Recipe from https://www.plantbasedcooking.com
INGREDIENTS
- 1 large yellow onion cut in half and sliced
- 6 cloves garlic minced
- 3 large stalks celery cut into 3/4″ chunks
- 3 large carrots cut into 3/4″ chunks
- 16 ounces mushrooms if large cut into 3/4″ chunks or left whole
- 2 lbs potatoes cut into 1″ chunks (peeling is an option)
- 2 cups frozen peas thawed
- 1/2 6 oz can tomato paste mixed with a little vegetable broth
- 1 Tbl Italian herbs
- 1 Tbl fresh chopped rosemary
- 3 Tbl tamari like soy sauce without the wheat
- 1/2 tsp smoked paprika
- salt & pepper to taste
- 2 cups low sodium vegetable broth
- 1/2 cup red wine (optional
INSTRUCTIONS
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Saute the onion, celery, and carrots in a large soup pot with about 1/4 vegetable broth until they start to soften. Add in the garlic and mushroom and sauté for a few minutes more.
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Add the vegetable broth, water, potatoes, tomato paste, Tamari, herbs, smoked paprika, wine, salt, and pepper.
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Cook covered over medium heat until the potatoes and carrots are tender about 20-15 minutes.
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Take about 1 1/2 cups of the broth with a few of the vegetables and blend in a blender until smooth.
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Return the blended sauce to the pot and stir to combine.
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Add in the thawed peas and heat through for about 5 minutes.
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Serve with a crusty bread and a salad for a complete meal.
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