Vegan Creamy Winter Vegetable Soup

[Guest guest]

Vegan Creamy Winter Vegetable Soup

 

1 Tablespoon safflower oil

1 large yellow onion, peeled & diced

4 medium potatoes, peeled & diced

3 carrots, diced

2 yams, diced

1 bunch leeks, diced

2 stalks celery, diced

1 medium turnip (optional)

1 cup green cabbage, sliced

2 garlic cloves, minced (optional)

1 bay leaf

1 tsp. celery salt

1 tsp. pepper

 

Saute the onions in the safflower oil over medium heat in a large pot until

the onions are translucent.

 

Add the potatoes, carrots, celery, yams, turnip, celery and leeks and cook

for five minutes, stirring frequently.

 

Add the bay leaf and the celery salt and stir.

 

If you are using garlic, add it now. Pour eight cups of water into the pot

and stir. Lower the heat to medium-low, covering the pot.

 

Let the soup cook for fifteen minutes. Use a fork to determine the doneness

of the potatoes and yams. When these are done (cooking time is reduced by

chopping the veggies into smaller pieces), use a food processor or hand-held

blender to puree the soup.

 

With soup back in the pot, add the sliced cabbage and cook for five minutes.

Add the pepper and serve hot.