I don’t have much time to do hand-work over the weekends, but I do like to make a big pot of something on Sundays that will last us for a couple of meals during the week, when we’re all so busy. Here’s what I came up with today.
Are you a member of the Vegan CrockPot Cooking yahoo group? I wouldn’t be surprised if you’ve never heard of it, but actually, there are over 700 members. One of the nice things about the group is there are very few e-mails and they’re almost always yummy recipes.
I just threw some stuff into the crock pot that’s inspired by a recipe from member, Sue, of New Jersey.
Very Green Soup
There are some days where I love recipes like this, that aren’t really “cooking,” merely moving things from pantry to pot and just letting the heat do all the work.
1 quart vegetable stock
2 T. lemon juice
1/2 t. garlic powder
1 T. dried thyme
1 T. dried chives
1/3 c. nutritional yeast
1 lb bag frozen broccoli
1 lb frozen green beans
1 lb frozen collard greens
Tamari, to taste
Add stock, lemon juice, garlic powder, thyme, chives and yeast to crock pot, and stir to blend. Add vegetables, and cook on high for 2 1/2 – 3 hours, (or until veggies are soft).
Blend with stick-blender or transfer to food processor/blender to puree (ick, I hate moving hot liquids–I love my Bamix!) If you’re serving kids, puree until very smooth–if you like the chunks, leave some in. Taste, and add tamari if necessary (some veg stocks are saltier than others, so you might not need it).
UPDATE: When I was stirring the soup, I got this strong urge to add tahini (sesame butter), so I did. It added some fat and flavor, a nice addition.
UPDATE: Turns out the bamix is no match for the fiberous veggies if you want a smooth puree, so I did break down and get out the Vita-Mix–2 seconds later, you could barely tell veggies were ever in there.
You can swap out vegetables for what you like or have on hand–Sue’s original recipe called for spinach and asparagus–If we like this, I may add a little chopped tomato next time too.
I’m thinking of serving this over rice. I’ll let you know how it tastes, but if I waited to blog this recipe, I’m sure I’d get busy and forget!
VERDICT: James and I thought it was quite good–Selma was a little afraid of the color, but liked it especially after adding some sour cream. Jay said it was “broccoli stew” which is “for the bunny, not for you.” A quote from the Sandra Boynton book, Hey, Wake Up!
x-posted to my cooking blog, Comfort Kitchen