SPRING GREEN ONION SOUP

1 1/2 cups celery, chopped (about 4 stalks)
2 bunches green onions, chopped (about 15-18, 2 1/2 cups)
2 to 3 tbsp natural oil
FOR THE SEASONINGS:
2 vegetable bouillon cubes
3 to 4 tsp tamari soy sauce or miso
3 to 4 tsp parsley
1 to 2 tsp liquid sweetener, to balance flavors
1 1/2 tsp paprika
1 tsp sea salt
1 tsp dill weed
1 tsp thyme
1/2 tsp vegetable broth powder (optional)
several dashes cayenne pepper
several dashes sea kelp
FOR THE SOUP:
4 cups potatoes; chopped or-3 1/3 cups packed, cooked brown rice or other cooked whole grain
2 1/2 cups water or stock

Steam the celery until tender; set aside.

In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute.

Filling the blender twice, blend all the ingredients together until fairly smooth, lovely green light green soup is created.

Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavors mingle.

Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.

Servings: 6
Source: Vegan Delights: Gourmet Vegetarian Specialties by Jeanne Marie Martin