explanation
So I guess you’re wondering why there is already such a shonky feel to this blog. Well, the secret is - I am not, repeat NOT, a professional soup chef. I actually just do this in my spare time. More mundanely my actual profession is a Theoretical Pastry Chef at a well known Danish University.
I am not going to list each and every ingredient and method. I will however tell you the main ingredients and which herbs and spices I used. A lot of the soups start by frying off some garlic and onions in a pan, and most include 1200ml or so of vegan vegetable stock.
I am no expert but I have been making lots of soup lately and they all taste great!
It’s not me, it’s the soup.
