Recipe - Comforting Quick Cream Soups (Vegan)

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
One fourth teaspoon Curry powder

OR
1 cup Mushrooms
1 tablespoon Wine (13T)

OR
2 Stalks celery, chopped
One fourth teaspoon Tarragon, marjoram, or
savory

OR
1 pack Frozen spinach or kale
Grated nutmeg
One fourth 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 (13t)

OR
1 Sweet potato or half an
acorn squash, peeled and
chopped
One half teaspoon Italian herb mixture

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 One half 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
Posted to MMRecipes Digest V3 #266

Date: Sat, 28 Sep 1996 07:43:55 0500

From: netdir@cyberspc.mb.ca (S.Pickell)