Food Not Bombs: How To Feed The Hungry And Build Community (p66)

VEGETABLE SOUP

Ingredients:

1/2 cup safflower oil
3 to 5 lbs potatoes
2 heads garlic, diced
18 tomatoes
12 onions, chopped
2 lbs zucchini
2 lbs carrots
2 heads celery
3 gals water
2 TBSP thyme
2 TBSP basil
2 TBSP oregano
2 TBSP tarragon
1/4 cup sea salt
2 tsp black pepper
5 bay leaves

Optional:

4 cups cooked macaroni
4 cups cooked chick-peas
4 cups peas
Almost any other vegetable

Heat oil in the bottom of a soup pot. Saute garlic for 30 seconds, then add onions and spices. Saute until onions start to brown on their edges. Add water, salt, pepper, and bay leaves. Bring to a boil, and add chopped vegetables and other ingredients. Bring to a second boil, then reduce heat to low and cover. Simmer for 45 minutes or until vegetables are cooked to desired softness. Serve hot. This soup can simmer for as long as you like, if you continue adding water.

POTATO SOUP

Ingredients:

1/2 cup safflower oil
3 gals water
2 heads garlic, diced
10 lbs potatoes, cubed
12 onions, chopped
3 to 4 TBSP sea salt
2 tsp thyme
2 TBSP white pepper
2 tsp basil
2 tsp oregano
4 lbs carrots, chopped

Heat oil in the bottom of a soup pot. Saute garlic for 30 seconds, then add onions and spices. Saute until onions start to brown on their edges. Add water, potatoes, carrots, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 35 minutes or until potatoes are soft. Ladle some of the soup into a blender, then blend until smooth. (Be careful to hold the lid very tightly onto the blender; the soup is very hot and will bum you if it splashes out) Blend about half of the soup, leaving some chunks of potato. Serve hot. (Note: add 1/2 to 1 cup of dill to make this Potato Dill Soup.)

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