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  Recipe Home » Soups » Comforting Quick Cream Soups (Vegan)
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  Comforting Quick Cream Soups (Vegan)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 236
Ingredients:

MMMMMSTART WITH

1 Cubed potato
Water, or stock

MMMMMBRING TO A BOIL AND SIMMER


MMMMMADD ONE OF THE FOLLOWING


MMMMMCOMBINATIONS

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

MMMMMOR

2 Carrots, chopped
1/4 tsp Curry powder

MMMMMOR

1 cup Mushrooms
1 tbsp Wine (1-3T)

MMMMMOR

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

MMMMMOR

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

MMMMMOR

1 cup Frozen corn
1 tsp Fresh parsely

MMMMMOR

1 cup Frozen peas
1/8 tsp Each of ginger and pepper
1 tsp Vinegar (1-3t)

MMMMMOR

1 Sweet potato or half an acorn squash, peeled and chopped
1/2 tsp Italian herb mixture
Instructions:
Simmer the soup until the veggies are tender. Puree in blender or
food processor until smooth. Add salt/pepper to taste.

Sally's 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
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