Are you a member of the Vegan CrockPot Cooking yahoo group? I wouldn't be surprised if you've never heard of it, but actually, there are over 700 members. One of the nice things about the group is there are very few e-mails and they're almost always yummy recipes.
I just threw some stuff into the crock pot that's inspired by a recipe from member, Sue, of New Jersey.
Very Green Soup
There are some days where I love recipes like this, that aren't really "cooking," merely moving things from pantry to pot and just letting the heat do all the work.
1 quart vegetable stock
2 T. lemon juice
1/2 t. garlic powder
1 T. dried thyme
1 T. dried chives
1/3 c. nutritional yeast
1 lb bag frozen broccoli
1 lb frozen green beans
1 lb frozen collard greens
Tamari, to taste
Add stock, lemon juice, garlic powder, thyme, chives and yeast to crock pot, and stir to blend. Add vegetables, and cook on high for 2 1/2 - 3 hours, (or until veggies are soft).
Blend with stick-blender or transfer to food processor/blender to puree (ick, I hate moving hot liquids--I love my Bamix!) If you're serving kids, puree until very smooth--if you like the chunks, leave some in. Taste, and add tamari if necessary (some veg stocks are saltier than others, so you might not need it).
You can swap out vegetables for what you like or have on hand--Sue's original recipe called for spinach and asparagus--If we like this, I may add a little chopped tomato next time too.
I'm thinking of serving this over rice. I'll let you know how it tastes, but if I waited to blog this recipe, I'm sure I'd get busy and forget!
UPDATE: You can see some changes I made to this soup (that I've been eating for lunch all week, yum!) and how the rest of the family liked it here.
x-posted to The Hook and I.