Mary Margaret Chappell
When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.see more from this author
I threw everything in my Pampered Chef deluxe cooking blender; easy-peasy and ready in less than half a hour. Perfect to throw together after dinner.
Excellent soup! I doubled the recipe and added a bit more heat — a few drops of Tabasco sauce and some dried hot red chilis. Yummy! I’ll definitely make this again.
Couldn’t you just blend everything without doing all the chopping and then heating it? it would be very easy that way and probably tastes the same!
I really love your recipes, but I would so appreciate nutritional information be included.
Can you use smoked paprika if you don’t have Spanish or Hungarian?
I did.. Tastes Amazing ! and finely chopped Corrianda.
If you like the flavor of smoked paprika, go for it!
Love the recipe