Spring green onion soup

6 servings

Ingredients

Quantity Ingredient
4 cups Potatoes; chopped -OR- 3- 3/1 c packed, cooked brown rice or other cooked whole grain
1½ cup Celery; chopped,about 4 stalks
2 bunches Green onions; chopped about 15-18, 2 1/2 cups
2 tablespoons Oil, natural; up to 3 tbsp
2 Vegetable bouillon cubes
3 teaspoons Tamari soy sauce;up to 4 tsp or miso
3 teaspoons Parsley; up to 4 tsp
1 teaspoon Liquid sweetener;up to 2 tsp to balance flavours
1½ teaspoon Paprika
1 teaspoon Sea salt
1 teaspoon Dill weed
1 teaspoon Thyme
Cayenne pepper;several dash
Sea kelp; several dashes
½ teaspoon Vegetable broth powder; opt
2½ cup Water; or stock

Directions

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.

SERVES:6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan

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