{BUTTERNUT SQUASH SOUP}

This super healthy soup is so easy, and my whole family loves it! You can't beat that on a cold winter day!

1 medium to large butternut squash *
2 large leeks (white part) or 1/2 c. onion
 4 t. minced peeled fresh ginger *
4 c. vegetable broth

1/2 c. cashews (preferably soaked overnight and then rinsed well)
about 1c. water or milk (should equal one cup after blended with cashews)

1 1/2 t. salt

toasted pumpkin seeds (optional)
cilantro (optional)

*Costco sells pre-cut butternut squash in 2 lb. containers.  1 container works perfectly for this recipe and cuts prep time by a ton!
* We go light on the ginger (about half that amount) because my kids like it a little milder.

• Preheat oven to 400 degrees
• Bake chopped butternut squash for about 35 min. until slightly tender
• Saute onion and ginger in 1/2 c. water until onion is soft
• Add squash
• Add vegetable broth
• Bring to a simmer and cook, stirring occasionally, for 20 minutes
• Blend the cashews and water/milk, set aside
• Puree squash until smooth
• Return to the pot and stir in salt and cashew cream
• Heat through
• Ladle into warm bowls and garnish with cilantro and pumpkin seeds (optional)

This recipe was passed on through my aunts family friend, but I'm not sure of the name or origin so I will check and give credit where it's due!

{ CHIPOTLE CAULIFLOWER CORN CHOWDER }

This soup is adapted from this recipe-- I changed a few amounts and added some spices.  It is delicious!

1/2 small white onion, chopped
1 sweet potato, small diced
1 large carrot, small diced
2 stalks celery, small diced
1/2 medium cauliflower, cut into 1/2 inch florets
4 small red potatoes, small diced
½ Chipotle Pepper in Adobo Sauce (canned), chopped  (use more or less depending on how spicy you want it)*
4 c. water
1 T. vegetable base bouillon
2 t. salt
1 t. Mrs. Dash or Spike seasoning
1 smidgen stevia
2 c. corn kernels fresh or frozen
1/2 c. soymilk

• In a large pot, sauté onion until translucent. 
• Add the sweet potatoes, carrots and celery and sauté for a minute or so.
• Add the cauliflower, red potatoes and chipotle and sauté for another minute.
• Add the bouillon broth, salt, Mrs. Dash, stevia, and the rest of the water, stir to mix well. Cover and increase the heat to bring to a boil. Reduce to low heat and cook for 10 minutes.
• Add the soy milk and corn and simmer for 5 minutes. Allow to cool slightly.
• Puree 2/3 or more of the soup in a blender and return to the pot, stir to mix well.
  
  

*Because I only use such a small portion of the can, I freeze the rest of peppers on a tray and then transfer them to a ziploc bag once frozen.  They last forever this way.


I usually serve this with freshly baked artisan bread.  Maybe I'll get to posting that recipe soon.

{ MEXICAN CHOWDER }

This is my adaptation of this Forks Over Knives recipe. Easy and delicious!

3/4 c. sweet onion, finely diced
2 garlic cloves, pressed or minced
1 red bell pepper, seeded and diced
1 T. chili powder
1/2 t. paprika
1/2 t. cumin

2 c. water
1/3 c. almonds
1/4 c. nutritional yeast
2 T. ketchup
1 T. miso
1/2 t. salt
juice from 1/2 lime

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed (or 1 1/2 c. frozen corn)
1/4-1/2 c fresh cilantro

Garnishes:
green onions
corn chips
lime wedges
pepper
avocado

• Saute onions and garlic until translucent.
• Add red bell pepper and spices and saute a few more minutes.
• Meanwhile, blend water through lime juice until very smooth.
• Pour sauce over onions and peppers.
• Add beans, corn, and cilantro and stir to combine.
• Heat through.
• Serve with any or all of the garnishes.

{ EASY TOMATO SOUP }

This soup was Elna's idea? Mom's? Someone's brilliant idea! It's so easy and so good! We had it today topped with these kale chips. Delish!

1 can Italian stewed tomatoes
1/2 c. water
1/4 c. raw cashews

• Blend all ingredients in a high-speed blender until creamy and warm. (If you don't have a high-speed blender, you can warm it on the stove after it's blended.)

