Comforting Quick Cream Soups (vegan) Recipe

Comforting Quick Cream Soups (vegan) Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:

START WITH
1: Cubed potato,
Water, or stock

BRING TO A BOIL AND SIMMER

ADD ONE OF THE FOLLOWING

COMBINATIONS
2: Peeled stalks of broccoli or 1c florets, chopped
Dried onion,
Veg bouillon,

OR
2: Carrots, chopped
1/4 tsp: Curry powder,

OR
1 cup: Mushrooms,
1 tbsp: Wine, 1-3T

OR
2 Stalks: celery, chopped
1/4 tsp: Tarragon, marjoram, or savory

OR
1 package: Frozen spinach or kale,
Grated nutmeg,
1/4 tsp: Lemon juice,

OR
1 cup: Frozen corn,
1 tsp: Fresh parsely,

OR
1 cup: Frozen peas,
1/8 tsp: Each of ginger and pepper,
1 tsp: Vinegar, 1-3t

OR
1: Sweet potato or half an acorn squash, peeled and chopped
1/2 tsp: Italian herb mixture,

Directions:

Simmer the soup until the veggies are tender. Puree in blender or
food processor until smooth. Add salt/pepper to taste.

Sallys 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


Source from luhu.jp