Comforting Quick Cream Soups (Vegan) Recipe

START WITH

1 cubed potato
1 water, or stock

BRING TO A BOIL AND SIMMER


ADD ONE OF THE FOLLOWING


COMBINATIONS

2 peeled stalks of broccoli or 1c flo, rets, chopped
1 dried onion
1 veg bouillon

OR

2 carrots, chopped
1/4 tsp curry powder

OR

1 cup mushrooms
1 tbsp wine (1-3t)

OR

2 stalks celery, chopped
1/4 tsp tarragon, marjoram, or savory

OR

1 package frozen spinach or kale
1 grated nutmeg
1/4 tsp lemon juice

OR

1 cup frozen corn
1 tsp fresh parsely

OR

1 cup frozen peas
1/8 tsp each of ginger and pepper
1 tsp vinegar (1-3t)

OR

1 sweet potato or half an acorn squas, h, peeled and
1/2 tsp italian herb mixture


Directions

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.

Taken from Veggie Life recipe archive on WWW Submitted by Sally
Martiny (MARTINY.SALLY@epamail.epa.gov) Posted by Lisa Greenwood

Servings: 1 servings

Categories: Quick; Soup; Vegetable

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