Yesterday you said tomorrow.
Source: Garden of Vegan
Yields 6 liters
1/4 cup olive oil
340g onion, medium dice
90g celery, medium dice
700g broccoli florets, chopped
700g cauliflower, chopped
300g carrot, medium dice
250g mushrooms, quartered or smaller
1 cup frozen or fresh peas
1/2 cup unsweetened soy milk
4 liters vegetable velouté sauce (recipe follows)
2 liters vegetable stock
salt and white pepper
Prepare the soup in a very large pot.
1. Saute the mushrooms in a little bit of the olive oil, set aside.
2. Sweat onions, celery, broccoli, cauliflower, and carrot in the remaining olive oil, without browning, until they are nearly tender.
3. Add the velouté sauce, bring to a simmer, and cook until the vegetables are tender, approximately 15 minutes.
4. Puree the soup to your liking. Add the mushrooms and thin to the correct consistency with the stock.
5. Bring the soup to a simmer and add the soy milk. Season to taste with salt and pepper.
– Experiment with different vegetables, some good options would be: asparagus, corn, spinach, cabbage, or green pepper.
– The flavour of this soup is pretty versatile, you could easily change it up with different herbs or spices.
Vegetable Velouté Sauce / yields 4 liters
1. Melt margarine in a large heavy saucepan, add the flour and whisk together. Cook for a minute to make a blond roux.
2. Gradually add the stock to the roux, whisking to prevent lumps. Bring to a boil and reduce to a simmer.
3. Simmer and reduce to 1 gallon.
This recipe can be used as a base for different recipes. A few different ways you can use it are:
– Creamy pasta sauces – Sauté some garlic and onion in the oil before proceeding with the recipe for a base for alfredo sauce.
– Mushroom gravy- Sauté a package of mushrooms in the oil before following the recipe.
– This would make a good base for vegetable pot pies.