| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Soups |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Butternut squash; peeled, diced, and steamed until soft |
| 1 |
c |
Sweet potato; peeled, diced, and steamed) |
| 1 |
c |
Carrots; peeled, diced and steamed |
| 3 |
c |
;water (including water left over from steaming the veg) |
| 1/2 |
c |
Red bell pepper; diced |
| 1/2 |
c |
Onion; diced |
| 2 |
ts |
Sea salt |
| 1 1/2 |
ts |
Garlic; minced |
| 1 1/2 |
ts |
Basil; chopped |
| 3/4 |
ts |
Rosemary; chopped |
| 1/2 |
ts |
Thyme; chopped |
| 2 |
ts |
Sesame oil, olive oil, or other cooking oil |
| 1/2 |
c |
Celery; diced |
| 1/2 |
c |
Green bell pepper or zucchini; diced |
| 5 |
ts |
Vogue Vegy base |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
Blend the squash, sweet potatoes and carrots with the water until smooth
and set aside.
Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in
the oil over medium heat for 5 minutes. Now add the remaining ingredients
and saute for another 5 minutes. Add the pureed vegetable mixture, cook for
another 5 to 10 minutes, and serve hot.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”