Spring green onion soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Potatoes; chopped -OR- 3- 3/1 c packed, cooked brown rice or other cooked whole grain |
| 1½ | cup | Celery; chopped,about 4 stalks |
| 2 | bunches | Green onions; chopped about 15-18, 2 1/2 cups |
| 2 | tablespoons | Oil, natural; up to 3 tbsp |
| 2 | Vegetable bouillon cubes | |
| 3 | teaspoons | Tamari soy sauce;up to 4 tsp or miso |
| 3 | teaspoons | Parsley; up to 4 tsp |
| 1 | teaspoon | Liquid sweetener;up to 2 tsp to balance flavours |
| 1½ | teaspoon | Paprika |
| 1 | teaspoon | Sea salt |
| 1 | teaspoon | Dill weed |
| 1 | teaspoon | Thyme |
| Cayenne pepper;several dash | ||
| Sea kelp; several dashes | ||
| ½ | teaspoon | Vegetable broth powder; opt |
| 2½ | cup | Water; or stock |
Directions
Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created.
Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavours mingle.
Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.
SERVES:6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan