Wednesday, January 4, 2012

Weekly Dish - Vegan Potato Soup

Vegan Potato Soup

Although I'm currently living in a town boasting temps in the high 70's, my heart hears the word "January" and my belly grumbles for something warm and filling. In my house, there is rarely a lacking in spuds (of all varieties) so when I'm in a pinch, dinner tend to be potato based. 

Creamy Vegan Potato Soup:

6 baking potatoes, washed, peeled and cubed (small bite-able cubes, they should be able to fit on a spoon)
2 medium sized onions, chopped
1 Roasted Red Pepper, chopped
3 garlic cloves, chopped
1/4 package Vegan Chorizo (I buy mine at Trader Joe's) 
4 C Vegan Vegetable Broth
1 C Non-dairy Milk (soy, almond and coconut are thicker than rice, but rice will do if need be)
2 TBSP flour
2 TBSP non-dairy butter
2 TBSP - Italian Seasoning
1/2 tspn Coriander
Salter and Pepper to taste.

In a large pot, melt non-dairy butter and saute potato cubes until slightly golden and then add 1/2 of the chopped onions. Give it about 5 minutes, until they start to sweat nice a good and turn slightly translucent, the potatoes will be a little more brown by this point, finally add 1/2 of the chopped garlic and toss it around. Not to long, you don't want anything to burn.
Coat with 2 TBSP of flour. Make sure the flour soaks up all the onion and butter juices.

Add the 4 C of Broth (Note: Heat the broth up in the microwave, or on the stove, until it's nearly boiling) Stir, scrapping the bottom of the pan from time to time. I use a whisk - this helps break down some of the potatoes anyway. 
Once most of the lumps are gone, step away and allow it to begin to thicken. 

Meanwhile, in a separate pan heat up some non-dairy butter and began to saute the rest of the onions. Once they begin to get a little brown and crispy add the roasted red pepper, garlic and Chorizo, this will be our soup topping - set aside.

To finish off the soup, preheat the non-dairy milk, and add to the soup - then season with salt, pepper, coriander and Italian Seasoning. (if you would prefer not to use a pre-mixed seasoning, use oregano, basil, and parsley). Allow to simmer for 15 minutes. 

Grab your potato masher and have at it. You don't want to cream up the whole batch, think of a chowder, but mash up a portion of the potatoes for that extra creamy love. Ladle into a bowl, top with our crispy onions and chorizo mixture - finally consume.


Happy Eating!

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