| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Potatoes; chopped -OR- 3- 3/1 c packed, cooked brown rice or other cooked whole grain |
| 1 1/2 |
c |
Celery; chopped,about 4 stalks |
| 2 |
bn |
Green onions; chopped about 15-18, 2 1/2 cups |
| 2 |
tb |
Oil, natural; up to 3 tbsp |
| 2 |
|
Vegetable bouillon cubes |
| 3 |
ts |
Tamari soy sauce;up to 4 tsp or miso |
| 3 |
ts |
Parsley; up to 4 tsp |
| 1 |
ts |
Liquid sweetener;up to 2 tsp to balance flavours |
| 1 1/2 |
ts |
Paprika |
| 1 |
ts |
Sea salt |
| 1 |
ts |
Dill weed |
| 1 |
ts |
Thyme |
|
|
Cayenne pepper;several dash |
|
|
Sea kelp; several dashes |
| 1/2 |
ts |
Vegetable broth powder; opt |
| 2 1/2 |
c |
Water; or stock |
INSTRUCTIONS
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.
Simmer everything on medium heat for 15-25 minutes until the bite is off
the onions and the flavours mingle.
Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days
refrigerated.
SERVES:6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne
MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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