| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil, cold pressed |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Carrots; diced |
| 1 |
|
Celery stalk; sliced |
| 10 |
|
Parsley sprigs; chopped |
| 28 |
oz |
Tomatoes, canned; crushed |
| 5 |
c |
;water |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper, black |
| 1/8 |
ts |
Pepper, white |
| 1 |
|
Bay leaf |
| 1 |
ts |
Thyme |
| 3 |
md |
Potatoes; diced |
| 2 |
tb |
Nutritional yeast |
| 2 |
tb |
Wakami sea vegetable, dry; crumbled (optional) |
|
|
Soup crackers |
INSTRUCTIONS
1. Heat the oil in a large saucepan. Add the onion, carrots and celery and
cook until the onion is transparent, about 7 minutes. Add the parsley,
tomatoes, water, salt, pepper, bay leaf, and thyme. Bring to a boil, reduce
heat, and simmer for 40 minutes.
2. Add the potatoes, nutritional yeast and wakami and cook for 20 minutes
more or until the potatoes are tender but not mushy. Wakami adds a seafood
flavor. Crumble the soup crackers into the chowder and serve hot.
Note. Remove the bay leaf before serving.
The High Road to Health, Lindsay Wagner and Ariane Spade MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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