SOUPS

Thelema's favourite soup

corn
carrots
onion
mushrooms
soy noodles
vege stock
soy sauce
tomato sauce
parsley
water

I put it all in the pot till soft and noodles cooked.  I add the stock and sauces and parsley, last the mushrooms near the end as they don't take much to cook.
I have made this into a stew adding beans or lentils with potatoes; or peas with rice leaving out the potatoes, corn and noodles.

Thelema also said to write she likes Tomato soup with chunky cheese

Winter soup

beets
carrots
onion
potatoes
broccoli

place all in pot with water, till soft.  Then blend and add vege
soy sauce
vege stock
feta cheese
Dip in bread rolls with sunflower and poppy seeds roasted.

Broth

10c stock or water
1/4 head cabbage, shredded
3 potatoes, cut into chunks
 2 carrots, cut into chunks
2 celery stalks, diced
2 beets, cut into chunks
2 turnips, cut into chunks

5 garlic cloves, diced
5 tablespoons tamari
1/4c parsley, chopped
 1 teaspoon oregano2 onions, cut into chunks
1 teaspoon basil
1/2 teaspoon garlic powder
1/2 dill weed
dash of cayenne pepper

 
In a large stainless steel pot, combine the stock and all the 
vegetables and seasonings (use fresh herbs if possible).  
Cook over low heat for 3-4 hours.
  Season to taste.  
Strain the broth out or serve with vegetables.  
Makes a good hot drink on cool days, or when a cold is coming on.  
Serve with a sprinkle of nutritional yeast.
Variation:  Add chunks of tomato to broth before cooking.