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Ingredients Jump to Instructions ↓

  1. 4 c Potatoes; chopped -OR-

  2. 3- 

  3. 3/1 c packed, cooked

  4. -brown rice or other cooked

  5. -whole grain

  6. 1/2 c Celery; chopped,about 

  7. -stalks

  8. 2 bn Green onions; chopped

  9. 15-18, 

  10. 1/2 cups

  11. 2 tb Oil, natural; up to 

  12. 3 tbsp

  13. 2 ea Vegetable bouillon cubes

  14. 3 ts Tamari soy sauce;up to 

  15. -or miso

  16. 3 ts Parsley; up to 

  17. 4 tsp

  18. 1 ts Liquid sweetener;up to 

  19. 2 tsp

  20. -to balance flavours

  21. 1/2 ts Paprika

  22. 1 ts Sea salt

  23. 1 ts Dill weed

  24. 1 ts Thyme

  25. Cayenne pepper;several dash

  26. Sea kelp; several dashes

  27. 1/2 ts Vegetable broth powder; opt

  28. 1/2 c Water; or stock

Instructions Jump to Ingredients ↑

  1. 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.

  2. Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavours mingle.

  3. Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.

  4. SERVES:6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan —–

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