Garden Gate Soup
Recipe By : "Mable Hoffman's All New Crockery Favorites"
Serving Size : 6
1 pound banana squash -- peeled, seeded, cubed (1-1 1/2)
1 cooking apples -- peeled, cubed
1 large sweet potato -- peeled, cubed
1 small onion -- sliced
1 teaspoon curry powder
2 teaspoons vegan Worcestershire sauce
3 cups apple juice
1/4 teaspoon sea salt -- (optional)
ground nutmeg
In slow-cooker, combine squash, apple, potato, onion, curry powder,
Worcestershire sauce, apple juice and sea salt. Cover and cook on LOW 6 to 7
hours or until vegetables are tender. Puree, half at a time, in blender or food
processor fitted with metal blade. Sprinkle with nutmeg.
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