Makes 2 servings.

{ CREAMY CAULIFLOWER SOUP }

When we were at Joanne's a couple weeks ago, she made a delicious cauliflower soup inspired by this recipe, minus the half and half and sour cream. I, in turn, was inspired, bought a cauliflower last week, and came up with this recipe, with veganized cream/sour cream. We all loved it!

4 c. water + 1 T. Better-than-Bullion No Chicken broth, divided (or 4 c. whatever vegetable broth you like)
3/4 c. onion, diced (1/2 onion)
1 1/2 c. carrots, diced (4 medium carrots)
1 c. celery, diced (2 stalks celery)
1 c. sweet red pepper, diced (1/2 red pepper)
3 T. whole wheat flour
1 cauliflower head, roughly chopped
2 T. dried parsley (1/4 c. fresh)
1 bay leaf

1 1/2 c. non-dairy milk
6 oz. soft silken tofu (1/2 box)
1/2 c. raw cashews
2 T. nutritional yeast
1 T. lime juice
1 t. salt

• Saute onions in 1/2 c. broth.
• Add carrots, celery, and sweet red pepper. Saute for a few more minutes.
• Whisk 3 T. flour into 1/2 c. broth and add to sauteing vegetables. Combine and stir until broth has thickened and evenly coats veggies (happens very quickly).
• Add cauliflower and parsley and saute for another few minutes, stirring often to prevent sticking/burning.
• Add remaining 3 c. broth and bay leaf. Bring to a boil and then simmer 15 minutes, or until veggies are desired tenderness.
• Meanwhile, blend non-dairy milk through salt until very creamy (and warm if you have a high-speed blender).
• When veggies are tender, turn off heat and add cream.
• Let soup sit, covered, for 30 minutes or so, stirring occasionally, to allow flavors to blend.

{ CHILLED STRAWBERRY ALMOND SOUP }

I made some changes to this recipe to make a whole-foods version.  Yum!

1/2 c. water
2 T. almonds
1/4 t. almond extract
6 dates

3-4 c. sliced strawberries

Chopped strawberries and slivered almonds for garnish.

• Blend water, almonds, extract, and dates until very smooth.
• Fill blender to 4 cups with strawberries.
• Blend until smooth.
• Chill before serving.
• Top with slivered almonds and chopped strawberries.

{ LIME SOUP }

This soup has a really great flavor. I think the original recipe may have come from the Linford family (maybe Uncle Ray?) but I've changed it quite a bit. The flavor is still very similar, though. Since the revised recipe doesn't have chicken, we like it served over cilantro lime rice.

3 c. water
3 t. vegetable bouillon
3 cloves garlic
½ white onion, chopped
3 small sprigs cilantro
1 ½ t. salt
½ t. ground cumin
1 1-inch stick cinnamon (⅓ t. if ground)
2 whole cloves
1 t. dried oregano
1 t. olive oil
¾ c. red onion, finely chopped
¾ c. green bell pepper, finely chopped
2 14-oz. cans tomatoes (I use petite diced)
2 14-oz. cans great northern beans
4 limes, 2 halved, 2 sliced
1 avocado, peeled, pitted, and sliced
tortilla strips*
cilantro lime rice


• Toast the cumin, cinnamon, clove, and oregano in a small skillet, then transfer to a blender. Add water, bouillon, garlic, and onion. Blend until smooth. Add cilantro and pulse a few times, until the cilantro is finely chopped.

• Transfer the blended mixture to a pot. Add the red onions and bell peppers. Bring to a boil, reduce heat, and simmer for 5 minutes.

• Add the tomatoes and great northern beans and bring to a boil again.

• When the soup comes to a boil, add the 2 halved limes. Reduce heat, cover and simmer for 10 minutes. Remove the limes at this point, even if you serve soup immediately. The soup will take on the flavor of the rind if the limes are left in too long.

• Serve over cilantro lime rice, with sliced limes, avocados, and tortilla strips*.

