> > Here it is. I think it turned out pretty good.
> > Lot's of flavour.
> >
> > 2 cups unsalted broth
> > 946 ml organic soy milk
> > 4 lg yukon gold potatoes - chopped
> > 1 cauliflower - head only, chopped
> > 1 brocolli - head only, chopped
> > 3 bay leaves
> > 2 tsp. oregano
> > 4 tsp. basil
> > 2 tsp. paprika
> > 1/2 tsp. pepper
> > 1 Tbsp. salt

The soup turned out to have the right amount
of salt for my tastes, but it might be best to only
put in 2 tsp. to start with. You can always put in
more later.

> > 2 Tbsp. sugar
> > approx. 2 cups extra water.
>
> > Put all of the above into a big cookpot.
> >
> > Bring to a simmer then lower the heat.
> > Cook till veggies are very soft. Stir
> > often as it will foam up at first.
> >
> > Remove the bay leaves.
> >
> > Puree with one of those handheld
> > things, or use the blender in small
> > batches
>
> I forgot to mention here as an ingredient:
> 1 small bag frozen corn
>
> > Once it's pureed, thaw the corn under
> > the hot water tap, drain and add to the
> > soup.



--
SN
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