A deeply-flavored homemade savory base highlights this lemongrass curry soup, made substantial with barley and topped with cashew cream. Naturally vegan, absolutely delicious!
When I was a full-on vegetarian, one of the things I missed most was chicken soup. Fake chicken soup just wouldn’t do it. I wanted chicken soup. It was and is, hands down, my favorite. I could eat mulligatawny or couscous chicken soup for every winter dinner between now and April and be happy as a clam.
Oh, I love vegetable soup, too — especially with homemade vegetable stock — but it just doesn’t quite hit the spot the way chicken soup does. Especially when colds and flu start flying around and, more days than not, you’re feeling slightly off (if not downright sniffly).
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