Spring Green Onion Soup - vegan

Yield: 6 Servings

4 c Potatoes; chopped -OR- 3- 3/1 c packed, cooked brown rice or other cooked whole grain
1 1/2 c Celery; chopped,about 4 stalks
2 bn Green onions; chopped -about 15-18, 2 1/2 cups
2 tb Oil, natural; up to 3 tbsp
2 ea Vegetable bouillon cubes
3 ts Tamari soy sauce;up to 4 tsp
3 ts Parsley; up to 4 tsp
1 ts Liquid sweetener;up to 2 tsp -to balance flavors
1 1/2 ts Paprika
1 ts Sea salt
1 ts Dill weed
1 ts Thyme
Cayenne pepper;several dash
1/2 ts Vegetable broth powder; opt
2 1/2 c Water; or vegetable stock

Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created. Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavors mingle.
Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.

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