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

The History of Recipes It is quite feasible to track the history of transcribed cooking instructions way back into ancient history, in fact as far as pharonic Egypt, and possibly even further than that. However, these, ancient cook books were just basic pictorial instructions for preparing meals. Moving on, we have two books which were published in the 14th Century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that we all know today, but rather accounts of the types of food cooked for the rich people of those days. By the advent of the 1900s, recipe books were starting to become popular as a result of higher levels of literacy, people having more free time and having more disposable income.

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