Serves: 6 • Prep time: 10 min • Cook time: 20 min
6 Tbsp. butter or Smart Balance or olive oil6 small all-purpose potatoes, peeled and diced
1 or 2 finely chopped onion (do your kids like onion?)
3 cloves garlic, chopped
3 can (14.5 oz.) broth
12 cups baby spinach leaves or 3 or 4 pkgs frozen spinach
3 cans evaporated milk or plain soymilk (optional)
Melt butter in 4-quart saucepan over medium-high heat and cook onion, stirring occasionally, 10 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Add potatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until potatoes are tender. Stir in spinach and cook 5 minutes or until wilted. Process soup with a submersible blender just until smooth. Return to saucepan (add milk) and heat through. Season, if desired, with freshly ground black pepper.
So glad this guy stuck around. I love you Titus! (His name means strength.)
This is from FatChanceBellydance’s vegan cook book Devotion. It is delicious! And absolutely my favorite recipe in the book.
1 TBSP olive oil
1-2 cloves garlic, minced
1 med. onion
2 carrots, coined
4 stalks celery, sliced
1 1/2 cups potatoes,cubed
3 zucchini, cubed
1 28oz can diced tomatoes
1 15oz can kidney beans
1 15 oz can garbanzo beans
1 cup pasta of choice
5-6 chard leaves (or spinach)
2 Tbsp dried basil (or fresh – yummy!)
1 tsp dried oregano
2 tsp. dried rosemary
2 tsp. salt
1 28oz and 1 15 oz can water (use the cans to measure)
In a large pot on med. heat saute oil, onions, carrot, celery and garlic for 5 min.
Add tomatoes, beans including liquid, potatoes, water, herbs and salt.
Bring to a boil, turn down the heat, and simmer until potatoes are tender (10 min)
Add zucchini, herbs, and pasta, bring just to a boil, then turn off heat.
Allow to sit on the stove for a few hours for full flavor.
Friends, I am so embarrassed of this. I make this soup ALL THE TIME. For potlucks even. Why? Because it’s easy and everyone loves it.
Leftover trick- use it as a cheese sauce when its thickened up.
You can use generic ALDI Velveeta. Just sayin’.
Don’t judge me.
2 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend (California blend)
2 quarts vegetable broth
3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up ( 3 year olds love to do this with a butter knife.)
PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.
MASH vegetables with potato masher to desired consistency. I use a submersible blender.
STIR in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through, stirring frequently.
Add salt and pepper to taste.
Garnish with crackers, Sri racha, cilantro, spinach, whatever.