366 Dairy-Free: Impromptu Vegetable Soup

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* Exported from MasterCook *

 

Impromptu Vegetable Soup

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, R. Robertson, p 24

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon corn oil

1 large onion -- chopped

1 rib celery -- chopped

1 clove garlic -- minced

3 cups Vegetable Stock

(see separate recipe)

1 cup canned tomato puree

1 teaspoon dried basil

1 bay leaf

Salt and freshly ground pepper

10 ounces packaged frozen mixed vegetables

10 ounces packaged frozen chopped spinach

thawed and drained

1 cup soy milk

 

There's nothing like a pot of hot soup as a cure for the winter

doldrums. But what happens if your vegetable bin only contains a stray

onion and a rib or two of limp celery? Not to worry-this recipe relies on

frozen vegetables to produce a satisfying soup in no time.

 

Heat the oil in a large saucepan over medium heat, add the onion, celery,

and garlic, and cook, covered, about 5 minutes, or until the vegetables

begin to soften. Remove the cover, add the stock, tomato puree, basil, bay

leaf, and salt and pepper to taste, and bring to a boil. Add the frozen

vegetables, return the liquid to a boil, and simmer the soup for 5 to 7

minutes, or until the vegetables are just tender. Discard the bay

leaf. In a food processor, puree the soup in batches. Return the soup to

the saucepan, stir in the soy milk and slowly bring to serving temperature,

being careful not to boil.

 

6 SERVINGS

 

Calories 207 Kc • Protein 7 Gm • Fat 7 Gm • Percent of calories from fat

29% Cholesterol 0 mg • Dietary Fiber 7 Gm • Sodium 409 mg • Calcium 119 mg

 

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