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Recipe by: reginaldo
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See below ingredients and instructions of the recipe
4 c Potatoes, chopped
1 1/2 c Celery, chopped
2 bn Green onions, chopped
2 tb Oil
2 Vegetable bouillon cubes
3 ts Tamari
3 ts Parsley
1 ts Liquid sweetener
1 1/2 ts Paprika
1 ts Sea salt
1 ts Dill weed
1 ts Thyme
Cayenne pepper, dashes
Sea kelp, several dashes
1/2 ts Vegetable broth powder
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.
Jeanne Marie Martin, "Vegan Delights" Posted by Anne Maclellan
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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