This was my go with the “Rustic Tomato Lentil Soup” from How it All Vegan. I did everything as in the recipe, but I was hungry and getting impatient with how long the carrots and celery were taking to soften up… so I altered things by straining out about half the vegetables/lentils and pureeing them, then mixed back in. It made for a thicker soup than it probably should have been, more like a stew, but still very tasty.

The makings for the soup (minus the ginger, that was for something else).

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5. Vegan Tom-Yum soup and chinese broccoli