10 cups water
2 - 3 cubes Knorr vegetable broth (add more if needed)
1 - 3 potatoes, diced (small)
6 - 8 good sized carrots, diced
1 - 2 small/medium onions, diced ( or one large one)
4 - 8 cloves garlic, minced (to taste)
2 tablespoons vegan butter
2 - 4 tablespoon nutritional yeast
a few stalks of diced celery
salt, pepper, basil, curry, cumin, spices to taste
1/4 - 1/3 cup wild/brown rice mix (do NOT use white rice)
This recipe got us through a long, cold, super broke winter in Boston.
Boil vegetable cubes and water.
Sweat carrots until a softer and bright orange.(To sweat carrots, put them in a dry pan at very low heat until they start to "sweat", literally. A sprinkle of salt helps them along nicely. Turn occasionally. If the pan is on low enough heat, you won't have to worry about them burning and they should soften up well.)
Caramelize the onion in a little vegan butter in a separate pan, then add garlic and celery. Add to stock along with carrots and rice. Boil a few minutes, add nutritional yeast, boil another few minutes, and then simmer until rice is thoroughly cooked.
The foam from the boiling should turn a funny sort of pinkish-orange, which is the sign this soup is turning out perfect.