One for vegans

The weather being seasonal for the Northern Hemisphere, I am on a soup kick. With me, this involves using whatever I happen to have on hand. Soup de jour was a cream of asparagus and celery. About four servings

8 spears of asparagus as that is what I happened to have left over. Chopped and the tough end bit discarded.

4 sticks of celery. This would be the tender inner bits as that is the loose celery I buy and I pick through it to get the good bits. I think it works out to about one and a half cups.

I small potato peeled and chopped.

1/2 parsnip peeled and chopped. I did say it was on hand, didn’t I?

About two teaspoon full of chopped parsley, fresh.

3 green onions chopped.

I tablespoon of margarine.

2 vegetable bullion cubes

I cup of white wine.

Sweat veggies in margarine until soft. Dump in cubes and I pint water. Purée, add pepper and wine, bring to the boil and ready to serve decorated with the leaves of the fresh celery reserved especially. Goes well with fresh bread sticks.

Health tips. Asparagus is good for the liver and celery is a mild diuretic. The wine is just nice. I am sure I could justify it if I really had to do so. Enjoy.

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