This soup has a chickenish flavor, but it is totally vegan. It is the kind of simple fare that hits the right spot during very cold weather! Pair it with a wonderful Peasant bread of your choice and you've got a wonderful, just homey meal!
3 stalks celery
4 large white potatoes
3 large carrots
1/2 cup seeded and chopped sweet green pepper
1 cup cubed sweet squash, peeled
1 tomato, coarsely chopped
1/2 cup brown rice precooked (could be leftovers)
2 Tbsp. quick oats
2 1/2 cups rigatoni
Salt to taste
1 whole onion, peeled and sliced
1 tsp. garlic powder
2 Tbsp. sweet paprika powder
1 tsp. turmeric
1 Tbsp. fresh parsley
Wash the celery and cut in slices, put in a blender with the parsley and the sliced onion. Add water till you reach half of the blender.
Process till smooth. Strain through a sieve. Peel carrots and slice. Peel squash and cube. Seed and chop the pepper, chunk the tomato, peel and cut the potatoes in chunks. In a large pot, put the celery cream you
just made in the blender, add the rest of the ingredients and the seasonings, except the pasta. Cook until the soup is boiling (about 15 minutes), then add the pasta. When the pasta is done, the soup is ready.
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