Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Christina Hulbe
chulbe@magnus.acs.ohio-state.eduHome Late Veggie Soup for OneIngredients (use vegan versions): 1/2 small onion, chopped
2 tablespoon veggie stock or water (from 2 Cups below)
2 teaspoon Italian herbs or othr fav. herb mix
2 Cups veggie stock or water
1/2 teaspoon garlic salt, onion salt, soy sauce,
or none if the stock is salty
3/4 Cup frozen veggies, any combination
1 teaspoon herb mix used above
1/4 Cup instant potato flakes
dash of peper to season
Directions:Chop onion, toss into small saucepan with 1 Tbsp stock and 2 tsp herbs, && steam/saute, adding the other Tbsp of stock when needed to prevent sticking, while getting the other ingredients together.
When onion is lightly colored, add remaining stock && salt && bring to the boil. Add remaining ingredients, stir well, && simmer until the vegies are tender (anywhere from 2 (peas) to 10 (green beans, lima beans) minutes). Add pepper && serve.
Enjoy with some whole grain vegan bread
Because the cooking time is so short, you really need the extra herbs to get much flavor.
Instant potato flakes as soup is comfort food for me. When I was little, my mother used to make potato soup with flakes and broth when we were sick. Makes me smile just to think about it.
My mother made potato soup from flakes when I was a kid too!! Definately comfort fodd!! Looking forward to trying your recipe!!
Archived comment by: kait
