SOME SOUP TO WARM YOUR SOUL FROM A GENTLE WORLD!

Hey folks,

Happy Wednesday!  This week is flying by for me!  Today it as chilly and rainy in L.A., which translates into perfect soup weather!  Over the weekend I had tweeted asking people to share some of their favorite fall comfort foods and soup was among the responses and I couldn't agree more!  I received a link to some soup recipes listed on Gentle World's website.  All of the soups sound divine, but the one below especially caught my eye. 

Not only does Gentle World provide some great soup recipes, they have a plethora of valuable information on veganism.  Gentle World is a non-profit 501(c)3 organization with a very inspiring mission.  Please click here to read all about them.

Now let's get into the soup!

CREAMY VEGETABLE SOUP

INGREDIENTS

1 onion, sliced

2 cloves garlic, minced

1 Tbsp. oil or water

4 medium carrots, sliced

3 potatoes, cubed

2 Tbsp. tamari (or to taste)

2 celery stalks, sliced

6 cups water or stock

2–3 tsp. herb salt such as Herbamare

1 tsp. garlic powder

2 tsp. onion powder

2 Tbsp. fresh dill

1/4–1/2 cup cashew butter

2–3 cups assorted vegetables (peas, broccoli, zucchini, etc.)


DIRECTIONS

Sauté onion and garlic in oil or water. Add carrots and potatoes. Stir and add two cups water and the tamari. Simmer. Add celery when vegetables begin to soften.

When vegetables are soft, remove half of the potatoes and carrots and blend in a blender with two cups of water, the remaining seasonings and cashew butter.

Return blended liquid to the pot and add assorted vegetables and two cups of water. (Add more or less water depending on desired consistency.)

Let simmer for 15–20 minutes until flavors are blended and vegetables are soft.

Comments

  1. Sounds amazing, and so totally versatile depending on what you have on hand! I'll be subbing sunflower seed butter (the youngest monkey with nut allergies), but hello...I love a great soup!

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  2. Hey Crissie! I know, it sounds sooo good! mmm, let me know how it turns out!

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