Soup was always a comfort dish, for Sasha Cooper. She discovered, however, that many of the plant-based soups she came across online or in publications left her yearning more when she changed to a vegan diet. She notes, “They were either too light or too bland.” “I would still be hungry after finishing a bowl.”
Sasha returned to the fundamentals resolved to turn it around. She wondered what made a soup fulfilling in terms of the body as much as flavor. She understood it boiled down to depth: rich tastes, enough protein, and foods that left her feeling filled rather than empty.
Starting with sautéed onions and garlic, she layered flavors in her soups, adding herbs gradually, and allowing things boil long enough to create richness. She added warmth and richness with spices like cumin, turmeric, or smoky paprika; protein came from lentils and white beans; texture came from sturdy vegetables like squash and sweet potatoes.
Sasha’s kitchen became a creative sandbox. She experimented with world flavors: Italian-style minestrone, Thai coconut soups, Moroccan spicy stews. Though each pot offered something different, they all had one thing in common: they left her utterly delighted and full.
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Friends and relatives began to notice. She chuckles saying, “They’d come over expecting a light veggie broth and leave asking for seconds.”
More than merely recipes, Sasha discovered that making these soups changed her relationship with food. “It moves slowly.” One is deliberate. And she reflects, full of compassion. Sasha has one message for everyone who believes vegan cuisine is bland: sit down, eat a bowl, and get ready for surprise.
