One night I was watching Shark Tank and saw a vegan soup company trying to get one of the sharks to make a deal. That company, Soupergirl, was able to get a shark investment, and their pitch was enough to make me place an order, too.
These nourishing soups are all gluten-free, vegan, and fantastic, and make for a quick-and-convenient meal or base for one of my personal creations.
To me, there is nothing better when the windchill plummets below zero than a steaming bowl of either soup or pasta. Therefore, this creamy tomato and squash soup with pasta shells could be my new winter go-to.
This soup is the perfect way to embrace vegetables that are currently in season… at least in the Midwest.
The kimchi combines perfectly with the vegetables in this dish for a great hot and sour soup.
Split pea soup could be my favorite soup. Prior to my celiac diagnosis, I frequently cracked open a can of Amy’s split pea soup for as part of a quick dinner after class. So, when I found out I couldn’t eat it any more (Amy’s does not have a dedicated gluten-free production facility), it became one …