This recipe comes from Follow Your Heart’s Vegetarian Soup Cookbook<\/b><\/i> 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.<\/p>\n
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.<\/p>\n
5 c. water<\/p>\n
6 potatoes (3 diced; 3 chopped large)<\/p>\n
1 large onion, diced<\/p>\n
5 c corn (fresh, frozen, or canned – I’ve used all three)<\/p>\n
2-3 stalks celery<\/p>\n
1\/4 head cabbage, thinly sliced<\/p>\n
1 large head cauliflower (dice the core, reserve the flowerettes)<\/p>\n
4 Tbs butter<\/p>\n
2 tsp basil<\/p>\n
1\/4 c. minced fresh parsley (I often omit this)<\/p>\n
2 Tbs Spike<\/p>\n
2 tsp. granulated garlic<\/p>\n
1 tsp dill weed<\/p>\n
1 c sour cream<\/p>\n
1\/2 block cream cheese<\/p>\n
1\/2 c milk or soy milk<\/p>\n
1 Tbs nutritional yeast flakes<\/p>\n
2 Tbs. dried chives<\/p>\n
sea salt or more Spike, to taste<\/p>\n
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.<\/p>\n
2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.<\/p>\n
3. Add reserved cauliflowerettes and cook another ten minutes, until they are tender but chewy (almost like clams).<\/p>\n
4. In blender, blend together sour cream, cream cheese, and milk. Add to soup with nutritional yeast and chives. Heat gently without boiling.<\/p>\n
Enjoy! Even little kids like this creamy soup.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading