I started with this recipe from my friend Mary:
and used this mainly for the instructions that I copied and pasted below...
In the soup was:
two onions
3 cloves garlic chopped fine
two or three carrots ~ cut small
4 potatoes ~ peeled and cubed, kept in water until needed, the water added to the soup
some organic Swanson veg broth (about 1.5 cups; I did not measure)
2 celery stocks ~ cut small
1 small zucchini chopped
instructions on order of how to make the soup:
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering.
Add the onion, season with salt and pepper,
and cook, stirring occasionally, until translucent, about 5 minutes.
Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
note: I added the celery in step # 2
Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme. Season again with salt and pepper and cook an additional 5 minutes. {...}
Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Taste and season with additional salt and pepper as needed.
Towards the end I added the chopped zucchini, sometime in the last 15 or so minutes.
In the last 10 minutes, while it was simmering, I added this Dutch soup mix.
I had put in some of the Maggi (Dutch soy sauce) in the soup while it was simmering, after I had tasted it a few times...
The soup mix really adds the flavour you were tasting; it makes it really a different soup entirely!
If need be, I think the oil could be omitted or
a different oil used if need be.
I made a non-oil dressing for salad:
half cup honey, half cup lemon juice.
From this cookbook that
I used to make the wonderful
vegan chocolate cookies!
The soup was good!
it is NOT GF though, FYI.
I am hoping to make Lenten fare like this
for Lent.
This meal was made during the three weeks before
Great Lent began.