* To make healthy tortilla strips, preheat the oven to 400°. Slice several corn tortillas into very thin strips and spread them thinly on a cookie sheet. Mist lightly with water (or cooking spray) and sprinkle with salt. Bake them for 15-18 minutes, or until golden brown and crispy. You may want to turn them once or twice during baking.

{BRYANNA'S BARLEY AND WINTER SQUASH CHOWDER}

Mom and I saw this one on Vegan Feast Kitchen.  You can find the original recipe here.  Bryanna was kind enough to allow us to post the recipe on our site.

I didn't have some of the ingredients, so I did some improvising, and I opted to not use the tofu or fake chicken.  I'm just going to post what I did.  It was delicious!

4 c. vegetable broth (I used 4 c. water + 1 T. Better-than-Bullion)
1 c. onion, chopped
1/2 c. celery leaves and tops, chopped
3/4 c. pearled barley
1 bay leaf
3/4 t. dried thyme
1/4 t. dried mint leaves
1/2 t. salt
1/4 t. pepper


4 c. red potatoes (I used regular)
4 c. butternut squash


1 1/2 c. non-dairy milk


fresh parsley, for garnish (optional)

• Place broth, onion, celery, barley, and spices into a soup pot and bring to a boil.
• Meanwhile, chop the potatoes and butternut squash.
• Add potatoes and squash and turn down to low heat.
• Simmer until vegetables are tender.
• Add non-dairy milk.
• Garnish each bowl with fresh parsley.

{NOT POT PIE}

Wow!  So good!  This is Aunt Amy's pot pie recipe, veganized by Elna and Lucy and served over these biscuits. We loved it!  Perfect for a snowed-in day here in Oklahoma.

water for sauteing
1 c. onion, chopped
1 c. celery, chopped


3-4 c. vegetable broth
1 t. poultry seasoning*
3 c. carrots, sliced or diced
3 c. potatoes, diced
1 can garbanzo beans, drained and rinsed


1 c. non-dairy milk
1 c. raw cashews
1 t. poultry seasoning
1 t. salt
1/4 t. pepper


1/2 c. frozen corn
1/2 c. frozen peas**

• Saute onions and celery in water for a few minutes.
• Add broth, 1 t. poultry seasoning, and carrots and bring to a simmer.
• Add potatoes and garbanzo beans.
• Simmer until veggies are tender but not overcooked.
• Remove from heat.
• Blend non-dairy milk, cashews, 1 t. poultry seasoning, salt, pepper, and 1 c. broth/potato mixture.  (Try to avoid carrots and garbanzos, but don't stress over a few strays.)
• Add "cream," corn, and peas to veggies.
• Serve over drop biscuits, regular or herb.

*I happened to have fresh (frozen) poultry seasoning (equal parts rosemary, thyme, sage) this time.  So I put 2 T. of this in the pot and did not put additional in the blended part.

**I did not have peas, so I added an additional 1/2 c. corn.

{CHIP AND SALSA SOUP }

This is a Dr. McDougall recipe. It's a different take on the typical "taco soup" that both my husband and I like better.


3 ½ cups vegetable broth
1 15 oz. can black or pinto beans, drained and rinsed*
¼ cup chopped green onions
1 ¼ cups fresh salsa, mild or medium
1 T. canned diced green chilies
1 cup corn kernels
2 cups fat-free tortilla chips
1 cup avocado chunks


• Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan.

• Cook over low heat for 10 minutes to blend flavors

• Place ½ cup of chips and ¼ cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.

* I usually do both!

{ CORN CHOWDER }

Mom added some stuff to this recipe, and we like it as well or better than the original:

water to saute
1/4 c. sweet red pepper, finely diced
1 c. onion, chopped


3 c. potatoes, diced
1 c. carrots, chopped
1 c. celery, chopped


3 c. water
1 T. Better-than-Bullion no Chicken broth (or vegan broth powder)
1 t. Mrs. Dash, Spike, or other herb blend
1 t. garlic, pressed or minced
1/2 t. salt


3 1/2 c. frozen corn
2 c. non-dairy milk

• Saute onions and sweet peppers in water until onions are transparent.
• Add potatoes, carrots, and celery, and continue to saute for 5 minutes, stirring frequently.
• Add water, bullion, salt, and Mrs. Dash.  (The water will barely cover the potatoes.)
• Simmer for 20 minutes, or until potatoes are cooked through.  Stir often to prevent potatoes from sticking to the bottom of the pan.
• Blend non-dairy milk and 1 1/2 c. corn until very smooth.
• Just before serving, add remaining 2 c. corn and the cream mixture and heat through.  Do not boil.

