Yield: 1 servings
|2||Peeled stalks of broccoli or 1c florets, chopped|
|2||Stalks celery, chopped|
|¼ teaspoon||Tarragon, marjoram, or|
|1 pack||Frozen spinach or kale|
|1 cup||Frozen corn|
|1 cup||Frozen peas|
|⅛ teaspoon||Each of ginger and pepper|
|1||Sweet potato or half an acorn squash, peeled and|
|Water, or stock|
|¼ teaspoon||Curry powder|
|1 tablespoon||Wine (1-3T) savory|
|¼ teaspoon||Lemon juice|
|1 teaspoon||Fresh parsely|
|1 teaspoon||Vinegar (1-3t) chopped|
|½ teaspoon||Italian herb mixture|
BRING TO A BOIL AND SIMMER
ADD ONE OF THE FOLLOWING
Simmer the soup until the veggies are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste.
Sally's notes: Instead of stock of bouillon cubes, you can take out 1/2c soup after pureeing and dissolve a T of miso in it, then return it to the pot and mix.
Almost all the combos are good with the addition of ½ an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined of course) include: 1T tomato paste, 1/2c leftover beans or grains, a few dried mushrooms or dried tomatoes, a few tablespoons of sauerkraut, a T of capers or chopped pickle added before serving, toasted pumpkin/squash seeds or wheat germ sprinkled on top.
Taken from Veggie Life recipe archive on WWW Submitted by Sally Martiny (MARTINY.SALLY@...) Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-95