Green Forest Soup


     Phew! I am looking out the window at the gray sky. The weather is damp and cold. Right now, I am visiting Denmark, my home country, and there is somewhat of a temperature contrast here compared to the sunny warmth of the Philippines. So a warming soup is just right. . . .

     This soup is filled with healthy greens, and the dark colors combined with mushrooms made me think of the deep pine forests of the North. The rich walnut cream makes for a comforting dish, perfect for cuddling up in front of a crackling fire. . . .


     All the vegetables are frozen because that is what my grandma had, and it makes this soup a piece of cake soup to make when you don't feel like standing in a cold kitchen very long. This soup is delicious with some good homemade bread (the oven helps heat up the kitchen – mmm) like Whole Wheat Bread Squares topped with some savory spread like this Soy Pate.
      What is your favorite comfort fall soup?


Green Forest Soup

Yields: 4 servings

Ingredients

2 medium onions, chopped
4 c. frozen chopped spinach and/or kale
2 Tbsp. frozen chopped parsley
2 c. frozen sliced mushrooms
1 c. frozen peas
1 c. frozen sweet peas
3 c. water
1 c. walnuts
2 c. water, divided
4 Tbsp. flour
1 Tbsp. salt, or to taste

Instructions

1. Sauté onions till translucent.
2. Add frozen vegetables and 3 c. water and bring to a boil.
3. Blend walnuts and 1 c. water till smooth. Add another 1 c. water and the flour and blend till smooth. Add walnut cream to soup while stirring and cook till thick.
4. Season soup with salt.
5. Serve warm. Good with bread.

Scripture of the Day

1 Corinthians 13:4-6
"Love is patient and kind; love does not envy or boast; it is not arrogant or rude. It does not insist on its own way; it is not irritable or resentful; it does not rejoice at wrongdoing, but rejoices with the truth."

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Creative Vegan Cooking: Green Forest Soup

Wednesday, October 15, 2014

Green Forest Soup


     Phew! I am looking out the window at the gray sky. The weather is damp and cold. Right now, I am visiting Denmark, my home country, and there is somewhat of a temperature contrast here compared to the sunny warmth of the Philippines. So a warming soup is just right. . . .

     This soup is filled with healthy greens, and the dark colors combined with mushrooms made me think of the deep pine forests of the North. The rich walnut cream makes for a comforting dish, perfect for cuddling up in front of a crackling fire. . . .


     All the vegetables are frozen because that is what my grandma had, and it makes this soup a piece of cake soup to make when you don't feel like standing in a cold kitchen very long. This soup is delicious with some good homemade bread (the oven helps heat up the kitchen – mmm) like Whole Wheat Bread Squares topped with some savory spread like this Soy Pate.
      What is your favorite comfort fall soup?


Green Forest Soup

Yields: 4 servings

Ingredients

2 medium onions, chopped
4 c. frozen chopped spinach and/or kale
2 Tbsp. frozen chopped parsley
2 c. frozen sliced mushrooms
1 c. frozen peas
1 c. frozen sweet peas
3 c. water
1 c. walnuts
2 c. water, divided
4 Tbsp. flour
1 Tbsp. salt, or to taste

Instructions

1. Sauté onions till translucent.
2. Add frozen vegetables and 3 c. water and bring to a boil.
3. Blend walnuts and 1 c. water till smooth. Add another 1 c. water and the flour and blend till smooth. Add walnut cream to soup while stirring and cook till thick.
4. Season soup with salt.
5. Serve warm. Good with bread.

Scripture of the Day

1 Corinthians 13:4-6
"Love is patient and kind; love does not envy or boast; it is not arrogant or rude. It does not insist on its own way; it is not irritable or resentful; it does not rejoice at wrongdoing, but rejoices with the truth."

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