photographed on the cover of cookbooks as well as on the leaflets for the advertisements for their 6 week course "Vegan Cooking for Everyone" which I recommend to anyone who is curious about vegan cooking or how to use specialty ingredients. Ingredients: Broth:
Vegetables:
Directions:
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