I don't remember where we got this recipe. (Joanne?) It's a good one. I made some changes to the original to make it thicker (more chowder-like). I'll put the original recipe in parenthesis.

1/4 c sweet red pepper, finely diced (1-2 T)

1/2 large onion, chopped

6 c potatoes, peeled and diced (3 c red potatoes)

3 c water

1 T vegan "chicken" bullion or powder

1 t Mrs. Dash, Spike, or other herb blend

1 t salt

3 1/2 c frozen corn

2 c soymilk

• Saute the onions and sweet peppers in water in the bottom of a large pan. Cook until onions are transparent.

• Add the potatoes and continue to saute for 5 minutes, stirring frequently.

• Add the water, bullion, salt, and Mrs. Dash. The water will barely cover the potatoes.

• Simmer for 20 minutes or until potatoes are cooked through. Stir often to prevent the potatoes from sticking to the bottom of the pan.

• Blend soymilk, 1 1/2 c of the corn, and 1 c of the cooked potatoes in a blender until smooth and creamy. (The blended potatoes are not in the original recipe.)

• Just before serving, add the remaining 2 c corn to the broth and vegetables. Simmer until the corn is hot.

• Add the cream mixture and heat through. Do not boil.

Note: For an even thicker soup, add 1 T cornstarch to the blended mixture.

Pressure Cooker Instructions:

I made this last night in the pressure cooker. I changed some of the liquid and spice amounts. (The changes are bolded below.) It turned out great! I also made these biscuits.

1/4 c sweet red pepper, finely diced

1/2 large onion, chopped

6 c potatoes, peeled and diced

1 c water

1 T vegan "chicken" bullion or powder

1/2 t Mrs. Dash, Spike, or other herb blend

1/2 t salt

3 1/2 c frozen corn

1 c soy/rice milk

• Put all ingredients, except the corn and milk, in the pressure cooker.

• Low Pressure, 1 minute, quick release.

• Blend 1 1/2 c. corn, 1 c. milk, and 1 c. cooked potatoes/onions/peppers until very smooth.

• Add blended mixture and remaining 2 c. corn to soup.

{CAULIFLOWER SOUP}

I'm not exactly sure where this recipe came from, and I don't know why I felt like making it while it's still so hot here. It was good anyway!

1 head of cauliflower

1 large leek

2 celery stalks

1-2 garlic cloves

3-4 c. veggie broth

1-1.5 c. milk (rice or soy)

Salt and pepper, to taste

• Chop up the vegetables, prepare the stock, and put in a large pot.
• Add more water as needed, to cover the vegetables.
• Bring to a boil and simmer for 20 minutes or until veggies are tender
• Ladle any extra broth out and reserve in a bowl.
• Puree the soup in a blender, and then return to a simmer.
• Add the milk.
• Mix until heated through (do not boil after adding milk). If the soup is too thick, add the reserved water/broth.
• Serve with bread or croutons

*Note: To prepare leek, cut off roots and 1/4 inch of the white bulb. Also cut off any dead or tough part of the leaves at the top. Cut in thin slices all the way down, starting with the leaves. Soak the leek in a bowl of cold water, separating pieces to clean out the dirt.

*You can experiment with the flavor- this last time it was a bit too spicy for my kids, so I added rice milk to theirs and they loved it.


Pressure Cooker Instructions:

• Combine all ingredients, except milk, in pressure cooker.  (I only used 2 1/2 c. broth; everything else was the same.)
• Cook on low pressure for 3 minutes.
• Quick release.
• Poor off (or ladle out) extra broth.
• Puree soup in blender.  Poor back into cooker.
• Add milk.

