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Souping is the New Juicing

Tuesday, August 29

6:30 pm - 9:30 pm


8 out of 15 available
Souping is the New Juicing (8/29/17) 6:30-9:30pm$115.00

Soup has made its way to the forefront in this informative class. You will learn the abc’s of building a health supportive base, then build strong flavor all while creating a meal that will support your immune system and fill you with warmth. In this class, our NGI chef will show you the difference between types of thickening agents that are not only healthy for you but easy substitutes for classic ingredients that may not be a healthy choice. You will also be able to sample soups from many regions both here and abroad.


Dishes We'll Cover

Watermelon Gazpacho

Chilled Carrot and Turmeric Soup with Scallion Oil

Summer Minestrone 

Borscht with Tofu Sour Cream

Argentinian Locro With Sofrito Topping

Smoky Black Bean Soup With Cashew Sour Cream

Lemon-Lentil Soup With Mint and Cilantro

Potato-Leek Soup with Dill Oil

About the Instructor

Elliott Prag, full-time Chef Instructor and Curriculum Development Manager, joined Natural Gourmet Institute in 1999. Elliott holds a Bachelor's Degree from Wayne State University in Detroit, Michigan, and graduated from NGI's Chef’s Training Program in 1995. Thereafter, he worked in numerous New York natural food restaurants before pursuing and developing his private chef business. In 1999, he expanded his business by founding Siegfried & Prag, Caterers. In 2003, Elliott traveled to Sofia, Bulgaria for two years, where he opened, as Executive Chef, Kibea Restaurant, the first health-supportive restaurant in the Balkans. Elliott is a frequent contributor to Vegetarian Times.

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