Spring Green Onion Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Potatoes, chopped -OR- 3- 3/1 c packed, cooked brown rice or other cooked whole grain
1 1/2 cup: Celery, chopped,about 4 stalks
2 bunch: Green onions, chopped about 15-18, 2 1/2 cups
2 tbsp: Oil, natural, up to 3 tbsp
2 each: Vegetable bouillon cubes,
3 tsp: Tamari soy sauce, up to 4 tsp or miso
3 tsp: Parsley, up to 4 tsp
1 tsp: Liquid sweetener, up to 2 tsp to balance flavours
1 1/2 tsp: Paprika,
1 tsp: Sea salt,
1 tsp: Dill weed,
1 tsp: Thyme,
Cayenne pepper, several dash
Sea kelp, several dashes
1/2 tsp: Vegetable broth powder, opt
2 1/2 cup: Water, or stock
Directions:
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
Source from luhu.jp
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
Source from luhu.jp