Title: Spring Green Onion Soup
Categories: Soup Vegetable Vegetarian
Yield: 6 Servings

4	c	Potatoes; chopped -OR- 3- 3/1 c packed, cooked brown rice or
1 1/2	c	Celery; chopped,about 4 stalks
2	bn	Green onions; chopped about 15-18, 2 1/2 cups
2	tb	Oil, natural; up to 3 tbsp
2		Vegetable bouillon cubes
3	ts	Tamari soy sauce;up to 4 tsp or miso
3	ts	Parsley; up to 4 tsp
1	ts	Liquid sweetener;up to 2 tsp to balance flavours
1 1/2	ts	Paprika
1	ts	Sea salt
1	ts	Dill weed
1	ts	Thyme
		Cayenne pepper;several dash
		Sea kelp; several dashes
1/2	ts	Vegetable broth powder; opt
2 1/2	c	Water; or stock

Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created.

Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavours mingle.

Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.

SERVES:6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan

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