1 cup raw almonds (peeled / soaked)
3 cups vegetable broth
2 extra large russett potato (or four small) (about 6 cups sliced potato)
1/2-2/3 cup nutritional yeast
1/4 tsp fine black pepper
1-1 1/2 tsp salt (to taste - more salt will be needed if you use water instead of veggie broth)
1-2 medium cloves of garlic
1/4 tsp cumin
3 cups vegetable broth
2 extra large russett potato (or four small) (about 6 cups sliced potato)
1/2-2/3 cup nutritional yeast
1/4 tsp fine black pepper
1-1 1/2 tsp salt (to taste - more salt will be needed if you use water instead of veggie broth)
1-2 medium cloves of garlic
1/4 tsp cumin
1/8-1/4 chili powder
a dash of cayenne (optional)
Garnish: (recipes below)
(optional) savory bits + caramelized onion (omit 'bits' if you need a soy or gluten free option)
roasted cheezy mini potatoes
parsley or chives, chopped
Mini Cheezy Potatoes:
2 cups diced mini potatoes (blue, red and yellow used)
1/2 cup nutritional yeast
1 T extra virgin olive oil
S&P to taste
Protein bits:
1/2 cup chopped tempeh bacon OR 1 vegan sausage diced in to small pieces
1/3 cup sweet yellow onion, chopped
Directions:
1. Soak your raw almonds in hot water. You can actually do this in an hour, but your almonds will blend a bit creamier if you soak overnight.
2. For your roasted potato garnish, heat oven to 400 degrees and dice your mini potatoes. Toss in oil, salt and nutritional yeast. Place on a greased baking sheet and roast for 30-40 minutes or until tender and crispy. (Remove from oven and set aside.
3. While your potatoes are roasting, work in almond prep. Drain and rinse your soaked almonds and soak them in the hottest water your tap can pour. Let them soak for a few minutes as watch as the skins begin to loosen and some flake away. If your almond skins do not loosen at all you may need hotter water. Use boiling water if needed. To peel, simply drain almonds and start to squeeze them between your thumb and fingers and the almond should easily pop out of the skin. Repeat for all almonds.
3. Peel your 2 potatoes. Boil in how water on your stovetop until tender. Drain away water.
4. The rest is easy! Add the boiled potatoes, almonds, liquid and spices to a Vitamix or large food processor. Blend until smooth and creamy. Add more liquid if a thinner soup is desired. Season to taste. Salting is very important for this soup since the base ingredients are so minimal. (More nutritional yeast is nice too, but will yellow the color a bit.
5. Quickly saute your onion and savory bits (tempeh bacon - you can also buy pre-seasoned tempeh bacon or use seasoned vegan sausages - or sub with chopped mushrooms or just use the onions) on the stove, set aside for garnish.
6. Blending in Vitamix for a couple minutes will heat sufficiently or allow to simmer on the stove before serving. This soup can also easily be reheated in the microwave.
7. Garnish: crispy potatoes, savory bits with onion and something green. Try chives or chopped parsley. An accent of pepper is also nice. Serve warm.
Garnish: (recipes below)
(optional) savory bits + caramelized onion (omit 'bits' if you need a soy or gluten free option)
roasted cheezy mini potatoes
parsley or chives, chopped
Mini Cheezy Potatoes:
2 cups diced mini potatoes (blue, red and yellow used)
1/2 cup nutritional yeast
1 T extra virgin olive oil
S&P to taste
Protein bits:
1/2 cup chopped tempeh bacon OR 1 vegan sausage diced in to small pieces
1/3 cup sweet yellow onion, chopped
Directions:
1. Soak your raw almonds in hot water. You can actually do this in an hour, but your almonds will blend a bit creamier if you soak overnight.
2. For your roasted potato garnish, heat oven to 400 degrees and dice your mini potatoes. Toss in oil, salt and nutritional yeast. Place on a greased baking sheet and roast for 30-40 minutes or until tender and crispy. (Remove from oven and set aside.
3. While your potatoes are roasting, work in almond prep. Drain and rinse your soaked almonds and soak them in the hottest water your tap can pour. Let them soak for a few minutes as watch as the skins begin to loosen and some flake away. If your almond skins do not loosen at all you may need hotter water. Use boiling water if needed. To peel, simply drain almonds and start to squeeze them between your thumb and fingers and the almond should easily pop out of the skin. Repeat for all almonds.
3. Peel your 2 potatoes. Boil in how water on your stovetop until tender. Drain away water.
4. The rest is easy! Add the boiled potatoes, almonds, liquid and spices to a Vitamix or large food processor. Blend until smooth and creamy. Add more liquid if a thinner soup is desired. Season to taste. Salting is very important for this soup since the base ingredients are so minimal. (More nutritional yeast is nice too, but will yellow the color a bit.
5. Quickly saute your onion and savory bits (tempeh bacon - you can also buy pre-seasoned tempeh bacon or use seasoned vegan sausages - or sub with chopped mushrooms or just use the onions) on the stove, set aside for garnish.
6. Blending in Vitamix for a couple minutes will heat sufficiently or allow to simmer on the stove before serving. This soup can also easily be reheated in the microwave.
7. Garnish: crispy potatoes, savory bits with onion and something green. Try chives or chopped parsley. An accent of pepper is also nice. Serve warm.
Doubled original recipe from www.lunchboxbunch.com
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