w/out: cream of vegetable soup

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Cream of Vegetable Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 onion

1 leek

2 carrots

1 small parsnip

6 ounces celeriac

8 ounces white cabbage

1 medium potato

3 mushrooms (optional)

4 teaspoons olive oil

5 cups vegetable stock or water

1/4 teaspoon fennel seeds

1/4 teaspoon celery seeds

1/4 teaspoon dill seed

1 bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1 1/4 cups soy milk

salt and freshly ground black pepper

 

1. Cut all the vegetables into small pieces.

 

2. Place the vegetables in a saucepan with the olive oil and sweat them in the

oil for approximately 20 minutes or until they begin to soften and brown. Stir

regularly.

 

3. Add the stock or water and herbs, bring to the boil and simmer for 10 minutes

or until the vegetables are just cooked.

 

4. Place one quarter of the soup in a food processor and process. Return it to

the pan and add the soy milk. If you do not have a food processor, mash one

quarter of the soup until smooth.

 

5. Heat through, season, to taste with salt and black pepper, remove the bay

leaf and serve.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 205 Calories; 7g Fat (27.6% calories from

fat); 6g Protein; 34g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 97mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Soups have become so sophisticated over the years that sometimes we long

for a good old-fashioned vegetable broth. Although this one does include a lot

of herbs, they impart a wonderful flavor and the soup is so easy to make.

 

Nutr. Assoc. : 0 0 0 0 0 2415 0 0 0 1582 0 0 0 0 0 0 0 0 0