Ingredients:
Potato, green onion and asparagus Soup
1 bunch of green onions
1 bunch of asparagus
6 cups vegetable broth
2 medium white or Yukon gold potatoes quartered
For the soup:
Clean the veggies, in a large pot add the green onions, saute for a min. add in the broth and the potatoes. Simmer the soup until potatoes are very soft. Allow soup to cool. Remove from heat, and puree with a blender or immersion blender. Serve. Add salt and pepper to taste.
Ingredients:
one can of chickpeas or what I do one cup of dry socking over night
One small butternut squash cut into cubes
6 cups vegetable broth
vegan butter for topping.
For the soup:
Put the chickpeas, squash and broth in a large pot. Get the soup to a boil and then turn it down to simmer for an hour. (if you are using dry chickpeas) If not then long enough for the squash to be soft. Allow soup to cool. Remove from heat, and puree with a blender or immersion blender. Serve. Add salt and pepper to taste.
