Spring Green Onion Soup

4 c Potatoes; chopped -OR-

-3- 3/1 c packed, cooked -brown rice or other cooked -whole grain 1 1/2 c Celery; chopped,about 4

-stalks 2 bn Green onions; chopped

-about 15-18, 2 1/2 cups 2 tb Oil, natural; up to 3 tbsp

2 ea Vegetable bouillon cubes

3 ts Tamari soy sauce;up to 4 tsp

-or miso 3 ts Parsley; up to 4 tsp

1 ts Liquid sweetener;up to 2 tsp

-to balance flavours 1 1/2 ts Paprika

1 ts Sea salt

1 ts Dill weed

1 ts Thyme

Cayenne pepper;several dash Sea kelp; several dashes 1/2 ts Vegetable broth powder; opt

2 1/2 c Water; or stock

Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created. Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavours mingle. Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated. SERVES:6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan