INGREDIENTS
6 cups
Carrots
4 cloves
Garlic
1 tsp
Garlic powder
1
Green onions
2 tbsp
Herbes de provence
3
Leeks
8 cups
Mushrooms
2 cups
Peas, frozen
1 1/2 cups
Red lentils
1
sprig Rosemary
1
Sweet potato
3
White onions, medium
9
Yukon gold potatoes, medium
2 tbsp
Soy milk
1
Vegetable bouillon
1 tbsp
Vegan worcestershire sauce
1
Salt and pepper
3 cups
Water