3 Soups, 3 Ways! (Microwaved Soup!?)

The first reason I wanted to challenge myself to make soups 3 different ways was mainly because I wanted to be able to multi-task and make them at the same time! I’m often meal prepping on Saturdays and Sundays for a few hours so I try to be strategic with my recipes – ie having one more active one, one that requires baking/roasting etc.

Anyways, prepping all of these soups at once worked out so well! Let me know which one you’d like to try!

Creamy Tomato Soup with Italian Roasted Chickpeas

A classic soup so creamy you would have never thought it to be vegan! The roasted chickpeas replace traditional croutons and almond milk adds a creamy texture. I make this soup almost every weekend! Adding this as a side to any meal ramps up your vegy intake – I like to refer to soups as ‘liquid salads’ ;). This recipe was inspired by the fabulous Angela LIddon from Oh She Glows.