Simple to Make
All I had to do was dice 1/2 an onion and 3 cloves of garlic and add them to a pot with olive oil and saute until translucent. I added the sample soup package and 5 cups of broth ( I used low salt) and brought it to a boil. Once the soup began to boil, I turned it down to low, covered it, and let it cook on low for 30 minutes. Before serving, I used an immersion blender to puree the soup.
What I learned ...
This is a great product. I ate a bowl of soup with cheese and crackers and my husband enjoyed a bowl with a roasted vegetable and hummus sandwich. It was satisfying and warm on a cool January night. Next time I might cube some roasted potatoes and add to the soup as I serve it for some added texture. I might also pan fry some tofu and add cubes of tofu to the soup for additional texture. (Chicken could be added too if you wanted to stray from the vegan meal).