Do you ever have those days when you’re craving hot soup? For me, that’s pretty much my constant state of being. This weekend, I felt a serious need to make something new and deliciously savory, and I was aimlessly browsing Thug Kitchen’s website when I came across this recipe – and I knew what I was having for dinner before I even read the ingredients list.
Luckily, it came together pretty easily. Like most vegan food, there is a lot of chopping and vegetable washing to do, but once you do that, it all cooks up in one pot. And the end product is well worth the knife work – the broth is intensely flavorful with just the right amounts of spiciness and acid, and the vegetables cook just enough. (I served it with some vegetable spring rolls to round it out.) It’s definitely going to be one of my go-to comforting dinners this season.
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