Windy, cold and rainy for this spring day. What about a quick and hearty soup full of tasty vegetables. A soup is also a good way to make supper with whatever you have in the refrigerator.

• Olive oil
• 1 organic red onion
• 2 organic carrots
• 1 sweet potato
• 2 garlic cloves
• 1 red bell pepper
• 8 mushrooms
• 1/2 cup of parsley
• 1 cup of edamame
• 1 1/2 cups of corn
• 1 package of “chicken veggie tender”
• 4 cups of water
• 1 cup of almond milk
• 2 tbsp. of vegan butter
• 1 tbsp. of flour
• curcuma
• salt and pepper

In a large pot, heat your oil over medium heat and add the onions and the garlic. Cook them for 5 minutes until they turn golden. Add the mushrooms and cook another 2 minutes before you add the sweet potato and the carrots and stir. You should have this golden juice that starts to form in your pot, make sure it doesn’t burn because it will give a burned taste to your broth. Add the bell pepper, the edamame, the corn and the veggie tenders and mix it all well. Add the curcuma, salt and pepper.

Gradually add 1 cup of water and scrub your pot to remove the juice and it will start to make your broth. Bring it to boil. By adding your vegetables first, that’s what will create the flavor of your soup. Add the balance of your water one cup at the time each time after it starts to boil again. Then cook it for about 20 minutes.

Mix the butter and the flour to the soup to thicken it. It is optional. Add the almond milk and cook for another 5 minutes.