4 cups potatoes; chopped
1 1/2 cups celery; chopped
2 bunches green onions; chopped
2 tablespoons oil
2 vegetable bouillon cubes
3 teaspoons tamari soy sauce
3 teaspoons parsley
1 teaspoon liquid sweetener
1 1/2 teaspoon paprika
1 teaspoon sea salt
1 teaspoon dill weed
1 teaspoon thyme
cayenne pepper;several dashes
1/2 teaspoons vegetable broth powder
2 1/2 cup water; or vegetable stock
Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1 to 2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely light green soup is created. Simmer everything on medium heat for 15 to 25 minutes until the bite is off the onions and the flavors mingle. Serve hot with bread, crackers, or other accompaniments. Keeps 3 to 6 days refrigerated.
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