Soups on for Spring - April 7, 2020
Put a little spring in your step and pop over for a lesson in nutritious spring soups. Join Chef Robin as she guides you through the benefits of eating a plant-forward diet as a basis for creating soups and sides to carry you through spring shape-up season and beyond. Discover the fresher side of soups in this new class and jump into spring with soup!
Menu: Big Green Soup with Roasted Carrot Garnish and Buckwheat Biscuits; Buddhist Green Tea Miso Broth and Tofu Vegetable Soup with Black Rice Balls; Chana Masala with Mint Chutney and Saag (spiced spinach); Creamy Asparagus Soup with Crisp Almond Crackers.