Wednesday, August 4, 2010

Potato Soup, Simple Salad

The Chef: Elizabeth

The Menu: A silky, garlicky soup of russet potatoes, green chiles, and a whole lot of garlic made for a soup-er satisfying lunch. Elizabeth paired this warming main with fluffy slices of vegan French bread and finished it off with a fresh, crunchy salad filled with mixed greens, mushroom, bell pepper, and tomato.

The Goods: If there's something wrong with the classic soup-and-salad combo, we don't want to be right. Basically, we're huge fans of this balanced lunch break standard. Another well kept secret: We're also huge fans of all things chocolate, sugary, and made of ice cream. Maybe that's why VN staffer Brooke decided to indulge in some to-die-for dessert at San Francisco's Holy Gelato! last night, and because it was Brooke's first trip to a vegan-friendly ice cream shop, she chronicled the adventure on Press Pass.

1 comment:

cabbage soup diet said...

Soup is my favourite dish because it is very healthy and low calorie dish. That is why I always try to make different soup so that I can enjoy it. The recipe you have shared over here is seems to be very tasty that is why I am going to try it.