Place the onion, carrots, turnip, potato and squash in the pot of water that covers the vegetables at least a couple inches and bring to a boil, turning down to a simmer for approximately 30 minutes. Add the remaining ingredients bringing back to a boil. Turn heat to the lowest setting to simmer an additional 30 minutes or until the pasta gets soft which should only take an additional 15 minutes. Don’t be afraid to experiment with the ingredients and seasoning to your taste but this soup was delicious! The amount of the vegan bouillon or soup base depends on the amount of water you use and soup you end up with. This soup did not need any thickening due to some of the vegetables breaking down and the small amount of tomato paste.
Please see the following slide gallery for dessert!
Po’ Girl’s Peanut Butter Cookies
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