Comforting quick cream soups (vegan)

Comforting quick cream soups (vegan) ingredients

MMMM
START
With
1 Cubed potato
Water or stock
Mmmmm-----------------bring
-to a boil and -- Ç
SIMMER
Mmmmm------------------add
-one of the -- Ç
FOLLOWING
Combinations- -- Ç
2 Peeled stalks of broccoli
-or 1c florets, chopped
Dried onion
Veg bouillon
Or------ -- Ç
2 Carrots, chopped
1⁄4 t curry powder
Or------ -- Ç
1 c Mushrooms
1 T Wine (1-3t)
Or------ -- Ç
2 Stalks celery, chopped
1⁄4 t Tarragon, marjoram, or
-savory
Or------ -- Ç
1 pk Frozen spinach or kale
Ground nutmeg
1⁄4 t Lemon juice
Or------ -- Ç
1 c Frozen corn
1 T Fresh parsley
Or------ -- Ç
1 c Frozen peas
1⁄8 t Each of ginger and pepper
1 T Vinegar (1-3t)
Or------ -- Ç
1 Sweet potato or half an
-acorn squash, peeled and
-chopped
1⁄2 t Italian herb mixture

Cooking Comforting quick cream soups (vegan)

1. Simmeri the soup until the veggies are tender.
2. Pureei in blender or food processor until smooth.
3. Add salt/pepper to taste.
4. Sally"s notes: instead of stock of bouillon cubes, you can take out ½c 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 ½ an onion and a clove or two of garlic sauteed in sherry.