Monday, January 28, 2013

Vegan Healthy Green Soup:


3 stalks celery, chopped
1 cup fresh parsley, chopped
2 yellow onions, chopped
5 cloves garlic, chopped
1 cup water
1 cup plain unsweetened almond milk (I use Almond Breeze)
2 veggie bouillons
2 tbsp. olive oil
1/2 tsp. salt (or to taste)
Dash of cayenne pepper


1. Add the celery, onions, parsley, garlic, olive oil, and salt to a large pot. Heat on medium-high heat until a little charred and tender, about 7 minutes.

2. Transfer the veggies to a food processor. Add in about half of the water, and process until the mixture is smooth. 

3. Once the mixture is smooth, transfer it back to the large pot. Stir in the remaining water, almond milk, veggie bouillons, and cayenne. Bring the soup mixture to a boil, reduce heat to low, and simmer for another 20 to 25 minutes. Enjoy.

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