{LENTIL TOMATO SOUP}

(From Cooking with Chef Brad, Favorite Pressure Cooker Recipes, by Brad Peterson)

This is my favorite lentil soup. I've debated whether I should post it because I only know the cooking instructions for a pressure cooker, and I know most people don't have this wonderful appliance. But, I decided to post it anyway and let someone else play with water-lentil ratios and cooking times for normal cooking. (I'll put the original recipe in parenthesis, if it's different from what I do).

(1 T. butter)

1/2 c. chopped onion

1 clove garlic, minced

1 1/2 c. dried lentils, rinsed

4 c. water (5 c.)

1 t. salt (2 t.)

1/8 t. pepper

1/2 smidgen stevia (2 t. sugar)

1/4 t. dried oregano

1/4 t. dried basil

1 1/2 t. dried parsley (1 T. fresh)

1 16-oz. can diced tomatoes, blended (not blended)

3 T. tomato paste

(Parsley for garnish)

• Saute onion and garlic in water (butter) until onion is tender, but not browned.

• Add lentils, water, salt, pepper, stevia (sugar), oregano, basil, and parsley.

• Bring to a boil.

• Pressure on high for 10 minutes, natural release.

• Add tomatoes and tomato paste. Stir well.

• (Garnish each bowl with a sprig of parsley.)

Note: I made this last night and replaced the water and tomato paste with a quart of V8 juice that needed using. It was great, but a little salty. I'll probably do this again, but I'll cut the salt even more (1/2 t. maybe).

{FRUIT SOUP}

This is for sure my very favorite thing to eat.  I absolutely love it and don't think food gets much better.  It's not really a recipe and it's super easy so I will just list the things I usually put in it.  

oranges

apples

strawberries

grapes

pineapple

blueberries

kiwi

raspberries

bananas

orange juice

• Cut up fresh fruit into bite size pieces (except bananas)
• Pour orange juice on top to cover fruit and chill (if desired)
• Right before serving, add sliced bananas

*Amounts are completely up to you.  I usually do about a cup of oranges, apples, strawberries, grapes, and then however much I want of anything else I have.  I add 2-3 Bananas (which really make the soup delicious but they have to be perfectly ripe!) 

{CREAMY POTATO SOUP}

This is Mom's recipe.

4 large potatoes, diced

3 large carrots, diced

3 celery stalks, chopped

1 large onion, chopped

1 T. vegetable bullion

1 t. fridge garlic (1 clove)

1/2 t. salt

1/4 t. pepper

4 c. water

• Combine above ingredients in large pot and simmer until vegetables are tender.

9 oz. soft tofu

1 T. lemon juice

1 c. soymilk

1 T. butter buds*

• Blend above ingredients with 3 ladles (2 to 3 cups) of the cooked vegetables and water.

• Stir blended cream sauce into soup.

*I haven't been able to find truly vegan butter buds, so I use 1/4 c. nutritional yeast instead.

Pressure Cooker Instructions:
Cook first group of ingredients on low pressure for 1 minute, quick release.  Add cream mixture.

{CREAMY BROCCOLI CHEEZ SOUP}

My husband loves broccoli cheese soup; I finally came up with a vegan variety that he really likes. I used parts of the mac & cheez recipe, creamy potato soup recipe, and my mother-in-law's broccoli cheese soup recipe to come up with this one.

3 carrots, chopped
3 celery stalks, chopped
1 c. chopped onion
1 T. vegetable broth powder

3 heads of broccoli, chopped

1 medium carrot, chopped
1 medium potato, diced
1 c. water

1 c. soymilk
9 oz. soft tofu
2 T. lemon juice
1 T. butter buds
1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt
1/4 t. paprika
2 T. cornstarch

• Put first group of ingredients (carrots, celery, onion, vegetable broth powder) in a large pot and add just enough water to cover the vegetables.

• Cover and simmer until vegetables are on the firm side of tender.

• Meanwhile, in a small saucepan, boil the carrot and potato in 1 cup of water until tender.

• Add last group of ingredients (soymilk through cornstarch) to blender (at least 5-6 cup capacity). Do not blend yet.

• When the vegetables in the large pot are firm/tender, add broccoli. There will not be enough water to cover the broccoli. Do not add water.

• Cover pot and simmer/steam until broccoli is tender, stirring occasionally.

