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.
At age 26, I am only getting started in my career path. I have just relocated to Vancouver to study holistic nutrition, and hope to share my knowledge through this platform. This website is a work in progress.