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Cream of
Green Things Soup
from Vegetarian
Resource Center - Boston, USA
This can be altered according to what you have available and
what you like.
Don't leave out the potatoes, though, they make it "creamy" and
smooth and act as a thickener.
Carrots and parsly are good in this.
- 1 1-pound package frozen spinach (or 2 pounds fresh)
- 1 pound fresh or frozen green beans
- 1 pound broccoli, chopped
- 2 medium size potatoes, cubed
- 1 onion, chopped
- 3 - 6 cloved garlic
- soy milk
Cook all veggies together in a large soup pot or pressure cooker
using minimal water until quite done.
Puree veggies with cooking liquid in blender or food processor a
bit at a time until all is done.
Add extra raw garlic if you like it.
Dilute with soy milk to the consistency you like.
Season to taste with white or black pepper and salt or Bragg's Aminos
or dry veggie soup base.
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