How to Make a Creamy Vegetable Soup Without Any Dairy
by Claire Lower from Lifehacker on (#5QMZ4)
Cooked vegetables, with their starches and their pectin, are a pretty excellent thickening agent. By blending them into gravies, soups, stews, or sauces, you can add body (and flavor) without any dairy. If pureed finely enough, these dishes can taste and feel downright creamy.