Comforting Quick Cream Soups (Vegan)

Ready in 1 hour

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1/8 ts ginger and pepper; each
1 ts Vinegar; (1-3t), OR
1 Sweet potato
1 c Mushrooms
1/4 ts Tarragon; or marjoram, OR
1/4 ts Curry powder
1 c Frozen corn
1 ts Fresh parsely; OR
nutmeg; Grated
1 c Frozen peas
1 potato; Cubed
1 tb Wine; (1-3T), OR
2 Stalks celery; chopped
2 Carrots; chopped, OR
Dried onion
1 pk Frozen spinach or kale
1/4 ts Lemon juice
2 stalks broccoli; Peeled
1/2 ts Italian herb mixture
Water; or stock
Veg bouillon; OR

Original recipe makes 1



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 ( Posted by Lisa Greenwood Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From: (S.Pickell)

Calories Per Serving: 777 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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