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Sunday Vegetable Soup<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
2 Tbsp Earth Balance Spread<br><br>
3 cloves garlic, finely chopped<br><br>
1/2 lg yellow onion, finely chopped<br><br>
Handful of celery tops, roughly chopped<br><br>
2 Tbsp tomato paste<br><br>
6 cups vegetable broth<br><br>
6 cups water<br><br>
1/2 small turnip, cubed<br><br>
2 medium yellow flesh potatoes, skin on, cubed<br><br>
1 1/2 cups baby carrots<br><br>
2 lg stalks celery, sliced<br><br>
1/2 small head of cabbage, sliced<br><br>
1/2 buttercup squash, cubed<br><br>
1 Tbsp dried parsley<br><br><br><br>
Saute onions, garlic, and celery tops with Earth Balance spread and salt and pepper until onions are soft. Stir in tomato paste.<br><br><br><br>
Add broth, water, turnip, potatoes, carrots, celery, and parsley and bring to a boil, stirring occasionally. Turn down heat and simmer until turnip is almost finished cooking. Add squash and cabbage and simmer until all vegetables are fork tender.<br><br><br><br><br><br>
Additional comments:<br><br>
Ingredient amounts are approximate. I usually just throw in what looks good. Excellent soup for the winter blues. I serve it with a nice hearty bread and some Earth Balance. Even my meat-loving boyfriend was satisfied.
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