Vegan Soups, Stews, and Chowder

Nothing is better than healthy vegan soups, stews, and chowders in the cozy kitchen. We’ll start with making delicious vegan stock. In this online interactive class, we’ll use fresh vegetables and fresh herbs in making delicious soups. We’ll make creamy sweet potato and parsnip soup with fresh herbs, hearty portobello mushroom stew, corn chowder, spicy quinoa vegetable soup, and chickpea noodle soup. You are welcome to pick a few or all soups to cook along or just watch and learn. The list of ingredients needed will be sent along with the Zoom link 3 days before the class starts. Instructor: Ploy Khunisorn



Start Date

December 5, 2020









Saturday, 6-8pm. Dec. 5
This class will be online via Zoom. You will receive a link and recipe packet on how to connect 3 days before the class starts.

If you register the day before the class starts or the day of the class, please contact for the zoom link.

Instructors: Ploy Khunisorn


Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen