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Friday, October 16th | 6:00pm-7:00pm | Plant-Based Soup Basics

Friday, October 16th | 6:00pm-7:00pm | Plant-Based Soup Basics

$20.00

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 you will learn the basics of vegetable stock. We will also be making a hearty lentil soup and a pureed squash soup.

Please note: This class is allergen friendly.

Ingredients Needed:
- Around 1 lb of winter squash (butternut, kabocha, or acorn)
- 1 apple
- 1 head of garlic
- 1 onion
- 4 sprigs of thyme
- 1 tsp White miso paste (optional)
- 2 qt Vegetable stock or broth
- Salt
- Pepper
- 2 carrots
- 2 stalks of celery
- 1 Tbsp dried or fresh parsley
- ½ cup dried lentils (green or French)
- 2 tablespoons of oil (optional)

Equipment Needed:
- 1 large pot
- 1 medium pot
- Wooden spoon
- Immersion blender or blender
- Knife
- Cutting board
- Measuring cups and spoons

Age:
This class is appropriate for ages 16+.

Location
This class will take place online through Zoom. Links to Zoom classes are sent out by 5pm the day of the class. If you do not receive your link, please check your spam or email info@rochesterbrainery.com.

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.

For details on our class cancellation policy, parking, and more please visit our FAQs.