• When the carrots and potatoes are tender, add them, along with their boiling water, to the blender. Blend until very smooth.

• When the broccoli is tender, stir in the blended creamy cheez sauce.

{AUTUMN STEW}

We had this soup growing up. It's still one of my favorites.

3 c. water

1 onion, chopped

1 c. celery, chopped*

1 1/2 c. carrots, chopped

2 c. potatoes, diced

1 qt. canned tomatoes (2 cans diced)**

1/4 c. pearled barley***

1 t. salt

1 bay leaf

1 t. kitchen bouquet

1/8 t. basil

1/4 t. pepper

1/2 t. garlic, minced (1 clove)

1 t. dried parsley

1/2 t. vegetarian worcestershire sauce

• Put 3 cups water in large pot; start heat.

• As water is coming to boil, chop and add vegetables in this order: onion, celery, carrots, potatoes.

• Add tomatoes, seasoning, and barley.

• Simmer until vegetables are tender.

*Mom taught me to save the center of celery stalks (leaves and all) to be used in soups. This works great here.

**I blend the tomatoes before adding them.

***When I have leftover brown rice, I throw it in the last 5 minutes or so, instead of the barley.

Note: I have also added dried vegetable soup mix (specifically this one from SanFrancisco Herb Co.). It's a great way to rotate some of your food storage. When I do this, I just add another cup of water or so.

Pressure Cooker Instructions:

Put all ingredients in pressure cooker and cook on low pressure, 1 minutes, quick release.

{GREAT NORTHERN BEAN SOUP}

This is a my very favorite soup. I've adapted it from a recipe given to me by my mother-in-law.

3 c. water

1 T. vegetable broth powder

1 to 2 c. potatoes, diced

2 carrots, diced or grated

1 large sweet onion, chopped

1 clove garlic, minced (1/2 t. fridge garlic)

2 T. fresh cilantro

1 T. dried basil

2 t. chili powder

1/4 t. ground cloves

1 t. salt

2 cans great northern beans, undrained*

1 c. frozen sweet white corn**

• Cook all ingredients, except for corn, until vegetables are desired texture.

• Add frozen corn, and serve.

*Any variety of white bean works.

**I love Costco's sweet white corn in this.

Pressure Cooker Instructions:

Put all ingredients except corn in a pressure cooker. Cook on low pressure, 1 minute, quick release. Add corn.

I actually turn the pressure cooker on (low pressure, 1 minute, start) but leave the lid off as I chop and add ingredients in this order: broth, onion, garlic, carrots, potatoes, beans, spices. This allows the onions and garlic to soften and start to cook before the other ingredients.

{BLACK BEAN AND CHIPOTLE SOUP}

I had a friend bring this soup after I had a baby, and it was delicious!

2 c. water
1 canned chipotle pepper in adobo sauce
1 T. veggie broth powder

• Combine in a small saucepan.
• Bring to a boil.
• Boil 5 minutes.
• Strain and discard pepper.

strained chipotle pepper broth
2 c. chopped onions
2 cloves garlic, minced or pressed
2 c. diced carrots
1 1/2 t. ground cumin
1 c. chopped celery
1 c. chopped green bell pepper
3 c. cooked black beans (2 15-oz. cans, undrained)
2 c. chopped fresh or undrained canned tomatoes (14-oz. can)
2 T. orange juice concentrate
1/2 t. salt


Pressure Cooker:

• Combine all ingredients in a pressure cooker.
• Cook on low pressure, 2 minutes.
• Quick release.

Stove Top:

• Warm the broth in a soup pot. Saute the onions and garlic in broth for about 10 minutes (medium heat), stirring frequently, until the onions are translucent. Don't let the garlic get brown.

• Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes.

• Add the celery and bell peppers, lower the heat, cover and cook for about 10 minutes.

• Add the beans, tomatoes, orange juice concentrate, and simmer, covered, for 20 minutes.

• If desired garnish with avocado and cilantro.

{SOUP BAR}

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:

corn
carrots
celery
tomatoes
broccoli
corn
cauliflower
peas
bell peppers
sweet peppers (yellow, orange, or red)
cucumbers
spinach
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!