“Creme” of Broccoli & Barley Soup
By Gayle

1 qt. of cauliflower sauce (
recipe here)
2 bunches of broccoli, chopped
1 large onion
1 bay leaf
1 ½ to 2 cups water (more if needed)
1 ½ to 2 cups cooked barley, salted to taste (optional) (can substitute brown rice)
2-4 T McKay’s® chicken seasoning

1. Clean and chop broccoli
2. Peal and chop onion
3. In large sauce pan place broccoli, onions, bay leaf, and water.
4. Cook until tender.
5. Add cauliflower sauce, barley and seasoning.
6. Heat thoroughly before serving.



Potato Soup

Place the following in stew or soup pot and cook until almost done:
4 cups sliced potatoes 3 cups water

Place the following in blender and purée until smooth and creamy.
¾ cup raw cashews
1 Tbs Bakon Yeast (most health food stores carry this)
1 cup water
Add this to the potatoes after they have cooked and simmer for 5 minutes more.

Place the following in frying pan and water sauté until onion clear
3 Tbsp water
1 cup sliced onion (the sweet onions give the soup a nice flavor)
1 clove garlic
2-3 celery stalks thinly sliced

Mix together
1½ tsp garlic granules
2 tsp sea salt

Optionally, place about
of this mixture with the onions once they have cooked and the rest goes in the potato mixture. Let heat through and serve.

NOTE: I usually add about 4 ounces of mushrooms to the potatoes and an additional 4 ounces of mushrooms to the onion mixture.

We usually make a double batch because we enjoy it so much and I always use much more garlic than a recipe calls for. I have also added some vegan cheddar cheese to make it a cheesy-potato soup.