Vegetable Soup
3 cubes vegan bouillon (suggest Rapunzel brand)
1/2 - 3/4 head of garlic, peeled and crushed
1/2 - 3/4 cup onion, coarsely chopped
3 med - large new potatoes cut in 1/4 inch cubes
1 carrot, peeled and sliced
2 celery stalks, sliced
salt & pepper to taste
This is easy and very forgiving of unknown dinner times. I never have more than 30 minutes notice before I have to serve supper.
In 6 cups boiling water (or so) dissolve bouillon and add garlic and onion. Let simmer until half hour before you want to eat. (Note: you may have to add more water if your time between start and dinner is more than 3 hours.)
Return to boil and add potatoes, carrot, and celery. Let cook over medium heat (slight boil) until veggies are cooked through.
Salt & pepper to taste.
Serve with a good bread. I recommend herb biscuits.
SO HOW'D IT GO?
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