Comforting Quick Cream Soups ( Vegan ) Recipe

Comforting Quick Cream Soups ( Vegan ) Recipe

Yield: 1 servings
Yield: 1 servings
Recipe by luhu.jp

Ingredients:

START WITH
1: cubed potato,
1: water, or stock,

BRING TO A BOIL AND SIMMER

ADD ONE OF THE FOLLOWING

COMBINATIONS
2: peeled stalks of broccoli or 1c flo, rets, chopped
1: dried onion,
1: veg bouillon,

OR
2: carrots, chopped,
1/4 teaspoon: curry powder,

OR
1 cup: mushrooms,
1 tablespoon: wine (1-3t),

OR
2 stalks: celery, chopped,
1/4 teaspoon: tarragon, marjoram, or savory,

OR
1 pkg: frozen spinach or kale,
1: grated nutmeg,
1/4 teaspoon: lemon juice,

OR
1 cup: frozen corn,
1 teaspoon: fresh parsely,

OR
1 cup: frozen peas,
1/8 teaspoon: each of ginger and pepper,
1 teaspoon: vinegar (1-3t),

OR
1: sweet potato or half an acorn squas, h, peeled and chopped
1/2 teaspoon: 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
From: Lisa Greenwood Date: 17 Dec 95

Yield: 1 servings


Source from luhu.jp