Soup is a fantastic addition to any plant-based diet. It’s warm and inviting, especially as the weather gets cooler. Creating soups that warm you is a valuable skill that can help utilize scraps of vegetables and odds and ends in your fridge. In this class students will begin by learning the basics of vegetable stock and then will move on to making a hearty lentil soup and a pureed squash soup.
- around 1 lb. of winter squash (butternut, kabocha, or acorn)
- 1 apple
- 1 head of garlic
- 1 onion
- 2 carrots
- 2 stalks of celery
- 1 tsp. white miso paste (optional)
- 2 qt. vegetable stock or broth
- 4 sprigs of thyme
- 1 Tbs. dried or fresh parsley
- ½ c. dried lentils (green or French)
- 2 Tbs. of oil (optional)
- 1 large pot
- 1 medium pot
- wooden spoon
- immersion blender or blender
- cutting board
- measuring cups and spoons
This class is appropriate for ages 16+.
This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.
About the teacher:
Ali is the founder and owner of Spirit and Abundance, a company that seeks to help people connect and cultivate joy, mindfulness, and gratitude in a plant-based kitchen. She is a graduate from The Culinary Institute of America with a degree in Baking and Pastry, and The School of Hotel Administration from Cornell University. During her time at Cornell, she studied Zen Buddhism and that sparked her interest and passion in veganism, mindfulness, and meditation.
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