Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.see more from this author
This is an excellent recipe, full of rich layers of flavor! I replaced the tomato paste with 6 tbsp Glen Muir organic crushed roasted tomatoes and I used organic vegetable broth instead of water. Thank you so much!
This soup is amazing! It is soooo flavorful! I didn’t have all the ingredients and used jarred fire roasted peppers instead of fresh, also I used low sodium vegetable broth instead of water. Gosh, it’s so good!
Very delicious!!!!!! I made this for my husband when all of the sudden he wanted to try vegan for a year. That was 10 years ago and I still recall how wonderful this soup is that I a decided to make it again for this winter 🙂
I made this tonight and it is stupendous! Very tasty! Highly recommend it. I doubled most of the spices but the combination weak or strong, is excellent!