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Garlic soup (vegan)
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Garlic, Soups & Stews, Vegan, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| quart | Water | | 3
| | Fresh garlic bulbs, peel | | 1/2
| cup | Pearl barley | | 1/4
| cup | Long grain wild rice | | 4
| large | Onions, chopped | | 4
| | Russet potatoes, peeled/chun | | 4
| large | Carrots, peeled & sliced | | 3
| | Celery, sliced | | 1/4
| cup | Tamari soy sauce | | 1
| tsp | Thyme | | 1/4
| tsp | Ground rosemary | | 1
| tbsp | Spike | | 2
| tsp | Vegit | | 2
| tbsp | Vegtable broth powder | | 1
| cup | Sliced fresh mushrooms | | 2
| tsp | Simply organic seasoning | | 1
| tbsp | Dried parsley flakes | | 2
| tsp | Dried dill weed | | 1
| tsp | Salt | | 1
| tsp | Salt | | 4
| | Russet potatoes, in small ch |
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Procedures:
| 1 | This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. | | 2 | It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced. | | 3 | Place 2 cups of the water in a large stock pot. | | 4 | Add the whole garlic cloves and cook over medium heat for 15 min. remove the garlic cloves and mash them thoroughly before processing. | | 5 | Blend in a food processor. | | 6 | Add the remaining 2 ?qts water the barley and the wild rice. | | 7 | Bring to a boil cover and simmer for 15 min. add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30-45 min. this soup tastes best if made a day or two in advance to give the flavors a chance to blend. | | 8 | Nutrition (per serving): 274 calories total fat 1 g (3% of calories) : | | 9 | d/l from prodigy 12-14-9Recipe collection of sue smith. | | 10 | 1.80ss |
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