Alex and I have just spent a few days in Glasgow, which is a great city for vegan food! We ate some delicious meals, more of which another time…
We had plans to eat out most of the time, but bought a few things in so that we had the makings of salads if we needed them. In the end though, a lot of the vegetables ended up in a soup!
The original holiday soup started with a base of butternut squash simmered in almond milk, with various salad leaves and vegetables added. As we had no stock, or herbs or spices, we used a little pot of lemon and mint dressing that came in one of the salads to flavour the broth!
It worked ever so well, so I’ve repeated the idea here. Holiday soup is absolutely delicious, if a little unusual!