4 to 5 potatoes, cubed we use yellow can use any
1 cup sliced carrots
½ cup chopped celery
1 large onion chopped
5 cups broccoli florets
6 cups water
sea salt to taste I use about 1 teaspoon
3/4 teaspoon pepper
1 drop natural butter flavor (optional)
1/4 cup coconut oil
4 teaspoons vegetable bullion
2 cups rice milk
5 heaping Tablespoons whole wheat flour
1 recipe Cheezy Sauce (found in This and That)
½ cup Sunflower Seed Sour Cream (optional, found in This and That
3 Tablespoons fresh parsley, chopped (optional)
1 cup sliced carrots
½ cup chopped celery
1 large onion chopped
5 cups broccoli florets
6 cups water
sea salt to taste I use about 1 teaspoon
3/4 teaspoon pepper
1 drop natural butter flavor (optional)
1/4 cup coconut oil
4 teaspoons vegetable bullion
2 cups rice milk
5 heaping Tablespoons whole wheat flour
1 recipe Cheezy Sauce (found in This and That)
½ cup Sunflower Seed Sour Cream (optional, found in This and That
3 Tablespoons fresh parsley, chopped (optional)
In a large slow cooker put in the first 11 ingredients. Let cook on high for 6 to eight hours.
Whisk together the rice milk and flour add to the soup. Add the Cheezy Sauce. Then add the Sunflower Seed Sour Cream and parsley if desired. Cover and let sit to warm though for 20 minutes to an hour. Super Super Yummy!
Note: Most of my soups can also be made in a pot on the stove at medium/high heat in about 30 minuets or until vegetables are cooked.
I like this soup recipe and the potato soup recipe (and have everything in the house for this one!). What is butter flavor? Is it an extract? Is it considered dairy?
ReplyDeleteThanks,
Denise
I have been doing a very strict elimination diet, not for allergy (life threatening reactions) but for delayed food sensitivities. On my blog, I stress the sugar-free which has been the most profound part of it. Eliminating the other ingrediants hasn't had as much "emotional component" so I don't tend to dwell on them. It is an ingrediant I have never used, so like you, I like to know what it is.
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