Transform Asian kitchen staples into an umami-packed vegetarian soup. The soup has three sources of umami — mushrooms, miso and kimchi. Dried shiitake mushrooms contribute to the soup when soaked in water with flavor. We slice and sauté the mushroom caps until browned, along with fresh ginger and garlic. We also mix the mushroom-infused water with vegetable broth to give it a deep, earthy note.
Though we often prefer the flavor and texture of dried beans, canned beans have a leg up and cumin, cayenne and garlic add a bold kick to complement the chickpeas’ earthiness, while carrots and onion add sweetness.
Enjoy some great tomato and tofu soup with cinnamon, ginger, and anise star. This soup is hearty and bursting with flavour and great to enjoy it on the patio.
Beetroot soup is a must try to beat the summer heat. The taste of fresh veggies and herbs along with yogurt and mint will provide you a cooling effect that you need.
If you enjoy soups this chickpea stew is a must try. Filled with flavourful herbs and spices and the goodness of tomotoes and lots of protein. The stew as a whole is a satisyfing meal
