Reply #31: Sounds yummy! [View All]

[WolverineDG]

BTW, what's Greek yogurt? Is that plain yogurt?

Here's mine:

Very Vegan Soup:
1 medium white onion, chopped
2 cloves garlic, peeled
4 big ribs celery, chopped
2 tablespoons olive oil (divided use)
3-4 Granny Smith apples (I prefer 3 as the ones available locally are quite big)
2 carrots, peeled, chopped (I use 3 because I like carrots)
1 28-ounce can whole tomatoes, chopped, with juice (make your life easier & get the diced tomatoes)
3 cups vegetable broth (canned or bouillon)
salt & white pepper to taste

Pulse-process onions, garlic, celery. (You can chop by hand, but trust me, this takes FOREVER.) You want uniform small bits, not mush. Heat 1 tablespoon olive oil in skillet over medium heat. Add mixture. Cook, stirring, & let veggies sweat for a few minutes to soften. Transfer to soup pot.

Pulse-process apples & carrots. Heat 1 tablesppon olive oil in skillet. Add the carrot-apple mixture. Stir, cooking for a few minutes. Add to soup pot. Add tomatoes & broth. Turn on heat under soup pot. Bring to a simmer & let cook at least 20 minutes or more. Season to taste with salt & pepper. Can be served hot or cold. (I prefer hot.) Makes about 2 1/2-3 quarts soup.

I got this from my local paper, which attributes this recipe to "The Avoca Cafe Cookbook."

dg