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Recipe by: desaraye
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See below ingredients and instructions of the recipe
4 c Potatoes; chopped -OR-
-3- 3/1 c packed, cooked
-brown rice or other cooked
-whole grain
1 1/2 c Celery; chopped,about 4
-stalks
2 bn Green onions; chopped
-about 15-18, 2 1/2 cups
2 tb Oil, natural; up to 3 tbsp
2 ea Vegetable bouillon cubes
3 ts Tamari soy sauce;up to 4 tsp
-or miso
3 ts Parsley; up to 4 tsp
1 ts Liquid sweetener;up to 2 tsp
-to balance flavours
1 1/2 ts Paprika
1 ts Sea salt
1 ts Dill weed
1 ts Thyme
Cayenne pepper;several dash
Sea kelp; several dashes
1/2 ts Vegetable broth powder; opt
2 1/2 c Water; or stock
Steam the green onions and celery until tender. In a large frying pan,
saute the green onion in oil for 1-2 minutes, then add all the
seasonings and saute 1 more minute. Filling the blender twice, blend
all the ingredients until fairly smooth, lovely green light green
soup is created.
Simmer everything on medium heat for 15-25 minutes until the bite is
off the onions and the flavours mingle.
Serve hot with bread, crackers, or other accompaniments. Keeps 3-6
days refrigerated.
SERVES:6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by
Anne MacLellan
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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