(Seven Secrets Cookbook via Colette)
Everyone loves this soup! It's vegan but tastes creamy and cheesy. Yum!
1 onion, diced
1 c shredded carrots (2-3 large)
3 c diced potatoes
2 t salt
4 c water
2 c pasta shells
1 bunch green onions, diced
1 c frozen corn
1 can coconut milk (or 1 c raw cashew nuts and 1 1/2 c water)
10 oz can tomato soup (or 15 oz tomatoes in juice)
1 T chicken-like seasoning
1/2 t basil
1/2 t dill weed
1 bunch cilantro leaves
Place onion, carrots, potatoes, salt and water in soup pot and bring to a boil. Reduce heat and simmer 8 minutes.
Add pasta shells, diced green onions, and remaining ingredients. Simmer 8 additional minutes.
Blend coconut milk (or cashew nuts), tomato soup and corn in blender until smooth. Add to soup along with cilantro leaves and heat to serving temperature.
Variation (haven't tried): Also nice with 1 c frozen peas thawed and added just before serving.
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