White Soup Base (Liquid Style)

Summary

Yield
quarts
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Description

This is one of my favorite soup recipes when I'm wanting a light refreshing soup. This one actually tastes good served cold or warm. Perfect for a hot summer day, or a cold winter morning! Our favorite vegetables in this soup are: cabbage, carrots and broccoli, but we have also used potatoes, green beans, zucchini, peas, and other vegetables too!

Ingredients

1 1⁄2 c
cashews or almonds (if using almonds, you will want to blanch them and take the skins off)
3 c
Water
2 T
onion powder
1 1⁄2 T
salt

Notes

Be sure to always use fresh onion and minced garlic in your vegetable soups--it adds a world of flavor that no seasoning can ever compete with! Celery is an optional flavor ingredient, if you have some old celery that needs to be used up! Here's the vegetables I like to use in this soup:

For 6 quarts of soup:

1lg onion, sliced thin

6 cloves garlic, minced

1 lb carrots, peeled and sliced

2-3 lb potatoes, sliced with skins on

1 small cabbage (or 1/2 nappa cabbage), finely chopped.

After soup is finished, shut off burner and add: 

1 head broccoli, cut in small pieces. 

It will cook as the soup sits and cools.

I like to pour it into jars and let it seal in the refrigerator. That keeps it nice and fresh for about a week! Just warm up what you need before you eat it! :) Enjoy!

Instructions

CHOP vegetables into kettle.

POUR boiling water to barely cover vegetables.

SIMMER over medium-high heat until vegetables are almost done.

BLEND nuts, onion powder, salt, and water until very smooth.

POUR into vegetables.

SHUT off heat and let sit for 15-20 minutes before serving, or chill if serving the next day.