I’ve mentioned before that I could eat soup any time of the year, and I truly appreciate the fact that soup always makes great leftovers. Less time stressing over what to bring to work for lunch = happy and pleasant me. However, when I made this Chickpea and Shiitake Mushroom Soup the other day, I almost had to hide the soup pot after Rob and I had a couple bowls: it was so good that it sure seemed that we were going to wolf down the whole pot and not leave any leftovers for the following day! UPDATE July 2015: This recipe has been approved by Dr. Michael Greger of Nutrition Facts.org to be a part of his healthy plant-based recipe directory! I’ve made different variations of this soup in the past months, but it all started as an attempt to recreate one of my favorite soups form my childhood. My parents used … Read the rest of the post
Welcome to Vegan Runner Eats! My name is Alina, and I am a vegan of 4+ years who loves running, lifting weights, cooking delicious plant-based meals and writing about health, fitness, and of course food 🙂 Click here to find out more about me and this blog!
Vegan Runner Eats Series
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