My family loves this soup so much. I made around 2 gallons of it yesterday to freeze in family sized portions and to have for dinner tonight. I will also be making this at Cafe Indigo next week as a new soup.
Since I've been working and commuting, we've been doing a lot of eating out of the freezer or eating really quick things. Hopefully, I will get into the swing of things and start doing more blogging here when I get used to my new schedule. I'm planning on starting the Cafe Indigo Blog on Sunday (depending on how tired I am) to showcase our first Brunch! I'm so excited about it!
Here's our menu: (everything is 100% vegan and organic)
Cornmeal Pancakes with real maple syrup
Homemade Sausage patties
Roasted Potatoes with lemon, rosemary and garlic
Our version of Huevos Rancheros (seitan ranchero, chipotle black beans, corn tortillas, pico, avocado and non-hydrogenated tofutti sour cream)
Salad table complete with hummus, black bean and corn salsa and fresh bread
Thai Tofu, Broccoli and Sweet Potato Curry over Basmati rice (the pic is an old pic from my blog)