7 Samurai Vegan Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons olive oil or 2 tablespoons canola oil
• 4 celery ribs, washed and ends trimmed
• 2 small onions, peeled
• 3 carrots, ends trimmed
• 8 cups water
• 4 garlic cloves, peeled
• 3 tablespoons curry powder
• 2 cups brussels sprouts
• 1/2 head cauliflower
• 4 medium potatoes
• salt & pepper

Recipe

• 1 peel or wash carrots, whichever you prefer.
• 2 heat oil in large, deep stockpot over medium heat.
• 3 chop celery, onions and carrots into 1/2'' (1cm) pieces.
• 4 add the celery, onions and carrots to the stockpot.
• 5 saute the vegetables over medium heat for 10 minutes, stirring every minute to keep vegetables from sticking. *** if the veggies begin to burn, turn the heat down to medium low. the vegetables should be slowly roasting.
• 6 add garlic, curry powder and 6 cups (1440 ml) of water to the stockpot and cover.
• 7 cook over medium-low heat for 15 minutes.
• 8 while soup is cooking, clean brussels sprouts and quarter them.
• 9 clean cauliflower and cut into small florets.
• 10 clean or peel the potatoes and dice into 3/4" (1.5cm) cubes.
• 11 remove stockpot from stove.
• 12 puree the soup using an immersion blender or standard blender. *** caution start immersion blender on lowest setting and protect yourself from being slashed with hot soup. some standard blenders will break or shatter if filled with hot liquids!
• 13 return soup to stockpot if removed.
• 14 add the remaining vegetables and the remaining water to the stockpot and cover.
• 15 return the stockpot to the stove and cook on medium-low for 15 minutes.
• 16 check whether soup is done by tasting a potato--if it has lost its crunchiness, then the soup is done.
• 17 add salt and pepper to taste.
• 18 serve.