Voodoo Stew soup recipe post-vegan

[Guest guest]

This is the best for chasing a cold or if you need a light meal.

Marsha

 

Voodoo Stew

 

2 cups onions cut in eighths

2 cloves of minced garlic

2 cups celery cut in slices

1 1/2 cups cauliflower cut insmall chunks

1 1/2 cups carrots thinly sliced

3 cups of vegetable broth

2 cups zucchini cut in semi-thick slices

1/2 teaspoon seasoned salt

pepper to taste

pinch of red pepper flakes (optional)

1/4 teaspoon Italian seasoning

1 teaspoon vinegar

1 lb. can of stewed tomatoes broken up

1 cup sliced olives (optional)

2 teaspoons of cornstarch in 1 tablespoon of water

 

Cook onions, celery, garlic and carrots in a small amount of olive oil for 5 mins. Add broth and cover and simmer 10 mins.

Add stewed tomatoes, zucchini, cauliflower (olives if used ) salt, pepper, herbs and vinegar. Simmer 10 more minutes uncovered until vegetables are tender.

Add cornstarch and stir for a minute until broth thickens.

 

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