A bowl of vegetarian soup.
Photo by MOTHER EARTH NEWS Staff
Meat eaters, please don’t be frightened away. Even though there’s no chicken or beef stock in this, it’s still really good.
For more soup recipes, see Make Superlative Homemade Soups All Year Long
4 cups of water left over from cooking carrots and/or potatoes
1 small cooked potato
1 small cooked carrot, diced
2/3 cup of cooked cauliflower
1/8 teaspoon of dried dill weed
salt to taste
a pinch of paprika
Start this hearty brew by pureeing everything except the salt and paprika. Then heat the ingredients (in a pot) to the boiling point before adding any salt. When you serve it, garnish the soup with a generous shake of paprika. It should satisfy two to four healthy appetites!