Title: Comforting Quick Cream Soups (Vegan)
Categories: Soups, Untested
Yield: 1 servings

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1 Cubed potato
Water, or stock

MMMMM—————–BRING TO A BOIL AND SIMMER———————-

MMMMM——————ADD ONE OF THE FOLLOWING———————–

MMMMM————————COMBINATIONS—————————–
2 Peeled stalks of broccoli
-or 1c florets, chopped
Dried onion
Veg bouillon

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2 Carrots, chopped
1/4 ts Curry powder

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1 c Mushrooms
1 tb Wine (1-3T)

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

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1 pk Frozen spinach or kale
Grated nutmeg
1/4 ts Lemon juice

MMMMM—————————–OR———————————-
1 c Frozen corn
1 ts Fresh parsely

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

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1 Sweet potato or half an
-acorn squash, peeled and
-chopped
1/2 ts 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 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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