Side Pannel
Comforting Quick Cream Soups (Vegan)
Comforting Quick Cream Soups (Vegan)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- ---------------------------------START WITH---------------------------------
- 1 Cubed potato
- Water, or stock
Directions
BRING TO A BOIL AND SIMMER
ADD ONE OF THE FOLLOWING
COMBINATIONS
2 Peeled stalks of broccoli
-or 1c florets, chopped
Dried onion
Veg bouillon
OR
2 Carrots, chopped
1/4 ts Curry powder
OR
1 c Mushrooms
1 tb Wine (1-3T)
OR
2 Stalks celery, chopped
1/4 ts Tarragon, marjoram, or
-savory
OR
1 pk Frozen spinach or kale
Grated nutmeg
1/4 ts Lemon juice
OR
1 c Frozen corn
1 ts Fresh parsely
OR
1 c Frozen peas
1/8 ts Each of ginger and pepper
1 ts Vinegar (1-3t)
OR
1 Sweet potato or half an
-acorn squash, peeled and
-chopped
1/2 ts Italian herb mixture
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 1/2 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.
ADD ONE OF THE FOLLOWING
COMBINATIONS
2 Peeled stalks of broccoli
-or 1c florets, chopped
Dried onion
Veg bouillon
OR
2 Carrots, chopped
1/4 ts Curry powder
OR
1 c Mushrooms
1 tb Wine (1-3T)
OR
2 Stalks celery, chopped
1/4 ts Tarragon, marjoram, or
-savory
OR
1 pk Frozen spinach or kale
Grated nutmeg
1/4 ts Lemon juice
OR
1 c Frozen corn
1 ts Fresh parsely
OR
1 c Frozen peas
1/8 ts Each of ginger and pepper
1 ts Vinegar (1-3t)
OR
1 Sweet potato or half an
-acorn squash, peeled and
-chopped
1/2 ts Italian herb mixture
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 1/2 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.
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