But first a note about modifications: I decided to double the recipe and put it in my food processor before cooking it. The second I turned on the food processor a lot of the liquid went flying all over the counter and cabinets because the food processor was too full. So I dumped what was left in a pot, added a tablespoon of turmeric, brought the contents to a boil, let it simmer 3-4 minutes and then used my immersion blender to make it creamy. So here to the best of my knowledge is how to make this soup:
Fast Vegetable Cream Soup
adapted from recipe in The High Road to Health by Lindsay Wagner & Ariane Spade
- 4 cups fresh or frozen vegetables (I used a mixture of frozen broccoli, cauliflower, and carrots from Costco called Normandy Blend)
- 1/2 cup sesame tahini
- 3 cups water
- 4 TB low sodium soy sauce
- 1 TB turmeric
Put all into a pot and bring to a boil. Let simmer for 3-4 minutes. Blend with immersion blender. I tried this recipe in my Blendtec and it was too smooth for my liking.
Trust me, this is very, very tasty and gets an RVEasy rating!