Comforting quick cream soups (vegan)

Yield: 1 servings

Measure Ingredient
1 Cubed potato
2 Peeled stalks of broccoli or 1c florets, chopped
2 Carrots, chopped
1 cup Mushrooms
2 Stalks celery, chopped
¼ teaspoon Tarragon, marjoram, or
1 pack Frozen spinach or kale
Grated nutmeg
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
Dried onion
Veg bouillon
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

START WITH

BRING TO A BOIL AND SIMMER

ADD ONE OF THE FOLLOWING

COMBINATIONS

OR

OR

OR

OR

OR

OR

OR

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

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