8 g vegan margarine
4 1/3 cups cream substitute
2 1/3 cups water
1 large handful fresh grated horseradish
Vegetable stock, to taste
1/2 tsp. caraway seeds
• Cook all the ingredients together, until hot, and then purée with a hand-held mixer. Let the soup cook gently for 10 minutes.
Makes 4 servings
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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?”
— Ingrid Newkirk, PETA Founder and co-author of Animalkind
