This recipe comes from Follow Your Heart’s Vegetarian Soup Cookbook and has served me very well the last fifteen years. I can make huge cauldrons of the stuff and there never seems to be enough. It’s perfect for a rainy day.
I’ve changed the amounts of the ingredients very slightly, as I don’t usually measure by cup, but by “each” when it comes to vegetables.
5 c. water
6 potatoes (3 diced; 3 chopped large)
1 large onion, diced
5 c corn (fresh, frozen, or canned – I’ve used all three)
2-3 stalks celery
1/4 head cabbage, thinly sliced
1 large head cauliflower (dice the core, reserve the flowerettes)
4 Tbs butter
2 tsp basil
1/4 c. minced fresh parsley (I often omit this)
2 Tbs Spike
2 tsp. granulated garlic
1 tsp dill weed
1 c sour cream
1/2 block cream cheese
1/2 c milk or soy milk
1 Tbs nutritional yeast flakes
2 Tbs. dried chives
sea salt or more Spike, to taste
1. In your largest soup pot bring to a boil: water, the diced potatoes, onion, 1 1/2 c corn, celery, cabbage, the cauliflower core, butter, and basil. Cook for 1/2 hour or until potatoes begin to dissolve.
2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.
3. Add reserved cauliflowerettes and cook another ten minutes, until they are tender but chewy (almost like clams).
4. In blender, blend together sour cream, cream cheese, and milk. Add to soup with nutritional yeast and chives. Heat gently without boiling.
Enjoy! Even little kids like this creamy soup.