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Vegan Vegetable Soup

Vegan Vegetable Soup

This is a new arena for me. I love to cook with vegetables, but often my recipes include meat. They usually include at least cheese or cream. There are lots of flavors to be found in vegetables however, and after I tasted this soup I was thrilled. I haven’t tasted a lot of vegan foods before that I have enjoyed, but I could eat this soup every day it is so delicious!

¼ c. olive oil
1 leek, well cleaned and sliced
5 cloves garlic, minced
1 medium yellow onion, diced
4 stalks celery, diced

5 mini sweet bell peppers or one small red bell pepper, finely chopped
5 carrots, peeled, then shaved or shredded
½ head cauliflower, cut into bit sized pieces
1 bag of prepared cleaned cabbage (bagged for coleslaw)
2 c. frozen lima beans
2 c. frozen peas
2 c. frozen corn
3 medium russet potatoes
1 tbsp. Worcestershire
2 cans diced tomatoes

1 tsp. black pepper
1 tbsp. basil
1 tsp. saracha
1 tsp. coriander
1 c. brandy
2 liters water
salt to taste

In a large pot sauté the leeks, onion, celery, garlic, and peppers in the olive oil, over medium heat, for three minutes, stirring often. Add the rest of the ingredients, excluding the salt. Cook the soup over medium until it comes to a boil, reduce the soup to medium low and continue cooking for thirty minutes, stirring occasionally. Add the salt at the end; you may need to add up to two tablespoons, depending on how much the soup has reduced and your particular taste. This recipe will serve quite a few people, but don’t forget; everyone will probably want seconds. Enjoy!


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