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Creamy Vegetable Soup

 

Ingredients
1 cup     Onions, diced

1/4 cup  Celery, sliced

1 lg        Garlic clove, minced

2 tsp      Olive oil

3 cup     Water

1 T        Chicken-style seasoning

1/2 tsp   Salt

1/2 tsp   Onion powder

1/2 tsp   Parsley, dried

1/4 tsp   Basil, dried

1 cup     Potatoes, diced

1/2 cup  Carrots, sliced

1 cup     Water

1/3 cup  Raw cashews, rinsed

2 T        White Flour, unbleached

1 cup     Cauliflower, chopped

1/2 cup  Peas or broccoli florets

 

Directions
In a 3 quart pot, sauté onions, celery and garlic in oil until tender.  Pour in (3 cups) water,  add seasonings and bring to a boil.  Add potatoes and carrots, reduce heat and simmer over low heat until nearly cooked.  Combine (1 cup) water, cashews, and flour in a blender and process on high speed until smooth and creamy.  Pour cashew cream into soup stock and bring to a bo98il, stirring constantly until thick.  Add cauliflower and peas or broccoli, reduce heat and simmer 5 minutes before serving.

Yield:  8 cups

 

 

 


 

Recipe reprinted with permission from:
Tastefully Vegan, Creative Vegetarian Cooking by Gerard and Kathryn McLane, 2001
To purchase cook book:  Price list & order form

The goal is to present healthful whole plant based recipes free of cholesterol and animal fat, and made of primarily unrefined, readily available foods.  (c) 2003 LifeLong Health. All rights reserved.
 

 

 
 
 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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