Monday, February 16, 2009


Preparation Time: 5 minutes
Cook Time: 25 minutes (more preparation done during cook time)
Total Time: 30 minutes

This is a healthy, colorful, and delicious soup! The actual recipe is for a flavorful broth to be served over a variety of fresh chopped vegetables. The combination of the hearty taste of the hot broth with the fresh taste of the cold vegetables is perfect. I've served this with company many times and everyone loves it!
*[8 times the recipe for parties and whatnot]

3 T. [1 1/2 c.] vegan butter (I use Smart Balance Light, or olive oil)
3 T. [1 1/2 c.] flour
2 c. [16 c.] chopped onions (about 2 large onions)
1 16-oz. [8] can tomatoes, blended
4 14-oz. [32] cans vegetable broth [or 14 quarts water, 1 c. and 5 T. of boullion
1 [8] clove garlic (or 1 t. fridge garlic or 1/4 t. garlic powder) [or 4 t.]
1 T. [1/2 c.] red wine vinegar
1 T. [1/2 c.] worcestershire sauce
1 t. [8 t.] dried cumin
1 t. [8 t.] dried oregano
1 t. [8 t.] dried tarragon
½ t. [4 t.] salt
¼ t. [2 t.] pepper
cold vegetables, chopped, to serve (see suggestions below)
non-dairy sour cream, to serve (optional)

• Mix vegan butter and flour together to make a roux (cook over med-high until the flour and butter are well blended and bubbly).

• Sauté onions in roux.

• Add the remaining ingredients and cook over medium heat until boiling and thickening. Reduce heat and simmer until ready to serve.

• While broth is cooking, chop and prepare fresh vegetables for serving.

• Pour broth over chopped fresh (cold, uncooked) vegetables of your choice. Top with sour cream and serve.

• The recipe yeilds enough broth for many servings (at least 10 to 12), since the fresh, chopped vegetables make up the bulk of the soup.

• Fresh vegetables and other suggestions for serving:

bell peppers
sweet peppers (yellow, orange, or red)
green onions

* When I serve this, I choose 5 or 6 fresh vegetables to serve, trying to pick vegetables in several different colors (green broccoli, red tomatoes, yellow sweet pepper, black olives, white cauliflower, orange carrots, etc.). I put each vegetable in a different serving bowl and let everyone fill their own individual bowls with the vegetables of their choice and then pour the broth over last. I set this up at my bar, similar to a salad or potato bar. It makes for a beautiful, colorful spread!

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