| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Soups | 4 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 1 | ts | Roasted sesame oil (opt) |
| 2 | Garlic bulbs (about 30 cloves) | |
| 1 | md | Onion; sliced |
| 4 | c | ;water or vegetable stock |
| 1 | lg | Potato; scrubbed and cut into cubes |
| 3 | Bay leaves | |
| 1/2 | ts | Thyme |
| 4 | tb | Shoyu, or miso to taste |
| pn | Cayenne |
INSTRUCTIONS
Smash each clove of garlic with the handle of a knife to make removing the skin easier. Remove the skin and chop the garlic. Heat the oils in aheavy kettle; add onion and garlic. Saute over very low heat for about 20 minutes or until well cooked. Add the water, potato, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer until the potato is tender. Remove the kettle from the heat and ad the shoyu or miso; thn add the cayenne to taste. Serve with a hot, crusty loaf of whole grain bread (preferable sourdough) and a big green salad. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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