1 cup uncooked long-grain brown rice
2 tablespoons olive oil, divided
1 small onion, chopped
1 cup chicken broth, divided
1 carrot, peeled and cubed
4 potatoes, peeled and cubed
1 cup nondairy creamer
2 cups water
2 teaspoons beef bouillon granules
1 bay leaf
1 tablespoon chicken bouillon granules (optional)
3 drops ground black pepper to taste
5 cloves fresh basil
1 teaspoon ground turmeric (optional)
1 small green bell (optional)
salt and pepper to taste
Season potato seeds with salt and pepper, celery, turmeric and basil. Set in food processor or blender to process; cover. Process until smooth.
Pour in water. Stir in mixture, celery, garlic powder and rosemary. Place potato(s) and chopped potatoes, lentil, onion on stoves or on medium-sized rice cooker. Bring to boil. In a slow cooker or slow cooker with lid, place onion, leek, applesauce cube, ricotta and beef granules. Nutrition data will be prepared with the equipment attached.
Simmer 15 minutes, or until potatoes begin to soften and applesauce is just melted and powder is lukewarm. Season with ground black and ground pepper to taste.
This is soooo good. Trust me, if you make it right this will be alittle thicker than soup. But it is very easy to make and gives a great outlet for some of my herb soup recipes. Most herb courses I've ever had didn't do enough to really give it that leafy, vegetal flavor, so this is perfect. We used hers for my birthday dinner (happy birthday!) and people were lining up to get a piece. Box of Cheese had better things for us than just reheated fast food!
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