Lunch today was a Root Vegetable Soup (I had posted the recipe previously), with little crostini bites topped with brie cheese and tart green apple.
The soup has just a hint of sweetness from agave syrup and the squash, which is balanced out nicely by sweet and tart apple and salty creamy brie. I had some of the soup leftover from dinner the other night. I thought I made just enough for dinner, but it turned out so filling that we couldn’t eat it all! Fortunately, pureed soups keep very well in the fridge. Did I mention that this soup is vegan, with no animal ingredients whatsoever?