Green Stem Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Most Chinese restaurants have many vegetarian options, and some use tofu or fake meat. Otherwise, try rice, soup, and spring rolls or other appetizers to form a great meal. Just remember to ask for no MSG to stay healthy.
Ingredients (use vegan versions):
- 1 med chopped yellow onio
- 4 Cups green veggie stems, toughest bits removed, in small dice (think broccoli, you could use the whole stalk too)
- 1 Cup green peas (this is a good home for shrivelled freezer peas)
- 2 1/2 Cups vegetable broth
- 2 teaspoon “salad herbs” or other sweetish herb mix
- 1/2 Cup light vegan soymilk
- dash ground black pepper
- salt to taste
Directions:
Toss onion into medium sauce pan, turn heat on low and cover. While onions
start to cook, chop stems. When onions begin to brown, braise-deglaze
with a few spoons of the broth until lightly colored. Pour 1/2 cup
broth in with the onion, and add 1/2 tsp of the herbs. Turn up
heat and simmer for 1 or 2 minutes then add stems and remaining broth.
Return to the simmer and cook until vegetables are very tender,
about 10 minutes. Add peas and remaining 1/2 tsp herbs. Simmer until
peas are tender, 3 or 4 minutes.
Transfer vegetables and broth to a food processor or hand mixer,
add soy milk, and puree.
Return to saucepan and season with pepper and salt. The soup can be held
at this point or quickly reheated and served.
Makes two serving.
Serves:
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