| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Soups, Untested | 1 | Servings | |
INGREDIENTS
| 1 | Cubed potato | |
| Water, or stock | ||
| 2 | Peeled stalks of broccoli | |
| or 1c florets chopped | ||
| Dried onion | ||
| Veg bouillon | ||
| Carrots, chopped | ||
| 1 | ts Curry powder | |
| c Mushrooms | ||
| tb Wine, 1-3T | ||
| Stalks celery, chopped | ||
| 1 | ts Tarragon, marjoram or | |
| pk Frozen spinach or kale | ||
| 1 | ts Lemon juice | |
| c Frozen corn | ||
| ts Fresh parsely | ||
| c Frozen peas | ||
| 1 | ts Each of ginger and pepper | |
| ts Vinegar, 1-3t | ||
| Sweet potato or half an | ||
| 1 | ts Italian herb mixture |
INSTRUCTIONS
~---------------------OR--------------------------- ~---------------------OR--------------------------- ~---------------------OR--------------------------- : -- savory ~---------------------OR--------------------------- : Grated nutmeg ~---------------------OR--------------------------- ~---------------------OR--------------------------- ~---------------------OR--------------------------- : -- acorn squash, peeled and : -- chopped 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 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 29.9mg
Potassium: 1763.5mg
Carbohydrates: 76.3g
Fiber: 10.2g
Sugar: 8.1g
Protein: 9.1g