I made this soup yesterday, primarily to hide vegetables in. It
tastes good enough to convince me I'm not eating kale, squash, yams, string
beans and broccoli (I'm vegan, and I hate most vegetables - go figure). My
rule, while trying to get the recipe going, was: twice as many veggies I
like as those I feel pressured or shamed into including in my diet. I
figured if we could outnumber them, we could overpower their taste, and thus
win the war against Vegetables I Hate.
Using a mandoline and/or food processor for the prep, it's quick &
easy to make. The flavour (with the included broth recipe) is a little bit
spicy and chicken-y. Very rustic; it reminds me of Grandma's (granted,
maybe my grandmother couldn't cook worth a ****). ~Jacqueline
*Vegetable Soup* (serves 10, provided they're not very hungry)
8 cups water
4 - 6 large cloves garlic, pressed or minced
2 cups carrot, sliced on the round
2 cups celery, sliced
2 cups fresh or frozen corn kernels
2 cups fresh or frozen peas
2 cups chunked redskin potatoes (unpeeled)
2 cups portabello mushrooms, quartered and sliced thinly
(you have to slice them pretty thin if you're going to put them in a
soup without sautéing them first, otherwise it's Sponge City)
1 cup zucchini, quartered lengthwise and sliced
1 cup chopped red onion
1 cup chopped white onion
1 cup broccoli florettes
1 cup chopped kale (stem removed)
1/2 yam, chopped
3/4 cup string beans, chopped as you like
4 - 8 T chicken-flavoured broth powder (recipe follows, or your fave)
1 T Dijon mustard
Toss the water, veggies and 4 T of the broth in a large stick pot.
Bring up to a boil, then turn the heat down and simmer on medium-low for 45
minutes. Stir in the Dijon mustard. Taste, and add the additional broth
powder as needed (I used the full 8 T, but I like it strong). Adjust salt
to your taste, using salt-free seasoning, low-sodium tamari, or just plain salt.
You can ladle a little of this soup over coked rice, grains or pasta
to make a vegetable-rice or vegetable-noodle soup. It's a great way to use
up leftover rice/grains.
*Broth Blend*
1 1/2 cups flake-type nutritional yeast ("good tasting" yeast)
1 1/2 - 2 tablespoons salt, or salt-free seasoning (to your taste)
4 teaspoons onion powder
3 teaspoons dried parsley
3 teaspoons sage
3 teaspoons celery seed
2 1/2 teaspoons garlic powder
1 1/2 teaspoons thyme
1 1/2 teaspoons tarragon
1 1/2 teaspoons rosemary
1 1/4 teaspoons paprika
1 teaspoon marjoram
1 teaspoon black pepper
3/4 teaspoon powdered ginger
1/2 teaspoon white pepper
1/2 teaspoon turmeric
1/4 teaspoon ground dill seed, 1/2 teaspoon dried dill weed
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