Feel like dessert for dinner? This sweet and spicy soup from The Vegan Table is so luscious, it feels like a true indulgence. It’s flavored with chunks of banana and light coconut milk. Because I was in the mood for a chunkier soup, after I blended the soup according to the recipe directions, I then added some more fresh banana and a can of rinsed chickpeas. This velvety soup is then topped with a creamy dollop of cashew cream. Cashew cream is always such a wonderful surprise. How is it possible that out of simply raw cashews, lemon juice, and water that something so indulgent can be created? The soup and cream are oil-free, wheat-free, and soy-free. I rounded out the meal with saffron-infused barley with roasted corn and spinach sautéed with garlic.
Tags: cashew sour cream, colleen patrick-goudreau, cuban black bean soup, vegan, vegan cooking, vegan table, vegetarian
This soup was particularly delicious, and I am not generally a soup guy. I loved the mixture of sweetness and spice.
Yes, it’s soup so good, you could eat it with a spoon. Oh, wait a second…