This soup uses only vegetables that will survive the first frost. Made thinner with water this can also be a beverage.
The very simple directions are broadly chop where needed. and soak in salt water for at least an hour. Rinse thoroughly and discard water. Throw everything into an instant pot (using soup setting). Cool and then blend in a blender.
Ingredients:
Water (which will be discarded) mixed with 1 to 2 tsp salt.
One turnip with leaves.
About 2 cups of additional turnip leaves or kale leaves (Swiss Chard would probably also work). A mix is preferable.
About 1/4 cup green onions or green onion clippings*.
About 1 to 2 TBS green garlic. If you don't have this, you could use a clove of garlic or omit.
About 1/2 cup cilantro.
1 to 3 cups water. If you use one cup it will be thicker, but watch out for burning.
Highly recommended: Vegan Bouillon Cube. I used the Massel Pho Cube-see link if interested. Asian Instant Soup In A Cube Recipes - Massel
Completely Optional: Pasta or rice that people can add in.
Also Optional: Dehydrated Green Onions or Green Garlic for the top
*By clippings I'm referring to the tops that some of us cut off to keep the green onions growing straight.
And check out my other recipes:
Cinnamon Apple Bread Easy WFPB Pumpkin Cookies
Mint Salad (WFPB)
No Grate Potato Latkes
No Knead Basic Bagels
Tofu with Green Onions
Vegan Cheese and Banana Pepper Bread
Veggie Crumbles Lettuce Wraps
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